Brief Summary of Minutes of Annual Meeting

Summary attached

OBJECTIVE 1: Poultry Meat Safety Accomplishment 1. Food pathogens represent the primary concern. Influence of natural spoilage bacteria and product storage conditions on survival of Campylobacter on poultry meat was determined. The association of Listeria monocytogenes with welded stainless steel of varying finishes was determined to assess contamination potential during processing. Pre-slaughter fasting programs implemented to reduce carcass contamination of GI tract contaminants were investigated as a promoter of pathogen multiplication and shedding during transit. Vitamin U (S-Methylmethionine) was supplemented to feed of broilers as a potential inhibitor of colonization and shedding of Salmonella Typhimurium. In-house composting of litter was evaluated for reducing Salmonella, Campylobacter and Clostridium. Different cleaning regimens on transport coops were evaluated for their efficacy in eliminating C. perfringens. Campylobacter jejuni occurring on retail broiler meat was treated with lemon based marinades as a practical means to reduce contamination. Accomplishment 2. Chemicals were screened and identified as effective for eliminating Salmonella in fertile hatching eggs. Accomplishment 3. Used a chick bioassay to recover a viable but non-culturable dry-stressed Campylobacter via intracloacal inoculation. Development of more sensitive methods to culture Campylobacter from dry poultry samples. Accomplishment 4. Numbers of bacteria found on dry air chilled and immersion chilled chickens were not significantly different. Accomplishment 5. Sampling of chickens arriving for processing indicated that external and internal incidence of Campylobacter was equivalent, but more Campylobacter were found in the intestinal tract than in external samples. In the case of Salmonella, however, incidence was greater in external samples than in the intestinal tract. Accomplishment 6. Sampling water during washing of broiler carcasses indicated that bacteria leave the carcass rapidly at the beginning of scalding and fewer bacteria are removed from carcasses during the final stage of scalding. Sampling water from an industrial multiple-tank scalder indicated that numbers of pathogens and indicator bacteria are sharply reduced in the last tank of a three-tank scalder compared to the first tank. Accomplishment 7. Abrasive scraping of chicken carcass skin was tested to determine whether more bacteria could be recovered after sampling a whole carcass rinse procedure, but scraping generally did not increase the recovery of bacteria. Accomplishment 8. Studies were conducted to determine the effects of forced cloacal voiding before scalding on numbers of bacteria recovered from broiler carcasses and scalder water. Accomplishment 9. We surveyed the U.S. poultry industry and found that 28% of broiler and 92% of turkey companies use a cage/truck washing system to reduce cross-contamination. Another study found that levels of aerobic bacteria, Escherichia coli, and coliforms on cage flooring could be reduced by 99% using a commercial cage washing system. Accomplishment 10. Studies were conducted to determine the effectiveness of inside-outside bird washers (IOBW) for removing carcass fecal contamination. The first study demonstrated that numbers of total bacteria, E. coli, Campylobacter or Salmonella were not affected by contamination with feces, by cross-contamination during washing, or by altering IOBW pressure. A second study showed that fecal contamination on the skin resulted in higher numbers of bacteria on washed carcasses than fecal contamination in the body cavity. Accomplishment 11. Antimicrobial properties of nisin increased with increasing concentrations. The optimum usage level was 0.5%. Rosemary extract and EDTA exhibited limited antilisterial effects when applied alone or in combination with nisin. Accomplishment 12. Studies were conducted to determine if lowering scalder temperatures, while concomitantly adding a santizer, was able to result in a significant yield increase while maintaining proper pick and sanitizing the carcasses. This study was a success and, under the close supervision of the corporate statistician, achieved a 0.75 to 2.5% yield increase after chilling. This yield increase is due to fat that remains under the skin, rather than being cooked out of the skin during scalding. Moreover, using this technique, less fat ends up in the chiller, less breast striping occurs, and the chickens are microbiologically superior to other chickens at pre-OLR location (about a 2.0 log10 difference in APC and E. coli). Accomplishment 13. The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant. The log mean numbers of aerobes, coliforms, Escherichia coli and presumptive staphylococci plus listerias on chicken carcasses and portions at various stages of processing at a poultry packing plant were estimated from the numbers of those bacteria recovered from groups of 25 randomly selected product units. The fractions of listerias in the staphylococci/listerias groups were also estimated. Samples were obtained from carcasses by excising strips of skin measuring approximately 5 x 2 cm2 from randomly selected sites on carcasses, or by rinsing each carcass portion. The log mean numbers of aerobes, coliforms, E. coli and staphylococci/listerias on carcasses after scalding at 58°C and plucking were about 4.4, 2.5, 2.2 and 1.4 log cfu/cm2, respectively. The numbers of bacteria on eviscerated carcasses were similar. After the series of operations for removing the crop, lungs, kidneys and neck, the numbers of aerobes were about 1 log unit less than on eviscerated carcasses, but the numbers of the other bacteria were not substantially reduced. After cooling in water, the numbers of coliforms and E. coli were about 1 log unit less and the numbers of staphylococci/listerias were about 0.5 log unit less than the numbers on dressed carcasses, but the numbers of aerobes were not reduced. The numbers of aerobes were 1 log unit more on boneless breasts, and 0.5 log units more on skin-on thighs and breasts that had been tumbled with brine than on cooled carcasses; and staphylococci/listerias were 0.5 log unit more on thighs than on cooled carcasses. Otherwise the numbers of bacteria on the product were not substantially affected by processing. Listerias were <20% of the staphylococci/listerias group of organisms recovered from product at each stage of processing except after breasts were tumbled with brine, when >40% of the organisms were listerias. OBJECTIVE 2. Poultry Meat Quality Accomplishment 1. Several aspects of live production were investigated on their subsequent effects to the carcass and meat. Impact of commercial lighting programs and stress response of broilers were assessed. Broiler diets formulated using high levels of soybean meal were evaluated for development of pododermatitis. Early feed restriction used to decrease late mortality was examined for repercussion to fillet yield and quality. Accomplishment 2. A canned turkey product has been successfully produced and evaluated by sensory panelists. The product has been shipped to Gressier and Jeremie, Haiti via private freight (ship carrier) for evaluation. Guelph, Canada: Accomplishment 3. The effect of Malva nut gum (mucilage) addition to poultry breast meat batters formulated with different salt levels (1-3% NaCl) and phosphate (0 and 0.5%) was studied. Increasing the salt level significantly reduced cooking loss and the addition of Malva nut gum (0.2 %) further improved water retention. Malva nut gum improved the textural properties of the cooked batters, particularly with 2% NaCl and phosphate. At all salt levels, batters with Malva nut gum showed significantly lower cooking loss than batters without the gum. Malva nut gum and phosphate addition resulted in more stable batters, as was evident by cook loss results and light microscopy. Overall, the study indicated the potential use of Malva nut gum in improving yield and texture of meat products. OBJECTIVE 3. Egg Quality and Safety Accomplishment 1. Salmonella Enteritidis has been associated with eggs and egg products. An array of consumer preparation procedures were evaluated on their ability to render contaminated products safe to eat. Methods chosen were hard and soft cooked, scrambled, over-easy, sunny-side-up, and pan poached as defined by the American Egg Board. Accomplishment 2. During the hearings on the Egg Safety Action Plan in Washington, DC, many questions were raised concerning the egg temperature (T) patterns used in the risk assessment model. Therefore, a national study was initiated to determine the T of eggs from oviposition through distribution. In Part-1 researchers from Extension and USDA-ARS, in CA, CT, GA, IA, IL, NC, PA and TX gathered data on internal and surface egg T from commercial egg production facilities. An infrared thermometer was used to rapidly measure egg surface T, and interior T was determined by probing individual eggs. The main effects were; geographic region (state), and season evaluated in a factorial design. Egg T data was recorded at specific locations in the production facilities in order to standardize the comparisons. Regression analysis (P < 0.0001) showed the R square (0.952) between infrared egg surface T and interior T was very high and validated further use of the infrared thermometer. Hen house egg surface and interior T were significantly influenced by state, season, and the state*season interaction (P < 0.0001). Mean egg surface T was 27.3a and 23.8b C for summer and winter, respectively, with 29.2a and 26.2b C for egg interior (P < 0.0001). Hen house eggs from CA had the lowest surface and interior T in winter among all the states (P < 0.0001) while the highest egg surface T were recorded during summer in NC, GA and TX, and the highest interior T from TX and GA compared to the other states. Cooling of warm eggs following oviposition was significantly influenced by season, state and the interaction. Egg internal T when ¾ cool was higher in summer vs. winter and higher in NC and PA compared to IA. The time required to ¾ cool eggs was greater in winter (because of greater T change) than summer and greater in IA compared to other states. These findings clearly showed seasonal and state impacts on ambient T in the hen house that ultimately influenced egg surface and interior T. More importantly, they show opportunities to influence cooling rate to improve interior and microbial egg quality. Accomplishment 3. The Egg Safety Action Plan released in 1999 raised many questions concerning egg temperature used in the risk assessment model. Therefore, a national study by researchers from CA, CT, GA, IA, IL, NC, PA, and TX was initiated to determine the internal and external temperature sequence of eggs from oviposition through distribution. Researchers gathered data from commercial egg production, processing and distribution facilities. The experimental design was a mixed model with two random effects for season and geographic region, and a fixed effect for operation type (in-line or off-line). For this report, internal and external egg temperature data were recorded at specific points during processing in order to standardize the comparisons during the winter and summer months (accumulator, post-wash, post-candling, packer head, and post-processing cooler, and geographic locations). In addition, internal egg temperatures were recorded in pre- and post-processing cooler areas. Thus, this is a summary of data obtained in processing plants. There was a significant season by geographic region interaction (P < 0.05) noted for both surface and internal egg temperatures. In general for all states, surface and internal egg temperature trends followed one another at the various processing plant locations sampled in the summer and winter. As expected, winter egg temperatures were lower than in summer, but for the most part eggs gained in temperature going from the accumulator to the post-processing cooler. During all phases of processing summer egg surface and internal temperatures were greater (P < 0.05) than during the winter. When examining the effect of processing time and conditions, it was found that 2.4, 3.8, 3.3, and 6.0°C were added to egg surface and internal temperatures in the summer and winter, respectively. Internal egg temperatures were higher (P < 0.05) in the pre-processing cooler area during the summer vs. winter months and internal egg temperatures were higher (P 0.05) in the summer when eggs were considered to be ¾ cool in the post-processing area. However, the cooling rate was not different (P > 0.05) for eggs in the post-processing cooler area in the summer vs. winter. Therefore, these data suggest that the season of year and geographic location can affect the temperature of eggs during processing and should be a component in future assessments of egg safety. Accomplishment 4. Salmonella Enteritidis (SE) infection in humans has been chiefly attributed to the consumption of raw or undercooked eggs or egg products. Risk Assessment has shown that SE prevalence in the table egg supply in the United States is approximately 1 in 20,000 eggs. The objective of this study was to determine if increasing hen age influenced the total microflora counts or the prevalence of Salmonella spp. on the egg shell surface, within the shell, or in the contents. Eggs from Hy-Line W-98 and Bovans White layer strains were sampled approximately every 28 days from 17 to 66 wk of age from the 35th North Carolina Layer Performance and Management Test. The layers were managed under identical husbandry practices. This study utilized 45 eggs per hen population for a total of 90 eggs per period. Five replicates from each strain were represented within the samples, with the same hens being sampled each period. Pooled sets of 9 eggs were used for each strain. The exterior, interior shell, and contents were spiral plated on Plate Count Agar (PCA) to calculate the total aerobic counts. After a 24 hr pre-enrichment, 0.01 mL of sample was added to Rappaport-Vassiliadis (RV) enrichment broth. After an additional 24 hr enrichment, 0.01 of the RV enrichment was plated on Brilliant Green Sulfapyridine (BGS) agar and evaluated for the presence of Salmonella spp. There were 120 total egg pools taken, and of these there was one positive Salmonella sample for exterior and one for interior. For this study, essentially all eggs produced by the two strains were tested. Sampling of the egg began with rinsing the exterior shell to collect any microorganisms that may have adhered to the surface. The pooled rinsate from the shell egg surface accounted for the exterior counts. The sampling of the interior shell included the shell membranes and matrix, as well as the sterilized exterior portion of the shell. Contents sampling included both the yolk and albumen components, as well as the chalazae. Hen age significantly (P<0.05) affected the microbial loads on each of the egg components tested. Exterior counts increased in period 4. Interior counts were erratic (P<0.05), increasing as much as 2 log units over the 12-month cycle. Contents data was not significantly different (P<0.05) until period 12, when microbial loads increased from 0 to 1 log unit. Accomplishment 5. The production, egg sizes, quality, and functionality of the commercially available layer strains vary with respect to the specific strain examined, yet few studies continuously document these differences. In this study, 1 brown egg strains (BES) will be equally represented and housed at a density of 413 cm2 in cages or 67 ft2/hen on range. The BES feeding programs will be the same in order to meet the nutritional needs of the two different groups. This will be examining the hens through a single 80 wk cycle. The remaining husbandry practices were the same for each group and identical to those used in the 37th North Carolina Layer Performance and Management Test. Every quarter from 17 through 80 wk egg samples from the previous 24 h will be collected from each replicate. The eggs will be weighed and graded in accordance with USDA standards for shell eggs. Haugh units and other internal quality measurements taken on egg samples collected. Currently we know that the hens had to be reared on the range in order to learn the function and utilization of the equipment prior to the onset of production. The age at first egg was reduced in the flock mates which were placed on the range due to the lack of light control.