Multispectral detection of organic residues on poultry processing plant equipment based on hyperspectral reflectance imaging technique

2007 ◽  
Vol 57 (2) ◽  
pp. 177-189 ◽  
Author(s):  
Byoung-Kwan Cho ◽  
Yud-Ren Chen ◽  
Moon S. Kim
Keyword(s):  
Imaging Technique ◽  
Processing Plant ◽  
Hyperspectral Reflectance ◽  
Organic Residues ◽  
Poultry Processing ◽  
Plant Equipment ◽  
Multispectral Detection

Microbiological survey of a South African poultry processing plant

1995 ◽  
Vol 35 (2) ◽  
pp. 73-82 ◽  
Author(s):  
Ifigenia Geornaras ◽  
Amelia De Jesus ◽  
Elsabé Van Zyl ◽  
Alexander Von Holy
Keyword(s):  
South African ◽  
Processing Plant ◽  
Poultry Processing

scholarly journals Holistic Approaches to Reducing Salmonella Contamination in Poultry Industry

2021 ◽  
Vol 44 (1) ◽  
Author(s):  
Ummu Afiqah Abdul-Rahiman ◽  
Noordiana Nordin ◽  
Noor Azira Abdul-Mutalib ◽  
Maimunah Sanny
Keyword(s):  
Hazard Analysis ◽  
Monitoring Program ◽  
Published Data ◽  
Processing Plant ◽  
Poultry Production ◽  
Poultry Industry ◽  
Production Chain ◽  
Critical Control Points ◽  
Poultry Processing ◽  
And Control

Salmonella are widely found in the poultry industry, which subsequently may pose a risk to animal and human health. The aim of this review is to highlight strategies for the prevention and control of Salmonella at each stage in the poultry production chain by monitoring risks from the farm to the retailer. Among the primary approaches for control of Salmonella at the farm level includes the administration of synthetic and natural compounds to live chickens (vaccination and antibiotic), litter management as well as fortification of feed and acidification of drinking water. In the poultry processing plant, multiple hurdle technology and different chilling conditions to reduce Salmonella were discussed. In the retail level, an effective monitoring program to control Salmonella contamination by good manufacturing practices and hazard analysis and critical control points has been reviewed. Overall, we conclude that these approaches play a role in reducing the dissemination of Salmonella in the poultry industry. However, there is no published data related to logistic scheduling of poultry processing.

Traceback Identification of an Ingredient (Pork Dewlap) as the Possible Source of Listeria monocytogenes Serotype 4b Contamination in Raw Chicken Products

2007 ◽  
Vol 70 (6) ◽  
pp. 1513-1517 ◽  
Author(s):  
VICTORIA LÓPEZ ◽  
SAGRARIO ORTIZ ◽  
ALFREDO CORUJO ◽  
PILAR LÓPEZ ◽  
JAIME NAVAS ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Gel Electrophoresis ◽  
Restriction Analysis ◽  
Virulence Gene ◽  
Pulsed Field Gel Electrophoresis ◽  
Processing Plant ◽  
Poultry Processing ◽  
Serotype 4B ◽  
Fresh Products ◽  
Allelic Analysis

In surveys conducted on finished product samples from a single poultry processing plant in Spain, Listeria monocytogenes was found in 14 different uncooked products. To track contamination patterns, 77 L. monocytogenes isolates were characterized by PCR-based serotyping, pulsed-field gel electrophoresis (PFGE) restriction analysis, and PCR-based allelic analysis of the virulence gene actA. Serotyping revealed that 12 isolates (15.6%) were of the L. monocytogenes serotype 4b complex (serotype 4b or the closely related serotypes 4d and 4e). A combination of endonucleases AscI and ApaI PFGE patterns yielded 15 different pulsotypes among all 77 tested isolates. All the serotype 4b isolates belonged to one pulsotype. Sequencing of the actA gene confirmed that all serotype 4b isolates corresponded to the same allelic subtype. The subtype was recovered from five product types, but its presence was not correlated with the production line or the date of isolation, suggesting a possible association of this strain with a common ingredient. This traceback investigation established that pork dewlap, an ingredient common to all the products contaminated with this strain, was the most probable source of L. monocytogenes 4b. The same 4b strain was isolated from four samples of pork dewlap from one specific supplier. After replacement of this contaminated ingredient in the fresh products, this strain of L. monocytogenes serotype 4b was not detected. This study confirms the effectiveness of molecular subtyping to control contamination by specific strains of L. monocytogenes and the importance of testing the different ingredients added to the food products.

Investigation of cumulative trauma disorders in a poultry processing plant

AIHAJ ◽  
1982 ◽  
Vol 43 (2) ◽  
pp. 103-116 ◽  
Author(s):  
THOMAS J. ARMSTRONG ◽  
JAMES A. FOULKE ◽  
BRADLEY S. JOSEPH ◽  
STEVEN A. GOLDSTEIN
Keyword(s):  
Cumulative Trauma Disorders ◽  
Processing Plant ◽  
Cumulative Trauma ◽  
Poultry Processing ◽  
Trauma Disorders

Characterization of Visible Spectral Intensity Variations of Wholesome and Unwholesome Chicken Meats with Two-Dimensional Correlation Spectroscopy

2000 ◽  
Vol 54 (4) ◽  
pp. 587-594 ◽  
Author(s):  
Yongliang Liu ◽  
Yud-Ren Chen ◽  
Yukihiro Ozaki
Keyword(s):  
Correlation Spectroscopy ◽  
Spectral Intensity ◽  
Intensity Change ◽  
Processing Plant ◽  
Two Dimensional ◽  
Visible Spectra ◽  
Poultry Processing ◽  
Inspection Service ◽  
2D Correlation Analysis

Generalized two-dimensional (2D) correlation analysis of visible spectra (400–700 nm) was performed to characterize the spectral intensity variations of wholesome and five different classes of unwholesome chicken meats. The meats were obtained from the chicken carcasses that were judged to be wholesome or condemned by a Food Safety and Inspection Service (FSIS) veterinarian at a poultry processing plant. The unwholesome carcasses were condemned either because they were improperly bled (cadaver) or showed a disease symptom such as air-sacculitis, ascites, septicemia, or tumors. The results showed that there are at least three prominent bands around 445, 485, and 560 nm that could be attributed to deoxymyoglobin, metmyoglobin, and oxymyoglobin absorption, respectively. The results also demonstrated that deoxymyoglobin, metmyoglobin, and oxymyoglobin components coexist in all meats. There is, however, a clear indication that there were more variations in oxymyoglobin and deoxymyoglobin and less variations in metmyoglobin in the wholesome and cadaver meats than in the diseased meats. The asynchronous spectral analysis of the wholesome and unwholesome meats revealed that the spectral intensity change at the 485 nm band occurs later than those of the 445 and 560 nm bands. It indicates that metmyoglobin, the degraded species of both the deoxymyoglobin and oxymyoglobin, mainly existed in the diseased meats.

Campylobacter jejuni survival in a poultry processing plant environment

2017 ◽  
Vol 65 ◽  
pp. 185-192 ◽  
Author(s):  
Lourdes García-Sánchez ◽  
Beatriz Melero ◽  
Isabel Jaime ◽  
Marja-Liisa Hänninen ◽  
Mirko Rossi ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Processing Plant ◽  
Plant Environment ◽  
Poultry Processing
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