Log in

Relevant bibliographies by topics / Poultry as food – Microbiology

Contents

Journal articles
Dissertations / Theses
Books
Book chapters
Conference papers
Reports

Academic literature on the topic 'Poultry as food – Microbiology'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Poultry as food – Microbiology.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Poultry as food – Microbiology"

1

Adams, Martin R. "The Microbiology of Meat and Poultry." International Journal of Food Science and Technology 33, no. 2 (April 1998): 193–94. http://dx.doi.org/10.1046/j.1365-2621.1998.33201912.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

KOSA, KATHERINE M., SHERYL C. CATES, SAMANTHA BRADLEY, EDGAR CHAMBERS, and SANDRIA GODWIN. "Consumer-Reported Handling of Raw Poultry Products at Home: Results from a National Survey." Journal of Food Protection 78, no. 1 (January 1, 2015): 180–86. http://dx.doi.org/10.4315/0362-028x.jfp-14-231.

Full text

Abstract:

Salmonella and Campylobacter cause an estimated combined total of 1.8 million foodborne infections each year in the United States. Most cases of salmonellosis and campylobacteriosis are associated with eating raw or undercooked poultry or with cross-contamination. Between 1998 and 2008, 20% of Salmonella and 16% of Campylobacter foodborne disease outbreaks were associated with food prepared inside the home. A nationally representative Web survey of U.S. adult grocery shoppers (n = 1,504) was conducted to estimate the percentage of consumers who follow recommended food safety practices when handling raw poultry at home. The survey results identified areas of low adherence to current recommended food safety practices: not washing raw poultry before cooking, proper refrigerator storage of raw poultry, use of a food thermometer to determine doneness, and proper thawing of raw poultry in cold water. Nearly 70% of consumers reported washing or rinsing raw poultry before cooking it, a potentially unsafe practice because “splashing” of contaminated water may lead to the transfer of pathogens to other foods and other kitchen surfaces. Only 17.5% of consumers reported correctly storing raw poultry in the refrigerator. Sixty-two percent of consumers own a food thermometer, and of these, 26% or fewer reported using one to check the internal temperature of smaller cuts of poultry and ground poultry. Only 11% of consumers who thaw raw poultry in cold water reported doing so correctly. The study results, coupled with other research findings, will inform the development of science-based consumer education materials that can help reduce foodborne illness from Salmonella and Campylobacter.

APA, Harvard, Vancouver, ISO, and other styles

3

DONELAN, AMY K., DELORES H. CHAMBERS, EDGAR CHAMBERS, SANDRIA L. GODWIN, and SHERYL C. CATES. "Consumer Poultry Handling Behavior in the Grocery Store and In-Home Storage." Journal of Food Protection 79, no. 4 (April 1, 2016): 582–88. http://dx.doi.org/10.4315/0362-028x.jfp-15-282.

Full text

Abstract:

ABSTRACT Considerable work on consumers' food safety habits has highlighted issues associated with home food preparation. However, consumer handling of foods, such as poultry, during shopping and storage has not been noted. The objective of this study was to determine consumer behaviors during purchasing and initial storage of raw poultry to determine potential cross-contamination issues. A shop-along observational study was conducted to determine actual shopping, transportation, and storage behavior of consumers who purchase raw poultry products. Neither hand sanitizer nor wipes were observed in 71% of grocery store meat sections of stores visited. Plastic bags could be found in the meat section 85% of the time, but only 25% of shoppers used the bag for their raw poultry purchases. During checkout, the poultry was bagged separately from other products 71% of the time. A majority of shoppers stored raw poultry in the original package without an additional container or overwrap. Overall, there needs to be an increase in food safety education on the handling of poultry during purchasing, transportation, and storage.

APA, Harvard, Vancouver, ISO, and other styles

4

POST, ROBERT C. "Regulatory Perspective of the USDA on the Use of Antimicrobials and Inhibitors in Foods." Journal of Food Protection 59, no. 13 (December 1, 1996): 78–81. http://dx.doi.org/10.4315/0362-028x-59.13.78.

Full text

Abstract:

ABSTRACT The Food Safety and Inspection Service (FSIS) is directly involved in the changes occurring in food ingredient use. FSIS responds to petitions from industry, trade groups, academia, and other research organizations for the use of new ingredients and the new use of existing ingredients in meat and poultry products. The agency confirms the safety and evaluates the technical efficacy of food ingredients intended for use in meat or poultry products. While FSIS maintains its own list of approved substances separate from that maintained by the Food and Drug Administration (FDA), FSIS seeks guidance and concurrence from FDA on ingredient approvals. Several trends have spurred the creativity in ingredient use, viz., globalization, labeling reform, a “marketing quality” concept, and industry and consumer concerns for safe, healthy ingredients, all of which translates to safe and healthy foods. The trend for safe and healthy foods is seen in the increased interest in the use of preservatives, particularly antimicrobial agents. To date, only a limited number of antimicrobial substances have been approved for direct use in meat and poultry products. However, there is a growing interest in antibacterial substances produced by certain strains of bacteria, e.g., nisin, a bacteriocin, for use in meat and poultry products. The use and application of these ingredients will require an integrated review by both FSIS and FDA before applications to meat and poultry are possible.

APA, Harvard, Vancouver, ISO, and other styles

5

CAO, XU-LIANG, WENDY ZHAO, ROBIN CHURCHILL, and ROBERT DABEKA. "Di-(2-Ethylhexyl) Adipate in Selected Total Diet Food Composite Samples." Journal of Food Protection 76, no. 11 (November 1, 2013): 1985–88. http://dx.doi.org/10.4315/0362-028x.jfp-13-174.

Full text

Abstract:

Polyvinyl chloride (PVC) food-wrapping films plasticized with di-(2-ethylhexyl) adipate (DEHA) are commonly used by grocery stores in Canada to rewrap meat, poultry, fish, cheese, and other foods. DEHA was assessed as part of the Government of Canada's Chemicals Management Plan. The main source of exposure for most age groups was expected to be food. Although the margin of exposure from food and beverages is considered to be adequately protective, the Government of Canada committed to performing targeted surveys of DEHA in foods and food packaging materials to better define Canadian exposure to DEHA through dietary intake. In order to determine whether more-comprehensive targeted surveys on DEHA in foods should be conducted, 26 food composite samples from the 2011 Canadian total diet study were selected and analyzed for DEHA using a method based on solvent and dispersive solid-phase extraction and gas chromatography–mass spectrometry. These 26 food composites include cheese, meat, poultry, fish, and fast foods, and PVC films were likely used in packaging the individual foods used to make the composites. DEHA was detected in most of the meat, poultry, and fish composite samples, with the highest concentration found in ground beef (11 μg/g), followed by beef steak (9.9 μg/g), freshwater fish (7.8 μg/g), poultry liver pa^te′ (7.4 μg/g), fresh pork (6.9 μg/g), cold cuts and luncheon meats (2.8 μg/g), veal cutlets (2.1 μg/g), roast beef (1.3 μg/g), lamb (1.2 μg/g), and organ meats (0.20 μg/g). Targeted surveys should be conducted to investigate the presence of DEHA in various foods packaged with PVC films in more detail and provide updated occurrence data for accurate human exposure assessment.

APA, Harvard, Vancouver, ISO, and other styles

6

Zwe, Ye Htut, and Hyun Gyun Yuk. "Food quality and safety in Singapore: microbiology aspects." Food Quality and Safety 1, no. 2 (May 1, 2017): 101–5. http://dx.doi.org/10.1093/fqsafe/fyx016.

Full text

Abstract:

Abstract BACKGROUND Singapore’s status as a first world island city-state which relies chiefly on food imports to meet the demand for consumption presents unique challenges in terms of microbial food safety and quality. Despite the efforts of the Ministry of Health in Singapore, in conjunction with the Agri-Food & Veterinary Authority of Singapore and the National Environment Agency actively collaborate together to promote safety in Singapore, foodborne diseases are still a major public health issue. OBJECTIVE The aim of the review was to summarize the various foodborne diseases reported in Singapore in the past few years as well as to give an account of all the currently available microbiological findings indicating safety and quality of poultry, vegetables, fruits, and seafood sold in Singapore.

APA, Harvard, Vancouver, ISO, and other styles

7

Yang, Xingtang, Kai Jin, Fan Yang, Guoping Yuan, Wenbin Liu, Lunhui Xiang, Zhenqiang Wu, et al. "Nontyphoidal Salmonella Gastroenteritis in Baoshan, Shanghai, China, 2010 to 2014: An Etiological Surveillance and Case-Control Study." Journal of Food Protection 80, no. 3 (February 16, 2017): 482–87. http://dx.doi.org/10.4315/0362-028x.jfp-16-309.

Full text

Abstract:

ABSTRACT Nontyphoidal Salmonella (NTS) gastroenteritis is a widespread global foodborne disease. To identify the epidemiologic characteristics, sources of food contamination, and risk factors of NTS gastroenteritis, epidemiologic data and stool specimens of diarrheal patients were collected from sentinel hospitals in Baoshan, Shanghai, People's Republic of China, between 2010 and 2014. Food products from nearby farmers' markets and animal feces from live poultry markets and livestock farms were sampled to identify the pathogen; a case-control study was conducted to characterize risk factors of NTS gastroenteritis. Of 3,906 diarrheal patients examined, 266 (6.8%) were positive for Salmonella. The positive rates were higher in summer than in the other seasons. Salmonella Typhimurium (36.1%) and Salmonella Enteritidis (30.8%) were the dominant serovars in the patients. Salmonella was detected in 26.2% pork samples, 7.1 to 7.8% poultry meats, and 3.3 to 8.9% poultry feces. Salmonella Typhimurium was the major serovar in contaminated food and animal feces. Multivariate conditional logistic regression analysis indicated that consumption of pork and quickly cooked eggs increased, whereas separating kitchen knives for cooked and raw food decreased the risk of NTS gastroenteritis, independently. We believe that NTS in poultry feces contaminated the meat products in the same markets and then infected humans if these foods were not sufficiently cooked. To prevent NTS gastroenteritis, it is necessary to survey Salmonella in meats and poultry feces, to cook eggs and pork sufficiently, to separate kitchen knives for cooked and raw food, and to prohibit live poultry trade in fresh meat markets.

APA, Harvard, Vancouver, ISO, and other styles

8

EL-SHIBINY, AYMAN, ANDREW SCOTT, ANDREW TIMMS, YASSER METAWEA, PHILLIPPA CONNERTON, and IAN CONNERTON. "Application of a Group II Campylobacter Bacteriophage To Reduce Strains of Campylobacter jejuni and Campylobacter coli Colonizing Broiler Chickens." Journal of Food Protection 72, no. 4 (April 1, 2009): 733–40. http://dx.doi.org/10.4315/0362-028x-72.4.733.

Full text

Abstract:

Members of the genus Campylobacter are frequently responsible for human enteric disease worldwide. Persistent Campylobacter contamination of poultry meat is a common problem that represents a significant food safety risk through the consumption of undercooked poultry meat or through cross-contamination of other foods during the preparation of poultry. Bacteriophage therapy is one possible means by which this colonization of poultry could be controlled, thus limiting the entry of Campylobacter into the human food chain. Previously group III phages with genome sizes of approximately 140 kb had been administered to Campylobacter jejuni–colonized poultry. The application of a group II Campylobacter phage, CP220, with a genome size of 197 kb is described here. Phage CP220 was administered to both C. jejuni– and C. coli–colonized birds. A 2-log CFU/g decline in cecal Campylobacter counts was observed after 48 h in birds colonized with C. jejuni HPC5 and administered with a single 7-log PFU dose of CP220. The incidence of phage resistance developing in Campylobacter-colonized chickens upon exposure to virulent phages was determined to be 2%, and the resistant types remained a minor component of the population. To achieve a similar reduction in Campylobacter numbers in C. coli OR12–colonized birds, a 9-log PFU dose of CP220 was required. Using phage to reduce Campylobacter colonization in poultry offers the prospect of a sustainable intervention measure that may limit the entry of these pathogens into the human food chain.

APA, Harvard, Vancouver, ISO, and other styles

9

MEDEIROS, DIANE T., SYED A. SATTAR, JEFFREY M. FARBER, and CATHERINE D. CARRILLO. "Occurrence of Campylobacter spp. in Raw and Ready-to-Eat Foods and in a Canadian Food Service Operation." Journal of Food Protection 71, no. 10 (October 1, 2008): 2087–93. http://dx.doi.org/10.4315/0362-028x-71.10.2087.

Full text

Abstract:

The occurrence of Campylobacter spp. in a variety of foods from Ottawa, Ontario, Canada, and raw milk samples from across Canada was determined over a 2-year period. The samples consisted of 55 raw foods (chicken, pork, and beef), 126 raw milk samples from raw milk cheese manufacturers, and 135 ready-to-eat foods (meat products, salads, and raw milk cheeses). Campylobacter jejuni was detected in 4 of the 316 samples analyzed: 1 raw beef liver sample and 3 raw chicken samples. An isolation rate of 9.7% was observed among the raw chicken samples tested. This study also investigated the role of cross-contamination in disseminating Campylobacter from raw poultry within a food service operation specializing in poultry dishes. Accordingly, kitchen surfaces within a restaurant in Ottawa, Ontario, were sampled between March and August 2001. Tests of the sampling method indicated that as few as 100 Campylobacter cells could be detected if sampling was done within 45 min of inoculation; however, Campylobacter spp. were not detected in 125 swabs of surfaces within the kitchens of this food service operation. Despite the reported high prevalence of Campylobacter spp. in raw poultry, this organism was not detected on surfaces within a kitchen of a restaurant specializing in poultry dishes.

APA, Harvard, Vancouver, ISO, and other styles

10

Jones-Ibarra, Amie-Marie, Gary R. Acuff, Christine Z. Alvarado, and T. Matthew Taylor. "Validation of Thermal Lethality against Salmonella enterica in Poultry Offal during Rendering." Journal of Food Protection 80, no. 9 (August 3, 2017): 1422–28. http://dx.doi.org/10.4315/0362-028x.jfp-16-554.

Full text

Abstract:

ABSTRACT Recent outbreaks of human disease following contact with companion animal foods cross-contaminated with enteric pathogens, such as Salmonella enterica, have resulted in increased concern regarding the microbiological safety of animal foods. Additionally, the U.S. Food and Drug Administration Food Safety Modernization Act and its implementing rules have stipulated the implementation of current good manufacturing practices and food safety preventive controls for livestock and companion animal foods. Animal foods and feeds are sometimes formulated to include thermally rendered animal by-product meals. The objective of this research was to determine the thermal inactivation of S. enterica in poultry offal during rendering at differing temperatures. Raw poultry offal was obtained from a commercial renderer and inoculated with a mixture of Salmonella serovars Senftenberg, Enteritidis, and Gallinarum (an avian pathogen) prior to being subjected to heating at 150, 155, or 160°F (65.5, 68.3, or 71.1°C) for up to 15 min. Following heat application, surviving Salmonella bacteria were enumerated. Mean D-values for the Salmonella cocktail at 150, 155, and 160°F were 0.254 ± 0.045, 0.172 ± 0.012, and 0.086 ± 0.004 min, respectively, indicative of increasing susceptibility to increased application of heat during processing. The mean thermal process constant (z-value) was 21.948 ± 3.87°F. Results indicate that a 7.0-log-cycle inactivation of Salmonella may be obtained from the cumulative lethality encountered during the heating come-up period and subsequent rendering of raw poultry offal at temperatures not less than 150°F. Current poultry rendering procedures are anticipated to be effective for achieving necessary pathogen control when completed under sanitary conditions.

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Poultry as food – Microbiology"

1

Hector, D. A. "Studies on the acid preservation of poultry byproducts." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334883.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Hughes, Claire Helen. "Influence of ionising radiation on the microflora of poultry meat." Thesis, Queen's University Belfast, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334566.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Al-Haddad, Khawla S. "Aspects of the behaviour of Salmonella spp. associated with poultry." Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288686.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Wang, Zihua. "Persistence of ESBL E. coli in Poultry Production Free of Antibiotic Application." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1524047763189613.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Fonseka, Thithalapitige Sunil Gamini. "Molecular typing of food poisoning bacteria isolated from farm shrimp and poultry." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316950.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Mabogo, Rudzani David Lesly. "The prevalence and survival of Campylobacter, Salmonella and Listeria species in poultry processing plant." Thesis, University of the Western Cape, 2004. http://etd.uwc.ac.za/index.php?module=etd&amp.

Full text

Abstract:

The organisms in this study were chosen due to their associations with foods and their potential as food borne pathogens. Food borne diseases are an import public health problem in most countries. Bacteria of the genera Campylobacter, Salmonella and Listeria can be transported by poultry and poultry products to humans. Gastroenteritis, typhoid fever, diarrhea, dysentery may originate from the infection. This study was undertaken to determine the incidence of pathogens in a poultry processing plant using polymerase chain reaction and conventional tests and to determine the formation and survival of biofilm cells of food pathogens in trisodium phosphate.

APA, Harvard, Vancouver, ISO, and other styles

7

Brena, Maria Camilla. "Effect of different poultry production methods on Campylobacter incidence and transmission in the broiler meat food chain." Thesis, University of Liverpool, 2013. http://livrepository.liverpool.ac.uk/18837/.

Full text

Abstract:

Campylobacter is the main cause of human bacterial gastroenteritis worldwide. Within the EU reported cases are rising each year. Epidemiological studies have identified that chicken meat is one of the major sources of human infection. However, it is poorly understood whether differences in chickens’ rearing and production methods impact on the contamination levels of Campylobacter on chicken meat and therefore the risk of entry into the food chain. To investigate the role of production system, flocks from diverse broiler commercial production systems with differences in welfare standards, bird type and stocking densities were investigated during the whole rearing period and at slaughter. Caecal samples were collected to estimate the flock prevalence. In order to assess the level of carcass contamination during processing, neck skin samples were collected at different production stages. Breast meat samples were also investigated to estimate the risk that chicken meat poses to human health. The objective was to link the flock Campylobacter status to the risk of contamination on the consumer’s plate. All samples were cultured for the presence of Campylobacter species. A quantitative method based on ISO 10272-2:2006, was used to determine the level of flock colonisation and Campylobacter contamination on broiler carcasses and final products. Results show that birds reared indoors under higher welfare standards with decreased stocking density with a slower growing breed (Hubbard JA57) had a reduced prevalence of Campylobacter, compared to the standard fast growing breed (Ross 308) when grown at the same stocking density. The production system with the higher Campylobacter prevalence and the higher Campylobacter count in the caecal contents, also reported a greater Campylobacter prevalence and counts on carcasses. The bacterial numbers on the final product appeared to be strongly associated with the intestinal colonisation of the slaughter batch. Consequently it is crucial to prevent flock colonisation during the rearing period, to ensure negative flocks are entering into the processing plant. The significance of the aforementioned point was also highlighted by the fact that production stages such as final washing and chilling have little impact in the reduction of contamination of the final product. The high level of contaminated carcasses showed clearly that the chicken meat is putting the UK consumers’ health at risk. An increased incidence of welfare issues, such as pododermatitis and hock lesions, was observed among the production system with the higher level of colonisation, which bring to light a link between Campylobacter colonisation and welfare issues. Furthermore, this study emphasised that stressful events such as thinning and transport were followed by an increase in Campylobacter prevalence. This highlights the importance of animal health and welfare interactions with Campylobacter spp colonisation. Multi Locus Sequence Typing (MLST) was used to determine how diverse and distinct the genetic Campylobacter population structure was among the different commercial production systems investigated. Results showed that all production systems could be potential sources of Campylobacter infection in humans with common clonal complexes found. Changes in the prevalence of genotypes associated with the final product compared to those genotypes found in birds arriving from farms were observed. This may reflect the enhanced ability of certain genotypes to resist environmental stressors, such as carcass washing, chilling, chlorine dioxide treatment and oxygen that occur during processing. In this data set, isolates belonging to the ST-257 complex showed a higher tendency to survive in the slaughterhouse environment. Internal contamination of the breast muscle was also reported in our study, hence posing a further public health threat, as the bacteria contained within the muscle are better able to survive cooking. These studies have demonstrated that this pathogen was highly prevalent among the broiler population investigated. Due to the common extent of this pathogen in food and its impact on human health, it is necessary for the Government bodies, food producers and retailers, to raise consumers’ awareness of the Campylobacter issue. Particularly the consumers must be made aware of how to manage the risk appropriately during food preparation.

APA, Harvard, Vancouver, ISO, and other styles

8

Eckstrom, Korin. "Evaluating The Resistome And Microbial Composition During Food Waste Feeding And Composting On A Vermont Poultry Farm." ScholarWorks @ UVM, 2018. https://scholarworks.uvm.edu/graddis/886.

Full text

Abstract:

While commonly thought of as a waste product, food scraps and residuals represent an important opportunity for energy and nutrient recapture within the food system. As demands on production continue to increase, conservation of these valuable resources has become a priority area. In the wake of new legislation in Vermont, Act 148, the Universal Recycling Law, the fate of microbial species in food waste, scraps and residuals is increasingly important. The presence of antimicrobial resistance genes in all types of foods calls for an increased need to estimate risk of antibiotic resistance transfer and maintenance across all segments of food production and distribution systems, from farm to fork. Specifically, the fate of antibiotic resistance genes (ARGs) in these co-mingled food wastes has not been sufficiently characterized; as legislative programs increase in popularity, surveillance of these materials is pressing and should be documented to assess the risk and potential measures for mitigation and management as we approach commercial scales of implementation Previous studies have relied on a combination of targeted techniques, such as 16S rRNA sequencing and qPCR on a specific subset of ARGs; however, these may not cover the full extent of resistance or microorganisms of concern in any given sample. As sequencing technologies improve and costs continue to drop, more comprehensive tools, such as shotgun metagenomic sequencing, can be applied to these problems for both surveillance and novel gene discovery. In this study, we leveraged the increased screening power of the Illumina HiSeq and shotgun metagenomic sequencing to identify and characterize ARGs, microbial communities, and associated virulence factors of food scraps, on-farm composts, and several consumer products. Isolates were also screened for antibiotic resistance to demonstrate the functionality of ARGs identified. The resistome, microbiome, and virulence genes were characterized in all samples. Fifty unique ARGs were identified that spanned 8 major drug classes. Most frequently found were genes related to aminoglycoside, macrolide, and tetracycline resistance. Additionally, 54 distinct virulence factors and 495 bacterial species were identified. Virulence factors were present across the farm setting and mainly included gene transfer mechanisms, while bacteria clustered distinctly into site and farm, as well as separate on farm niches. The relationship between these categories was also assessed by both Pearson correlation and co-inertia analysis, with the most significant relationship being between ARGs and virulence factors (P = 0.05, RV = 0.67). While limited in this study, these patterns reinforce the finding that spread of antibiotic resistance genes may be dependent on the virulence factors present enabling transfer, rather than total microbial community composition.

APA, Harvard, Vancouver, ISO, and other styles

9

Kaufman, Irene Jennifer. "The Recovery of Protein from Egg Yolk Protein Extraction Granule Byproduct." DigitalCommons@CalPoly, 2017. https://digitalcommons.calpoly.edu/theses/1738.

Full text

Abstract:

In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions—granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product (“yellow cake”). Previous research has shown potential added-value from the granule fraction, especially from its phosvitin and phospholipids. Granules are protein aggregates with complexes of phosvitin and high density lipoproteins linked by phosphocalcic bridges. In their native form, the proteins are mostly insoluble, however previous studies have shown the links can be broken by alterations in pH, ionic strength, and mechanical treatments. This thesis project seeks to find potential uses for the egg yolk by product after the removal of the livetin fraction by means of further fractionation with mechanical treatment (filtration). Two variables were tested to extract more proteins from the yellow cake. Salt was added to 10% solids solution of yellow cake in water before filtration at four different NaCl levels: 0%, .05%, 1%, and 2.5%. Additionally pH was tested at four different levels: 4.6, 4.8, 5.0, 5.2. The samples were also tested for antibacterial properties against Escherichia v coli with a minimum inhibitory concentration assay (MIC). Analysis with BCA showed salt concentration had a significant effect on the yield of protein. The highest concentration of salt tested, 2.5%, had the highest protein yield. Additionally, SDS PAGE showed 2.5% salt had the most unique protein bands. This could be to the disruption of the phosphocalcic links between the phosvitin and HDL by NaCl, allowing the protein to solubilize. pH did not have a significant effect on the yield or types of proteins in the range tested in this experiment. There is no conclusive evidence of antibacterial properties against E. coli from the protein extract. The MIC assay had growth show up in all wells with the protein extract, however there was a visible decrease in turbidity with higher concentration of the protein extract. This could mean that the protein extract does have some antibacterial properties, but needs testing at higher concentrations or with isolated proteins/peptides. The SDS-PAGE revealed bands showing phosvitin present, which has known antibacterial properties. Overall, improvements to the methods for further protein extraction from egg yolk by-products will help lead the industry to finding novel uses and product applications.

APA, Harvard, Vancouver, ISO, and other styles

10

Ribeiro, Maria Luiza Rezende. "Qualidade das carcaças de frango de abatedouros e pontos de venda de Goiás: pesquisa de Campylobacter termotolerantes." Universidade Federal de Goiás, 2017. http://repositorio.bc.ufg.br/tede/handle/tede/7133.

Full text

Abstract:

Submitted by JÚLIO HEBER SILVA (julioheber@yahoo.com.br) on 2017-04-11T18:05:11Z No. of bitstreams: 2 Dissertação - Maria Luiza Rezende Ribeiro - 2017.pdf: 1775886 bytes, checksum: 5582a3f36c670d7b39e468c2e09807d2 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)
Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-04-12T14:31:23Z (GMT) No. of bitstreams: 2 Dissertação - Maria Luiza Rezende Ribeiro - 2017.pdf: 1775886 bytes, checksum: 5582a3f36c670d7b39e468c2e09807d2 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)
Made available in DSpace on 2017-04-12T14:31:23Z (GMT). No. of bitstreams: 2 Dissertação - Maria Luiza Rezende Ribeiro - 2017.pdf: 1775886 bytes, checksum: 5582a3f36c670d7b39e468c2e09807d2 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-02-15
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The ingestion of foods contaminated with Campylobacter spp. results in campylobacteriosis in humans. This disease is the main cause of diarrhea in the United States and European Union. The most common reservoirs of this microorganism are chickens and the consumption of their meat, raw or undercooked, is the main source of contamination to humans. The most prevalent species involved in infections are Campylobacter jejuni, Campylobacter coli and Campylobacter lari that can contaminate carcasses during the slaughter and handling of chickens. The aim of this study was to determine the prevalence of thermotolerant Campylobacter in chilled and later frozen chicken carcasses commercialized in the city of Goiânia, Goiás. With the support of the Municipal Sanitary Surveillance Department and the Goiás Agency for Agricultural and Farming Defense, forty cooled and frozen carcasses samples were collected in abattoirs and its retail outlets, from May to September/2015. The microbiological analysis was performed according to the methods of the International Organization for Standardization 10272-1:2006. For molecular identification, the Polymerase Chain Reaction technique was performed to detect the hipO (Campylobacter jejuni) and glyA genes (Campylobacter coli and Campylobacter lari). It was found a contamination prevalence of 17.5 % (n=7) of Campylobacter spp.. Between the 24 samples collected from slaughterhouses, 12.5% (n = 3) were contaminated. Among the 16 collected in points of sale, 25.0% (n = 4) presented positivity for the bacterium. Campylobacter lari was not detected in the evaluated samples. The results show that the bacteria remains viable at all stages of the chicken production chain, representing a risk for outbreaks of gastroenteritis. The presence of bacteria in chicken from market reinforces the need for education of poultry farmers and traders regarding the public health risk that these products represent. Awareness raising is needed to improve management, as well as preventive and corrective measures in the production and marketing of these products. In addition, the prevalence found in the present study reinforces the need to establish legal standards that determine the research of the microorganism in this type of food.
A ingestão de alimentos contaminados por bactérias do gênero Campylobacter resultam em campilobacteriose em humanos. Esta é uma das causas mais comuns de diarreia nos Estados Unidos e União Europeia. Um dos maiores reservatórios deste micro-organismo são produtos avícolas, sendo sua carne, crua ou mal cozida, a principal fonte de contaminação para o homem. As espécies mais prevalentes envolvidas nas infecções são Campylobacter jejuni, Campylobacter coli e Campylobacter lari que podem contaminar as carcaças durante o abate e a manipulação de frangos. O objetivo desse estudo foi determinar a prevalência de Campylobacter termotolerantes em carcaças de frango refrigeradas e posteriormente congeladas comercializadas no município de Goiânia, Goiás. Com o apoio do Departamento de Vigilância Sanitária Municipal e Agência Goiana de Defesa Agropecuária, foram coletadas, entre os meses de maio e setembro de 2015, 40 amostras de carcaças refrigeradas e congeladas em abatedouros em Goiás e seus pontos de venda em Goiânia. A metodologia para isolamento e identificação obedeceu às normas da International Organization for Standardization 10272- 1:2006. Para identificação molecular, foi realizada a técnica da Reação em Cadeia da Polimerase para detecção dos genes hipO (Campylobacter jejuni) e glyA (Campylobacter coli e Campylobacter lari). Foi encontrada prevalência de 17.5 % (n=7) de contaminação de carcaças por Campylobacter spp.. Dentre as 24 amostras coletadas em abatedouros, 12,5 % (n=3) estavam contaminadas. Já entre as 16 coletadas em pontos de venda, 25,0 % (n=4) apresentaram positividade para a bactéria. Não foi detectado Campylobacter lari nas amostras avaliadas. Os resultados evidenciam que a bactéria permanece viável em todas as etapas da cadeia produtiva de frangos, representando um risco para a ocorrência de surtos de gastroenterites. A presença da bactéria em frangos aponta para a necessidade de educação de criadores de aves e comerciantes quanto ao risco à saúde pública que estes produtos representam. É necessária sensibilização para melhorar a gestão, além da realização de medidas preventivas e corretivas no sistema de produção e comercialização destes produtos. Além disso, a prevalência encontrada no presente estudo reforça a necessidade do estabelecimento de padrões legais que determinem a pesquisa do micro-organismo neste tipo de alimento.

APA, Harvard, Vancouver, ISO, and other styles

More sources

Books on the topic "Poultry as food – Microbiology"

1

Service, United States Food Safety and Inspection. Generic HACCP model for irradiation. Washington, D.C.]: The Service, 1997.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

2

United States. Food Safety and Inspection Service. Generic HACCP model for heat treated, shelf-stable meat and poultry products. Washington, D.C.]: The Service, 1997.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

3

United States. Food Safety and Inspection Service. Generic HACCP model for meat and poultry products with secondary inhibitors, not shelf-stable. Washington, D.C.]: The Service, 1997.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

4

United States. Food Safety and Inspection Service. Generic HACCP model for fully cooked, not shelf-stable meat and poultry products. Washington, D.C.]: The Service, 1997.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

5

United States. Food Safety and Inspection Service. Generic HACCP model for raw, not ground meat and poultry products. Washington, D.C.]: The Service, 1997.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

World Health Organization (WHO). Risk assessment of Campylobacter spp. in broiler chickens: Technical report. Geneva: World Health Organization, 2009.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

(WHO), World Health Organization. Risk assessment of Campylobacter spp. in broiler chickens: Interpretative summary. Geneva: World Health Organization, 2009.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

8

United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry. Provide for a research program to examine and enhance agricultural production and food processing systems: Hearing before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, One Hundredth Congress, second session, on H.R. 3735, March 24, 1988. Washington: U.S. G.P.O., 1988.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

9

Office, General Accounting. Food safety: Risk-based inspections and microbial monitoring needed for meat and poultry : report to Congressional requesters. Washington, D.C: The Office, 1994.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

10

C, Westhoff Dennis, ed. Food microbiology. 4th ed. New York: McGraw-Hill, 1988.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

Book chapters on the topic "Poultry as food – Microbiology"

1

Singh, Manpreet, Harshavardhan Thippareddi, Luxin Wang, and S. Balamurugan. "Meat and Poultry." In Food Microbiology, 125–77. Washington, DC, USA: ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.ch6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Sofos, John N., George Flick, George-John Nychas, Corliss A. O'Bryan, Steven C. Ricke, and Philip G. Crandall. "Meat, Poultry, and Seafood." In Food Microbiology, 109–67. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Weinroth, Margaret D., Noelle R. Noyes, Paul M. Morley, and Keith E. Belk. "Metagenomics of Meat and Poultry." In Food Microbiology, 939–62. Washington, DC, USA: ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.ch36.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Ricke, Steven C., Ok Kyung Koo, and Jimmy T. Keeton. "Fermented Meat, Poultry, and Fish Products." In Food Microbiology, 857–80. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch34.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Jay, James M. "Fresh Meats and Poultry." In Modern Food Microbiology, 69–96. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7473-6_4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Jay, James M. "Processed Meats and Poultry." In Modern Food Microbiology, 97–117. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7473-6_5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Jay, James M. "Fresh Meats and Poultry." In Modern Food Microbiology, 69–96. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-7476-7_4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Jay, James M. "Processed Meats and Poultry." In Modern Food Microbiology, 97–117. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-7476-7_5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Jay, James M. "Fresh Meats and Poultry." In Modern Food Microbiology, 59–85. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4427-2_4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Buncic, S., D. Antic, and B. Blagojevic. "Microbial ecology of poultry and poultry products." In Quantitative Microbiology in Food Processing, 483–98. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118823071.ch24.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Poultry as food – Microbiology"

1

Hachemi, R., N. Vincent, and N. Lomenie. "Control of the visual and tactile aspects of poultry food according to the poultry food behavior by image analysis." In Eigth International Conference on Quality Control by Artificial Vision, edited by David Fofi and Fabrice Meriaudeau. SPIE, 2007. http://dx.doi.org/10.1117/12.737158.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Ferreira, Sarah Hellen Mendonça, Karyne Oliveira Coelho, Aracele Pinheiro Pales dos Santos, and Cláudia Peixoto Bueno. "Microbiological Quality on Food Handles Hands." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-227.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Rodrigues, Jessica Bezerra dos Santos, Neyrijane Targino de Souza, Vanessa Gonçalves Honório, Danilo Elias Xavier, Allan de Jesus dos Reis Albuquerque, Fábio Correia Sampaio, Evandro Leite de Souza, and Marciane Magnani. "Biofilm Formation of Staphylococcus Aureus Isolates From Food-Contact Surfaces of Food Processing Environments of Hospitals." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-266.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

García-Mena, Jaime, Cintia Flores-Rivas, Fernando Hernández-Quiroz, Loan Villalobos-Flores, Alberto Piña-Escobedo, Alejandra Chavez-Carbajal, and Khemlal Nirmalkar. "Characterization of the food microbiota in ready-to-eat Mexican foods." In 1st International Electronic Conference on Microbiology. Basel, Switzerland: MDPI, 2020. http://dx.doi.org/10.3390/ecm2020-07107.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Oliveira, G. M., M. Cortezi, and J. Contiero. "Keratinolytic activity of Streptomyces sp isolated of poultry processing plant." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0059.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Santos-Fernández, Edgar, K. Govindaraju, and Geoff Jones. "On Variables Sampling Plans for Food Safety." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-262.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Rodríguez-Lázaro, D., and M. Hernández. "Molecular methodology in Food Microbiology diagnostics: trends and current challenges." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060643.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Musliu, Afete-Shala, Nexhat Balaj, and Sami Makolli. "Industrial contamination impact on food chain in correlation to poultry eggs." In University for Business and Technology International Conference. Pristina, Kosovo: University for Business and Technology, 2018. http://dx.doi.org/10.33107/ubt-ic.2018.173.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Dorta, Claudia, Anna Claudia Sahade Brunatti, Flávia Maria Vasques Farinazzi-Machado, Vanessa Pachelle Simão, and Ariele Cristina Viana dos Santos. "Sorvete Sabor Morango com Adição do Probiótico Bifidobacterium Bifidum ou Lactobacillus Casei." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Dorta, Claudia, Maria Beatriz Silva, Alice Yoshiko Tanaka, and Gustavo Lana Soares. "Água-De-Coco com Potencial Probiótico." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Poultry as food – Microbiology"

1

Baltussen, W., T. Achterbosch, E. Arets, A. de Blaeij, N. Erlenborn, V. Fobelets, P. Galgani, et al. Valuation of livestock eco-agri-food systems: poultry, beef and dairy. Wageningen: Wageningen Economic Research, 2017. http://dx.doi.org/10.18174/420536.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Baltussen, W., T. Achterbosch, E. Arets, A. de Blaeij, N. Erlenborn, V. Fobelets, P. Galgani, et al. Valuation of livestock eco-agri-food systems: poultry, beef and dairy : executive summary. The Hague: Wageningen Economic Research, 2016. http://dx.doi.org/10.18174/389545.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

van Horne, Peter, Rick van Emous, Frank Joosten, Gemma Tacken, and Ferry Leenstra. Dutch-Indonesian programme on Food Security in the livestock sector (DIFS-live): poultry meat : Results of the poultry meat programme 2014-2018; main report. Wageningen: Wageningen Livestock Research, 2020. http://dx.doi.org/10.18174/525324.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Fenton, Ioulia Fenton. Changing chicken in Guatemala: Relevance of poultry to income generation, food security, health, and nutrition. Tiny Beam Fund, April 2020. http://dx.doi.org/10.15868/socialsector.36569.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!