Modeling the Growth and Death Kinetics of Salmonella in Poultry Litter as a Function of pH and Water Activity.

poultry litter;Salmonella;Predictive modeling

Payne, Joshua Bill ; Brian Sheldon, Committee Chair,Brian Sheldon, Committee Chair,Brian Sheldon, Committee Chair,Payne, Joshua Bill ; Brian Sheldon ; Committee Chair ; Brian Sheldon ; Committee Chair ; Brian Sheldon ; Committee Chair

University:North Carolina State University

关键词: poultry litter;    Salmonella;    Predictive modeling;   

Others  :  https://repository.lib.ncsu.edu/bitstream/handle/1840.16/5870/etd.pdf?sequence=1&isAllowed=y

美国|英语

来源: null

【 摘 要 】

In order to assess Salmonella dynamics in a poultry production setting, two studies were conducted to evaluate how common environmental factors during production influence Salmonella populations in poultry litter.A field study was initially conducted to determine Salmonella prevalence, populations, serotypes, and antibiotic resistance in fresh excreta and litter from commercial North Carolina broiler farms. Litter pH, temperature, ammonia levels, moisture content, and water activity (A[subscript w] were also measured.The purpose of this field study was to assess the populations and prevalence of Salmonella present during grow-out along with how varying environmental growth parameters and management practices impact its growth, persistence and true risk for consumers.Field data were subsequently used to design a laboratory study that observed the combined effects of pH and A[subscript w] at a constant temperature on the growth and decline of Salmonella spp. in inoculated litter for the purpose of predicting microbial behavior using statistical modeling.By understanding the growth and death kinetics of Salmonella based on environmental factors found normally during poultry production, production management strategies can be developed to reduce Salmonella populations on birds entering processing plants, thereby reducing the risk of foodborne illness for consumers.