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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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HENLEY, SHAUNA C., SUSAN E. STEIN, and JENNIFER J. QUINLAN. "Identification of Unique Food Handling Practices That Could Represent Food Safety Risks for Minority Consumers." Journal of Food Protection 75, no. 11 (November 1, 2012): 2050–54. http://dx.doi.org/10.4315/0362-028x.jfp-12-146.
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Foodborne illness caused by Salmonella and Campylobacter is a concern for consumers, and there is evidence that minority racial-ethnic populations experience greater rates of illness because of these pathogens. The limited body of research concerning food safety knowledge and practices among minority consumers has focused more on general food safety knowledge than on culturally specific food handling practices. The purpose of the research reported here was to explore food handling behaviors of minority racial-ethnic consumers through in-depth discussions in focus group settings. In this way, we hoped to identify potential unique, previously unidentified food handling practices among these consumers. Nine focus groups were held in Philadelphia, PA. Three focus groups were conducted with African American consumers, three with Hispanic consumers, and three with Asian consumers. In all, 56 consumers participated. Data were recorded, transcribed, and analyzed for unique and potentially unsafe food handling behaviors. Potentially unsafe food handling practices identified among all three groups included extended time to transport food from retail to home and washing of raw poultry. Culturally unique behaviors within groups included (i) using hot water (Asian, Hispanic) or acidic solutions (African American, Hispanic) to clean raw poultry, (ii) purchasing live poultry (Asian, Hispanic), (iii) cooking poultry overnight (African American), and (iv) preparing bite-size pieces of meat prior to cooking (Asian, Hispanic). To have focus groups include a limited number of participants and nonrandom sampling means that these themes and trends cannot be extrapolated to represent food mishandling among these populations in general. Results presented here allow modification of an existing food safety survey to identify the prevalence of these food handling practices among consumers of different demographics.
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Sarjit, Amreeta, and Gary A. Dykes. "Transfer of Campylobacter and Salmonella from Poultry Meat onto Poultry Preparation Surfaces." Journal of Food Protection 80, no. 5 (March 30, 2017): 750–57. http://dx.doi.org/10.4315/0362-028x.jfp-16-414.
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ABSTRACT Thermophilic Campylobacter and Salmonella enterica are major causes of gastrointestinal foodborne infection. Survival of these pathogens on food-associated surfaces is a risk contributing to their spread through the food system. This study examined the transfer of two strains each of C. jejuni, C. coli, Salmonella Enteritidis, and Salmonella Typhimurium from chicken meat to a knife or scissors used on either a plastic or wooden cutting board. Each strain of Campylobacter and Salmonella at ∼108 CFU mL−1 was inoculated (5 mL) onto 25 g of chicken meat with skin and allowed to attach (for 10 min). The meat was then cut (20 times per implement) into 1-cm2 pieces with either a knife or scissors on either a plastic or wooden cutting board. The numbers of pathogens transferred from meat onto cutting implements and cutting board surfaces were enumerated. The surfaces were subsequently either rinsed with water or rinsed with water and wiped with a kitchen towel to mimic commonly used superficial cleaning practices for these implements, and the numbers of pathogens were enumerated again. The bacterial numbers for both pathogens were determined on thin-layer agar. The attachment of the Salmonella strains to chicken meat (∼7.0 to 7.8 log CFU cm−2) was higher than the attachment of the Campylobacter strains (∼4.6 to 6.6 log CFU cm−2). All four Salmonella strains transferred in higher numbers (∼1.9 to 6.3 log CFU cm−2) to all surfaces than did the Campylobacter strains (∼1.1 to 3.9 log CFU cm−2). The transfer rates of both pathogens from the chicken meat to all the surfaces examined varied substantially between ∼0 and 21.1%. The highest rate of transfer (∼21.1%) observed was for C. coli 2875 when transferred from the chicken meat to the scissors. Most cleaning treatments reduced the numbers of both pathogens (∼0.3 to 4.1 log CFU cm−2) transferred to all the surfaces. Our study gives insights into the risks associated with the transfer of Campylobacter and Salmonella from poultry to the surfaces used in poultry preparation.
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RIBEIRO, CLAUDIA M., LENITA M. STEFANI, SIMONE B. LUCHEIS, WERNER OKANO, JULIANO CEZAR M. CRUZ, GUILHERME V. SOUZA, THAIS A. C. CASAGRANDE, et al. "Methicillin-Resistant Staphylococcus aureus in Poultry and Poultry Meat: A Meta-Analysis." Journal of Food Protection 81, no. 7 (June 7, 2018): 1055–62. http://dx.doi.org/10.4315/0362-028x.jfp-17-445.
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ABSTRACT Methicillin-resistant Staphylococcus aureus (MRSA) is a bacterium that colonizes and infects various host species and has been found in the poultry production chain, raising concerns about possible transmission from farm to fork. The objective of this study was to use meta-analytical methods to estimate the pooled prevalence of MRSA in chickens, turkeys, chicken meat, and turkey meat. Three electronic databases (PubMed, LILACS, and SciELO) were searched to establish MRSA prevalence from 51 studies published from 2003 through May 2017. The heterogeneity was assessed, and the pooled MRSA prevalence was calculated by using the random effects model according to the method of DerSimonian and Laird. Pooled MRSA prevalence (95% confidence interval [CI]) in turkeys, turkey meat, broilers, and chicken meat was 36% (1 to 78%), 13% (1 to 28%), 5% (2 to 9%), and 5% (3 to 8%), respectively. South America had the highest MRSA prevalence (27%; 95% CI, 17 to 37%), and North America had the lowest (1%; 95% CI, 0 to 2%). Livestock-associated MRSA has been isolated from poultry and poultry meat, indicating that this variant can spread from farm to fork. The presence of MRSA in poultry and poultry meat poses risks to public health, and steps should be taken to mitigate the contamination and spread of this bacterium along the poultry production chain.
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Borges, Karen A., Isabel C. Cisco, Thales Q. Furian, Denise C. Tedesco, Laura B. Rodrigues, Vladimir P. Do Nascimento, and Luciana R. Dos Santos. "Detection and quantification of Campylobacter spp. in Brazilian poultry processing plants." Journal of Infection in Developing Countries 14, no. 01 (January 31, 2020): 109–13. http://dx.doi.org/10.3855/jidc.11973.
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Introduction: Campylobacteriosis is considered the most common bacteria-caused human gastroenteritis in the world. Poultry is a major reservoir of Campylobacter. Human infection may occur by consumption of raw and undercooked poultry or by contamination of other foods by these items. The aim of this study was to assess the prevalence of Campylobacter spp. in poultry processing plants with conventional culture method and real-time PCR.
Methodology: A total of 108 poultry processing plant samples were collected to test with conventional microbiology and qPCR. Sampling included cloacal swabs, swabs of transport crates (before and after the cleaning and disinfection process) and carcasses (after the chiller, cooled at 4°C and frozen at −12°C).
Results: Positivity in cloacal swabs indicated that poultry arrived contaminated at the slaughterhouse. Contamination in transport cages was substantially increased after the cleaning process, indicating that the process was ineffective. The detection of Campylobacter on carcasses was higher than that on cloacal swabs, which could indicate cross-contamination during the slaughtering process. Conventional microbiology and molecular methods revealed a prevalence of 69.4% and 43.5%, respectively. Lower detection by qPCR can be attributed to the high specificity of the kit and to biological components that could inhibit PCR reactions.
Conclusions: Our results indicate that poultry arrive contaminated at the slaughterhouse and that contamination can increase during the slaughtering process due to cross-contamination. The isolation of Campylobacter in cooled and frozen carcasses corroborates the bacterial survival even at temperatures considered limiting to bacterial growth which are routinely used for food preservation.
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JEVSNIK, M., and D. Z. DOGANOC. "Trace Elements in Slovenian Poultry Tissues." Journal of Food Protection 66, no. 4 (April 1, 2003): 686–90. http://dx.doi.org/10.4315/0362-028x-66.4.686.
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In this paper, the contamination of poultry tissues by trace elements in Slovenia is examined from a public health standpoint. During systematic veterinary and sanitary monitoring of foodstuffs of animal origin from 1997 to 1999, 21 poultry meat samples, 70 poultry liver tissue samples, and 184 poultry kidney tissue samples were examined for Pb, Cd, and Hg contents. The levels of poultry tissue contamination in six regions of Slovenia were determined. All samples met Slovenian standards except one poultry kidney tissue sample, which exceeded the Hg level allowed. The difference between chicken and turkey contamination levels was statistically significant (P < 0.05) only for Cd content in kidney tissues. Poultry kidney tissue Cd contents differed for different geographical regions (P < 0.05).
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Jribi, Hela, Hanen Sellami, Siala Mariam, Salma Smaoui, Asma Ghorbel, Salma Hachicha, Lucie Benejat, Feriel Messadi-Akrout, Francis Mégraud, and Radhouane Gdoura. "Isolation and Identification of Campylobacter spp. from Poultry and Poultry By-Products in Tunisia by Conventional Culture Method and Multiplex Real-Time PCR." Journal of Food Protection 80, no. 10 (August 30, 2017): 1623–27. http://dx.doi.org/10.4315/0362-028x.jfp-16-321.
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ABSTRACT Thermophilic Campylobacter spp. are one of the primary causes of bacterial human diarrhea. The consumption of poultry meats, by-products, or both is suspected to be a major cause of human campylobacteriosis. The aims of this study were to determine the prevalence of thermophilic Campylobacter spp. in fresh poultry meat and poultry by-products by conventional culture methods and to confirm Campylobacter jejuni and Campylobacter coli isolates by using the multiplex PCR assay. Two hundred fifty fresh poultry samples were collected from a variety of supermarkets and slaughterhouses located in Sfax, Tunisia, including chicken (n =149) and turkey (n =101). The samples were analyzed using conventional microbiological examinations according to the 2006 International Organization for Standardization method (ISO 10272-1) for Campylobacter spp. Concurrently, a real-time PCR was used for identification of C. jejuni and C. coli. Of the 250 samples of poultry meat and poultry by-products, 25.6% (n = 64) were contaminated with Campylobacter spp. The highest prevalence of Campylobacter spp. was found in chicken meat (26.8%) followed by turkey meat (23.7%). Among the different products, poultry breasts showed the highest contamination (36.6%) followed by poultry by-products (30%), poultry wings (28%) and poultry legs (26%) showed the lowest contamination, and no contamination was found on neck skin. Of the 64 thermophilic Campylobacter isolates, C. jejuni (59.7%) was the most frequently isolated species and 10.9% of the isolates were identified as C. coli. All of the 64 Campylobacter isolates identified by the conventional culture methods were further confirmed by PCR. The seasonal peak of Campylobacter spp. contamination was in the warm seasons (spring and summer). The study concluded that high proportions of poultry meat and poultry by-products marketed in Tunisia are contaminated by Campylobacter spp. Furthermore, to ensure food safety, poultry meats must be properly cooked before consuming.
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CHEN, FUR-CHI, SANDRIA GODWIN, DELORES CHAMBERS, EDGAR CHAMBERS, SHERYL CATES, RICHARD STONE, and AMY DONELAN. "Contamination by Meat Juice When Shopping for Packages of Raw Poultry." Journal of Food Protection 81, no. 5 (April 12, 2018): 835–41. http://dx.doi.org/10.4315/0362-028x.jfp-17-467.
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ABSTRACT Raw poultry products often are contaminated with Salmonella and Campylobacter, and these bacteria can be transmitted through meat juice on the packages. An observational study was conducted to assess consumer exposure to meat juice during shopping and to quantify the transmission of meat juice from poultry packages to hands and other surfaces. Ninety-six participants completed the shopping study; 402 swabs were collected and analyzed for the presence of meat juice by an immunoassay. Overall, meat juice was detected on 61% of poultry package surfaces, 34% of shoppers' hands, 41% of grocery bags, 60% of kitchen surfaces, and 51% of food item surfaces. When meat juice was detected on the purchased poultry packages, the chance of the meat juice being on the shopper's hands, grocery bags, food items, and kitchen surfaces was significantly higher (P < 0.005) compared with packages on which meat juice was not present. Shoppers who had poultry wrapped separately during checkout had a significantly lower (P < 0.05) chance of meat juice on the food items. However, using plastic bags and wrapping poultry separately did not significantly reduce the likelihood of meat juice on kitchen surfaces at home due to consumers' practices of repackaging before storage. Results suggested that the transfer of meat juice through direct contact with the poultry packages is a major concern during shopping and should be prevented.
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MIRANDA, J. M., B. I. VÁZQUEZ, C. A. FENTE, P. CALO-MATA, A. CEPEDA, and C. M. FRANCO. "Comparison of Antimicrobial Resistance in Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes Strains Isolated from Organic and Conventional Poultry Meat." Journal of Food Protection 71, no. 12 (December 1, 2008): 2537–42. http://dx.doi.org/10.4315/0362-028x-71.12.2537.
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The presence of Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes was determined in 55 samples of organic poultry meat and in 61 samples of conventional poultry meat. A total of 220 E. coli, 192 S. aureus, and 71 L. monocytogenes strains were analyzed by an agar disk diffusion assay for their resistance to ampicillin, cephalothin, chloramphenicol, ciprofloxacin, doxycycline, fosfomycin, gentamicin, nitrofurantoin, streptomycin, and sulfisoxazole (E. coli); chloramphenicol, ciprofloxacin, clindamycin, doxycycline, erythromycin, gentamicin, nitrofurantoin, oxacillin, and sulfisoxazole (S. aureus); and chloramphenicol, doxycycline, erythromycin, gentamicin, sulfisoxazole, and vancomycin (L. monocytogenes). The results indicated a significantly higher (P < 0.0001) prevalence of E. coli but not of S. aureus and L. monocytogenes in organic poultry meat as compared with conventional poultry meat. E. coli isolated from organic poultry meat exhibited lower levels of antimicrobial resistance against 7 of the 10 antimicrobials tested as compared with isolates recovered from conventional meat. In the case of S. aureus and L. monocytogenes isolated from conventional poultry, antimicrobial resistance was significantly higher only for doxycycline as compared with strains isolated from organic poultry. In the case of E. coli, the presence of multiresistant strains was significantly higher (P < 0.0001) in conventional poultry meat as compared with organic poultry meat. Organically farmed poultry samples showed significantly lower development of antimicrobial resistance in intestinal bacteria such as E. coli.
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UYTTENDAELE, M., P. DE TROY, and J. DEBEVERE. "Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market." Journal of Food Protection 62, no. 7 (July 1, 1999): 735–40. http://dx.doi.org/10.4315/0362-028x-62.7.735.
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From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C. coli, and Listeria monocytogenes per 100 cm2 or 25 g. Poultry samples were contaminated with Salmonella (36.5%), C. jejuni and C. coli (28.5%), and L. monocytogenes (38.2%). In about 12.3% of the poultry samples, the L. monocytogenes contamination level exceeded 1 CFU per g or cm2. Significant differences in pathogen contamination rates of poultry products were noticed between the poultry products originating from Belgian, French, and U.K. abattoirs. Poultry products derived from broiler chickens running free in pine woods until slaughtering age (12 to 13 weeks) had a significantly (P < 0.05) lower contamination rate of Salmonella than poultry products from enclosed broilers slaughtered at the age of 6 to 8 weeks. A significantly (P < 0.05) lower pathogen contamination rate was noted for Salmonella, C. jejuni, and C. coli for poultry cuts without skin compared to poultry cuts with skin on. An increase in pathogen contamination rate was noticed during cutting and further processing. To diminish C. jejuni, C. coli, Salmonella, and L. monocytogenes contamination rates, hygienic rules of slaughter and meat processing must be rigorously observed. At the moment, zero tolerance for these pathogens is not feasible, and there is a need to establish criteria allowing these pathogens to be present at reasonable levels in the examined poultry samples.
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Grant, Ar'quette, and Salina Parveen. "All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging." Journal of Food Protection 80, no. 4 (March 8, 2017): 540–44. http://dx.doi.org/10.4315/0362-028x.jfp-16-146.
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ABSTRACTThe poultry industry is faced with compounding pressures of maintaining product safety and wholesomeness while keeping up with consumer trends of all-natural foods and label accuracy. Consumers are increasingly demanding that their foods be minimally processed and contain compounds that are easily read and recognized, i.e., products must be clean labeled. The purpose of this review is to briefly describe several natural antimicrobial agents that can be incorporated into poultry processing. These compounds and their essential oils were included in this mini-review because they are generally recognized as safe by the U.S. Food and Drug Administration and are considered clean label: thyme extract, rosemary extract, garlic, and oregano. This list of natural antimicrobial agents by no means includes all of the options available to poultry processors. Rather, this review provides a brief glance at the potential these natural antimicrobial agents have in terms of reduced pathogenicity, increased shelf stability, and sensory acceptability through direct product application or as part of the product packaging.
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SCHARFF, ROBERT L. "Food Attribution and Economic Cost Estimates for Meat- and Poultry-Related Illnesses." Journal of Food Protection 83, no. 6 (February 7, 2020): 959–67. http://dx.doi.org/10.4315/jfp-19-548.
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ABSTRACT The economic burden of foodborne illness has been estimated to be as high as US$90 billion annually. For policy purposes, it is often important to understand not only the overall cost of illness but also the costs associated with individual products or groups of products. In this study, I estimate the cost of foodborne illnesses from 29 pathogens associated with nongame meat and poultry products that are regulated by the U.S. Department of Agriculture. To complete this, I merge results from a food attribution model with results from an illness model and an economic burden of illness model. The food attribution model uses outbreak and expert elicitation data to attribute foods to pathogens. The illness model is a replication of the 2011 study published by the Centers for Disease Control and Prevention. The economic cost model is an updated version of previously published studies that include costs for medical care, lost productivity, loss of life, and pain and suffering. The primary attribution model, based largely on Interagency Food Safety Analytics Collaboration assumptions, estimates that meat and poultry products are vectors for 30.9% of all foodborne illnesses. This translates into 2.9 million annual illnesses, yielding economic costs of up to $20.3 billion. The costliest food-pathogen pairs include Campylobacter spp. in poultry ($6.9 billion), Salmonella spp. in chicken and pork ($2.8 and $1.9 billion, respectively), and Toxoplasma gondii in pork ($1.9 billion). Results based on alternative attribution and economic model assumptions are also presented, generating meat and poultry attribution estimates ranging from 27.1 to 36.7% and economic costs of $8.1 to $22.5 billion. HIGHLIGHTS
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Surahmaida, Surahmaida, and Sri Nurhatika. "PERHITUNGAN ANGKA LEMPENG TOTAL BAKTERI PADA TELUR AYAM RAS." STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa 11, no. 01 (May 14, 2018): 33–36. http://dx.doi.org/10.36456/stigma.vol11.no01.a1506.
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Poultry farm chicken eggs is one of the favorite food for society besides meat and fish, because it is highly nutritious, versatile and cheaper than other eggs. The sample of this research uses 8 (eight) samples of poultry farm chicken eggs. This study aims to determine the quality of poultry farm chicken eggs microbiology based on the total plate count of bacteria. The results showed average the total plate count of bacteria on 8 chicken eggs is 104 CFU/ml. This shows that the results still qualified the standard defined by BPOM that is 107 CFU/ml and its mean poultry farm chicken eggs is safe for consumption.
Keywords: Poultry farm chicken eggs, Total Plate Count of Bacteria
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FRENZEN, PAUL D., EMILIO E. DeBESS, KARIM E. HECHEMY, HEIDI KASSENBORG, MALINDA KENNEDY, KATHERINE McCOMBS, and ALEX McNEES. "Consumer Acceptance of Irradiated Meat and Poultry in the United States." Journal of Food Protection 64, no. 12 (December 1, 2001): 2020–26. http://dx.doi.org/10.4315/0362-028x-64.12.2020.
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Food manufacturers in the United States are currently allowed to irradiate raw meat and poultry to control microbial pathogens and began marketing irradiated beef products in mid-2000. Consumers can reduce their risk of foodborne illness by substituting irradiated meat and poultry for nonirradiated products, particularly if they are more susceptible to foodborne illness. The objective of this study was to identify the individual characteristics associated with willingness to buy irradiated meat and poultry, with a focus on five risk factors for foodborne illness: unsafe food handling and consumption behavior, young and old age, and compromised immune status. A logistic regression model of willingness to buy irradiated meat or poultry was estimated using data from the 1998–1999 FoodNet Population Survey, a single-stage random-digit dialing telephone survey conducted in seven sites covering 11% of the U.S. population. Nearly one-half (49.8%) of the 10,780 adult respondents were willing to buy irradiated meat or poultry. After adjusting for other factors, consumer acceptance of these products was associated with male gender, greater education, higher household income, food irradiation knowledge, household exposure to raw meat and poultry, consumption of animal flesh, and geographic location. However, there was no difference in consumer acceptance by any of the foodborne illness risk factors. It is unclear why persons at increased risk of foodborne illness were not more willing to buy irradiated products, which could reduce the hazards they faced from handling or undercooking raw meat or poultry contaminated by microbial pathogens.
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LORI, SEHAM, ROMAN BUCKOW, DIETRICH KNORR, VOLKER HEINZ, and ANSELM LEHMACHER. "Predictive Model for Inactivation of Campylobacter spp. by Heat and High Hydrostatic Pressure." Journal of Food Protection 70, no. 9 (September 1, 2007): 2023–29. http://dx.doi.org/10.4315/0362-028x-70.9.2023.
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Campylobacter represents one of the leading causes of foodborne enteritis. Poultry and its products frequently transmit the pathogen. The objective of the present study was to model predictively the short-term inactivation of Campylobacter in a ready-to-eat poultry product to develop an economic high-pressure treatment. We inactivated baroresistant strains of Campylobacter jejuni and Campylobacter coli, grown to stationary phase on nutrient agar and inoculated in poultry meat slurry, by heat and high hydrostatic pressure. Incubation at ambient pressure at 70°C for 1 min and at 450 MPa at 15°C for 30 s inactivated more than 6 log CFU of this foodborne pathogen per ml of poultry meat slurry. Thermal and pressure inactivation kinetics of C. coli and C. jejuni in poultry meat slurry were accurately described by a first-order kinetic model. A mathematical model was developed from 10 to 65°C and from ambient to 500 MPa that predicts the reduction in numbers of Campylobacter in response to the combination of temperature, pressure, and treatment time. We suggest the high-pressure treatment of foods to avoid health risks caused by Campylobacter. The nonthermal short-term treatment of the examined food model system represents a successful step to an economic high-pressure procedure.
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TYSON, GREGORY H., HEATHER P. TATE, JASON ABBOTT, THU-THUY TRAN, CLAUDINE KABERA, EMILY CRAREY, SHENIA YOUNG, et al. "Molecular Subtyping and Source Attribution of Campylobacter Isolated from Food Animals." Journal of Food Protection 79, no. 11 (November 1, 2016): 1891–97. http://dx.doi.org/10.4315/0362-028x.jfp-16-195.
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ABSTRACT Campylobacter spp. commonly cause gastrointestinal illness in humans. Poultry meats have long been considered the predominant source of these infections, but few in-depth Campylobacter source attribution studies have been completed. We analyzed more than 1,300 Campylobacter isolates recovered from a number of animal and food sources, including dairy and beef cattle, pigs, poultry, and retail poultry meat, and compared them with Campylobacter isolates recovered from human clinical samples. Each isolate was subtyped using pulsed-field gel electrophoresis (PFGE) with SmaI and queried against the Centers for Disease Control and Prevention PulseNet database to identify human isolates with indistinguishable patterns. Half (49.5%) of the PFGE patterns from poultry animal and retail meat isolates were indistinguishable from patterns of at least one human isolate. Among the isolates from beef and dairy cows, 56.6 and 65.0%, respectively, of their PFGE patterns were indistinguishable from those of human isolates. Only a small portion of the PFGE patterns of Campylobacter isolated from pigs (9.5%) were found to have PFGE patterns in common with human isolates. These data imply that cattle may be larger contributors to Campylobacter infections than previously recognized and help further our understanding of potential sources of human campylobacteriosis.
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CHITTICK, PAUL, ALANA SULKA, ROBERT V. TAUXE, and ALICIA M. FRY. "A Summary of National Reports of Foodborne Outbreaks of Salmonella Heidelberg Infections in the United States: Clues for Disease Prevention." Journal of Food Protection 69, no. 5 (May 1, 2006): 1150–53. http://dx.doi.org/10.4315/0362-028x-69.5.1150.
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We analyzed national foodborne outbreak data from 1973 through 2001 to determine the proportion of Salmonella Heidelberg outbreaks caused by specific foods. Among 6,633 outbreaks with known etiology, 184 (3%) were caused by Salmonella Heidelberg. A vehicle was identified in 101 outbreaks; at least 53 were poultry or egg-related. Three outbreaks were attributed to egg consumption, 17 to consumption of egg-containing foods, 25 to poultry, and 8 to foods containing poultry and eggs. Efforts to reduce illness due to Salmonella Heidelberg should ensure that poultry and eggs are handled appropriately to minimize contamination and cross contamination.
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CHANNAIAH, LAKSHMIKANTHA H., BHADRIRAJU SUBRAMANYAM, and LUDEK ZUREK. "Survival of Enterococcus faecalis OG1RF:pCF10 in Poultry and Cattle Feed: Vector Competence of the Red Flour Beetle, Tribolium castaneum (Herbst)†." Journal of Food Protection 73, no. 3 (March 1, 2010): 568–73. http://dx.doi.org/10.4315/0362-028x-73.3.568.
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Laboratory experiments were designed to determine the survival of Enterococcus faecalis OG1RF:pCF10 in poultry and cattle feed and its acquisition and transmission by adults of the red flour beetle, Tribolium castaneum (Herbst), to sterile feed. Adult T. castaneum beetles were introduced into poultry and cattle feed inoculated with E. faecalis OG1RF:pCF10 and incubated at 28°C with 65% relative humidity for 7 days in a growth chamber. E. faecalis survived in both poultry and cattle feed during the 7-day test period. There was a logarithmic decrease in E. faecalis concentration in poultry and cattle feed and in and on the insects. E. faecalis persisted on the surface and within T. castaneum adults for 7 days when adults were released on E. faecalis–inoculated poultry feed and for only 5 days on E. faecalis–inoculated cattle feed. The concentration of E. faecalis decreased more slowly on poultry feed than on cattle feed, and this may explain why adult T. castaneum insects were more successful in acquiring and transferring E. faecalis from inoculated poultry feed to sterile poultry feed during the 7-day test period. However, T. castaneum adults reared on inoculated cattle feed were unable to contaminate sterile cattle feed on day 7. To our knowledge, this is the first report documenting T. castaneum to successfully acquire antibiotic-resistant enterococci from animal feed and transfer them to sterile feed. Management of T. castaneum through effective integrated pest management program is therefore important to prevent the spread of antibiotic-resistant and virulent enterococci in animal feed and feed manufacturing environments.
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Gorton, Acton, and Matthew J. Stasiewicz. "Twenty-Two Years of U.S. Meat and Poultry Product Recalls: Implications for Food Safety and Food Waste." Journal of Food Protection 80, no. 4 (March 15, 2017): 674–84. http://dx.doi.org/10.4315/0362-028x.jfp-16-388.
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ABSTRACT The U.S. Department of Agriculture, Food Safety and Inspection Service maintains a recall case archive of meat and poultry product recalls from 1994 to the present. In this study, we collected all recall records from 1994 to 2015 and extracted the recall date, meat or poultry species implicated, reason for recall, recall class, and pounds of product recalled and recovered. Of a total of 1,515 records analyzed, the top three reasons for recall were contamination with Listeria, undeclared allergens, and Shiga toxin–producing Escherichia coli. Class I recalls (due to a hazard with a reasonable probability of causing adverse health consequences or death) represented 71% (1,075 of 1,515) of the total recalls. The amounts of product recalled and recovered per event were approximately lognormally distributed. The mean amount of product recalled and recovered was 6,800 and 1,000 lb (3,087 and 454 kg), respectively (standard deviation, 1.23 and 1.56 log lb, respectively). The total amount of product recalled in the 22-year evaluation period was 690 million lb (313 million kg), and the largest single recall involved 140 million lb (64 million kg) (21% of the total). In every data category subset, the largest recall represented >10% of the total product recalled in the set. The amount of product recovered was known for only 944 recalls. In 12% of those recalls (110 of 944), no product was recovered. In the remaining recalls, the median recovery was 29% of the product. The number of recalls per year was 24 to 150. Recall counts and amounts of product recalled over the 22-year evaluation period did not regularly increase by year, in contrast to the regular increase in U.S. meat and poultry production over the same time period. Overall, these data suggest that (i) meat and poultry recalls were heavily skewed toward class I recalls, suggesting recalls were focused on improving food safety, (ii) numbers of products and amounts of each product recalled were highly variable but did not increase over time, and (iii) the direct contribution of recalls to the food waste stream was associated with the largest recalls.
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MUAZ, KHURRAM, MUHAMMAD RIAZ, SAEED AKHTAR, SUNGKWON PARK, and AMIR ISMAIL. "Antibiotic Residues in Chicken Meat: Global Prevalence, Threats, and Decontamination Strategies: A Review." Journal of Food Protection 81, no. 4 (March 14, 2018): 619–27. http://dx.doi.org/10.4315/0362-028x.jfp-17-086.
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ABSTRACT Poultry production is among the most rapidly growing industries around the globe, and poultry is one of the major sources of meat. Poultry farmers use disease preventive and growth promoter antibiotics for faster growth of chickens in the shortest possible time to increase the rate of feed assimilation and to lower the incidence of mortality caused by a pathogen attack. Antibiotics may result in dysfunctionality of beneficial gut microbiota and increase resistance among microbial pathogens in poultry. Residues of these antibiotics in poultry meat have been determined in many of the studies globally and are considered one of the possible causes of antibacterial resistance in human pathogens. The presence of residues of antibiotics in poultry meat and meat products beyond maximum permissible limits is a matter of serious concern. Heat treatments can reduce the risk of some sulfonamides, tetracyclines, and fluoroquinolones but do not guarantee the complete elimination or degradation of these antibiotic residues present in broiler meat. Some of the developed countries, including Sweden, Norway, Denmark, and the European Union have already prohibited the application of antibiotics for preventive, as well as growth-promoting purposes. Training farmers to monitor withdrawal periods, banning the use of antibiotics as growth promoters, and adopting the veterinary feed directive of the U.S. Food and Drug Administration are important parameters to mitigate the emergence of antibiotic resistance in bacteria related to poultry production.
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KIEL, RINARA C., JENNIFER N. MARTIN, DALE R. WOERNER, RACHEL MURPHY, IFIGENIA GEORNARAS, JENNIFER R. LEVEY, HUA YANG, ROBERT J. DELMORE, and KEITH E. BELK. "Influence of Storage Temperature, Moisture Content, and Physical Impurities on the Distribution and Survival of Salmonella enterica in Poultry Fat Intended for Pet Food Use." Journal of Food Protection 81, no. 8 (July 17, 2018): 1364–72. http://dx.doi.org/10.4315/0362-028x.jfp-17-344.
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ABSTRACT Contamination of rendered products with Salmonella is a concern for the rendering industry, particularly when those products are intended for use in other foodstuffs, such as pet food. This study was conducted to understand the influence of compositional variation on the location and survivability of Salmonella in a poultry fat matrix. Specifically, this study aimed to (i) assess the influence of postinoculation time and moisture content on the distribution of Salmonella in rendered poultry fat and (ii) evaluate the impact of postinoculation time and physical parameters (i.e., impurity level and moisture content) on survival of three Salmonella strains in rendered poultry fat stored at two different temperatures. Three studies, designated as study I(a), I(b), and II, respectively, were conducted to address these objectives. In study I(a), a green fluorescent protein–expressing strain of Salmonella Typhimurium was used to map the organism within warmed (45°C) poultry fat containing various levels of moisture. In study I(b), the influence of storage temperature on the survivability of green fluorescent protein–expressing Salmonella was evaluated. In study II, the impacts of physical impurities, moisture content, and storage temperature on the survivability of three Salmonella strains (Enteritidis, Senftenberg, and Typhimurium) were assessed. The results of this study demonstrated that composition (i.e., moisture and impurity contents) influences the survivability of Salmonella in poultry fat; specifically, Salmonella is more persistent in poultry fat with a greater moisture content and water activity. Nonetheless, although composition impacts the distribution and survivability of Salmonella in poultry fat, Salmonella generally does not survive in poultry fat maintained at high temperatures (45°C and above).
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BLANK, GREG, and CHARLES POWELL. "Microbiological and Hydraulic Evaluation of Immersion Chilling for Poultry." Journal of Food Protection 58, no. 12 (December 1, 1995): 1386–88. http://dx.doi.org/10.4315/0362-028x-58.12.1386.
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Immersion chilling has been identified as a critical control point in commercial poultry processing. A study was undertaken to investigate the impact of immersion chilling on the microbiology of carcasses within a small to medium sized commercial operation. Fifty chilled carcasses (following immersion chilling) sampled over a 10-day period using a whole bird rinse technique exhibited mean standard plate count (SPC) and coliform counts (log colony-forming units (CFU)/ml) of 3.74 and 3.03, respectively. These levels were both significantly (P < 0.005) lower (ca. 1 log unit) compared to similar numbers of prechill carcasses (birds exiting the inside-outside washer but prior to the prechiller). Water from the chiller was also shown to contain significantly (P < 0.005) lower (ca. 1 log unit) SPC and coliform levels compared to those from the prechiller. Reducing the flow of water at the inside-outside washer by 50% did not significantly (P < 0.001) affect the SPC and coliform levels of either prechilled or chilled carcasses.
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MAUGHAN, CURTIS, SANDRIA GODWIN, DELORES CHAMBERS, and EDGAR CHAMBERS. "Recipe Modification Improves Food Safety Practices during Cooking of Poultry." Journal of Food Protection 79, no. 8 (August 1, 2016): 1436–39. http://dx.doi.org/10.4315/0362-028x.jfp-15-468.
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ABSTRACT Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would improve consumers' food safety behaviors during preparation. In total, 155 consumers in two locations (Manhattan, KS, and Nashville, TN) were asked to prepare a baked chicken breast and a ground turkey patty following recipes that either did or did not contain food safety instructions. They were observed to track hand washing and thermometer use. Participants who received recipes with food safety instructions (n = 73) demonstrated significantly improved food safety preparation behaviors compared with those who did not have food safety instructions in the recipe (n = 82). In addition, the majority of consumers stated that they thought the recipes with instructions were easy to use and that they would be likely to use similar recipes at home. This study demonstrates that recipes could be a good source of food safety information for consumers and that they have the potential to improve behaviors to reduce foodborne illness.
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Fox, Edward M., Patrick G. Wall, and Séamus Fanning. "Control of Listeria species food safety at a poultry food production facility." Food Microbiology 51 (October 2015): 81–86. http://dx.doi.org/10.1016/j.fm.2015.05.002.
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LEE, MOOHA, JOSEPH G. SEBRANEK, DENNIS G. OLSON, and JAMES S. DICKSON. "Irradiation and Packaging of Fresh Meat and Poultry." Journal of Food Protection 59, no. 1 (January 1, 1996): 62–72. http://dx.doi.org/10.4315/0362-028x-59.1.62.
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Extensive research on the irradiation of fresh meat and poultry has been carried out during the past 40 years; yet there is a need for consideration of combined use with other technologies such as modified atmosphere (MA) packaging. Some of the past work has focused on spoilage microorganisms and pathogens, whereas other reports emphasize the sensory quality of fresh meat and poultry. Reports published indicate that the effects of irradiation in conjunction with packaging vary depending upon the kind of meat and poultry and the atmosphere composition in the package. Irradiation may result in off-flavor and/or odor and discoloration of fresh meat and poultry in packages containing air (oxygen). One concern is that pathogens may grow and/or produce toxins in irradiated meat or poultry packaged using modified atmospheres because of a lack of competing organisms. This is of even greater concern if spoilage is suppressed and does not provide the usual warning signals. On the other hand, even though there is some evidence of the growth of pathogens in temperature-abuse conditions, most reports have indicated that spoilage preceded toxin production. Therefore, considering the sensory quality and concerns for safety, the effects of irradiation in combination with vacuum or MA packaging of fresh meat and poultry should be studied further. More complete information is needed to ensure the appropriate use of vacuum or MA packaging in combination with irradiation for the safety of fresh meat and poultry.
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SAMPERS, IMCA, LIESBETH JACXSENS, PIETERNEL A. LUNING, WILLEM J. MARCELIS, ANN DUMOULIN, and MIEKE UYTTENDAELE. "Performance of Food Safety Management Systems in Poultry Meat Preparation Processing Plants in Relation to Campylobacter spp. Contamination." Journal of Food Protection 73, no. 8 (August 1, 2010): 1447–57. http://dx.doi.org/10.4315/0362-028x-73.8.1447.
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A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations.
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GENIGEORGIS, C., M. HASSUNEH, and P. COLLINS. "Campylobacter jejuni Infection on Poultry Farms and its Effect on Poultry Meat Contamination during Slaughtering." Journal of Food Protection 49, no. 11 (November 1, 1986): 895–903. http://dx.doi.org/10.4315/0362-028x-49.11.895.
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In 1984, we monitored 4 ranches with a total of 24 houses (15,000–20,000 birds/house) for 3 consecutive generations (January–August). On epidemiologic grounds, infection of birds did not originate at the hatcheries or the central water and feed. Considering all lots of birds, the infection rate increased from 2.3% by the 10th day to 9.5, 29.7, 47.9, 65.7, 78.6 and 81.8% by the 20th, 30th, 40th, 45th, 50th day and at slaughter times, respectively. Transmission from one generation of chickens to the next via the old litter is suspected, but not proven microbiologically. A 5-log reduction of Campylobacter jejuni was shown in experimentally inoculated litters stored at 17 and 30°C for 6 d and 8°C for 11 d. The houses remained empty for 9–29 d before being filled with new chicks. Carrier flocks contaminated the slaughterhouse equipment to such an extent that negative flocks processed afterwards resulted in contaminated meat. Lack of effective sanitation at the end of the day contributed to the contamination of meat from Campylobacter-free birds processed the next day. Feather picker drip water was positive 94% of the sampling times at levels of log10 3.4 (1.0–4.7). Scalding temperatures did not affect the level of contamination in the finished products (P>0.2). An ELISA based on heat-stable antigens was adapted for the detection of circulating antibodies. Of 56 broilers aged 50 to 68 d, only 2 (3.5%) 68 d old with log10 5.4 C. jejuni/g of feces were considered as positive. Birds considered negative harbored C jejuni in their ceca at levels of log10 2.0 to 5.4/g of feces. Five out of 6 (83%) 18 month-old hens were considered as positive. Yet, none of these birds were found carrying C. jejuni in their feathers or ceca.
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SMITH, JAMES L., and PINA M. FRATAMICO. "Fluoroquinolone Resistance in Campylobacter." Journal of Food Protection 73, no. 6 (June 1, 2010): 1141–52. http://dx.doi.org/10.4315/0362-028x-73.6.1141.
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Campylobacter is a commensal in poultry, and therefore, poultry and poultry products are major sources of Campylobacter infections in humans. Fluoroquinolones inhibit the growth of Campylobacter and other microorganisms by binding to bacterial DNA gyrase and DNA topoisomerase IV. These enzymes are associated with bacterial transcription, replication, and chromosome condensation and segregation. Selection pressure in the presence of fluoroquinolones rapidly leads to resistance in Campylobacter, due to the selection for mutations in DNA gyrase. Fluoroquinolone-resistant campylobacters have been found in poultry feces and carcasses, and in retail poultry meat products in most areas of the world. In addition, other food animals and the meat products from those animals have been shown contaminated with fluoroquinolone-resistant campylobacters. Even the removal of fluoroquinolones from use in treating animal diseases has not entirely eliminated the presence of resistant Campylobacter jejuni and Campylobacter coli from animals and animal products. Human exposure to Campylobacter infection could be reduced by using strategies that decrease colonization of chickens by the pathogen.
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BRYAN, FRANK L., and MICHAEL P. DOYLE. "Health Risks and Consequences of Salmonella and Campylobacter jejuni in Raw Poultry." Journal of Food Protection 58, no. 3 (March 1, 1995): 326–44. http://dx.doi.org/10.4315/0362-028x-58.3.326.
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Salmonella and Campylobacter jejuni are major human pathogens and poultry and poultry products are frequent vehicles of these bacteria. Estimates place the annual incidence of human salmonellosis and campylobacteriosis between 1 and 4 million each. Hazards are associated with contamination, survival or growth during production, transportation, processing and preparation. Animals are contaminated from a variety of sources on farms and the contaminants are spread during processing. Scalding, defeathering, evisceration and giblet operations are major points of spread. Further spread can occur during handling in markets and kitchens. Insufficient thermal processing or cooking allows survival. Improper handling of cooked poultry frequently results in cross contamination from previously handled raw carcasses and parts. Improper refrigeration provides conditions for multiplication of salmonellae. Estimates of annual costs of poultry-associated cases of salmonellosis and campylobacteriosis in the United States range from $64 million to $114.5 million and $362 million to $699 million, respectively. The need for a cost-effective solution to these poultry-borne human disease problems is apparent.
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HANNING, IRENE, DAVID GILMORE, SEAN PENDLETON, SCOTT FLECK, ASHLEY CLEMENT, SI HONG PARK, ERIN SCOTT, and STEVEN C. RICKE. "Characterization of Staphylococcus aureus Isolates from Retail Chicken Carcasses and Pet Workers in Northwest Arkansas." Journal of Food Protection 75, no. 1 (January 1, 2012): 174–78. http://dx.doi.org/10.4315/0362-028x.jfp-11-251.
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Staphylococcus aureus can be carried on the skin and nasal passages of humans and animals as a commensal. A case of human methicillin-resistant S. aureus infection resulting from contact with pork has been reported. Poultry carcasses are sold at retail with the skin intact, but pork and beef typically are not. Thus, the risk of methicillin-resistant S. aureus human infection from whole raw poultry carcasses may be greater than that of exposure from pork or beef. The objective of this study was to isolate and characterize S. aureus from whole retail poultry carcasses and compare the isolates to S. aureus isolates from humans. A total of 25 S. aureus isolates were collected from 222 whole poultry carcasses. The isolates were characterized phenotypically with antibiotic resistance disc diffusion assays and genotypically using multilocus sequence typing. A total of 17 S. aureus isolates obtained from healthy humans were included and characterized in the same way as the poultry isolates. Staphylococcus spp. were recovered from all poultry carcasses. Only 25 poultry carcasses (11.2%) were contaminated with S. aureus. Of these 25 isolates, 36% were resistant to at least one of the antibiotics tested and 20% were resistant to two or more antibiotics tested. However, 100% of the human isolates were resistant to at least one of the antibiotics and 94% were resistant to two or more antibiotics. The results of the multilocus sequence typing indicate that most of the isolates grouped according to source. These results indicate a low prevalence of S. aureus present in poultry, and the isolates were not phenotypically similar to human isolates. The low number of S. aureus isolates from this study indicates that chicken carcasses would appear to not be a significant source of this bacterium.
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CARRILLO, CATHERINE D., DANIEL PLANTE, IRÈNE IUGOVAZ, ROBYN KENWELL, GHISLAINE BÉLANGER, FRANCINE BOUCHER, NATHALIE POULIN, and YVON-LOUIS TROTTIER. "Method-Dependent Variability in Determination of Prevalence of Campylobacter jejuni and Campylobacter coli in Canadian Retail Poultry." Journal of Food Protection 77, no. 10 (October 1, 2014): 1682–88. http://dx.doi.org/10.4315/0362-028x.jfp-14-133.
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Campylobacter is the most frequent cause of bacterial gastroenteritis in Canada, and the illness is commonly associated with poultry consumption. Whereas Canadian retail poultry is often contaminated with campylobacters, studies on the prevalence of this organism are inconsistent due to variability in sampling and microbiological methodology. To determine the current microbiological status of Canadian poultry, and to evaluate two commonly used microbiological methods, 348 raw poultry samples were collected at retail across Canada over a period of 3 years (2007 to 2010) and were analyzed for the presence of thermophilic Campylobacter species. The overall prevalence of Campylobacter spp. was found to be 42.8% by a combination of the two testing methods, with 33.9% of the samples positive for C. jejuni, 3.7% of the samples positive for C. coli, and 5.2% of the samples positive for both. Variability in Campylobacter spp. prevalence was observed in samples obtained from different regions across Canada and from poultry with or without skin, but this was not statistically significant. In co-contaminated samples, C. jejuni was preferentially recovered from Preston agar compared with mCCDA and Campy-Cefex agar, with an increase in recovery of C. coli on all selective media after 48 h of enrichment. A subset of 214 of the poultry rinses were analyzed by both Health Canada's standard method, MFLP-46 (enrichment in Park and Sanders broth), and a second method requiring enrichment in Bolton broth. Significantly more positive samples were obtained with the MFLP-46 method (40.6%) than with the alternate method (35.0%). This improved recovery with MFLP-46 may be due to the omission of cycloheximide from this method. These results demonstrate that determination of prevalence of Campylobacter spp. on poultry products may be significantly impacted by the choice of microbiological methods used. Canadian poultry continues to be a source of exposure to Campylobacter spp.
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Howard, Z. R., L. M. Donalson, W. K. Kim, X. Li, I. Zabala Díaz, K. L. Landers, K. G. Maciorowski, and S. C. Ricke. "Development of Research Paper Writing Skills of Poultry Science Undergraduate Students Studying Food Microbiology." Poultry Science 85, no. 2 (February 2006): 352–58. http://dx.doi.org/10.1093/ps/85.2.352.
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KIM, SEOKHWAN, HANSOL KIM, YONGHOON KIM, MIGYEONG KIM, HYOSUN KWAK, and SANGRYEOL RYU. "Antimicrobial Resistance of Escherichia coli from Retail Poultry Meats in Korea." Journal of Food Protection 83, no. 10 (May 18, 2020): 1673–78. http://dx.doi.org/10.4315/jfp-20-150.
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ABSTRACT Antimicrobial-resistant bacteria in poultry meat pose a threat to public health. This article is the first to report the prevalence of antimicrobial-resistant Escherichia coli in retail poultry meat labeled with various claims of antibiotic use in Korea. A total of 719 E. coli strains were isolated from 1,107 raw poultry (chicken and duck) meat samples purchased from nationwide retail stores between 2017 and 2019. All strains were tested for antimicrobial susceptibility with a broth microdilution method. The prevalence of antimicrobial-resistant E. coli in chicken was significantly higher than that in duck for almost all antibiotics tested, and 87.9% of E. coli strains in chicken samples were multidrug resistant. The most prevalent types of antimicrobial resistance in these E. coli strains from poultry meat were to nalidixic acid (75.7%), ampicillin (69.1%), and tetracycline (64.0%), consistent with national sales data for veterinary antibiotics in the Korean poultry production industry. Organic or antibiotic-free and conventional chicken products were equally likely to be contaminated with antimicrobial-resistant E. coli. Contamination may occur during slaughtering and subsequent processing, and antibiotic use is permitted in certain cases under organic or antibiotic-free poultry standards. Therefore, close surveillance is required throughout the chicken production chain to prevent the spread of antimicrobial-resistant E. coli strains. HIGHLIGHTS
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CEGIELSKA-RADZIEJEWSKA, RENATA, and JAN PIKUL. "Sodium Lactate Addition on the Quality and Shelf Life of Refrigerated Sliced Poultry Sausage Packaged in Air or Nitrogen Atmosphere." Journal of Food Protection 67, no. 3 (March 1, 2004): 601–6. http://dx.doi.org/10.4315/0362-028x-67.3.601.
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The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7°C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.
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RIJPENS, NANCY P., GEERT JANNES, and LIEVE M. F. HERMAN. "Incidence of Listeria spp. and Listeria monocytogenes in Ready-To-Eat Chicken and Turkey Products Determined by Polymerase Chain Reaction and Line Probe Assay Hybridization." Journal of Food Protection 60, no. 5 (May 1, 1997): 548–50. http://dx.doi.org/10.4315/0362-028x-60.5.548.
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The prevelance of Listeria spp. and Listeria monocytogenes in ready-to-eat poultry products was examined. Following 16 or 48 h of enrichment and selective plating, presumptive Listeria colonies were identified using polymerase chain reaction and reverse hybridization on line probe assay strips. Overall, Listeria spp. and Listeria monocytogenes were found in 35.5% and 15.5% of the poultry samples, respectively. The incidence of Listeria spp. was much higher in unpackaged (41.7%) than in prepackaged (11.1%) poultry products.
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JEVŠNIK, MOJCA, VESNA CERKVENIK FLAJS, and DARINKA ZDENKA DOGANOC. "Evidence of Organochlorine Pesticide and Polychlorinated Biphenyl Residues in Slovenian Poultry Tissues from 1997 to 1999." Journal of Food Protection 67, no. 10 (October 1, 2004): 2326–31. http://dx.doi.org/10.4315/0362-028x-67.10.2326.
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The contamination of poultry tissues by total organochlorine (OC) pesticides and polychlorinated biphenyls (PCBs) in Slovenia was examined from a public health perspective. As part of systematic veterinary and sanitary monitoring of foods of animal origin from 1997 to 1999, 87 samples of fat tissue were examined for the presence of α-HCH, lindane, heptachlor, and total DDT (plus DDE and DDD) and 88 samples of fat tissue were examined for the presence of total PCBs (sum of PCB congeners). The levels of poultry tissue contamination in six regions of Slovenia were determined. Levels of OC pesticides were below detection limits in 86.2% of analyses performed. Total PCB levels for most samples (59.1%) of poultry fat tissue were in the 0.002- to 0.02-mg/kg range. The level of contamination with OC pesticides and total PCBs in poultry fat tissue was not influenced by the type of poultry and was the highest in samples from industrial areas, which have been ecologically disturbed. All samples met Slovenian and European Union tolerances.
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Bolton, D., H. Meredith, D. Walsh, and D. McDowell. "Poultry Food Safety Control Interventions in the Domestic Kitchen." Journal of Food Safety 34, no. 1 (February 2014): 34–41. http://dx.doi.org/10.1111/jfs.12092.
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EL-RAMI, FADI E., FAWWAK T. SLEIMAN, and LEXANDER M. ABDELNOOR. "Identification and Antibacterial Resistance of Bacteria Isolated from Poultry." Polish Journal of Microbiology 61, no. 4 (2012): 323–26. http://dx.doi.org/10.33073/pjm-2012-045.
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Food-borne infections are among the prominent health hazards. Antibacterial agents (ABA) are usually administered to poultry in Lebanon as antibiotic growth promoters (AGP), which might lead to the dissemination of resistant bacterial strains. The aims of this study were to isolate potential food borne pathogens from poultry and investigate an association between AGP usage and antibacterial resistance (ABR). Isolates were obtained from the culture of cloacae swabs and identified. Escherichia coli was the predominant isolate. There was a significant association between the use of tetracycline and gentamicin as AGP and the number of E. coli isolates resistant to these ABA.
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MAĆKIW, ELŻBIETA, KATARZYNA RZEWUSKA, KATARZYNA STOŚ, MIROSŁAW JAROSZ, and DOROTA KORSAK. "Occurrence of Campylobacter spp. in Poultry and Poultry Products for Sale on the Polish Retail Market." Journal of Food Protection 74, no. 6 (June 1, 2011): 986–89. http://dx.doi.org/10.4315/0362-028x.jfp-10-503.
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In 2007 and 2008, a monitoring study was carried out in Poland to examine the occurrence of thermotolerant Campylobacter spp. in raw and cooked chicken products available on the retail market. A total of 912 samples were tested: 443 samples of raw chicken meat, 146 samples of giblets, and 323 ready-to-eat poultry products (150 samples of spit-roasted chicken, 56 samples of smoked chicken, and 117 samples of pâté and cold meats). A high level of contamination of raw chicken meat (51.7% of samples) and chicken giblets (47.3% of samples) was detected. However, thermotolerant Campylobacter spp. were found in only 1.2% of the ready-to-eat poultry products.
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ROE, MATTHEW T., J. ALLEN BYRD, DOUG P. SMITH, and SURESH D. PILLAI. "Class 1 and Class 2 Integrons in Poultry Carcasses from Broiler House and Poultry Processing Environments." Journal of Food Protection 66, no. 8 (August 1, 2003): 1426–31. http://dx.doi.org/10.4315/0362-028x-66.8.1426.
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Integrons have been identified as major genetic contributors to the dissemination of antimicrobial resistance in bacteria. The objective of this study was to examine the prevalence of integrons in poultry processing at the broiler house and in processing plants. Class 1 and class 2 integrons were found throughout the processing environment. Of the two classes of integrons, class 1 was the most prevalent in all processing areas. The levels of both classes of integrons decreased from the farm to the processing plant. Within the chiller tank in the processing plant, the persistence of these sequences appears to be related to the free chlorine concentration of the chiller tank water. The variable regions of the amplified integrons showed size diversity (from 680 to 2,000 bp), suggesting diversity in types of antibiotic-resistance–coding gene cassettes. The presence of the class 1 and class 2 integrons in the chlorinated chiller tank suggests that these sequences are capable of withstanding this critical step in the reduction of microbial loads on poultry carcasses. The persistence of the integron gene sequences on the farm and throughout processing highlights the stability of these transmissible antibiotic-resistance–coding nucleotide sequences and their potential role as reservoirs of antibiotic-resistance–coding genetic elements within the poultry rearing and processing environments.
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COSTA, RENATA G., MÁRCIA L. FESTIVO, MAIARA S. ARAUJO, ELIANE M. F. REIS, NORMA S. LÁZARO, and DALIA P. RODRIGUES. "Antimicrobial Susceptibility and Serovars of Salmonella Circulating in Commercial Poultry Carcasses and Poultry Products in Brazil." Journal of Food Protection 76, no. 12 (December 1, 2013): 2011–17. http://dx.doi.org/10.4315/0362-028x.jfp-13-164.
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Antimicrobial resistance was evaluated for 12,582 strains of Salmonella isolated by public and private laboratories from commercial poultry carcasses and poultry products from different regions in Brazil between 2007 and 2011. These isolates were submitted unsolicited to the National Reference Laboratory for Bacterial Enteroinfections, Oswaldo Cruz Institute, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil, for conclusive antigenic characterization. The prevalent Salmonella enterica serogroups were O:4 (B) (28.9%), O:9 (D1) (22.3%), O:21 (L) (15.9%), and O:7 (C1) (14.3%); the most prevalent serovars were Enteritidis, Minnesota, Typhimurium, Schwarzengrund, and Mbandaka. The antimicrobial susceptibility profiles of 1,234 strains indicated that 54.5% were resistant to up to eight antimicrobial drugs. Multidrug resistance (three or more classes) was observed in 16.4% of the strains, with 190 distinct patterns. The results showed increased resistance to ampicillin (12.4 to 18.9%), tetracycline (≈15.2 to ≈18.9%), and gentamicin (f7.0 to ≈9.6%) during the study period. Decreased resistance to nitrofurans (61.9 to 9.2%), quinolones (44.4 to 15.5%), and folate inhibitors (11.7 to 7.2%) was observed. Resistance to third-generation cephalosporins was detected in 5.5% of the strains throughout the study period; resistance to fluoroquinolones has been observed in 0.3% of the strains since 2009. These findings highlight the importance of surveillance along the food chain for detection of altered patterns among foodborne zoonotic bacteria that are important to public health.