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Modeling the Reduction of Salmonella spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China

1
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2
MOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), State Key Laboratory for Quality and Safety of Agro-products (in prepared), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
3
College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
4
New Hope Liuhe Co., Ltd., Beijing 266000, China
5
College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China
6
Department of Industrial Engineering, University of Arkansas, Fayetteville, AR 72701, USA
7
Department of Biological & Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA
*
Authors to whom correspondence should be addressed.
Microorganisms 2019, 7(6), 165; https://doi.org/10.3390/microorganisms7060165
Received: 14 May 2019 / Revised: 1 June 2019 / Accepted: 4 June 2019 / Published: 6 June 2019
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Abstract

The objective of this study was to develop predictive models for describing the inoculated Salmonella reductions on chicken during the scalding process in China. Salmonella reductions on chicken breasts at a 100 s treatment were 1.12 ± 0.07, 1.38 ± 0.01, and 2.17 ± 0.11 log CFU/g at scalding temperatures of 50, 60 and 70 °C, respectively. For chicken wingettes, 0.87 ± 0.02, 0.99 ± 0.14 and 1.11 ± 0.17 log CFU/g reductions were obtained at 50, 60 and 70 °C after the 100 s treatment, respectively. Greater bacterial reductions were observed on chicken breasts than on chicken wingettes (p < 0.05). A logistic (−1.12, 0.06) distribution could describe the bacterial reductions on chicken breasts at 50–60 °C. Weibull, exponential and log-linear models were compared for describing the bacterial reduction on chicken breasts at 70 °C and the Weibull model showed the best fit as indicated by the pseudo-R2, root mean square error (RMSE) and standard error of prediction (SEP) values. For chicken wingettes, a logistic (−0.95, 0.07) distribution could be used to describe the bacterial reduction at 50–70 °C. The developed predictive models could provide parts of the input data for microbial risk assessment of the poultry supply chain in China. View Full-Text
Keywords: poultry scalding; Salmonella reduction; probability distribution; Weibull model poultry scalding; Salmonella reduction; probability distribution; Weibull model
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Xiao, X.; Wang, W.; Zhang, X.; Zhang, J.; Liao, M.; Yang, H.; Zhang, Q.; Rainwater, C.; Li, Y. Modeling the Reduction of Salmonella spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China. Microorganisms 2019, 7, 165.

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