Abstract
The objective of this study was to determine the effectiveness of the spray‐drying process on the inactivation of Salmonella choleraesuis and Salmonella typhimurium spiked in liquid porcine plasma and to test the additive effect of immediate postdrying storage. Commercial spray‐dried porcine plasma was sterilized by irradiation and then reconstituted (1:9) with sterile water. Aliquots of reconstituted plasma were inoculated with either S. choleraesuis or S. typhimurium, subjected to spray‐drying at an inlet temperature of 200°C and an outlet temperature of either 71 or 80°C, and each spray‐drying temperature combinations were subjected to either 0, 30 or 60 s of residence time (RT) as a simulation of residence time typical of commercial dryers. Spray‐dried samples were stored at either 4·0 ± 3·0°C or 23·0 ± 0·3°C for 15 days. Bacterial counts of each Salmonella spp., were completed for all samples. For both Salmonella spp., spray‐drying at both outlet temperatures reduced bacterial counts about 3 logs at RT 0 s, while there was about a 5·5 log reduction at RT 60 s. Storage of all dried samples at either 4·0 ± 3·0°C or 23·0 ± 0·3°C for 15 days eliminate all detectable bacterial counts of both Salmonella spp.Significance and Impact of the StudySafety of raw materials from animal origin like spray‐dried porcine plasma (SDPP) may be a concern for the swine industry. Spray‐drying process and postdrying storage are good inactivation steps to reduce the bacterial load of Salmonella choleraesuis and Salmonella typhimurium. For both Salmonella spp., spray‐drying at 71°C or 80°C outlet temperatures reduced bacterial counts about 3 log at residence time (RT) 0 s, while there was about a 5.5 log reduction at RT 60 s. Storage of all dried samples at either 4.0 ± 3.0°C or 23.0 ± 0.3°C for 15 days was effective for eliminating detectable bacterial counts of both Salmonella spp.
Highlights
Spray-dried blood products (SDBP) are used in human food and animal feed
Plasma inoculated with S. choleraesuis strain had an initial count of 10Á12 Æ 0Á17 log10 mlÀ1 and the average count of plasma inoculated with S. typhimurium was 9Á56 Æ 0Á17 log10 mlÀ1 (Table 1)
When liquid plasma was inoculated with S. choleraesuis, stored in refrigerated temperature (4Á0 Æ 3Á0°C), and seeded in TSA every 2 h for an 8-h period postinoculum, the bacterial count was maintained at an average of 9Á11 Æ 0Á05 cfu log10 mlÀ1 almost without variation during the entire 8-h period
Summary
Spray-dried blood products (SDBP) are used in human food and animal feed. Ingredients like spray-dried plasma (SDP) or spray-dried red blood cells are used in the food and meat industry to provide texture, emulsion capacity and natural colour properties (Appiah and Peggy 2012). A significant amount of data has been published about the safety of commercial spray-dried blood products relative to bacteria (Polo et al 2002), and enveloped (Polo et al 2005; Gerber et al 2014; Opriessnig et al 2014; Pujols and Segales 2014) and non-enveloped viruses (Pujols et al 2008, 2011, 2014; Shen et al 2011; Perez-Bosque et al 2016) affecting the swine industry. Pooling of blood that inherently contains antibodies with neutralizing capacity against a variety of pathogens contributes to the biosafety of the finished product (Williams and Khan 2010; Polo et al 2013)
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