title: Thermal and nonthermal factors affecting survival of Salmonella and Listeria monocytogenes in animal manure-based compost mixtures.
abstract: Reduction of enteric pathogens in animal manures before field application is essential for mitigating the risk of foodborne illness associated with produce. Aerobic composting of manures has been advocated as an effective treatment for reducing pathogen populations, and heat is a major factor contributing to pathogen inactivation. This study was initiated to determine the potential contribution of both thermal and nonthermal (pH, volatile acids, and ammonia) factors to pathogen inactivation during aerobic composting in bioreactors for mixtures containing manure from various sources (dairy, chicken, and swine). The test mixtures were formulated with an initial moisture content of 60% and a C:N ratio of 20:1, using straw and cottonseed meal as amendments. Mixtures were then inoculated with Salmonella and Listeria monocytogenes labeled with green fluorescent protein at initial populations of ca. 10(7) CFU/g. Three replicate trials of each treatment were conducted. Temperatures within the bioreactors were recorded at 30-min intervals, and duplicate samples were withdrawn daily from two sampling locations within the bioreactor. Significant regression models were derived relating decreases in pathogen populations to the degree of heat generated in the mixture (cumulative heat) and the pH of the mixture on the day before the pathogen losses were calculated (P < 0.0002). Although pathogens in swine manure compost mixtures were inactivated by the third day of composting, very little heat was generated in these mixtures, which were characterized by significantly higher levels of volatile acids compared with the other two compost mixtures. Therefore, volatile acids could help achieve pathogen inactivation when temperatures are too low such as when heat is lost too quickly at the surface of static compost piles or during winter composting.
authors.affiliation: Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA. mericks@uga.edu.
authors.forename: M C
authors.initials: MC
authors.lastname: Erickson
authors.affiliation: Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.
authors.forename: J
authors.initials: J
authors.lastname: Liao
authors.affiliation: National Institute of Microbial Forensics and Food and Agricultural Biosecurity, Oklahoma State University, Stillwater, Oklahoma 74078, USA.
authors.forename: L
authors.initials: L
authors.lastname: Ma
authors.affiliation: Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina 29634-0316, USA.
authors.forename: X
authors.initials: X
authors.lastname: Jiang
authors.affiliation: Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.
authors.forename: M P
authors.initials: MP
authors.lastname: Doyle
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000737:chemistry / Q000254:growth & development*; D008372:Manure / Q000032:analysis / Q000382:microbiology*; D050296:Microbial Viability; D012475:Salmonella / Q000737:chemistry / Q000254:growth & development*; D012987:Soil / Q000737:chemistry*; D013552:Swine
chemical_list: D008372:Manure; D012987:Soil