Brief Summary of Minutes of Annual Meeting

Meeting location: Verona, Italy Business topics: 1. Chair indicated that the project re-write was approved for 5 years. Report written and presented by Susan Barefoot. 2. Annual Station Reports to be submitted on the first week of September from each participant. 3. Sub-objective leaders will assemble groups report based on the accomplishments for each representative, and group summaries A final report will be sent to everybody after assembly. Question: Don Conner asked about how to use this information to present it to Experiment Stations at each university. Several recommendations were discussed, including the linking to the project website. It was brought to the attention of the chair that there are problems with the Website connection from the NIMSS site to the projects link, and that the website needs to be updated. The website will need to include the new re-write of the project, and the new proposal should be uploaded. The website coordinator (Casey Owens) will update the site. Question: Jeff Buhr asked if there will be a problem with publishing station reports on a website. Pat Curtis suggested to post publication lists rather than reports, and to convert all reports into protected PDF files. Sarge Bilgili, suggested using Abstracts submitted to scientific meetings considering that they are not copyrighted, at least from PSA meetings. Maybe use the link to the Abstract on PSA. This will be part of the extension component of the project. Participants were interested in publishing these Abstracts on our site. Scheduling future meetings for the group: Project meeting will be held at Clemson University, sometime in October, 2007  Jim Acton will make arrangements. Scheduling a meeting for the Poultry Show (USP&EA) in Atlanta meeting will be held on Thursday, January 25, from 9:00am to 10:00am. Scheduling a meeting at the 2007 Poultry Science Meeting in San Antonio. It was recommended to be scheduled on the same day there is a session for the processing and products section. It was brought to everybody's attention that this meeting will be held coincidentally with the IAFP meeting in 2007 and may create conflicts with some members that will try to attend both events. Some members volunteered to check copyrights from all different scientific groups: PSA, IAFP, IFT to find out about free use of Abstracts and the potential to be linked to the research group's website. Question Ed Moran asked about the estimated number of hits on the project's website. Pat Curtis replied that the actual number of hits was unknown at the moment and added that these may not be significant considering that it is not linked to the NIMSS system where it should be. Suggestion was made about linking the website to PSA, and all members' websites. Bilgili suggested sending a news announcement to PSA and USP&EA to announce the release of the project's new updated website. Question: Ed Moran asked about the actual number of members in the research group. It was indicated that there are 36 members listed in the project. It was suggested to work in individual groups to find out if there is a need to recruit other members in areas considered to be critical for the project but that are not being fulfilled by current members. It was suggested that the group was rather large, and that the list should be updated to consider the elimination of members that are not involved, or are not actively involved. Curtis added that the research project is supposed to have one member per experimental station. Curtis also suggested that some members just submitted reports, but were never collaborating with other group members, nor involved in meetings. Dan Conner suggested that to remain involved, members need to be present at a meeting at least once every three years. Owens asked about the situation on members that do not belong to a land grand university, and how will this affect them? Dan Conner suggested to use the project announcement to be submitted to PSA and USP&EA to remind that members need to be actively involved. Question: Dan Conner raised the question about changes in Washington about funding of multistate projects, currently being affected by proposed legislative changes. It was suggested that the project may need to be re-packaged to support some of these new programs. It was recommended to create a contingency plan in case the suspension of funds affects the survival of the program. Curtis suggested the initiative of organizing and collecting data from the research project indicating the performance of the project to support it in case it needs to be used for future funding. This will show a history of the collaborative efforts in the group. After further discussion, Jeff Buhr broke down the attendants into sub-groups: Sub-Objectives and Leaders: First Group: Food Quality, Casey Owens Second Group: Egg Safety and Quality, Deana Jones Third Group: Food Safety, Scott Russell Internal discussions on each sub-group were held at this moment. The meeting reconvened at 12:11pm. It was decided to set a deadline to submit reports from each of the sub-objective groups to the Secretary before October 1, 2006. The assignment for each sub-group chair was to summarize the sub-groups objectives in a short paragraph summarizing all collaborators and topics of research. The final report was scheduled to be ready before October 9. This final report will be compiled by the secretary of the research project. Research project symposium ideally to be scheduled at 1:30pm Coffee break at 3:30pm. Discussion about directions and activities while at Verona, buses, shuttles, etc. Discussion about the symposium in Atlanta. Meeting was adjourned.

SUB-OBJECTIVE 1. POULTRY MEAT QUALITY Accomplishment 1. The use of marination has increased dramatically in the past few years in the poultry industry. It is one of the methods used by the industry for tenderization of early harvested broiler breast fillets as well as a way to increase product yield and increase uniformity of product quality. These effects depend on various factors like deboning times, duration of time between deboning and marination, type of marinade, concentration of marinade, and method of marination. Marinating breast meat not only assists in tenderization process but also increases the yield of the final product. Studies were conducted to assess these factors on the tenderness, yield, and product acceptability. Accomplishment 2. Boneless breast fillets are often portioned into smaller pieces in order to create highly uniform products for foodservice operations and to maximize usage of breast fillets. Larger broilers (>7 lbs.) are often used in this deboning market. The purpose of this study was to evaluate the effect of age on tenderness of slittered (horizontally cut) breast meat and the effect of time of portioning on tenderness. Two hundred forty broilers either 6 or 8 week of age (n=120 each) were slaughtered in an in-line system using a two stage chilling system, and carcasses were deboned at either 2 or 4 h postmortem. Boneless breast fillets were then horizontally cut (slittered) at either time of deboning or at 24 h postmortem to evaluate the effect of portioning time on tenderness. Whole and slittered fillets from 8 wk old broilers were significantly heavier (P<0.05) than fillets (whole and slittered) from 6 wk old broilers. The difference between the treatments of the slittered fillets was approximately 40 g. After cooking, the fillet height of the two treatments differed by less 3 mm (19 vs. 16.7 mm). Deboning at 2 h reduced tenderness compared to deboning at 4 h as indicated by the 2 h fillets having a significantly higher (P<0.05) MORS total energy than the 4 h fillets. The slittered fillets from the 8 wk broilers had significantly higher (P<0.05) MORS total energy (tougher) than the 6 wk broilers. The time of slittering did not further impact tenderness as indicated by no significant differences between total energy values of fillets slittered at time of deboning or at 24 h. Accomplishment 3. Project initiation has included identification of poultry meat supplier and product processing. Researchers are investigating thermally processed and vacuum packaged products. The product will be shipped to Haiti via private freight (ship carrier). Accomplishment 4. Cranberry press cake, an under utilized by-product of the cranberry processing industry is a potential source of food antioxidants. The objective of this research two fold 1) To prepare extracts from cranberry press cake using solvent extraction (SE) and microwave assisted solvent extraction (MASE) 2) To test the ability of these extracts to inhibit lipid oxidation in mechanically separated turkey (MST). Water, ethanol and acetone were used as extraction solvents. Heating press cake prior to extraction with 70% ethanol increased antioxidant efficacy compared to extracting unheated press cake. Water extracts were least effective in inhibiting lipid oxidation. The most effective extracts were obtained by SE with 100% acetone or MASE with 100% ethanol. There was a poor correlation (r = 0.69) between the quercetin equivalent of the extracts and their ability to inhibit TBARS formation in MST. The correlation coefficient between the total amount of quercetin in the extracts and the number of days of TBARS inhibition in MST was 0.87 indicating that there are polyphenols other than quercetin that may play a role in the antioxidant activity of the extracts. Accomplishment 5. Experiments were conducted to evaluate the influence of strain-cross and feeding programs such as lighting, diet density and various feed additives on live performance, processing yields and feet (paw) quality and yields of male and female broiler chickens. Lighting programs having short duration and low intensity that excessively restricted development were detrimental to meat yields even though long-term stress response, as measured by heterophil:lymphocyte ratio remained unaltered. Expression of quality in terms of carcass defects and fillet characteristics is not constant among strains and between sexes with age at marketing. Differences in fatness are obvious in terms of abdominal depots. Extent of wing bruising was the dominant carcass defect, and strain differences suggest preslaughter behavior as the predominant reason. Fillet percentages after simulated commercial deboning also varied widely among four strains and increased from 6 to 8 weeks age, but differences remained similar between the sexes. Tenders changed in parallel with those of fillets, however, females always had distinct advantage (on a percentage bases) compared to males. SUB-OBJECTIVE 2. POULTRY MEAT SAFETY Accomplishment 1. A manuscript is being prepared covering the scientific reporting of religious slaughter, specifically kosher and halal, including poultry. We are also working on the USDA Higher Education Challenge Grant for the Virtual Food Science Field Trips, with a large clip component from the poultry industry and the active learning component being totally poultry oriented. In addition, I continue to give animal welfare talks in various forums, incorporating a poultry component. Accomplishment 2. Fresh broiler chicken drumsticks were purchased from a local processor, inoculated with 104 CFU/mL of S. typhimurium to yield a final concentration of 104 CFU/ml on the surface of the drumsticks. The final treatments included drumsticks, no inoculum, no treatment (negative control), drumsticks + inoculum (positive control), drumsticks + inoculum + 100 ppm Prontech, and drumsticks + Inoculum + 200 ppm Prontech. Results from the study revealed that treatment of the drumsticks with 100 or 200 ppm Prontech resulted in a 1 log reduction in S. typhimurium, when compared to the positive control drumsticks. No significant differences in S. typhimurium were reported for drumsticks treated at 100 and 200 ppm Prontech. Accomplishment 3. Initially, sensitivity tests have been conducted to determine the anti-listerial properties of nisin (0.1, 0.2, 0.3, 0.4 or 0.5%), rosemary extract (0.5 to 2.0%) and thyme (0.5 to 2.0%). Initial results revealed potential anti-listerial properties for nisin and rosemary. No antimicrobial effects were revealed for thyme. Accomplishment 4. Following electrical stunning, the decapitation of broilers during bleed-out was demonstrated not to significantly increase respiratory tract bacterial contamination during immersion scalding, nor to impede defeathering ability, or to alter carcass quality. Accomplishment 5. Comparison of genetically featherless and feathered broiler chickens during processing through immersion chilling revealed no significant differences in the incidence and level of recovery of Salmonella, Campylobacter, E. coli, or total aerobic bacteria from defeathered or immersion chiller carcasses. Accomplishment 6. The incidence of unabsorbed yolk sacs in present day commercial broilers appears twice as high as for mature broiler roosters, table egg laying hens, or broilers with 1950s genetics (Athens-Canadian Randombred Controls). Unabsorbed yolk sacs are colonized by bacteria and may also serve as a reservoir for the subsequent pathogen recolonization of the intestine or contamination of the abdominal cavity if ruptured during processing. Accomplishment 7. Because of noisy signals from commercial multispectral cameras, a new compact multispectral imaging system was designed and assembled with stereo imaging using replaceable optical filters and sensors. The compact system is composed of beam splitter, lenses and high resolution cameras. Accomplishment 8. Unwanted bones in boneless poultry breast fillets are a serious safety problem resulting in numerous injuries every year. An optical technique to detect bone fragments embedded in poultry breast fillets was developed. Accomplishment 9. Previous studies demonstrated an imaging system with optimal thresholding for spectral image ratio was effective for detecting fecal contaminants on the surface of broiler carcasses. However, differentiating false positives from contaminants was always challenging for the imaging application. Therefore, in addition to image processing in the spatial domain, further processing in the frequency domain can help to identify false positives. In order to remove false positive errors, textural analysis method was developed. Accomplishment 10. Research was conducted to determine the suitability of using white LED light as a light source for hyperspectral and multispectral imaging. The LED sources are cool, long-lasting, and have a much higher light output than traditional LEDs. Accomplishment 11. Antimicrobial treatments were tested for efficacy against poultry pathogens. Spraying poultry carcasses with the following treatments did not enhance removal of pathogens: 1) lactic acid bacteria and nutrient solutions; 2) a blend of citric, hydrochloric, phosphoric acids; and 3) chlorinated water at different temperatures. Microbicidal activity was observed in vitro and on poultry skin for potassium hydroxide and lauric acid mixtures. Accomplishment 12. The microbiological impact of immersion chilling of poultry with lower volumes of water was assessed. Lower numbers of pathogens were recovered from inoculated carcasses after chilling in a high volume of water (16.8 L/kg) as compared to carcasses chilled in a low volume of water (2.1 L/kg). Accomplishment 13. Evaluated microbiology of water from a multiple-tank scalder operating under different conditions from previous reports. Numbers of coliforms, E. coli, and Campylobacter on carcasses are sharply reduced in the third tank compared to the first tank (as much as a 3 log reduction in numbers) with a reduction in incidence of Campylobacter and Salmonella in water from successive tanks. Bacteria in scald water do not predict incidence of bacteria in rinses of defeathered carcasses. Accomplishment 14. Recovery of pathogens from pre-chilled poultry carcasses was evaluated before washing or after a 1 minute wash in either sterile water or a solution containing a high level of chlorine (500 ppm). When compared to sterile water, chlorine reduced levels of aerobic bacteria, E. coli and coliforms by 1.3, 0.6 and 0.6 log10 cfu/mL rinse, respectively; however, carcasses washed with sterile water and chlorine had the same incidence (number of samples positive) of Salmonella. Accomplishment 15. Tested electrolyzed water in inside-outside carcass washers against spoilage bacteria and yeasts. Accomplishment 16. Tested capability of volatile fatty acids placed into the cloaca of carcasses before defeathering to reduce Campylobacter contamination of broiler skin. Accomplishment 17. Tested selected organic acids for ability to support the growth of Campylobacter in vitro. Accomplishment 18. Recent FSIS reports have emphasized on-farm microbiological intervention strategies to reduce in-plant product contamination. Various litter sampling techniques were tested for detecting Salmonella in market-age broiler chickens. In addition, a survey of Salmonella incidence in samples from on-farm broilers (external rinse versus cecal contents) was completed. Accomplishment 19. On-going project with U.S. Poultry & Egg Association to compare microbiology and quality of poultry after immersion or air chilling. Levels of pathogens recovered from non-chlorinated immersion chilled carcasses were not significantly different from the levels recovered from dry air chilled carcasses. Air chilled carcasses had darker skin color and lost approximately 2% in yield during chilling, while immersion chilled carcasses absorbed 8 to 9% water. Accomplishment 20. Initiated experiments designed to partition Salmonella incidence and numbers in external samples (feathers, skin, feet, head) versus internal samples (crop, ceca, colon and cloaca) of broilers after transportation to the processing plant. Accomplishment 21. Initiated experiments designed to reduce the amount of fecal material deposited in the scalder during processing. Full-fed broilers were processed and fecal material was forced from carcasses prior to scalding using a prototype commercial device. Accomplishment 22. During broiler feed withdrawal, the pH of the crop increases and the environment becomes more favorable for Salmonella. Salmonella is then available to contaminate carcasses during processing. Research was conducted to determine that feed supplemented with botanical probiotics containing lactobacilli can support growth of broiler chickens as well as feed supplemented with antibiotics and coccidiostats. Accomplishment 23. The application of the chlorine dioxide treatment immediately after evisceration reduced total aerobic counts, coliform counts and generic E. coli counts by 0.92, 1.02 and 0.63 log CFU/ml of rinse respectively. The acidified sodium chlorite treatment applied after evisceration and chlorine rinse reduced total aerobic counts, coliform counts and generic E. coli counts by an additional 0.73, 0.32 and 0.28 log CFU/ml of rinse respectively. Application of the chlorine dioxide treatment after the chlorine rinse but prior to chilling was not as effective in reducing bacterial loads when compared to post-chilling application. Carcasses submerged for 30 seconds in the chlorine dioxide solution after chilling showed reductions in total aerobic counts, coliforms and generic E. coli counts of 0.52, 0.61 and 0.32 log CFU/ml of rinse, respectively, when compared to carcasses sampled immediately after chilling. There was a significant reduction in the number of Salmonella spp. positive carcasses between control samples and samples treated with the chlorine dioxide solution after chilling (46% reduction). Accomplishment 24. Raw poultry offal was recovered from a poultry processing plant and separate samples were subjected to increasing more severe heat treatments after which samples were plated on BHI. Isolated cells were recovered from the highest temperature (most severe heat) treatment and subjected to thermal inactivation studies. Accomplishment 25. Feather meal and other poultry meat and bone meals were ground and mixed with glycerol then heat-pressed to formed structural materials similar to plastics. These films and sheets performed in physical tests to allow their use in a various applications for non-food uses, including molds and containers. Accomplishment 26. The surface heating rate (³) and final surface temperature (±) during in-package pasteurization were determined for different thickness levels of two types of bologna having different (13% and 18%) fat content. Three different thickness levels (4, 12, and 20 mm) corresponding to 1, 3, and 5 slices of bologna were each vacuum-packaged separately in a clear polymer pouch after placing thermocouples on the surface. Refrigerated samples were immersed into a water bath set to one of four pre-determined temperatures (60, 70, 80, and 90° C) and time and temperature data were recorded for 10 min. Surface- heating rate was fastest in the thinnest (4mm) and slowest in the thickest (20mm) samples for all four pasteurization temperatures. Surface- heating rate was slower in bologna with higher fat content compared to lower fat bologna. Final surface temperature attained after 3 min was lower with increased thickness levels for all pasteurization temperatures. Thus meat sample thickness and fat content significantly affect surface heating rate and final surface temperature during in-package pasteurization of bologna. Accomplishments 27. Studying the microbiology of poultry carcasses at various points during primary processing operations has helped to verify the importance of some HACCP points while revealing ineffective HACCP points. In the studies we have also looked for an easy sampling method, and recommended using excision 2X5 cm skin areas from different areas. In addition we have developed some procedures to better utilize PCR for the detection of Campylobacter jejuni in poultry meat and skin samples. Accomplishments 28. This study focused on determining the effect of feeding whole grains and housing design on cecal Salmonella colonization, growth performance and carcass yield of broilers fed triticale or corn/SBM-based diets. Broilers reared either in a cage-based house (Broilermatic® System) or a conventional house (litter floor) from 0-42 d were assigned to 1 of 4 dietary treatments (trt): 1) ground corn-SBM (C, 560¼), 2) coarse ground corn-SBM (CC, >1700¼), 3) ground triticale-SBM (T, 560¼), and 4) whole triticale-SBM (WT). A 4-serotype cocktail of Salmonella enterica was orally gavaged into each chick at placement. Cecal populations were estimated on 7, 14, 21, 28, 35, and 42 d. Growth performance was measured on 14, 28 and 42 d. Broilers responded differently to the dietary treatments according to housing system. At 42 d, broilers reared on litter had better body weights when fed ground grain (2.87, 2.86, 2.73, 2.69 kg; trt 3, 1, 4, 2, respectively; no statistical difference between T and C); however, broilers reared in the Broilermatic cages were heavier when fed T (2.75, 2.67, 2.65, 2.61 kg; trt 3, 4, 2, 1, respectively, no statistical difference between WT, CC and C). Feed conversion ratio (FCR) was influenced by housing design. Compared to the Broilermatic system, raising broilers on litter improved the 1-42d FCR (1.71 vs. 1.81 g/g. Independent of housing system, relative eviscerated carcass weights of broilers feed T were equivalent to the C fed broilers and heavier than CC and WT fed broilers (0.764, 0.760, 0.752, 0.752 g/g, respectively). Feeding whole/coarse ground grains decreased cecal Salmonella populations in broilers (3.8, 3.9, 4.4, 4.4 log MPN/g; trt 2, 4, 1, 3, respectively). Housing type also influenced cecal Salmonella populations. At 42d, broilers reared on litter had lower populations than broilers reared in cages (3.8 vs. 4.4 log MPN/g). In conclusion, triticale appeared to be a good alternative feed ingredient to corn resulting in improved body weights and reduced Salmonella colonization. Moreover, raising broilers on litter greatly reduced cecal Salmonella populations. SUB-OBJECTIVE 3. EGG QUALITY AND SAFETY Accomplishment 1. Studies were conducted to examine the presence of aerobic organisms, Enterobacteriaceae, Salmonella, Campylobacter, and Listeria on vacuum loader suction cups and packer head brushes in 2 shell egg processing facilities. Salmonella and Campylobacter were found on 3% and 1%, respectively, of the suction cups sampled. Listeria was isolated on 72% of the suction cups. No pathogens were recovered from eggs. Higher numbers of aerobic bacteria and Enterobacteriaceae were recovered from washed eggs when > 4.0 log cfu aerobes/mL or >2.0 log cfu Enterobacteriaceae/mL per sample were recovered from packer head brushes. Accomplishment 2. Influence of hen age on shell egg exterior, interior, and contents microflora and Salmonella prevalence during a single production cycle. Hen age significantly affected the microbial loads on each of the egg components tested. Exterior counts increased in period 4, possibly due to hens being diagnosed with Osteomalacia. Interior counts were erratic, increasing as much as 2 log units over the 12-month cycle. Contents data was not significantly different until period 12, when microbial loads increased from 0 to 1 log unit. There were 120 total eggs taken, and of these there were two suspect positive Salmonella samples. Exterior and interior shell each had one suspect positive. Accomplishment 3. Cool water washing was tested in two shell egg operations. Results indicated that cool water washing could enhance the cooling of shell eggs and potentially reduce pathogen growth. Accomplishment 4. Studies were conducted to examine the effectiveness of periacetic acid and chlorine as shell surface sanitizers. Solutions were applied to the surface of visibly clean, unwashed eggs. Enterobacteriaceae prevalence was reduced 20-50% with periacetic acid compared to the other treatments. When a mechanical nano-atomizer was used to apply the periacetic acid, Enterobacteriaceae prevalence was reduced 94%. A 200 ppm chlorine solution was less successful when applied in the same manner. Accomplishment 5. Bacterial populations were determined on restricted shell eggs destined for the egg products industry. Restricted eggs are those which do not meet quality standards to be sold as shell eggs. All shell/membrane emulsion and contents pools were positive for aerobic organisms (>4.5 log cfu/mL and > 2 log cfu/mL, respectively). Enterobacteriaceae were detected in 99% of shell/membrane emulsion pools and 29% of egg contents pools. Listeria was detected in 36% of shell/membrane emulsion pools and 5% of contents pools. Salmonella and Campylobacter were isolated from 2% and 1%, respectively, of shell/membrane emulsion pools. Accomplishment 6. Enterobacteriaceae were recovered from 98% of nest run cart shelving in shell egg processing plants (mixed and off-line operations). On average, 3.4 log cfu/cm2 were recovered per shelf, with bottom shelves dirtier than top-most shelves (4.1 v. 2.5 log cfu/cm2). Enterobacter and Escherichia were the most commonly identified genera. Others included Citrobacter, Hafnia, Klebsiella, Kluyvera, Leclercia, and Salmonella; Pseudomonas was the only non-Enterobacteriaceae genus identified and is commonly associated with egg spoilage. Accomplishment 7. The preliminary portion of a retail survey of varying types of shell eggs was conducted. The eggs were examined for the prevalence of several foodborne pathogens as well as the enumeration of aerobic populations and Enterobacteriaceae. Physical quality factors such as Haugh units, vitelline membrane strength, shell strength and thickness, total solids, ash and fat were also monitored. Accomplishment 8. Blood spots, meat spots, and eggshell checks and cracks are significant problems for the table egg industry. Research was conducted to develop an inexpensive imaging system to detect blood spots, meat spots, and eggshell cracks. Accomplishment 9. The main trend observed during these experiments include a lower foaming capacity of the eggs after storage (higher cake density values corresponding to longer storage times). However, no storage temperature effects have been observed so far. EXTENSION OR INSTRUCTION ACTIVITIES Accomplishment 1. Dr. Regenstein has participated on the Food Marketing Institute/National Council of Chain Restaurants Animal Welfare Technical Committee, participated in the Humane Farm Animal Care program's technical committee, taught in the North Central Regional Poultry Project, and presented three lectures on Kosher/Halal, new product development, and animal welfare. Accomplishment 2. The shell egg industry is in need of continuous training for production and processing personnel in order to keep then current with todays changing technologies and regulations in production, processing, and distribution of eggs for the consumer. The National Egg Quality school organization is a tax-exempt, non-profit organization whos main aim is to provide students from the industry the latest information about egg quality and the factors affecting quality. The training begins with the basics of egg formation then, egg quality factors and the components which may affect quality. The students are also trained in USDA grading and regulatory changes. Individualized instruction and hands on laboratories are the trade mark of the school. The students are divided into small work groups with an experienced instructor who works with them on an individual basis. To earn a certificate the students will have a written and lab practical exam. Accomplishment 3. The 2005 National Egg Products School was held in November in Auburn, AL. The school offered hands on laboratory experiences to assist participants in understanding the functionality characteristics of egg products. The 2006 school had faculty from Auburn University, North Carolina State University, and the University of Arkansas. The National Egg Products School Advisory board is made up of representatives from industry, trade organizations, government and academia.

A. Journal Articles Ahlborn, G. J., D. A. Clare, B. W. Sheldon, and R. W. Kelly. 2006. Identification of eggshell membrane proteins and purification of ovotransferrin and ²-NAGase from hen egg white. The Protein J. 25:71-81. Ahlborn, G., and B. W. Sheldon. 2006. Identifying the components in eggshell membrane responsible for reducing the heat resistance of bacterial pathogens. J. Food Prot. 69:729-738. Bailey, J. S., N. A. Cox, D. E. Cosby, and L. J. Richardson. 2005. Movement and persistence of Salmonella in broiler chickens following oral or intracloacal inoculation. J. Food Prot. 68:2698-2701. Barbut, S. 2005. Effect of enhanced fluorescent light on acceptability of meat cuts. J. Muscle Food. 16:77-86. Barbut, S. 2006. Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters. J. Food Sci. Techn. 39:660-664. Barbut, S. 2006. Fermentation and chemical acidification of salami type products  Effect on yield, texture, and microstructure. J. Muscle Food. 17:34-42. Berrang, M. E., and J. K. Northcutt. 2005. Use of water spray and extended drying time to lower bacterial numbers on soiled flooring from broiler transport coops. Poult. Sci. 84:1797-1801. Berrang, M. E., R. J. Meinersmann, J. F. Frank, D. P. Smith, and L. L. Genzlinger. 2005. Distribution of Listeria monocytogenes subtypes within a poultry further processing plant. J. Food Prot. 68:980-985. Berrang, M. E., D. P. Smith, and A. Hinton, Jr. 2006. Application of distilled white vinegar in the cloaca to counter the increase in Campylobacter numbers on broiler skin during feather removal. J. Food Prot. 69:425-427. Berrang, M. E., D. P. Smith, and A. Hinton, Jr. 2006. Organic acids placed into the cloaca to reduce Campylobacter contamination of broiler skin during defeathering. J. Appl. Poult. Res. 15:287-291. Bianchi, M., D. L. Fletcher, and D. P. Smith. 2005. Physical and functional properties of intact and ground pale broiler breast meat. Poult. Sci. 84:803-808. Buhr, R. J., M. E. Berrang, J. A. Cason, and D. V. Bourassa. 2005. Recovery of bacteria from broiler carcass respiratory tracts before and after immersion scalding. Poult. Sci. 84:1769-1773. Buhr, R. J., D. V. Bourassa, J. K. Northcutt, A. Hinton Jr., K. D. Ingram, and J. A. Cason. 2005. Bacteria recovery from genetically feathered and featherless broiler carcasses after immersion chilling. Poult. Sci. 84:1499-1504. Buhr, R. J., M. T. Musgrove, L. J. Richardson, N. A. Cox, J. L. Wilson, J. S. Bailey, D. E. Cosby, and D. V. Bourassa. 2005. Recovery of Campylobacter jejuni in the feces and semen of caged broiler breeder roosters following three routes of inoculation. Avian Dis. 49:577-581. Buhr, R. J., J. K. Northcutt, L. J. Richardson, N. A. Cox, and B. D. Fairchild. 2006. Incidence of unabsorbed yolk sacs in broilers, broiler breeder roosters, White Leghorn hens, and Athens-Canadian randombred control broilers. Poult. Sci. 85:1294-1297. Cason, J. A., M. E. Berrang, and D. P. Smith. 2006. Recovery of bacteria from broiler carcasses rinsed zero and twenty-four hours after immersion chilling. Poult. Sci. 85:333-336. Cason, J. A., R. J. Buhr, A. Hinton, Jr., M. E. Berrang, and N. A. Cox. 2006. External treatment of broiler chickens with lactic-acid-producing bacteria before slaughter. Int. J. Poult. Sci. 4:944-946. Courtenay, M., L. Ramirez, B. Cox, I. Han, X. Jiang, and P. Dawson. 2005. ServSafe handwashing methodology compared to rinsing and alcohol-based sanitizers. Food Service Technology 5:77-84. Fanatico, A. A., L. C. Cavitt, P. B. Pillai, J. L. Emmert, and C. M. Owens. 2005. Evaluation of slower-growing broiler genotypes grown with or without outdoor access: Meat quality. Poult. Sci. 84:1785-1790. Fanatico, A. A., P. B. Pillai, L. C. Cavitt, J. L. Emmert, J. F. Meullenet, and C. M. Owens. 2006. Evaluation of slower-growing broiler genotypes grown with or without outdoor access: Sensory attributes. Poult. Sci. 85:337-343. Fanatico, A. A., P. B. Pillai, L. C. Cavitt, C. M. Owens, and J. L. Emmert. 2005. Evaluation of slower-growing broiler genotypes grown with or without outdoor access: Growth performance and carcass yield. Poult. Sci. 84:1321-1327. Gill, C. O., M. Badoni, L. F. Moza, and S. Barbut, and M. W. Griffiths. 2005. Microbiological sampling of poultry carcasses portions by excision, rinsing or swabbing. J. Food Prot. 68:2718-2720. Guard-Bouldin, J., and R. J. Buhr. 2006. Evaluation of egg shell quality of hens infected with Salmonella enteritidis by application of compression. Poult. Sci. 85:129-135. Grunwald, E. W., and M. P. Richards. 2006. Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscle. J. Agric. Food Chem. 54:4452-4460. Hinton, A., Jr. 2006. Comparison of growth of Campylobacteriaceae using novel, blood-free media and commercially available media. Int. J. Poult. Sci. 5(2):99-103. Hinton, A., Jr. 2006. Growth of Campylobacter in media supplemented with organic acids. J. Food Prot. 69:34-38. Hinton A, Jr., K. D. Ingram. 2006. Antimicrobial activity of potassium hydroxide and lauric acid towards microorganisms associated with poultry processing. J. Food Prot. 69:1611-1615. Jones, D. R., and M. T. Musgrove. 2005. Correlation of eggshell strength and Salmonella Enteritidis contamination of commercial shell eggs. J. Food Prot. 68:2035-2038. Jones, D. R. and M. T. Musgrove. 2005. Effects of extended storage on egg quality factors. Poult. Sci. 84:1774-1777. Jones, D. R., M. T. Musgrove, A. B. Caudill, P. A. Curtis, and J. K. Northcutt. 2005. Microbial quality of cool water washed shell eggs. Int. J. Poult. Sci. 4:938-943. Jones, D. R., J. K. Northcutt. 2005. 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Incidence and size distribution of unabsorbed yolk sacs in broilers, broiler breeder roosters, and white leghorn hens. Poult. Sci. 84(Suppl. 1):24. (Abst.) Buhr, R. J., L. J. Richardson, J. A. Cason, and N. A. Cox. 2006. Improving drag swab detection of Salmonella in broiler litter. Poult. Sci. 85(Suppl. 1):18. (Abst.) Buhr, R. J., L. J. Richardson, J. A. Cason, and N. A. Cox. 2006. Comparison of four sampling methods for the detection of Salmonella in broiler litter. Poult. Sci. 85(Suppl. 1):209. (Abst.) Cason, J. A., and A. Hinton, Jr. 2006. Coliform, E. coli, Campylobacter and Salmonella in counter flow broiler scalder with a dip tank. Poult. Sci. 85(Suppl. 1):134. (Abst.) Cason, J. A., and G. M. Pesti. 2006. Mean separation procedures used in poultry science. Poult. Sci. 85(Suppl. 1):125. (Abst.) Caudill, A. B., P. A. Curtis, D. R. Jones, M. T. Musgrove, K. E. Anderson, and L. K. Kerth. 2006. 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Antibacterial Effect of Nisin-adsorbed Silica and Corn Starch Powder against Listeria monocytogenes, International Association of Food Protection Meeting in Baltimore, MD, 9/2005. Min, B. J., I. Y. Han, and P. L. Dawson. 2006. Effects of antimicrobial edible films against Listeria monocytogenes in a liquid and solid system. Institute of Food Technologists Meeting in Orlando, FL. 6/2006 (Abst.) Musgrove, M. T., N. A. Cox, Jr., L. J. Richardson, D. R. Jones, and J. K. Northcutt. 2006. Comparison of shell egg sanitizers and application methods. Poult. Sci. 85(Suppl.1):162. (Abst.) Musgrove, M. T., and D. R. Jones. 2006. Enterobacteriaceae and related organisms isolated from shell eggs washed in cooler wash water. Poult. Sci. 85(Suppl. 1):135. (Abst.) Musgrove, M. T., and D. R. Jones. 2006. Microbiological survey of seven types retail shell eggs. Poult. Sci. 85(Suppl. 1):135. (Abst.) Musgrove, M. T., D. R. Jones, A. Hinton Jr, K. D. Ingram, and J. K. Northcutt. 2006. Identification of yeasts isolated from commercial shell eggs stored at refrigerated temperatures. J. Food Prot. 69:126. (Abst.) Narciso-Gaytán, C., C. A. Bailey, A. R. Sams, H. Thippareddi, and M. X. Sánchez-Plata. 2006. Dietary lipid source and vitamin E effect on lipid oxidation stability of cooked chicken patties. Poult. Sci. 85(Suppl. 1):13 (Abst.) Northcutt, J. K., J. A. Cason, K. D. Ingram, D. P. Smith, and R. J. Buhr. 2006. Recovery of bacteria from broiler carcasses after immersion chilling in different volumes of water, Part 2. Poult. Sci. 85(Suppl. 1):134. (Abst.) Northcutt, J. K., D. P. Smith, J. A. Cason, R. J. Buhr, and D. L. Fletcher. 2006. Effects of immersion chilling using different volumes of water on bacteria recovery from broiler carcasses and chiller water. U.S. Poultry & Egg Association 1:1. (Abst.) Owens, C. M., A. Saha, A. V. S. Perumalla, and J. F. Meullenet. 2006. Impact of age and time of portioning on tenderness of slittered broiler breast fillets. Poultry Sci. 85(Suppl. 1):58 (Abst.) Perumalla, A. V. S., A. Saha, Y. Lee, J. F. Meullenet, and C. M. Owens. 2006. Marination properties of air chilled and water chilled broiler breast fillets. Poult. Sci. 85(Suppl. 1):59 (Abst.) Richardson, L. J., N. A. Cox., R. J. Buhr, J. S. Bailey, and M. A. Harrison. 2006. Ethanol immersion method for the collection of separate external and internal microbiological spleen samples of baby broiler chicks. Poult. Sci. 85(Suppl. 1):208-209. (Abst.) Russell, S. M., 2006. The effect of Tasker Blue on shelf-life of fresh broiler chicken carcasses. Poult. Sci. 85(Suppl. 1):14. (Abst.) Russell, S. M., 2006. The effect of Tasker Blue on aerobic plate counts and Escherichia coli counts on fresh broiler chicken carcasses. Poult. Sci. 85(Suppl. 1):61. (Abst.) Saha, A., A. V. S. Perumalla, Y. Lee, J. F. Meullenet, and C. M. Owens. 2006. Optimizing meat tenderness, juiciness and flavor of marinated broiler breast fillets using varying levels of salt. Poult. 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Innovative methods to handle waste. Food Industry Association of South Carolina, April. Hilton Head, SC. Dawson, P. L. 2005. Improving the Safety of Ready-to-Eat Meats: High Pressure Processing and Inpackage Pasteurization. USDA Food Safety Conference, Myrtle Beach, SC. Dawson, P. L. and A. K. Greene. 2005. Animal Co-Products research at Clemson University. Food Protein Research Foundation. May. Chicago, IL. Dawson, P. L., and A. K. Greene. 2005. SRMs to Biodiesel: A Biosafety Workshop. Ottawa, Canada by teleconference June 21, 2005 Emerging issues in Animal Tallow. Dawson, P. L. 2005. Safety of Ready-to-Eat Meat: Using Antimicrobials to Eliminate Listeria. International Poultry Products Symposium. Auburn University. Dawson, P. L., L. Ramirez-Lopez, and I. Han. 2006. Thermal Process Preliminary Calculations: Enumeration of Thermally Resistant Bacteria in Raw Rendering Materials, Animal Co-Products Research Conference, Clemson University April 4 2006. Owens, C.M. 2006. 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Asociación Mexicana de Especialistas en Ciencias Avícolas (ANECA) Annual Meeting., April, 2006. Ixtapa, México. Sheldon, B. W. 2006. Avian Influenza: What You Need To Know. Carolina Association for Food Protection Symposium. Clemson University, Clemson, SC, February 24, 2006. E. Proceedings Ahlborn, G., and B. W. Sheldon. 2006. Potential for improving the safety of foods using an eggshell membrane waste product. In Proceedings of the 2006 National Poultry Waste Management Symposium, Springdale, Arkansas, October 23-25, 2006 (on CD). Bilgili, S. F., M. A. Alley, J. B. Hess, and E. T. Moran, Jr. 2005. Influence of strain cross, sex, and feeding programs on broiler chicken paw (feet) yield and quality. Pages 342-349 Proc. European Symposium on the Quality of Poultry Meat, Doorwerth, The Netherlands. Buhr, R. J. 2006. Scalding, Defeathering, and Rehang as Primary Sources for Redistributing Salmonella Typically with No Antimicrobial Intervention and the Featherless Broilers. USDA-FSIS Invited Presentation during the public meeting entitled Advances in Post-Harvest Interventions to Reduce Salmonella in Poultry. Atlanta, GA, February 23-24. Buhr, R. J. 2006. Electrical Stunning of Poultry. In: Proceedings of the Poultry Care and Handling Seminar, United States Poultry and Egg Association, Atlanta, Georgia, August 9-10, 2006. Cason, J. A. 2006. Limits on the Effectiveness of Antimicrobial Treatments. USDA-FSIS Invited Presentation during the public meeting entitled Advances in Post-Harvest Interventions to Reduce Salmonella in Poultry. Atlanta, GA. February 23-24. http://www.fsis.usda.gov/News_&_Events/Agenda_PostHarvest_022306/index.asp Cox., N. A., K. L. Hiett, R. J. Buhr, L. J., Richardson, J. K. Northcutt, P. F. Cray, J. S. Bailey, B. D. Fairchild, J. M. Mauldin. 2005. Incidence and microbiology of unabsorbed yolk sacs (attached or free floating) in commercial broilers. Proceedings of the 15th annual Campylobacter, Helicobacter and Related Organisms International Workshop. p.23. Cox., N. A., K. L. Hiett, L. J. Richardson, R. J. Buhr, J. L. Wilson, J. S. Bailey, P. F. Cray. 2005. Presence of naturally occurring Campylobacter in the mature and immature ovarian follicles and in the internal organs of broiler breeder hens. Proceedings of the 15th annual Campylobacter, Helicobacter and Related Organisms International Workshop. p.22. Hess, J. B., S. F. Bilgili, and E. R. Miller. 2005. Nutritional influences on broilers raised on a restrictive lighting schedule. Pages 9-18 Proc. Arkansas Nutrition Conference, Rogers, AR. Jones, D. R. 2005. The role of egg products in crystallization. Proceedings of the National Egg Products School. pp. 9.1-9.4. Auburn, Alabama. November 6-10, 2005. Jones, D. R., and M. T. Musgrove. 2006. Impact of shell egg processing on food safety. Australian Poultry Science Symposium. Sydney, Australia. February 20-21, 2006. Jones, D. R. 2006. Conserving and monitoring shell egg quality. Australian Poultry Science Symposium. Sydney, Australia. February 20-21, 2006. Jones, D. R. 2006. Effectively addressing consumer questions. Proceedings of the National Egg Quality School. pp. 321-325. Memphis, Tennessee. May 22-25, 2006. Jones, D. R. 2006. Egg quality: Whats the point? Proceedings of the National Egg Quality School. pp. 51-53. Memphis, Tennessee. May 22-25, 2006. Jones, D. R. 2006. Haugh unit assessment. Proceedings of the National Egg Quality School. Pp. 123-124. Memphis, Tennessee. May 22-25, 2006. Jones, D. R. 2006. Understanding HACCP. Proceedings of the National Egg Quality School. pp. 223-227. Memphis, Tennessee. May 22-25, 2006. Jones, D. R. 2006. Food crystallization and egg products. Proceedings of the National Egg Products School. pp. 9.1-9.4. Fayetteville, Arkansas. July 30-August 3, 2006. Li, X., J. B. Payne, F. B. O. Santos, K. E. Anderson, and B. W. Sheldon. 2005. Surveillance of Salmonella populations, prevalence and serotype diversity in layer feces as a function of production cycle and molting. In: Proc. Of the 2005 Animal Waste Management Symposium. The Development of Alternative Technologies for the Processing and Use of Animal Waste, Ed. G.B. Havenstein, Sheraton Imperial Hotel and Conference Center, Research Triangle Park, NC October 5-7, pp. 362-368. Moran, E.T., Jr., J. Galobart Cots, and N. S. Joseph. 2005. Yield & quality of breast and thigh meats from diverse strain broiler males in response to carrying stress imposed pre-slaughter. Pages 1-6, Proc. European Symposium on the Quality of Poultry Meat, Doorwerth, The Netherlands. Musgrove, M. T. 2006. Sanitation sampling in the shell egg processing plant. National Egg Regulatory Officials Annual Meeting. Oklahoma City, Oklahoma. March 5-8, 2005. Musgrove, M. T. 2005. Microbiology of commercial shell eggs and egg products. Proceedings of the National Egg Products School. pp. 2.1-2.8. Auburn, Alabama. November 6-10, 2005. Musgrove, M. T. 2006. Keeping food-borne disease and eggs in perspective. Proceedings of the National Egg Quality School. pp. 279a-279l. Memphis, Tennessee. May 21-25, 2006. Musgrove, M. T. 2006. Sanitation in shell egg processing plants. Proceedings of the National Egg Quality School. pp. 215-222. Memphis, Tennessee. May 21-25, 2006. Musgrove, M. T. 2006. Factors that affect the microbiology of commercial shell egg processing. Proceedings of the National Egg Products School. pp. 2.1-2.13. Fayetteville, Arkansas. July 31- August 3, 2006. Musgrove, M. T., D. R. Jones, N. A. Cox, M. A. Harrison, and J. K. Northcutt. 2005. Determination of post-processing shell egg sanitizer efficacy. Proceedings of the 34th Annual Meeting of the United States-Japan Cooperative Program in Natural Resources Food and Agriculture Panel. Pp. 338-343. Shizuoka, Japan. October 23-29, 2005. Musgrove, M. T., D. R. Jones, J. K .Northcutt, N. A. Cox, and M. A. Harrison. 2006. Reducing microbial contamination during shell egg processing. Midwest Poultry Federation. Minneapolis, Minnesota. March 21-23, 2006. Northcutt, J. K. 2005. Profile of Women in Management. U.S. Poultry & Egg Association Invited Presentation during Women in Management Symposium. Myrtle Beach, SC. Northcutt, J. K. 2006. Impact of Chilling on Poultry Carcass Microbiology. USDA-FSIS Invited Presentation during the public meeting entitled Advances in Post-Harvest Interventions to Reduce Salmonella in Poultry. Atlanta, GA, February 23-24. http://www.fsis.usda.gov/News_&_Events/Agenda_PostHarvest_022306/index.asp Sheldon, B.W. 2006. Impact of laying hen Cycle and molting on the prevalence and populations of Salmonella. Proc. Midwest Poultry Federation Convention, Saint Paul River Centre, St. Paul, MN, March 21-23. In Egg Processing Session (on CD). Smith, D. P., J. M. Mauldin, K. C. Lawrence, B. Park, and G. W. Heitschmidt. 2005. Detection of fertility and early development of hatching eggs with hyperspectral imaging. Proc 11th European Symposium on the Quality of Eggs and Egg Products, p. 176-180. Smith, D. P., and L. L. Young. 2005. The effect of pressure and phosphates on yield, shear, and color of marinated broiler breast meat. Proc. 17th European Symposium on the Quality of Poultry Meat, p. 139-144. Yoon, S. C., K. C. Lawrence, D. P. Smith, B. Park, and W. R. Windham. 2006. Bone fragment detection in chicken breast fillets using back-illuminated structured light. ASABE Paper No. 063017, ASABE, St. Joseph, Mich. Zeidler, G., and P. A. Curtis. 2006. Meat Products. In: 2006 ASHRAE Refrigeration Handbook, American Society of Heating, Refrigerating and Air-conditioning Engineers, Inc. Zeidler, G., and P. A. Curtis. 2006. Poultry Products. In: 2006 ASHRAE Refrigeration Handbook, American Society of Heating, Refrigerating and Air-conditioning Engineers, Inc. F. Popular Trade Articles: Anderson, K. E., and A. G. Gernat. 2005. Does the use of Antibiotics in Poultry Production Pose a Risk to Human Health? North Carolina Poultry Newsletter, Vol. 2, No. 2, pp. 1-4. North Carolina Cooperative Extension Service, Summer 2005. Dawson, P. L. 2006. Research Review. Poultry USA. Watt Publishing, January, 2006. Dawson, P. L. 2006. Research Review. Poultry USA. Watt Publishing, May, 2006. Fanatico A. C., J. L. Emmert, C. M. Owens, J. F. Meullenet. 2006. Impact of Genotype and Production System on Performance, Meat Quality and Sensory Attributes of Meat Chickens. Feedinfo News Service Scientific Reviews. July 2006. Available from URL: http://www.feedinfo.com." Owens, C. M. 2006. Further Processing: Big Time. Page 39, Poultry Magazine. February/March issue. Russell, S. M. 2005. New hurdles for water reuse. Poultry USA Magazine, Watt Publishing, pp.24, 26, 28, 30, 32, 34, and 35, August. Russell, S. M. 2005. Surmounting Salmonella. Poultry Magazine, October/November. Pp. 22- 24. Russell, S. M. 2005. Verification of intervention strategies for reducing pathogenic and indicator bacteria on broiler carcasses: A case study. Poultry USA Magazine, Watt Publishing, pp. 40, 42, 44, 46, 48, 50, 52, 54, 55, 56, 58, 60, and 61, December. Russell, S. M., 2006. White spots on breast, thigh meat causes concern. Poultry Times, June 19th. Russell, S. M. 2006. Post-chill dip tanks are gaining popularity among processors. Poultry Times, June 19th. Sheldon, B.W. 2005. Controlling Pathogens. Meat Processing 44(8):67. Sheldon, B.W. 2005. Enhancing Dark Meat Yields. Meat Processing 44(10):94. Sheldon, B.W. 2005. Impact of Natural Versus Synthetic Pigments on Skin Color. Meat Processing 44(12):58. Sheldon, B.W. 2006. No Salmonella Advantage. Meat Processing 45(2):56. Sheldon, B.W. 2006. Sensory Attributes of Broiler Meat. Meat Processing 45(4):52. Sheldon, B.W. 2006. Effective Microbial Controls. Meat Processing 45(6):97. Sheldon, B.W. 2006. Lipid Oxidation: Control and Detection. Meat Processing 45(8):47. G. Patents None. H. Review Articles None. I. Web Sites J. M. Regenstein, D. Lund, B. Ingham, and S. Rizvi. Cornell University and University of Wisconsin, Madison. Web site (VFT): seeker.doit.wisc.edu/foodsci J. Extension Bulletins: Russell, S. M. 2006. , Troubleshooting Salmonella in Poultry Processing Plants: Case Studies, Russell, S. M. 2006. , Preventing Salmonella Colonization of Chickens Russell, S. M. 2006. , Solving Fecal Contamination Problems in the Processing Plant Russell, S. M. 2006.