Harshavardhan Thippareddi
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View article: A systematic review and meta-analysis of the efficacy of organic acids in reducing Salmonella colonization in the crop and ceca of broilers
A systematic review and meta-analysis of the efficacy of organic acids in reducing Salmonella colonization in the crop and ceca of broilers Open
Organic acids have been widely used as feed and water supplements during broiler grow-out and feed withdrawal to reduce Salmonella colonization, with variable efficacy. This systematic review and meta-analysis evaluated the efficacy of sup…
View article: Exposure assessment of Campylobacter in United States broiler processing plants – Part 2: prevalence model
Exposure assessment of Campylobacter in United States broiler processing plants – Part 2: prevalence model Open
View article: Survey of U.S. broiler establishments on Campylobacter Performance standards for parts
Survey of U.S. broiler establishments on Campylobacter Performance standards for parts Open
Campylobacter is a major foodborne pathogen linked to poultry consumption and causes gastrointestinal illness. The U.S. Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) regulates pathogen control through performanc…
View article: Exposure assessment model of Campylobacter concentration in United States broiler processing plants
Exposure assessment model of Campylobacter concentration in United States broiler processing plants Open
Poultry processing establishments play a critical role in mitigating Campylobacter contamination; a leading bacterial pathogen linked to poultry associated gastrointestinal illnesses in the United States. Quantitative microbial risk assess…
View article: A systematic review and meta-analysis of the efficacy of alternatives to antibiotic growth promoters as strategies to reduce Salmonella in meat-type poultry (pre-harvest)
A systematic review and meta-analysis of the efficacy of alternatives to antibiotic growth promoters as strategies to reduce Salmonella in meat-type poultry (pre-harvest) Open
View article: Reduction of Enteric Pathogens in Bottled Water Using Residual Ozone
Reduction of Enteric Pathogens in Bottled Water Using Residual Ozone Open
Ozone is an effective and safe disinfectant used globally in the bottled water industry. Ozone infusion at a high level helps maintain a residual level (0.1-0.4 mg/L) at the time of bottling, thus can ensure 4 log microbial reductions. Thi…
View article: Efficacy of Residual Ozone on Surrogate Microorganisms for Waterborne Pathogens in Bottled Water
Efficacy of Residual Ozone on Surrogate Microorganisms for Waterborne Pathogens in Bottled Water Open
Ozone is a powerful disinfectant that is widely used in the bottled water (BW) industry. Primary ozone disinfection of water for bottling occurs in a reaction tank with a specific contact time. Residual ozone in the bottled water may still…
View article: Relative resistance of Salmonella serotypes (Typhimurium, Infantis, and Reading) to peroxyacetic acid on chicken wings
Relative resistance of Salmonella serotypes (Typhimurium, Infantis, and Reading) to peroxyacetic acid on chicken wings Open
Peroxyacetic acid (PAA) is widely used as an antimicrobial in poultry processing. Recent salmonellosis outbreaks caused by Salmonella Infantis (SI) from chicken products and Salmonella Reading (SR) from turkey products have raised concerns…
View article: Modeling the growth/no growth response of Non-O157 Shiga toxin-producing Escherichia coli to temperature, pH and water activity
Modeling the growth/no growth response of Non-O157 Shiga toxin-producing Escherichia coli to temperature, pH and water activity Open
The objective of this study was to model the effect of temperature, pH and water activity (aw) on the growth/no growth response of non-O157 Shiga toxin-producing E. coli (STEC). A cocktail of six-serogroup STEC was inoculated into brain he…
View article: Colonization, spread and persistence of Salmonella (Typhimurium, Infantis and Reading) in internal organs of broilers
Colonization, spread and persistence of Salmonella (Typhimurium, Infantis and Reading) in internal organs of broilers Open
View article: Prevalence and Antimicrobial Resistance of Campylobacter in Conventional and No Antibiotics Ever Broiler Farms
Prevalence and Antimicrobial Resistance of Campylobacter in Conventional and No Antibiotics Ever Broiler Farms Open
Campylobacter is a leading cause of enteric disease worldwide. No antibiotics ever (NAE) poultry has become increasingly popular, yet little is known about the incidence and antimicrobial resistance (AMR) of Campylobacter in this productio…
View article: Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis
Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis Open
Salmonella and Campylobacter are common bacterial hazards causing foodborne illnesses worldwide. A large proportion of Salmonella and Campylobacter illnesses are attributed to contaminated poultry products that are mishandled or under cook…
View article: Influence of peroxyacetic acid concentration, temperature, pH, and treatment time on antimicrobial efficacy against Salmonella on chicken wings
Influence of peroxyacetic acid concentration, temperature, pH, and treatment time on antimicrobial efficacy against Salmonella on chicken wings Open
Peroxyacetic acid (PAA) is commonly used during poultry processing to reduce the prevalence of Salmonella on carcasses and parts. Wash solutions containing PAA are used at varying concentrations during processing and processors use interna…
View article: In vitro and in vivo evaluation of tannic acid as an antibacterial agent in broilers infected with Salmonella Typhimurium
In vitro and in vivo evaluation of tannic acid as an antibacterial agent in broilers infected with Salmonella Typhimurium Open
View article: High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer Sausage
High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer Sausage Open
The United States Department of Agriculture–Food Safety Inspection Service (USDA-FSIS) performance standards require that manufacturers of fermented beef sausages validate their processes to achieve a 5-log reduction of Escherichia coli O1…
View article: A systematic review and meta-analysis of the sources of Campylobacter in poultry production (preharvest) and their relative contributions to the microbial risk of poultry meat
A systematic review and meta-analysis of the sources of Campylobacter in poultry production (preharvest) and their relative contributions to the microbial risk of poultry meat Open
A systematic review and meta-analysis were conducted to idetnify the relative contributions of the sources of Campylobacter in poultry live production to Campylobacter prevalence of broiler meat. The keywords of Campylobacter, prevalence, …
View article: Characterizing the gut microbiome of broilers raised under conventional and no antibiotics ever practices
Characterizing the gut microbiome of broilers raised under conventional and no antibiotics ever practices Open
Meat from broilers raised without the use of antibiotics is becoming increasingly popular among consumers. Consequently, interest in the microbial profiling of chickens produced under nonconventional practices is growing, however, research…
View article: Growth comparison and model validation for growth of Shiga toxin-producing Escherichia coli (STEC) in ground beef
Growth comparison and model validation for growth of Shiga toxin-producing Escherichia coli (STEC) in ground beef Open
The aim of this study was to compare the growth of non-O157 Shiga toxin-producing Escherichia coli (STEC) with E. coli O157:H7 in ground beef and modified Tryptic Soy Broth (TSB). Additionally, the performance of three available models (Co…
View article: A systematic review and meta-analysis of the sources of Salmonella in poultry production (pre-harvest) and their relative contributions to the microbial risk of poultry meat
A systematic review and meta-analysis of the sources of Salmonella in poultry production (pre-harvest) and their relative contributions to the microbial risk of poultry meat Open
Salmonella is a major foodborne pathogen associated with poultry and poultry products and a leading cause for human salmonellosis. Salmonella is known to transmit in poultry flocks both vertically and horizontally. However, there is a lack…
View article: Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial spoilage and quality of chicken breast
Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial spoilage and quality of chicken breast Open
View article: Safety and Quality of Milk and Milk Products in Senegal—A Review
Safety and Quality of Milk and Milk Products in Senegal—A Review Open
Historically, local milk production in Senegal has struggled to keep up with the demands of consumers, so there has been a heavy reliance on imported milk and milk products. More recently, efforts have been made to improve local dairy prod…
View article: Antimicrobial and immunomodulatory effects of tannic acid supplementation in broilers infected with Salmonella Typhimurium
Antimicrobial and immunomodulatory effects of tannic acid supplementation in broilers infected with Salmonella Typhimurium Open
View article: Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial load in chicken breast
Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial load in chicken breast Open
This study investigated the effectiveness of carrageenan/chitosan coating in combination with allyl isothiocyanate (AITC) against Salmonella Typhimurium and Campylobacter coli on fresh chicken breasts. High (8–7 log10 CFU/g) and low (6–5 l…
View article: Machine Learning Model for Assuring Bird Welfare during Transportation
Machine Learning Model for Assuring Bird Welfare during Transportation Open
Bird welfare and comfort is highly impacted by extreme environments, including hot/cold temperatures, relative humidity, and heat production within the coops during loading at the farm, transportation, and holding at the processing plants.…
View article: Draft Genome Sequences of Two Lactobacillus johnsonii and Three Ligilactobacillus salivarius Strains Isolated from Intestinal Microbiomes of Chickens
Draft Genome Sequences of Two Lactobacillus johnsonii and Three Ligilactobacillus salivarius Strains Isolated from Intestinal Microbiomes of Chickens Open
This report describes the genome sequences of two Lactobacillus johnsonii strains (AER105 and AER25) and three Ligilactobacillus salivarius strains (AER35, AER36, and AER04) recovered from broiler chicken gastrointestinal tracts in the sou…
View article: Influence of rapeseed, canola meal and glucosinolate metabolite (AITC) as potential antimicrobials: effects on growth performance, and gut health in Salmonella Typhimurium challenged broiler chickens
Influence of rapeseed, canola meal and glucosinolate metabolite (AITC) as potential antimicrobials: effects on growth performance, and gut health in Salmonella Typhimurium challenged broiler chickens Open
View article: Prevalence of Listeria Species and Listeria monocytogenes on Raw Produce Arriving at Frozen Food Manufacturing Facilities
Prevalence of Listeria Species and Listeria monocytogenes on Raw Produce Arriving at Frozen Food Manufacturing Facilities Open
The ubiquity of Listeria monocytogenes in the environment affects the food industry and presents concerns for frozen food facilities. This study determined the prevalence and numbers of Listeria species and L. monocytogenes on raw produce …
View article: On-site generated peroxy acetic acid (PAA) technology reduces Salmonella and Campylobacter on chicken wings
On-site generated peroxy acetic acid (PAA) technology reduces Salmonella and Campylobacter on chicken wings Open
View article: Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy
Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy Open
The objective of this study was to evaluate a novel multi-blade Shear (MBS) method for measuring texture properties of both raw and cooked broiler fillets (pectoralis major) with the woody breast (WB) myopathy. A total of 180 broiler breas…
View article: Texture and quality of chicken sausage formulated with woody breast meat
Texture and quality of chicken sausage formulated with woody breast meat Open