title: Thermal inactivation of desiccation-adapted Salmonella spp. in aged chicken litter.
abstract: Thermal inactivation of desiccation-adapted Salmonella spp. in aged chicken litter was investigated in comparison with that in a nonadapted control to examine potential cross-tolerance of desiccation-adapted cells to heat treatment. A mixture of four Salmonella serovars was inoculated into the finished compost with 20, 30, 40, and 50% moisture contents for a 24-h desiccation adaptation. Afterwards, the compost with desiccation-adapted cells was inoculated into the aged chicken litter with the same moisture content for heat treatments at 70, 75, 80, 85, and 150°C. Recovery media were used to allow heat-injured cells to resuscitate. A 5-log reduction in the number of the desiccation-adapted cells in aged chicken litter with a 20% moisture content required >6, >6, ∼4 to 5, and ∼3 to 4 h of exposure at 70, 75, 80, and 85°C, respectively. As a comparison, a 5-log reduction in the number of nonadapted control cells in the same chicken litter was achieved within ∼1.5 to 2, ∼1 to 1.5, ∼0.5 to 1, and <0.5 h at 70, 75, 80, and 85°C, respectively. The exposure time required to obtain a 5-log reduction in the number of desiccation-adapted cells gradually became shorter as temperature and moisture content were increased. At 150°C, desiccation-adapted Salmonella cells survived for 50 min in chicken litter with a 20% moisture content, whereas control cells were detectable by enrichment for only 10 min. Our results demonstrated that the thermal resistance of Salmonella in aged chicken litter was increased significantly when the cells were adapted to desiccation. This study also validated the effectiveness of thermal processing being used for producing chicken litter free of Salmonella contamination.
authors.affiliation: Department of Biological Sciences.
authors.forename: Zhao
authors.initials: Z
authors.lastname: Chen
authors.forename: Junshu
authors.initials: J
authors.lastname: Diao
authors.forename: Muthu
authors.initials: M
authors.lastname: Dharmasena
authors.forename: Claudia
authors.initials: C
authors.lastname: Ionita
authors.forename: Xiuping
authors.initials: X
authors.lastname: Jiang
authors.forename: James
authors.initials: J
authors.lastname: Rieck
mesh_terms: D000222:Adaptation, Physiological; D000641:Ammonia / Q000032:analysis; D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003890:Desiccation; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000382:microbiology*; D050296:Microbial Viability; D012475:Salmonella / Q000254:growth & development*
chemical_list: D000641:Ammonia