Document Type
Article
Publication Date
1-1-2016
Publication Title
Food Control
Abstract
Understanding mechanisms of cross-contamination during poultry processing is vital for effective pathogen control. As an initial step toward this goal, we develop a mathematical model of the chilling process in a typical high speed Canadian processing plant. An important attribute of our model is that it provides quantifiable links between processing control parameters and microbial levels, simplifying the complexity of these relationships for implementation into risk assessment models. We apply our model to generic, non-pathogenic Escherichia coli contamination on broiler carcasses, connecting microbial control with chlorine sanitization, organic load in the water, and pre-chiller E. coli levels on broiler carcasses. In particular, our results suggest that while chlorine control is important for reducing E. coli levels during chilling, it plays a less significant role in the management of cross-contamination issues.
Repository Citation
Munther, Daniel; Sun, Xiaodan; Xiao, Yanni; Tang, Sanyi; Shimozako, Helio; Wu, Jianhong; Smith, Ben A.; and Fazil, Aamir, "Modeling Cross-Contamination During Poultry Processing: Dynamics in The Chiller Tank" (2016). Mathematics and Statistics Faculty Publications. 206.
https://engagedscholarship.csuohio.edu/scimath_facpub/206
DOI
10.1016/j.foodcont.2015.05.007
Version
Postprint
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Volume
59
Comments
This work was partially supported by the Natural Sciences and Engineering Research Council of Canada (Grant number: 105588-2011), the Canada Research Chairs Program (Grant number: 230720), Mitacs and the Mprime Centre for Disease Modelling.