S17: Recent developments in food safety of poultry products

This presentation will cover an overview of recent developments in food safety of poultry products conducted in my laboratory.  Few research reports have addressed the microbiological safety of hard cooked, pickled eggs.  Therefore, research was conducted to determine if Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli O157:H7 could be reduced on hard-cooked eggs subjected to a two-step pickling process.  In another study, mechanical and optical properties of pullulan films containing sakacin A, a bacteriocin produced by Lactobacillus sakei, were optimized and the effectiveness of the films were evaluated to control Listeria  monocytogenes in ready-to-eat (RTE) foods. Pullulan films may be used as an alternative biopolymer material to prolong the shelf life and enhance the safety of a RTE poultry product.  And finally, the presence/absence of foodborne pathogens, as well as hygiene indicators, in fresh or frozen whole chicken purchased at farmers’ market and conventionally-processed, organic and non-organic chicken sold in supermarkets, was evaluated.  A needs assessment also evaluated general practices and food safety knowledge and attitudes of poultry vendors at farmers’ markets throughout Pennsylvania. The information obtained from this study will aid in the development of future farmers’ market research, as well as generating recommendations, guidelines, fact sheets, and outreach material on food safety issues for vendors selling meat and poultry products at these venues.