VetSRev
Database of veterinary systematic reviews
Database of veterinary systematic reviews
Journal of Epidemiology and Global Health (2012) 2: 165–179
DOI: 10.1016/j.jegh.2012.12.001
Growth and inactivation regression equations were developed to describe the effects of temperature on Salmonella concentration on chicken meat for refrigerated temperatures (10 degrees C) and for thermal treatment temperatures (55-70 degrees 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 (Log10CFU/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 (P0.05) 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.
Smadi, H., Sargeant, J. M., Shannon, H. S., & Raina, P. (2012). Growth and inactivation of Salmonella at low refrigerated storage temperatures and thermal inactivation on raw chicken meat and laboratory media: Mixed effect meta-analysis. Journal of Epidemiology and Global Health, 2(4), 165–179. https://doi.org/10.1016/j.jegh.2012.12.001 Chickens, Poultry