Absorbent Pads ContainingN-Halamine Compound for Potential Antimicrobial Use for Chicken Breast and Ground Chicken

2018 ◽  
Vol 66 (8) ◽  
pp. 1941-1948 ◽  
Author(s):  
Tian Ren ◽  
Mitchelle Hayden ◽  
Mingyu Qiao ◽  
Tung-Shi Huang ◽  
Xuehong Ren ◽  
...  
Keyword(s):  
Chicken Breast ◽  
Antimicrobial Use ◽  
Absorbent Pads

scholarly journals Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1340
Author(s):  
Marit Kvalvåg Pettersen ◽  
Julie Nilsen-Nygaard ◽  
Anlaug Ådland Hansen ◽  
Mats Carlehög ◽  
Kristian Hovde Liland
Keyword(s):  
Food Waste ◽  
Consumer Satisfaction ◽  
Volume Ratio ◽  
Chicken Breast ◽  
Drip Loss ◽  
Gas Composition ◽  
Food Packages ◽  
Negative Effect ◽  
Absorbent Pads

Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause alterations in texture and a dryer product, which in turn may affect consumers’ satisfaction and repurchase. In this study we compared the effect of a number of liquid absorbent pads in combination with headspace gas composition (60% CO2/40% N2 and 75% O2/25% CO2) and gas-to-product volume ratio (g/p) on drip loss and quality of fresh chicken breast fillets. A significant increase in drip loss with an increasing number of liquid absorbent pads was documented. The increase was more pronounced in 60% CO2/40% N2 compared to 75% O2/25% CO2. By comparing packaging variants with a different number of liquid absorbent pads, a higher drip loss for all tested was found at g/p 1.8 compared to g/p 2.9. Total viable counts (TVC) were independent of whether there was free liquid in contact with the product, and TVC was independent of gas composition. Differentiation between the gas compositions was seen for specific bacterial analyses. While significant changes were observed using texture analysis, sensory evaluation of the chicken breast fillets did not show any negative effect in texture related attributes. This study demonstrates the importance of optimized control of meat drip loss, as product-adjusted liquid absorption may affect economy, food quality, and consumer satisfaction, as well as food waste.

Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat

2005 ◽  
Vol 10 (4) ◽  
pp. 311-315 ◽  
Author(s):  
Seong-Chun Jo ◽  
Ki-Chang Nam ◽  
Byoung-Rok Min ◽  
Dong-Uk Ahn ◽  
Sung-Hwan Cho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Methanolic Extract ◽  
Chicken Breast ◽  
Prunus Mume ◽  
Breast Meat ◽  
Chicken Breast Meat

Faculty and Resident Physicians' Attitudes, Perceptions, and Knowledge about Antimicrobial Use and Resistance

2011 ◽  
Vol 32 (7) ◽  
pp. 714-718 ◽  
Author(s):  
Lilian Abbo ◽  
Ronda Sinkowitz-Cochran ◽  
Laura Smith ◽  
Ella Ariza-Heredia ◽  
Orlando Gómez-Marín ◽  
...  
Keyword(s):  
Antimicrobial Stewardship ◽  
Antimicrobial Use ◽  
Inappropriate Use ◽  
Resident Physicians

We surveyed faculty and residents to assess attitudes, perceptions, and knowledge about antimicrobial use and resistance. Most respondents were concerned about resistance when prescribing antibiotics and agreed that antibiotics are overused, that inappropriate use is professionally unethical, and that others, but not themselves, overprescribe antibiotics. Antimicrobial stewardship programs should capitalize on these perceptions.

scholarly journals Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 513
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Maísa Santos Fávero ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
...  
Keyword(s):  
Protein Concentration ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Breast Meat ◽  
Moisture Concentration ◽  
Severe Degree ◽  
Wooden Breast ◽  
Taste And Smell ◽  
Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

scholarly journals Measuring Antimicrobial Use Needs Global Harmonization

2021 ◽  
pp. 2100017
Author(s):  
Muhammad Umair ◽  
Mashkoor Mohsin ◽  
Ute Wolff Sönksen ◽  
Timothy Rutland Walsh ◽  
Lothar Kreienbrock ◽  
...  
Keyword(s):  
Antimicrobial Use ◽  
Global Harmonization

scholarly journals Application of Quantitative-PCR to Monitor Netpen Sites in British Columbia (Canada) for Tenacibaculum Species

Pathogens ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 414
Author(s):  
Joseph P. Nowlan ◽  
Scott R. Britney ◽  
John S. Lumsden ◽  
Spencer Russell
Keyword(s):  
Atlantic Salmon ◽  
Quantitative Pcr ◽  
Salmo Salar ◽  
Bacterial Load ◽  
Temporal Distribution ◽  
Quality Parameters ◽  
Antimicrobial Use ◽  
Live Fish ◽  
Dead Fish ◽  
Pcr Assays

Tenacibaculum are frequently detected from fish with tenacibaculosis at aquaculture sites; however, information on the ecology of these bacteria is sparse. Quantitative-PCR assays were used to detect T. maritimum and T. dicentrarchi at commercial Atlantic salmon (Salmo salar) netpen sites throughout several tenacibaculosis outbreaks. T. dicentrarchi and T. maritimum were identified in live fish, dead fish, other organisms associated with netpens, water samples and on inanimate substrates, which indicates a ubiquitous distribution around stocked netpen sites. Before an outbreak, T. dicentrarchi was found throughout the environment and from fish, and T. maritimum was infrequently identified. During an outbreak, increases in the bacterial load in were recorded and no differences were recorded after an outbreak supporting the observed recrudescence of mouthrot. More bacteria were recorded in the summer months, with more mortality events and antibiotic treatments, indicating that seasonality may influence tenacibaculosis; however, outbreaks occurred in both seasons. Relationships were identified between fish mortalities and antimicrobial use to water quality parameters (temperature, salinity, dissolved oxygen) (p < 0.05), but with low R2 values (<0.25), other variables are also involved. Furthermore, Tenacibaculum species appear to have a ubiquitous spatial and temporal distribution around stocked netpen sites, and with the potential to induce disease in Atlantic salmon, continued research is needed.

scholarly journals Knowledge, Attitude, and Practices on Antimicrobial Use and Antimicrobial Resistance among Poultry Drug and Feed Sellers in Bangladesh

2021 ◽  
Vol 8 (6) ◽  
pp. 111
Author(s):  
Md. Abul Kalam ◽  
Md. Abdul Alim ◽  
Shahanaj Shano ◽  
Md. Raihan Khan Nayem ◽  
Md. Rahim Badsha ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Current Knowledge ◽  
Rank Order ◽  
Antimicrobial Use ◽  
Poultry Production ◽  
Attitudes And Practices ◽  
12Th Grade ◽  
Study Results ◽  
Knowledge Attitudes And Practices ◽  
Drug Sellers

Poultry production has boomed in Bangladesh in recent years. The poultry sector has contributed significantly to meet the increased demand for animal source proteins in the country. However, increased use of antimicrobials and antibiotics appeared to be a significant threat to food safety in the poultry sector. The poultry drug and feed sellers are at the frontline position involving selecting and delivering the antimicrobials to the poultry farmers. Studies assessing the poultry drug and feed sellers’ knowledge, attitudes, and practices (KAPs) are limited. The current study aimed to assess the community poultry drug and feed sellers’ KAPs of antimicrobial use (AMU) and antimicrobial resistance (AMR) in some selected areas of Bangladesh. We determined the respondents’ (drug and the feed sellers) KAPs of AMU and AMR using a tested and paper-based questionnaire. The study demonstrated that most respondents have insufficient knowledge, less positive attitudes, and inappropriate practices regarding AMU and AMR. The factor score analysis further showed that the type of respondents and their years of experience, level of education, and training on the drug were the significant factors impacting the current knowledge, attitudes, and practices of AMU and AMR. The adjusted logistic regression analysis revealed that the drug sellers who completed their education up to 12th grade and had training on the drug had adequate knowledge of AMU and AMR. The data also showed that the drug sellers belong to the age group 31–35 and 36–40 years and who completed 12th grade had good attitudes on the same. Likewise, the analysis further determined that drug sellers belonging the age category 18–25 and 26–30 years, and interestingly, the respondents who completed education up to 12th grade, had better practices. Spearman’s rank-order correlation revealed a positive association between each pair of the KAPs scores for the respondents. The correlation was fair between knowledge–attitudes, knowledge–practices, and attitudes–practices. Based on the current study results, we recommend educational interventions and appropriate training for the poultry drug and feed sellers to raise awareness and to upgrade their current knowledge on the appropriate use of antimicrobials. This will ultimately lead to reducing the chances of developing AMR in the poultry sectors of the country.

scholarly journals Increasing Voluntary Public Health Reporting to the NHSN Antimicrobial Use Option

2020 ◽  
Vol 41 (S1) ◽  
pp. s296-s297
Author(s):  
Heather Dubendris ◽  
Amy Webb ◽  
Melinda Neuhauser ◽  
Arjun Srinivasan ◽  
Wendy Wise ◽  
...  
Keyword(s):  
Public Health ◽  
Antimicrobial Stewardship ◽  
Self Report ◽  
Antimicrobial Use ◽  
Health Departments ◽  
Public Health Reporting ◽  
Use Stage ◽  
Education And Development ◽  
Health Registry ◽  
Over Time

Background: The CDC NHSN launched the Antimicrobial Use Option in 2011. The Antimicrobial Use Option allows users to implement risk-adjusted antimicrobial use benchmarking within- and between- facilities using the standardized antimicrobial administration ratio (SAAR) and to evaluate use over time. The SAAR can be used for public health surveillance and to guide an organization’s stewardship or quality improvement efforts. Methods: Antimicrobial Use Option enrollment grew through partner engagement, targeted education, and development of data benchmarking. We analyze enrollment over time and discuss key drivers of participation. Results: Initial 2011 Antimicrobial Use Option enrollment efforts awarded grant Funding: to 4 health departments. These health departments partnered with hospitals, which encouraged vendors to build infrastructure for electronic antimicrobial use reporting. CDC supported vendors through outreach and education. In 2012, with CDC support, Veterans’ Affairs (VA) Informatics, Decision-Enhancement, and Analytic Sciences Center and partners began implementation of Antimicrobial Use Option reporting and validation of submitted data. These early efforts led to enrollment of 64 facilities by 2014 (Fig. 1). As awareness of the antimicrobial use option grew, we focused on facility engagement and development of benchmark metrics. A second round of grant Funding: in 2015 supported submission to the Antimicrobial Use Option from additional facilities by Funding: a vendor, a healthcare system, and an antimicrobial stewardship network. In 2015, CMS recognized the Antimicrobial Use Option as a choice for public health registry reporting under Meaningful Use Stage 3, resulting in an increase in participating hospitals. Antimicrobial Use Option enrollment increased in 2015 (n = 120), coinciding with national prioritization of antimicrobial stewardship. In 2016, the SAAR, was released in NHSN. We leveraged the SAAR to encourage participation from additional facilities and began quarterly calls to encourage continued participation from existing users. In 2016, the Department of Defense began submitting data to the Antimicrobial Use Option, resulting in 207 facilities enrolled in 2016, which grew to 616 in 2017. As of November 2019, 12 vendors self-report submission capabilities and 1,470 facilities, of ~6,800 active NHSN participants, are enrolled in the Antimicrobial Use Option. Two states have passed requirements regulating Antimicrobial Use Option reporting with Tennessee’s requirement going into effect in 2021. Conclusions: The Antimicrobial Use Option offers evidence that collaboration with partners, and leveraging of benchmarking metrics available to a national surveillance system can lead to increased voluntary participation in surveillance of high-priority public health data. Moving forward, we will continue expanding analytic capabilities and partner engagement.Funding: NoneDisclosures: None

scholarly journals 139. association of Physician Orders for Life-sustaining Treatment (POLST) with Antimicrobial Use at End of Life in Cancer Patients: An Antimicrobial Stewardship Opportunity

2020 ◽  
Vol 7 (Supplement_1) ◽  
pp. S199-S200
Author(s):  
Olivia Kates ◽  
Elizabeth M Krantz ◽  
Juhye Lee ◽  
John Klaassen ◽  
Jessica Morris ◽  
...  
Keyword(s):  
End Of Life ◽  
Cancer Patients ◽  
Symptom Management ◽  
Research Study ◽  
Antibiotic Use ◽  
Antimicrobial Use ◽  
Study Investigator ◽  
Days Of Therapy ◽  
Life Sustaining Treatment ◽  
Rate Ratios

Abstract Background IDSA/SHEA guidelines recommend that antimicrobial stewardship programs support providers in antibiotic decisions for end of life care. Washington State Physician Orders for Life-Sustaining Treatment (POLST) forms allow patients to indicate antimicrobial use preferences. We sought to characterize antimicrobial use in the last 30 days of life for cancer patients by presence of a POLST and antimicrobial use preferences. Methods We performed a single-center, retrospective cohort study of cancer patient deaths from January 1, 2016 - June 30, 3018. Patient demographics, clinical characteristics, POLST, and antimicrobial use within 30 days before death were extracted from electronic records. To test for an association between POLST completed at least 30 days before death and inpatient antimicrobial days of therapy (DOT) in the 30 days before death, we used negative binomial models adjusted for age, sex, race, and service line (hematologic versus solid malignancy); model estimates are presented as incidence rate ratios (IRR) with 95% confidence intervals (CI) Results Of 1796 patients, 406 (23%) had a POLST. 177/406 (44%) were completed less than 30 days before death, and 58/177 (32.8%) specified limited antibiotic use; 40/177 (23%) did not specify any antimicrobial use preference (Fig 1). Of 1295 patients with at least 1 inpatient day in the 30 days before death, 1070 (83%) received at least 1 inpatient antimicrobial with median DOT of 1077 per 1000 inpatient days (Tab 1). There was no difference in DOT among patients with and without a POLST &gt; /= 30 days before death (IRR 0.92, CI 0.77, 1.10). Patients with a POLST specifying limited antibiotic use had significantly lower inpatient IV antimicrobial DOT compared to those without a POLST (IRR 0.64, CI 0.42–0.97) (Fig 2). Figure 1. Classification of Patients by Presence of POLST, Timing, and Antimicrobial Preference Content of POLST. Numbers shown represent the number of patients (percentage). Full antibiotic use refers to the selection “Use antibiotics for prolongation of life.” Limited antibiotic use refers to the selection “Do not use antibiotics except when needed for symptom management.” Table 1: Antimicrobial use for all patients and by advance directive group Figure 2. Forest plot of model estimates, represented as incidence rate ratios (IRR) with 95% confidence intervals (CI), for associations between POLST antimicrobial specifications completed at least 30 days before death and inpatient antibiotic days of therapy (DOT) in the 30 days before death. Estimates represent comparisons between each POLST category and no POLST completed at least 30 days before death. Dots represent the IRR and brackets extend to the lower and upper limit of the 95% CI. Blue estimates are for the inpatient antibiotic DOT outcome and red estimates are for the inpatient IV antibiotic DOT outcome. Conclusion POLST completion is rare &gt; /= 30 days before death, with few POLSTs specifying antimicrobial use. Compared to those with no POLST in this time frame, patients who indicated that antibiotics should be used only for symptom management received significantly fewer inpatient IV antimicrobials. Early discussion of advance directives including POLST with specification of antimicrobial use preferences may promote more thoughtful use of antimicrobials near the end of life in a compassionate, patient-centered way. Disclosures Steven A. Pergam, MD, MPH, Chimerix, Inc (Scientific Research Study Investigator)Global Life Technologies, Inc. (Research Grant or Support)Merck & Co. (Scientific Research Study Investigator)Sanofi-Aventis (Other Financial or Material Support, Participate in clinical trial sponsored by NIAID (U01-AI132004); vaccines for this trial are provided by Sanofi-Aventis)

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

Sign in / Sign up

Export Citation Format

Share Document