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Please help us test our new pre-print finding feature by giving the pre-print link a rating. A 5 star rating indicates the linked pre-print has the exact same content as the published article.
Pages: 1388 - 1396 Abstract: ABSTRACTStudies of red swamp crayfish (Procambarus clarkii) outside of the United States confirm the presence of a variety of zoonotic pathogens, but it is unknown whether these same pathogens occur in P. clarkii in the United States. The U.S. commercial crayfish industry generates $200 million yearly, underscoring the need to evaluate this consumer commodity. The study objectives were to evaluate specific zoonotic pathogens present on P. clarkii from Alabama and Louisiana, states in the southeastern United States, and to determine the effectiveness of traditional food preparation methods to reduce pathogens. Experiment A evaluated the presence of Escherichia coli, Salmonella, Staphylococcus aureus, and Vibrio spp. in crayfish and environmental samples over a 2-month collection period (May to June 2021). Crayfish sampling consisted of swabbing the cephalothorax region; 15 samples were tested for E. coli, Salmonella, and S. aureus, and an additional 15 samples for Vibrio spp. Additionally, crayfish shipping materials were sampled. In experiment B, 92 crayfish were evaluated for Paragonimus kellicotti. Experiment C compared live and boiled crayfish for the presence of Vibrio spp. In experiments A and B, all 60 (100%) crayfish samples and 13 (81.25%) of 16 environmental samples showed growth characteristic of Vibrio spp. Three (5%) of 60 samples showed E. coli growth, with no statistical difference (P = 0.5536) between farms. P. kellicotti, Salmonella, and S. aureus were not recovered from any samples. In experiment C, all 10 (100%) of the live preboiled crayfish samples showed characteristic growth, whereas 1 (10%) of 10 samples of crayfish boiled in unseasoned water showed Vibrio growth (P < 0.0001). These results confirm that Vibrio spp. and E. coli may be present on U.S. commercial crayfish and that care should be taken when handling any materials that come into contact with live crayfish because they can potentially be contaminated.HIGHLIGHTS100% of live crayfish samples had growth characteristic of Vibrio spp.5% of live crayfish samples showed E. coli growth.P. kellicotti, Salmonella, and S. aureus were not recovered.Boiling crayfish successfully reduces presence of Vibrio spp. PubDate: Thu, 19 May 2022 00:00:00 GMT DOI: 10.4315/JFP-22-035 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1397 - 1403 Abstract: ABSTRACTA significant decrease in norovirus prevalence and concentration was observed in oyster production areas in Ireland during winter 2020 to 2021. Oyster production areas impacted by human wastewater discharges that had been undergoing norovirus surveillance since 2018 were investigated. Samples collected in the winter seasons of 2018 to 2019 and 2019 to 2020, prior to when the COVID-19 pandemic interventions were applied, showed a prevalence of 94.3 and 96.6%, respectively, and geometric mean concentrations of 533 and 323 genome copies per g, respectively. These values decreased significantly during the winter of 2020 to 2021 (prevalence of 63.2% and geometric concentration of below the limit of quantification), coinciding with the control measures to mitigate the transmission of severe acute respiratory syndrome coronavirus 2 of the genus Betacoronavirus. Divergence between norovirus GI and GII prevalence and concentrations was observed over the 3-year monitoring period. Norovirus GII was the dominant genogroup detected in winter 2020 to 2021, with over half of samples positive, although concentrations detected were significantly lower than prepandemic winters, with a geometric mean concentration of below the limit of quantification.HIGHLIGHTSOyster surveillance revealed the norovirus rate during the COVID-19 pandemic.SARS-CoV-2 mitigation measures had an indirect impact on norovirus transmission.A decrease in norovirus levels was seen in 2020 to 2021 compared with prepandemic winters.Norovirus concentrations were significantly lower than in previous winter periods. PubDate: Mon, 20 Jun 2022 00:00:00 GMT DOI: 10.4315/JFP-22-031 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1404 - 1409 Abstract: ABSTRACTAlthough essential oils exhibit antimicrobial properties, their application is limited, owing to their strong volatility and poor water solubility. Emulsification is a valid strategy for improving chemical stability. In this study, we prepared a mustard oil (MO) emulsion with egg yolk lecithin and evaluated its antimicrobial activity against Listeria monocytogenes in vitro and in cheese curd. The particle size of the MO emulsion was approximately 0.19 μm and remained stable for 30 days of storage. The MO emulsion showed strong antimicrobial activity against L. monocytogenes in vitro. Moreover, 40 ppm of MO was sufficient to inhibit the growth of L. monocytogenes in culture, and the addition of 160 ppm of MO decreased the population of L. monocytogenes. When 50 ppm of emulsified MO was added to milk during cheese curd production and it was stored at 10°C for 10 days, the growth of L. monocytogenes was suppressed. When the cheese curd with MO emulsion was stored at 4°C, the bacterial count was significantly decreased (P < 0.05), and no bacterial growth was observed after 14 days of storage. Furthermore, the sensory characteristics of cheese curd with the MO emulsion were acceptable. These results indicate MO emulsions may be useful in controlling the growth of L. monocytogenes in fresh cheese.HIGHLIGHTSMO emulsion (40 ppm) was sufficient to inhibit L. monocytogenes growth in vitro.L. monocytogenes did not grow well in cheese curd made by adding MO emulsion to milk.MO emulsion did not have an effect on the sensory characteristics of fresh cheese. PubDate: Fri, 24 Jun 2022 00:00:00 GMT DOI: 10.4315/JFP-22-115 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1410 - 1417 Abstract: ABSTRACTFor bacteria with log-linear thermal inactivation kinetics in food, D-values are obtained in multiple isothermal inactivation experiments at different temperatures, and the z-value is obtained from these D-values. In a previous work, the cumulative lethality integral was mathematically solved in closed form when temperature in the food increased linearly with time. The solution revealed that each nonisothermal experiment could yield both D- and z-values, eliminating the need for getting multiple D-values to get a z-value. The present study reports on the first experimental implementation of this method of obtaining D- and z-values for Salmonella Senftenberg suspended in skim milk for which a differential scanning calorimeter (DSC) provided the required constant heating rate. The resulting D- and z-values were compared with those obtained from an isothermal method with capillary tubes. No significant differences in z-values were found between the two methods. The D-values also agreed but only after correcting the nonisothermal value for temperature lag in the DSC caused by the large sample size required. A 5 K/min heating rate was used in this comparison. Other rates were also investigated: 1, 3, 7.5, and 10 K/min. Although D- and z-values should be independent of DSC heating rate, heating rates of 1 and 10 K/min yielded values that were significantly different from the others; therefore, these rates cannot be recommended for use in this nonisothermal method.HIGHLIGHTSD- and z-values were experimentally obtained together for the first time.A published mathematical analysis was used for the first time to obtain D- and z-values.An off-the-shelf instrument (DSC) provided the heating protocol stipulated by the analysis.D- and z-values matched those obtained from the isothermal capillary tube method.The DSC had limitations for measuring D- and z-values. PubDate: Thu, 30 Jun 2022 00:00:00 GMT DOI: 10.4315/JFP-22-009 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1418 - 1430 Abstract: ABSTRACTFruit drying has traditionally received little food safety attention in spite of Salmonella outbreaks and recalls involving low-moisture foods. This study was conducted to assess the food safety implications during the home drying process, with dried apples as an example. A cohort of home apple dryers (n = 979) participated in an online survey through Qualtrics XM in May 2021. The results showed that participants' knowledge of safe food handling practices regarding dried fruit was low. On average, participants used only 8 of 18 identified food safety practices during apple drying. The survey revealed inadequate frequency of hand washing during apple preparation, potential points of cross-contamination from kitchen tools, lack of hurdle technology without a pretreatment step, failure to incorporate a thermal kill step during drying, and a lack of objective measurements to ensure that target parameters are attained. Participants mainly pretreated apples for sensory improvement instead of microbial reduction. When presented with some benefits of pretreatment, participants who did not pretreat their apples considered doing so to kill bacteria. The use of safe food handling practices differed within demographic groups. Participants 18 to 39 years old (mean = 7.47; 95% confidence interval [CI] = 7.26, 7.67) and 40 to 59 years old (mean = 7.43; 95% CI = 7.16, 7.70) reported using fewer safe practices than did those >60 years old (mean = 8.49; 95% CI = 8.22, 8.75), and participants who identified as male (mean = 7.38; 95% CI = 7.16, 7.60) reported using fewer safe practices than did those identifying as female (mean = 7.92; 95% CI = 7.74, 8.11). The findings of this study provide food handling data to support the development of more accurate food safety risk assessment models and to guide the development of food safety education for consumers who dehydrate produce in the home.HIGHLIGHTSCompliance with safe food handling practices was low among home apple dryers.Participants failed to monitor temperature during drying and storage.Participants relied on subjective indicators to check the doneness of dried apples.Pretreatment was used to improve sensory quality rather than microbial quality. PubDate: Mon, 20 Jun 2022 00:00:00 GMT DOI: 10.4315/JFP-22-106 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1431 - 1438 Abstract: ABSTRACTWheat flour has been implicated in recalls and outbreaks linked to Salmonella and pathogenic Escherichia coli. An instructional online video posted on a popular YouTube channel with over 20 million subscribers claimed that safe raw cookie dough could be made from flour baked in a household oven at 177°C (350°F) for 5 min, but no evidence in support of that claim was provided. This study was conducted to assess thermal inactivation of two Salmonella strains, as well as Enterobacter aerogenes and Pantoea dispersa in wheat flour during home oven baking. Wheat flour was inoculated with Salmonella Enteritidis PT 30, Salmonella Typhimurium PT 42, or their potential surrogates at high concentrations (4.8 to 6.1 log CFU/g) before baking in a consumer-style convection oven (toaster oven) at 149, 177, and 204°C (300, 350, or 400°F) for up to 7 min. Flour was heated in an aluminum tray, with a maximum depth of ∼2 cm. Heated wheat flour samples (5 g each) were enumerated in triplicate, and the microbial concentration was expressed in log CFU per gram. Thermal profiles of the geometric center of the wheat flour pile and air in the oven during the baking were recorded. Water activity of wheat flour samples was also measured before and after baking. The water activity of wheat flour decreased, as baking temperature and time increased. Water activity values ranged from 0.30 to 0.06 after 7 min, as oven temperature increased from 149 to 204°C. Thermal inactivation kinetics were linear until counts approached the limit of detection for all microorganisms. D-values for Salmonella and potential surrogate strains ranged from 1.86 to 2.13 min at 149°C air temperature, 1.66 to 1.92 min at 177°C air temperature, and 1.12 to 1.38 min at 204°C air temperature. Both Salmonella strains and surrogates showed similar inactivation patterns. Baking of wheat flour in household toaster ovens has potential as an inactivation treatment of pathogenic bacteria in consumer homes, despite its low water activity.HIGHLIGHTSHeating temperature and time had significant impacts on flour water activity.Home baking can reduce Salmonella in wheat flour by more than 3-log cycles.E. aerogenes is more heat sensitive than Salmonella during flour baking.P. dispersa is of less or equal heat sensitivity than Salmonella during flour baking. PubDate: Mon, 25 Jul 2022 00:00:00 GMT DOI: 10.4315/JFP-22-107 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1439 - 1445 Abstract: ABSTRACTFish maws (dried swim bladders) have long been used for medicinal tonics and as a valuable food resource in Southeast Asia. However, it is difficult to identify the original species of fish maws sold in markets due to a lack of taxonomic characteristics. In the present study, 37 kinds of commercial fish maws from various medicinal material markets were examined, and gene sequences were successfully obtained from ca. 95% of the samples. Partial sequences of the 16S rRNA gene and cytochrome c oxidase I (COI) gene were obtained and used to investigate the origin of these commercial fish maws. Thirty-five specimens belonged to nine species: five croakers and four noncroakers. All species identification was supported by both high homogeneity (98 to 100%) and clear clustering with low within-group Kimura two-parameter divergence scores (0 to 0.04 for 16S rRNA and 0 to 0.07 for COI) and high between-group divergence scores (0.07 to 0.15 for 16S rRNA and 0.11 to 0.24 for COI). Croakers were the predominant species, accounting for 74% of the total fish maw specimens. The large demand for croakers has put some species at the risk of extinction due to overfishing. As a valuable food, fish maw has progressively become more popular and has been used as a substitute for shark fin. The identification results allowed us to learn more about the fish species available on the fish maw market and provided an indicator for possible control of threatened or endangered fish species. A probable correlation between the molecular characteristics and morphological features of fish maws was also found and could provide both consumers and merchants with an important reference for identifying the origin of fish maws.HIGHLIGHTSMaws from croaker and noncroaker fishes are widely sold on the markets.Croakers were the predominant species among the successfully identified samples.The large demand for some croakers had put them at the risk of extinction.A correlation between molecular and morphological features of fish maws was found. PubDate: Mon, 25 Jul 2022 00:00:00 GMT DOI: 10.4315/JFP-22-121 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1446 - 1451 Abstract: ABSTRACTOrganic matter (OM) accumulation is common in chill tanks used to decontaminate raw poultry parts during processing. OM negatively affects the antimicrobial activity of chlorine-based compounds, but its effect on the antimicrobial effectiveness of peroxyacetic acid (PAA) on poultry meat has not been described. Therefore, this study evaluated the effect of OM on the efficacy of PAA solutions in simulated postchill tanks to reduce Salmonella artificially inoculated onto chicken parts. Chicken thighs were inoculated with a five-strain cocktail of poultry-borne Salmonella enterica serovars at ca. 6 log CFU/mL. Then, the thighs were immersed for 30 or 45 s in PAA solutions (500 or 1,000 ppm) with chicken slurry to simulate OM accumulation (0, 15, or 30 g/L). The thighs were rinsed with neutralizing buffered peptone water (100 mL), and rinsates were plated onto xylose lysine desoxycholate agar. Experiments were performed in triplicate (three thighs per treatment per replicate). Chemical oxygen demand, total nitrogen, and pH were measured as the water quality parameters of the PAA solutions before and after use. Chemical oxygen demand ranged from 2,905 mg/L in unused 500-ppm solutions without added OM to 6,290 mg/L in used 1,000-ppm solutions with 30 g/L OM. Initial total nitrogen was 42.5 ± 2.0 and 60.9 ± 8.3 mg/L for 15 and 30 g/L OM, which increased by 27 ± 17 mg/L after use. The pH of solutions ranged from 3.16 ± 0.14 to 3.42 ± 0.09 for the 1,000-ppm solutions and from 3.59 ± 0.06 to 3.96 ± 0.06 for the 500-ppm solutions. Mean Salmonella reductions were 0.9 ± 0.1 log CFU/mL of rinsate for the 500-ppm PAA treatment and 1.1 ± 0.1 log CFU/mL of rinsate for 1,000-ppm PAA treatment. Exposure time did not have a significant effect on the logarithmic reductions. There was no significant effect of OM concentration (P > 0.05) on the reductions, indicating that the antimicrobial efficacy was not affected and that PAA solutions may continue to be reused as long as the PAA concentration is actively monitored.HIGHLIGHTSAdded organic matter did not affect antimicrobial activity of peroxyacetic acid (PAA).Salmonella on chicken thighs was reduced by 0.9 log CFU/mL with 500 ppm of PAA.Salmonella on chicken thighs was reduced by 1.1 log CFU/mL with 1,000 ppm of PAA.Solutions with added organic matter had a quality similar to that of poultry wastewater. PubDate: Mon, 25 Jul 2022 00:00:00 GMT DOI: 10.4315/JFP-22-123 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1452 - 1457 Abstract: ABSTRACTFresh cucumbers have been linked to multistate outbreaks of salmonellosis in the United States. Cutting, slicing, shredding, or peeling can transfer pathogens from the surface of fresh produce to the edible flesh portion through tools or hands. Different nonpathogenic surrogates have been used in various intervention studies to predict Salmonella behavior. Little is known about the degree to which pathogens or their surrogates can transfer from the surface of fresh produce to edible flesh during peeling. This study quantifies the transfer of Salmonella Newport from the surface of cucumber to the edible flesh portion or peeler during peeling and evaluates Enterobacter aerogenes B199A, as well as native mesophilic microbiota, as surrogates for Salmonella transfer. Cucumbers were dip inoculated with Salmonella Newport or E. aerogenes at 7 log CFU per cucumber. Half of each inoculated cucumber was hand peeled by using a sterilized peeler, resulting in four separate samples (unpeeled half, edible flesh half, removed peel, and used peeler) to quantify bacterial transfer. Most (>95%) of inoculated E. aerogenes, Salmonella, or native mesophilic microbiota generally remained associated with the peel during peeling. E. aerogenes transfer to cucumber flesh ranged from 0.02 to 12.9%, while transfer to the peeler ranged from 0.01 to 6.6%. Salmonella to cucumber flesh ranged from 0 to 0.6%, while transfer to the peeler ranged from 0 to 2.2%. Native microflora transfer to cucumber flesh ranged from 0.02 to 3.7%, while transfer to the peeler ranged from 0.04 to 3.7%. The log percent transfer of E. aerogenes at 24 h, as well as several shorter times, was not significantly different (P > 0.05) from that of Salmonella transferred to the edible flesh portion or peeler during peeling. E. aerogenes B199A may be a useful surrogate for Salmonella in cross-contamination studies and may help guide future risk management efforts to reduce pathogen risk associated with fresh cucumbers.HIGHLIGHTSE. aerogenes may be an appropriate surrogate for Salmonella transfer during peeling.Most (>95%) bacteria on cucumber peel generally remain with the peel during peeling.Few bacteria (∼1 to 2%) are usually transferred to flesh or peeler during peeling. PubDate: Mon, 25 Jul 2022 00:00:00 GMT DOI: 10.4315/JFP-22-110 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1458 - 1468 Abstract: ABSTRACTThis study determined the prevalence, characteristics, and risk factors of Campylobacter species contamination of chicken carcasses sold at informal poultry outlets in Gauteng province, South Africa. Within six townships, 151 chicken carcasses were collected from 47 outlets. Carcass swab, cloacal swab, and carcass drip samples were collected from each chicken, along with a matched questionnaire on risk factors regarding Campylobacter contamination. Sample-inoculated Bolton broth (BB) was cultured to isolate Campylobacter species by bacteriological methods. Subsequent confirmation and characterization of Campylobacter were conducted using polymerase chain reaction (PCR). Isolated Campylobacter strains were evaluated for the presence of six virulence genes (ciaB, dnaj, pldA, racR, flaA, and flaB), three toxin genes (cdtA, cdtB, and cdtC), and one antimicrobial resistance gene (tetO). The overall prevalence of Campylobacter was 23.4% (106 of 453), with sample type–specific prevalence being 17.2% (26 of 151), 25.8% (39 of 151), and 27.2% (41 of 151) for the carcass swabs, cloacal swabs, and carcass drip, respectively, following bacteriological isolation and confirmation by PCR. The overall prevalence of Campylobacter species was 93.5% by PCR, which varied significantly (P = 0.000) by sample: 99.2, 98.4, and 82.8% for carcass swabs, cloacal swabs, and carcass drip, respectively, by using PCR to detect Campylobacter in BB. Important risk factors for carcass contamination by Campylobacter included the slaughter of culled breeders and spent chickens, the use of stagnant water, and poor sanitation. Virulence and toxin gene frequencies were higher in C. jejuni–positive (82.5%) than in C. coli–positive (71.4%) BB cultures, but tetracycline resistance gene (tetO) frequency was higher in C. coli (75.9%) than in C. jejuni (48.10%). The observed high frequencies in C. jejuni recovered from street-vended chickens may pose food safety and therapeutic concerns to consumers.HIGHLIGHTSPrevalence of Campylobacter in chickens from informal markets was determined.Prevalence of Campylobacter was 23.4% (bacteriology) and 93.5% (PCR).Virulence and toxin genes were detected in C. jejuni (81.5%) and C. coli (74.1%).Tetracycline resistance gene was found in C. coli (75.9%) and C. jejuni (48.1%).Virulent strains of C. jejuni in chickens could pose a food safety risk. PubDate: Mon, 20 Jun 2022 00:00:00 GMT DOI: 10.4315/JFP-21-454 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1469 - 1478 Abstract: ABSTRACTOxytetracycline (OTC) is an antibiotic authorized for use in aquaculture; it is often detected in seafood products, especially shrimp. Previous studies investigating the fate of OTC in shrimp tissues after cooking were limited to quantification of parent compound residues and did not describe any potential transformation products formed. Hence, the main objective of this study was to apply a nontarget analysis workflow to study the fate of OTC in shrimp muscle. Furthermore, “water” and “spiked” models were evaluated for their suitability to track the transformation of OTC in incurred muscle and to determine whether the matrix plays a role in the transformation pathway. First, four different extraction methods were compared for the determination of OTC in muscle. Second, raw and cooked samples were then extracted using a suitable method (acidified water–methanol–acetonitrile, with cleanup of samples achieved using freezing) and were analyzed by high-performance liquid chromatography quadrupole time-of-flight mass spectrometry. OTC levels were reduced by 75 and 87% in muscle and water, respectively. Identification of thermal transformation products was limited to formula generation, but results showed that different compounds were identified in spiked and incurred muscle.HIGHLIGHTSNontarget analysis was applied to describe the fate of OTC.Epi-OTC was tentatively identified in spiked muscle and water.Spiked and water models are not sufficient to identify TPs of OTC in shrimp. PubDate: Mon, 20 Jun 2022 00:00:00 GMT DOI: 10.4315/JFP-22-128 Issue No:Vol. 85, No. 10 (2022)
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Pages: 1479 - 1487 Abstract: ABSTRACTSalmonella is the leading cause of bacterial foodborne zoonoses in humans. Thus, the development of strategies to control bacterial pathogens in poultry is essential. Peanut skins, a considerable waste by-product of the peanut industry is discarded and of little economic value. However, peanut skins contain identified polyphenolic compounds that have antimicrobial properties. Hence, we aim to investigate the use of peanut skins as an antibacterial feed additive in the diets of broilers to prevent the proliferation of Salmonella Enteritidis (SE). One hundred sixty male hatchlings (Ross 308) were randomly assigned to (i) peanut skin diet without SE inoculation (PS); (ii) peanut skin diet and SE inoculation (PSSE); (iii) control diet without SE inoculation (CON); and (iv) control diet with SE inoculation (CONSE). Feed intake and body weights were determined at weeks 0 and 5. On days 10 and 24 posthatch, three birds per pen (24 total) from each treatment group were euthanized, and the liver, spleen, small intestine, and ceca were collected. The weights of the liver, spleen, and ceca were recorded. Organ invasion was determined by counting SE colonies. Each pen served as an experimental unit and was analyzed by using a t test. Performance data were analyzed in a completely randomized design by using a general linear mixed model to evaluate differences. There were no significant differences (P > 0.05) in weekly average pen body weight, total feed consumption, bird weight gain, and feed conversion ratio between the treatment groups. There were no significant differences in SE CFU per gram for fecal, litter, or feed between the treatment groups CONSE and PSSE. However, for both fecal and litter, the PSSE treatment group tended (P ≤ 0.1) to have a lower Salmonella CFU per gram compared with the CONSE treatment group. The results indicate that peanut skins may have potential application as an antimicrobial feed additive to reduce the transmission or proliferation of SE in poultry environments or flocks.HIGHLIGHTSSalmonella Enteritidis predominates within poultry production.PS waste may be an effective feed additive to mitigate the proliferation of SE.Dietary supplementation with PS reduced SE in fecal and litter samples (P ≤ 0.1).PS may have potential application as an antimicrobial feed additive. PubDate: Thu, 11 Nov 2021 00:00:00 GMT DOI: 10.4315/JFP-21-205 Issue No:Vol. 85, No. 10 (2021)
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