Growth and inactivation of Salmonella at low refrigerated storage temperatures and thermal inactivation on raw chicken meat and laboratory media: Mixed effect meta-analysis

Hanan Smadi; Jan M. Sargeant; Harry S. Shannon; Parminder Raina

doi:10.1016/j.jegh.2012.12.001

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Volume 2, Issue 4, December 2012, Pages 165 - 179

Growth and inactivation of Salmonella at low refrigerated storage temperatures and thermal inactivation on raw chicken meat and laboratory media: Mixed effect meta-analysis

Authors

Hanan Smadi^a^{, b}^{, *}^,smadica@yahoo.ca, Jan M. Sargeant^b^{, c}, Harry S. Shannon^a, Parminder Raina^a

^aDepartment of Clinical Epidemiology and Biostatistics, McMaster University, Hamilton, Ontario, Canada L8S 4K1

^bCentre for Public Health and Zoonoses, University of Guelph, Guelph, Ontario, Canada N1G 2W1

^cDepartment of Population Medicine, Ontario Veterinary College, Guelph, Ontario, Canada N1G 2W1

^*Corresponding author at: Centre for Public Health and Zoonoses, University of Guelph, Guelph, Ontario, Canada N1G 2W1.

Corresponding Author

Hanan Smadismadica@yahoo.ca

Received 22 October 2012, Revised 1 December 2012, Accepted 3 December 2012, Available Online 27 December 2012.

DOI: 10.1016/j.jegh.2012.12.001 How to use a DOI?
Keywords: Refrigeration; Thermal inactivation; Salmonella; Broiler chicken; Mixed effect; Meta-analysis
Abstract: Growth and inactivation regression equations were developed to describe the effects of temperature on Salmonella concentration on chicken meat for refrigerated temperatures (⩽10 °C) and for thermal treatment temperatures (55–70 °C). The main objectives were: (i) to compare Salmonella growth/inactivation in chicken meat versus laboratory media; (ii) to create regression equations to estimate Salmonella growth in chicken meat that can be used in quantitative risk assessment (QRA) modeling; and (iii) to create regression equations to estimate D-values needed to inactivate Salmonella in chicken meat. A systematic approach was used to identify the articles, critically appraise them, and pool outcomes across studies. Growth represented in density (Log₁₀ CFU/g) and D-values (min) as a function of temperature were modeled using hierarchical mixed effects regression models. The current meta-analysis analysis found a significant difference (P ⩽ 0.05) between the two matrices – chicken meat and laboratory media – for both growth at refrigerated temperatures and inactivation by thermal treatment. Growth and inactivation were significantly influenced by temperature after controlling for other variables; however, no consistent pattern in growth was found. Validation of growth and inactivation equations against data not used in their development is needed.
Open Access: This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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Next Article In Issue>

Journal: Journal of Epidemiology and Global Health
Volume-Issue: 2 - 4
Pages: 165 - 179
Publication Date: 2012/12/27
ISSN (Online): 2210-6014
ISSN (Print): 2210-6006
DOI: 10.1016/j.jegh.2012.12.001 How to use a DOI?
Open Access: This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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ris enw bib

TY  - JOUR
AU  - Hanan Smadi
AU  - Jan M. Sargeant
AU  - Harry S. Shannon
AU  - Parminder Raina
PY  - 2012
DA  - 2012/12/27
TI  - Growth and inactivation of Salmonella at low refrigerated storage temperatures and thermal inactivation on raw chicken meat and laboratory media: Mixed effect meta-analysis
JO  - Journal of Epidemiology and Global Health
SP  - 165
EP  - 179
VL  - 2
IS  - 4
SN  - 2210-6014
UR  - https://doi.org/10.1016/j.jegh.2012.12.001
DO  - 10.1016/j.jegh.2012.12.001
ID  - Smadi2012
ER  -

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