Migration of dioctyladipate plasticizer from food-grade PVC film into chicken meat products: effect of ?-radiation

1996 ◽  
Vol 202 (3) ◽  
pp. 250-255 ◽  
Author(s):  
Antonios E. Goulas ◽  
Michael G. Kontominas
Keyword(s):  
Meat Products ◽  
Chicken Meat ◽  
Food Grade ◽  
Pvc Film

Thiol-functionalized magnetic carbon nanotubes for magnetic micro-solid phase extraction of sulfonamide antibiotics from milks and commercial chicken meat products

2019 ◽  
Vol 276 ◽  
pp. 458-466 ◽  
Author(s):  
Ainiyatul Nadiah Mohamad Nasir ◽  
Noorfatimah Yahaya ◽  
Nur Nadhirah Mohamad Zain ◽  
Vuanghao Lim ◽  
Sazlinda Kamaruzaman ◽  
...  
Keyword(s):  
Carbon Nanotubes ◽  
Solid Phase Extraction ◽  
Solid Phase ◽  
Meat Products ◽  
Chicken Meat ◽  
Phase Extraction ◽  
Sulfonamide Antibiotics ◽  
Commercial Chicken ◽  
Magnetic Carbon ◽  
Magnetic Carbon Nanotubes

scholarly journals Helicobacter pullorum Isolated from Fresh Chicken Meat: Antibiotic Resistance and Genomic Traits of an Emerging Foodborne Pathogen

2015 ◽  
Vol 81 (23) ◽  
pp. 8155-8163 ◽  
Author(s):  
Vítor Borges ◽  
Andrea Santos ◽  
Cristina Belo Correia ◽  
Margarida Saraiva ◽  
Armelle Ménard ◽  
...  
Keyword(s):  
Membrane Filter ◽  
Acquired Resistance ◽  
Foodborne Pathogen ◽  
Meat Products ◽  
Chicken Meat ◽  
Filter Method ◽  
Type Vi Secretion System ◽  
Genetic Traits ◽  
Content Type ◽  
Meat Samples

ABSTRACTMeat and meat products are important sources of human intestinal infections. We report the isolation ofHelicobacter pullorumstrains from chicken meat. Bacteria were isolated from 4 of the 17 analyzed fresh chicken meat samples, using a membrane filter method. MIC determination revealed that the four strains showed acquired resistance to ciprofloxacin; one was also resistant to erythromycin, and another one was resistant to tetracycline. Whole-genome sequencing of the four strains and comparative genomics revealed important genetic traits within theH. pullorumspecies, such as 18 highly polymorphic genes (including a putative new cytotoxin gene), plasmids, prophages, and a complete type VI secretion system (T6SS). The T6SS was found in three out of the four isolates, suggesting that it may play a role inH. pullorumpathogenicity and diversity. This study suggests that the emerging pathogenH. pullorumcan be transmitted to humans by chicken meat consumption/contact and constitutes an important contribution toward a better knowledge of the genetic diversity within theH. pullorumspecies. In addition, some genetic traits found in the four strains provide relevant clues to how this species may promote adaptation and virulence.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

scholarly journals The Effect of Food Grade Polyphosphates on the Microbial Population of Chicken Meat

1964 ◽  
Vol 43 (3) ◽  
pp. 618-625 ◽  
Author(s):  
John E. Sxeinhauer ◽  
G.J. Banwart
Keyword(s):  
Microbial Population ◽  
Chicken Meat ◽  
Food Grade ◽  
Effect Of Food

scholarly journals A quantitative risk assessment for the occurrence of campylobacter in chickens at the point of slaughter

2001 ◽  
Vol 127 (2) ◽  
pp. 195-206 ◽  
Author(s):  
E. HARTNETT ◽  
L. KELLY ◽  
D. NEWELL ◽  
M. WOOLDRIDGE ◽  
G. GETTINBY
Keyword(s):  
Risk Assessment ◽  
Meat Products ◽  
Human Infection ◽  
Chicken Meat ◽  
Assessment Model ◽  
Quantitative Risk Assessment ◽  
Risk Assessment Model ◽  
Poultry Flock

A quantitative risk assessment model investigating the risk of human infection with campylobacter from the consumption of chicken meat/products is currently being formulated. Here such an approach is used to evaluate the probability that a random bird, selected at slaughter from Great Britain's national poultry flock, will be campylobacter-positive. This is determined from the probability that a flock chosen at random contains at least one colonized bird and the within-flock prevalence of such a flock at slaughter. The model indicates that the probability bird chosen at random being campylobacter-positive at slaughter is 0·53. This probability value has associated uncertainty, the 5th percentile being 0·51 and the 95th percentile 0·55. The model predicts that delaying the age at first exposure to campylobacter can have a significant impact on reducing the probability of a bird being campylobacter-positive at slaughter. However, implementation of current biosecurity methods makes this difficult to achieve.

Campylobacter Contamination of UK-Produced Halal Chicken at Retail

2021 ◽  
Author(s):  
Alexandra Royden ◽  
Robert Christley ◽  
Trevor Jones ◽  
Amelia Williams ◽  
Faez Awad ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Meat Products ◽  
Diarrhoeal Disease ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Consumer Demographics ◽  
Antimicrobial Susceptibility Tests ◽  
Susceptibility Tests ◽  
The Uk ◽  
Skin Samples

Campylobacter is the leading cause of human bacterial diarrhoeal disease worldwide, with poultry meat products accounting for the majority of human cases. Recent surveys by the Food Standards Agency estimate the Campylobacter prevalence in fresh UK retail chicken to be 41.2%. However, such surveys have not distinguished between broiler chickens produced for different consumer demographics, such as the Halal market. Campylobacter colonisation of broilers is difficult to prevent, especially during routine partial depopulation of flocks. Broilers produced for the Halal market may undergo multiple depopulation events, which may increase the risk of colonisation and subsequent Campylobacter contamination of chicken meat. This project aimed to determine the prevalence and levels of Campylobacter contamination of chicken meat produced for the UK Halal market. Campylobacter was identified and enumerated from the neck skin and outer packaging of 405 Halal chickens. Following culture, isolates were assigned to species via PCR and disc diffusion antimicrobial susceptibility tests determined. Logistic regression analysis assessed risk factors for Campylobacter isolation, the level of Campylobacter contamination among positive carcasses and antimicrobial resistance outcomes. Campylobacter spp. were confirmed in 65.4% of neck skin samples and 17.1% of packaging samples. 13.8% of neck skin samples had the highest level of contamination (>1000 cfu/g). Large birds had a significantly higher number of samples with >1000 cfu/g (p<0.001) and as chicken carcass weight increased, birds were more likely to be Campylobacter-positive (p<0.05). A high prevalence of resistance was seen to ciprofloxacin (42.0%) and 38.5% of samples contained at least one multi-drug resistant Campylobacter isolate. This study demonstrates that Halal chicken has a higher Campylobacter prevalence than non-Halal chicken. Interventions should be introduced to reduce this increased public health risk to consumers.

Prevalence, Antibiotic Resistance, and Molecular Characterization of Salmonella Serovars in Retail Meat Products

2011 ◽  
Vol 74 (1) ◽  
pp. 161-166 ◽  
Author(s):  
JI-YEON HYEON ◽  
JUNG-WHAN CHON ◽  
IN-GYUN HWANG ◽  
HYO-SUN KWAK ◽  
MOO-SANG KIM ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Foodborne Pathogens ◽  
Molecular Subtypes ◽  
Meat Products ◽  
Chicken Meat ◽  
Source Tracking ◽  
Traditional Markets ◽  
Retail Meats ◽  
Retail Meat

The prevalence of Salmonella was determined in chicken meat (n = 26), beef (n = 49), and pork (n = 56) collected from wholesale markets, retail stores, and traditional markets in Seoul, South Korea, in 2009. Antibiotic resistance was assessed, and the molecular subtypes of Salmonella isolates were ascertained using an automated repetitive sequence–based PCR (rep-PCR) system (DiversiLab). A total of 18 Salmonella strains were isolated from 17 of 131 samples: 16 strains from each of 16 samples and 2 strains from the same pork sample. The prevalence of Salmonella from the retail meats was 2.0% in beef, 8.9% in pork, and 42.3% in chicken meat. Among 10 different serotypes, Salmonella enterica Panama was recovered from a beef sample, and Salmonella London and Salmonella Montevideo were the predominant serotypes from pork and chicken meat, respectively. The highest antibiotic resistance observed was to erythromycin (100%) followed by streptomycin (22.2%) and tetracycline and chloramphenicol (16.7%). Of the 18 isolates, 5 (27.8%) were resistant to two or more antibiotics, and 1 isolate from chicken meat was resistant to eight antibiotics, including cephalosporins. Differentiation between all of the Salmonella isolates except between Salmonella Montevideo and Salmonella London was successfully performed with the automated rep-PCR system, indicating that it can be added to the toolbox for source tracking of foodborne pathogens associated with outbreaks.

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