Editorial Office, Journal of Clinical Microbiology and Infectious Disease, Windsor, United Kingdom

Publications

• Commentary   
  Microbiological evaluation of broiler mash heat treatment at a laboratory scale to measure Salmonella decrease during feed conditioning
  Author(s): Caroline Thomas*
  
  Salmonella is the bacteria most commonly linked to feed and dry food contamination, and it is the source of numerous foodborne outbreaks. Conditioning and retention systems are implemented in most feed mills to optimize the pelleting process as well as serve as a kill step to minimize the microbial load of the feed grain. A study was conducted to investigate the inactivation kinetics of Salmonella spp. in broiler feed treated with superheated steam on laboratory scale since knowledge regarding the efficacy of this kill-step at varied process parameters in specific feed matrices is sparse. A literature analysis was used to identify Salmonella strains often linked with feed ingredients. After screening five Salmonella strains for heat resistance, Salmonella Agona was chosen as one of the most heat-resistant serotypes. After screening three strains of this serotype, S. Agona RA1052 (isol.. Read More»
  DOI: 10.37532/puljcmid.2022.5(1).07-08

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