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Joshua D Hasty - One of the best experts on this subject based on the ideXlab platform.
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validation of a sequential hide on bob veal carcass antimicrobial intervention composed of a hot water wash and lactic acid spray in combination with Scalding to control shiga toxin producing escherichia coli surrogates
Journal of Food Protection, 2018Co-Authors: Joshua D Hasty, John A Henson, G R Acuff, Dennis E Burson, John B Luchansky, Nicholas J Sevart, Randall K Phebus, Anna C S Portofett, Harshavardhan ThippareddiAbstract:ABSTRACT Scalding of hide-on bob veal carcasses with or without standard Scalding chemical agents typically used for hogs, followed by an 82.2°C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin–producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm2). For carcasses receiving no Scalding treatments, spraying with 82.2°C water as a final wash resulted in a 4.5-log CFU/100 cm2 surrogate reduction, and an additional 1.2-log CFU/100 cm2 reduction was achieved by spraying with 4.5% lactic acid before chilling. Scalding hide-on carcasses in 60°C water (no chemicals added) for 4 min in a traditional hog Scalding tank resulted in a 2.1-log CFU/100 cm2 reduction in surrogate levels, and a subsequent preeviscerati...
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validation of a sequential hide on bob veal carcass antimicrobial intervention composed of a hot water wash and lactic acid spray in combination with Scalding to control shiga toxin producing escherichia coli surrogates
Journal of Food Protection, 2018Co-Authors: Joshua D Hasty, John A Henson, G R Acuff, Dennis E Burson, John B Luchansky, Nicholas J Sevart, Randall K Phebus, Anna C S Portofett, Harshavardhan ThippareddiAbstract:Scalding of hide-on bob veal carcasses with or without standard Scalding chemical agents typically used for hogs, followed by an 82.2°C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin-producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm2). For carcasses receiving no Scalding treatments, spraying with 82.2°C water as a final wash resulted in a 4.5-log CFU/100 cm2 surrogate reduction, and an additional 1.2-log CFU/100 cm2 reduction was achieved by spraying with 4.5% lactic acid before chilling. Scalding hide-on carcasses in 60°C water (no chemicals added) for 4 min in a traditional hog Scalding tank resulted in a 2.1-log CFU/100 cm2 reduction in surrogate levels, and a subsequent preevisceration 82.2°C water wash provided an additional 2.9-log CFU/100 cm2 reduction. Spraying a 4.5% solution of lactic acid onto scalded, hide-on carcasses (after the 82.2°C water wash) resulted in a minimal additional reduction of 0.4 log CFU/100 cm2. Incorporation of Scalding chemicals into the scald water resulted in a 4.1-log CFU/100 cm2 reduction (1.9 log CFU/100 cm2 greater than Scalding without chemicals) in the surrogate population, and the first 82.2°C wash provided an additional 2.5-log CFU/100 cm2 reduction. Application of antimicrobial interventions did not affect the carcass temperature decline during chilling, the pH decline, or the color characteristics of the ribeye or the flank of the bob veal carcasses.
Harshavardhan Thippareddi - One of the best experts on this subject based on the ideXlab platform.
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validation of a sequential hide on bob veal carcass antimicrobial intervention composed of a hot water wash and lactic acid spray in combination with Scalding to control shiga toxin producing escherichia coli surrogates
Journal of Food Protection, 2018Co-Authors: Joshua D Hasty, John A Henson, G R Acuff, Dennis E Burson, John B Luchansky, Nicholas J Sevart, Randall K Phebus, Anna C S Portofett, Harshavardhan ThippareddiAbstract:ABSTRACT Scalding of hide-on bob veal carcasses with or without standard Scalding chemical agents typically used for hogs, followed by an 82.2°C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin–producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm2). For carcasses receiving no Scalding treatments, spraying with 82.2°C water as a final wash resulted in a 4.5-log CFU/100 cm2 surrogate reduction, and an additional 1.2-log CFU/100 cm2 reduction was achieved by spraying with 4.5% lactic acid before chilling. Scalding hide-on carcasses in 60°C water (no chemicals added) for 4 min in a traditional hog Scalding tank resulted in a 2.1-log CFU/100 cm2 reduction in surrogate levels, and a subsequent preeviscerati...
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validation of a sequential hide on bob veal carcass antimicrobial intervention composed of a hot water wash and lactic acid spray in combination with Scalding to control shiga toxin producing escherichia coli surrogates
Journal of Food Protection, 2018Co-Authors: Joshua D Hasty, John A Henson, G R Acuff, Dennis E Burson, John B Luchansky, Nicholas J Sevart, Randall K Phebus, Anna C S Portofett, Harshavardhan ThippareddiAbstract:Scalding of hide-on bob veal carcasses with or without standard Scalding chemical agents typically used for hogs, followed by an 82.2°C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin-producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm2). For carcasses receiving no Scalding treatments, spraying with 82.2°C water as a final wash resulted in a 4.5-log CFU/100 cm2 surrogate reduction, and an additional 1.2-log CFU/100 cm2 reduction was achieved by spraying with 4.5% lactic acid before chilling. Scalding hide-on carcasses in 60°C water (no chemicals added) for 4 min in a traditional hog Scalding tank resulted in a 2.1-log CFU/100 cm2 reduction in surrogate levels, and a subsequent preevisceration 82.2°C water wash provided an additional 2.9-log CFU/100 cm2 reduction. Spraying a 4.5% solution of lactic acid onto scalded, hide-on carcasses (after the 82.2°C water wash) resulted in a minimal additional reduction of 0.4 log CFU/100 cm2. Incorporation of Scalding chemicals into the scald water resulted in a 4.1-log CFU/100 cm2 reduction (1.9 log CFU/100 cm2 greater than Scalding without chemicals) in the surrogate population, and the first 82.2°C wash provided an additional 2.5-log CFU/100 cm2 reduction. Application of antimicrobial interventions did not affect the carcass temperature decline during chilling, the pH decline, or the color characteristics of the ribeye or the flank of the bob veal carcasses.
Thomas Lundeberg - One of the best experts on this subject based on the ideXlab platform.
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contribution of the sensory and sympathetic nervous system to Scalding induced edema in the rat paw
Burns, 1998Co-Authors: O. Löfgren, Bjorn Palmer, E Theodorsson, Leif Torkvist, Thomas LundebergAbstract:Abstract It has recently been hypothesized that both the sensory and sympathetic nervous system contribute to the inflammatory reaction. A Scalding model was developed in anaesthetized rats to investigate the contribution of neuropeptides in heat-induced edema localized to the hindpaw. After immersing the paw in water at 60°C for 10, 20, 30 and 60 s, edemic reactions were registered as change of paw volume in a plethysmograph and hindpaw perfusates collected to measure the content of neuropeptides by radioimmunoassay. A Scalding period of 30 s induced the most prominent edemic reaction. There was a marked increase of the sensory neuropeptide neurokinin A and the sympathetic related transmitter neuropeptide Y in hindpaw perfusates after Scalding. The effect of peripheral nerve ligation on edemic reaction and on the release of neuropeptides was investigated in rats scalded for 30 s at 60°C. There was a significant decrease of edema formation in the scalded nerve ligated paw as compared with the scalded paw on the non-ligated side. Neurokinin A was not detected in nerve ligated rats before or after Scalding, whereas mononeuropathic rats showed increased concentrations of neuropeptide Y. The present results indicate that the sensory as well as the sympathetic nervous system, possibly through the release of neuropeptides, may contribute to scald-induced edema.
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Acute microcirculatory changes after Scalding of the rat paw
Acta Physiologica Scandinavica, 1997Co-Authors: O. Löfgren, Bertil Gazelius, Thomas LundebergAbstract:A Scalding model in the anaesthetized rat was used to measure acute circulatory reactions after heat exposure. Local blood flow of both hindpaws was recorded simultaneously and continuously by laser Doppler flowmetry before, during and for 2 hours following Scalding. The Scalding injury was inflicted by dipping the right hindpaw into hot water at 60 ∞C for 20 s. Concomitantly, the mean arterial blood pressure (MAP) was displayed on a chart recorder. MAP was obtained by cannulation of the common carotid artery. Oedema formation was calculated by measuring the volume changes of the hindpaws in a plethysmometer before and 30, 60 and 120 min after Scalding. Scalding was followed by a biphasic increase of cutaneous circulation. During the first minute after heat provocation, an immediate increase in blood perfusion of about 400% was recorded, followed by a slow decrease of circulation. At 30 min after Scalding, there was a secondary phase of increased microcirculation of approximatelly 230%. A slow decline of cutaneous circulation then followed, and after about 60 min the value was stabilized at »100% above pre-burn level throughout the observation time. Almost no change of perfusion was observed on the contralateral unscalded paw. The Scalding injury was followed by a progressive oedema formation on the scalded paw, measured by a volume increase of »72% during the observation period, whereas the non-scalded paw showed no change. MAP remained at a stable level throughout the experiment except for a short-lasting transient increase of »10% at the same time as the first peak of blood perfusion. We could thus confirm that Scalding in the present model is accompanied by an immediate and marked increase in the peripheral circulation of the scalded paw followed by a later propagation of oedema, and that these inflammatory changes do not appear to be related to central haemodynamic alterations.
O. Löfgren - One of the best experts on this subject based on the ideXlab platform.
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contribution of the sensory and sympathetic nervous system to Scalding induced edema in the rat paw
Burns, 1998Co-Authors: O. Löfgren, Bjorn Palmer, E Theodorsson, Leif Torkvist, Thomas LundebergAbstract:Abstract It has recently been hypothesized that both the sensory and sympathetic nervous system contribute to the inflammatory reaction. A Scalding model was developed in anaesthetized rats to investigate the contribution of neuropeptides in heat-induced edema localized to the hindpaw. After immersing the paw in water at 60°C for 10, 20, 30 and 60 s, edemic reactions were registered as change of paw volume in a plethysmograph and hindpaw perfusates collected to measure the content of neuropeptides by radioimmunoassay. A Scalding period of 30 s induced the most prominent edemic reaction. There was a marked increase of the sensory neuropeptide neurokinin A and the sympathetic related transmitter neuropeptide Y in hindpaw perfusates after Scalding. The effect of peripheral nerve ligation on edemic reaction and on the release of neuropeptides was investigated in rats scalded for 30 s at 60°C. There was a significant decrease of edema formation in the scalded nerve ligated paw as compared with the scalded paw on the non-ligated side. Neurokinin A was not detected in nerve ligated rats before or after Scalding, whereas mononeuropathic rats showed increased concentrations of neuropeptide Y. The present results indicate that the sensory as well as the sympathetic nervous system, possibly through the release of neuropeptides, may contribute to scald-induced edema.
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Acute microcirculatory changes after Scalding of the rat paw
Acta Physiologica Scandinavica, 1997Co-Authors: O. Löfgren, Bertil Gazelius, Thomas LundebergAbstract:A Scalding model in the anaesthetized rat was used to measure acute circulatory reactions after heat exposure. Local blood flow of both hindpaws was recorded simultaneously and continuously by laser Doppler flowmetry before, during and for 2 hours following Scalding. The Scalding injury was inflicted by dipping the right hindpaw into hot water at 60 ∞C for 20 s. Concomitantly, the mean arterial blood pressure (MAP) was displayed on a chart recorder. MAP was obtained by cannulation of the common carotid artery. Oedema formation was calculated by measuring the volume changes of the hindpaws in a plethysmometer before and 30, 60 and 120 min after Scalding. Scalding was followed by a biphasic increase of cutaneous circulation. During the first minute after heat provocation, an immediate increase in blood perfusion of about 400% was recorded, followed by a slow decrease of circulation. At 30 min after Scalding, there was a secondary phase of increased microcirculation of approximatelly 230%. A slow decline of cutaneous circulation then followed, and after about 60 min the value was stabilized at »100% above pre-burn level throughout the observation time. Almost no change of perfusion was observed on the contralateral unscalded paw. The Scalding injury was followed by a progressive oedema formation on the scalded paw, measured by a volume increase of »72% during the observation period, whereas the non-scalded paw showed no change. MAP remained at a stable level throughout the experiment except for a short-lasting transient increase of »10% at the same time as the first peak of blood perfusion. We could thus confirm that Scalding in the present model is accompanied by an immediate and marked increase in the peripheral circulation of the scalded paw followed by a later propagation of oedema, and that these inflammatory changes do not appear to be related to central haemodynamic alterations.
R. J. Buhr - One of the best experts on this subject based on the ideXlab platform.
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Impact of Scalding Duration and Scalding Water Temperature on Broiler Processing Wastewater Loadings
The Journal of Applied Poultry Research, 2018Co-Authors: C.e. Harris, D. V. Bourassa, B. H. Kiepper, K.a. Gottilla, L.n. Bartenfeld, R. J. BuhrAbstract:SUMMARY Three experiments were performed to evaluate Scalding tank poultry processing wastewater (PPW) loading following the slaughter and Scalding of commercially raised broilers: hard vs. soft Scalding protocols (experiment 1), Scalding immersion time and temperature individually (experiment 2), and the presence of residual blood (experiment 3). One-liter water samples were taken from each scald tank and analyzed for chemical oxygen demand (COD), total solids (TS), and total suspended solid (TSS) concentrations, which were then used to calculate PPW loading (g/kg broiler live weight). For experiment 1, there was significantly higher PPW loading for soft scald/tank 1 (1.834 g/kglwt) than hard scald/tank 1 (1.510 g/kglwt) protocol for COD. There were no other significant differences between Scalding protocols for experiments 1 and 2, but there was a trend that the longer immersion time protocols resulted in PPW higher loading for all 3 analytics. For all 3 experiments, the use of sequential scalder tanks significantly reduced PPW loading for both organic and solid materials (COD, TS, and TSS) with tank 1 being significantly higher (50 to 89%) than tanks 2 and 3. Residual blood following a 120 s bleed time did not impact PPW loading compared to non-bled carcasses. These results indicate that scalder immersion time appears to be major indicator for predicting PPW loading in scalders and shows decreases with each sequential scald tank.
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Impact of broiler processing Scalding and chilling profiles on carcass and breast meat yield
Poultry Science, 2014Co-Authors: R. J. Buhr, D. V. Bourassa, B. H. Kiepper, J. M. Walker, A. B. Caudill, Hong ZhuangAbstract:Abstract The effect of Scalding and chilling procedures was evaluated on carcass and breast meat weight and yield in broilers. On 4 separate weeks (trials), broilers were subjected to feed withdrawal, weighed, and then stunned and bled in 4 sequential batches (n = 16 broilers/batch, 64 broilers/trial). In addition, breast skin was collected before Scalding, after Scalding, and after defeathering for proximate analysis. Each batch of 16 carcasses was subjected to either hard (60.0°C for 1.5 min) or soft (52.8°C for 3 min) immersion Scalding. Following defeathering and evisceration, 8 carcasses/batch were air-chilled (0.5°C, 120 min, 86% RH) and 8 carcasses/batch were immersion water-chilled (water and ice 0.5°C, 40 min). Carcasses were reweighed individually following evisceration and following chilling. Breast meat was removed from the carcass and weighed within 4 h postmortem. There were significant (P
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Recovery of bacteria from broiler carcass respiratory tracts before and after immersion Scalding
Poultry Science, 2005Co-Authors: R. J. Buhr, Mark E. Berrang, J. A. Cason, D. V. BourassaAbstract:Occlusion of the trachea and decapitation were compared with a conventional unilateral neck cut for effects on bacteria entering into the respiratory tract of broiler carcasses during Scalding. In experiment 1, the trachea was occluded prior to the carcass entering the scalder to determine if bacterial recovery from the respiratory tract could be diminished. The first carcass was removed at the end of bleeding, and a plastic cable tie was placed around the neck of a second carcass and tightened to occlude the trachea. After proceeding through the triple-tank immersion scalder, the second carcass (trachea occluded) was removed, and a third carcass (without the trachea occluded during Scalding) was removed. In experiment 2, after being stunned, carcasses were unilaterally bled or decapitated. Unilaterally bled and decapitated carcasses were removed at the end of bleeding and after Scalding. In both experiments, trachea were cannulated, and respiratory tract rinses were collected. For experiment 1, the numbers of bacteria recovered (log10 cfu/mL of rinse) from prescald nonoccluded carcass respiratory tract rinses were 2.5 Escherichia coli, 2.6 coliforms, and 3.2 total aerobes. Respiratory tract rinses from carcasses sampled postscald (without occluding the trachea) had higher bacteria numbers at 4.6 E. coli, 5.0 coliforms, and 5.4 total aerobes. Respiratory tract rinses from carcasses with the trachea occluded prior to Scalding had the lowest number of bacteria at 1.9 E. coli, 2.3 coliforms, and 2.7 total aerobes. In experiment 2, the numbers of bacteria recovered from respiratory tract rinses of unilaterally bled or decapitated carcasses did not differ prescald or postscald, although all postscald values were higher (P < 0.05). Results confirmed that bacteria numbers increased within the respiratory tract during immersion Scalding, the increase could have been prevented by occluding the trachea prior to Scalding, and decapitation did not alter the number of bacteria recovered from respiratory tract rinses prior to or following immersion Scalding.
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Presence of Campylobacter inthe respiratory tract of broiler carcasses before and after commercial Scalding
Poultry Science, 2003Co-Authors: Mark E. Berrang, R. J. Buhr, Richard J. Meinersmann, Na Reimer, Rw Philips, Ma HarrisonAbstract:Campylobacter could be detected in the thoraco-abdominal cavity of broiler carcasses even if they were carefully eviscerated by hand with no evidence of intestinal rupture or leakage. If Campylobacter is present in the air sacs, which are unavoidably torn during evisceration, it could contaminate the thoraco-abdominal cavity of the eviscerated carcass. This study was done to determine if Campylobacter contamination is present in the respiratory tract of broilers prior to evisceration. Whole carcass rinses and respiratory tract washes were done on broiler carcasses collected at a commercial processing plant just before and just after Scalding. Samples were cultured for presence and numbers of Campylobacter, Escherichia coli, coliforms, and total aerobic bacteria. Campylobacter isolates were subtyped by sequencing the short variable region of the flaA gene. The same subtypes of Campylobacter were detected in whole carcass rinse samples as in respiratory tract wash samples from individual broilers. Furthermore, the same numbers and subtypes of Campylobacter were recovered from respiratory tracts of carcasses collected before Scalding and those collected after Scalding. However, respiratory tracts of carcasses after Scalding had higher numbers of E. coli, coliforms, and total aerobic bacteria than those tested before Scalding. Although some bacterial counts were higher in the respiratory tracts of carcasses after Scalding, Campylobacter counts were not. It appears that Campylobacter is present in the respiratory tracts of broilers as they enter processing, and contamination may be due to airborne bacteria during production or transport.
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Carcass Microbiological Quality Following Intermittent Scalding and Defeathering
The Journal of Applied Poultry Research, 1999Co-Authors: J. A. Cason, J. A. Dickens, R. J. Buhr, M. T. Musgrove, Norman J. SternAbstract:Abstract Several non-conventional methods of removing feathers from poultry carcasses, such as simultaneous Scalding and picking or steam Scalding, reportedly yield better carcass microbiological quality than traditional immersion Scalding and in-line picking. Many plants have installed multiple-tank counterflow scalders to reduce the number of bacteria in scald water at the point where carcasses leave the tank. The purpose of this work was to evaluate the microbiological effect of removing feathers from carcasses while they are out of the scald water moving between the tanks of a multiple-tank scalder. Partially defeathered carcasses in such a system would later pass through tanks with cleaner hot water, which might enhance any bactericidal or washing effect of the hot scald water, and much smaller quantities of feces and other contamination should enter the last picking machines. In the laboratory processing plant, however, intermittent Scalding and picking of carcasses failed to show any reduction in umbers of aerobic bacteria, E. coli, or Campylobacter on carcasses rinsed immediately after the final defeathering step.
