Individual based modeling and analysis of pathogen levels in poultry chilling process
Authored by Jianhong Wu, Shawn D Ryan, Zachary McCarthy, Ben Smith, Aamir Fazil, Daniel Munther
Date Published: 2017
DOI: 10.1016/j.mbs.2017.10.010
Sponsors:
National Science and Engineering Research Council of Canada (NSERC)
Platforms:
No platforms listed
Model Documentation:
Other Narrative
Mathematical description
Model Code URLs:
Model code not found
Abstract
Pathogen control during poultry processing critically depends on more
enhanced insight into contamination dynamics. In this study we build an
individual based model (IBM) of the chilling process. Quantifying the
relationships between typical Canadian processing specifications, water
chemistry dynamics and pathogen levels both in the chiller water and on
individual carcasses, the IBM is shown to provide a useful tool for risk
management as it can inform risk assessment models. We apply the IBM to
Campylobacter spp. contamination on broiler carcasses, illustrating how
free chlorine (FC) sanitization, organic load in the water, and
pre-chill carcass pathogen levels affect pathogen levels of post-chill
broilers. In particular, given a uniform distribution of Campylobacter
levels on incoming poultry we quantify the efficacy of FC control in not
only reducing pathogen levels on average, but also the variation of
pathogen levels on poultry exiting the chill tank. Furthermore, we
demonstrate that the absence/presence of FC input dramatically
influences when, during a continuous chilling operation,
cross-contamination will be more likely.
Tags
Mathematical model
contamination
Water
Survival
Counts
Cross-contamination
Poultry processing
Campylobacter
Qmra
Campylobacter-jejuni
Broiler carcasses
Chlorine demand
Chicken skin
Immersion
Inactivation