• Food Science

    Molecular Characterization and Predictive Modeling of Salmonella spp. Recovered from Processed Poultry

    NON-TECHNICAL SUMMARY: Salmonella spp. are recognized as major food-borne pathogens in the United States, causing an estimated 1.4 million cases of salmonellosis and over 500 deaths annually. Food of animal origin, especially poultry and poultry products, has been implicated in the outbreak of human salmonellosis. A number of investigators have suggested that processing conditions may play a significant role in promoting/influencing the selection of pathogens during processing. Consequently, the researchers investigated the prevalence and antimicrobial resistance of Salmonella spp. recovered from pre- and post-chill poultry carcasses.

    The laboratory is analyzing the Salmonella spp. isolated from processed poultry by DNA fingerprinting to determine the genetic relationship. However, little information is available about the association between the presence of virulence factors in Salmonella spp. and their potential for causing human illness. In addition, there is a lack of knowledge about the distribution of Salmonella contamination on the chicken carcass, especially for young chickens in the Cornish game hen class. Moreover, adequate information is not available about the development of predictive models for the growth of Salmonella in processed poultry as a function of strain variation under various environmental conditions. The purpose of this study is molecular characterization and predictive modeling of Salmonella spp. recovered from processed poultry.

    FUNDING:  Evans-Allen Research Program

    CONTACT:  Dr. Salina Parveen, Associate Professor, Food Science and Technology Ph.D. Program, sparveen@umes.edu