Expert opinion based modelling of the risk of human infection with H5N1 through the consumption of poultry meat in Germany.

Campylobacteriosis has become common cause of diarrhea in humans and is associated with Guillain-Barré Syndrome, Reactive Arthritis and Irritable Bowel Syndrome is caused mainly by contaminated food and water intake in which the majority occurs from manipulation, preparation and consumption of poultry meat. The aim of this study was to estimate the prevalence of Campylobacter in chicken carcasses from slaughterhouses located in the states of Parana, Santa Catarina and Rio Grande do Sul in the South of Brazil. The samples were analyzed for Campylobacter enumeration using the ISO method 10272-2 and the species C. jejuni and C. coli, important for public health, were identified through Maldi-TOF mass spectrometry. From July 2017 to July 2018, 816 samples were analyzed, indicating the prevalence of 35.84%, with higher occurrence of C. jejuni (78.47%). No difference in prevalence was observed in relation to the size of the slaughterhouses. However, significant differences were noted among the three states in the southern region of the country, with the lowest prevalence being observed in Parana. The results reinforce the need to advance in the implementation of strategies to control this pathogen in the country, in order to safeguard consumer's health and contribute for the maintenance of Brazil's position in the international poultry meat market.

The incident of Campylobacteriosis rate remains high in both the developed and developing world. Recent research showed that the handling, preparation, and consumption of poultry meat is the consequential root of the campylobacteriosis occurrence. The consumers play a crucial role in the last line of defence against Campylobacteriosis. Habitually, consumers handle the food as they please in a domestic setting depending on the probable risk they perceived. Therefore, consumers’ food handling practices are the plausible risk factors that indicate exposure to this foodborne illness. Symptoms are commonly mild and denoted by diarrhoea, fever, nausea, abdominal pain, malaise, and vomiting. However, in some cases campylobacteriosis can be asymptomatic carriage stage yet the infection is associated with long-term sequelae, in particular, Guillain-Barré Syndrome (GBS), Reactive Arthritis (RA) and irritable bowel syndrome (IBS). Thus, the burden of the disease tremendously impacts on economy and victim’s living life with long-term disability. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handler and the importance of food safety with respect to Campylobacteriosis.

Based on marketing research, it has been proven that a third of consumers in the world prefer poultry meat. It is established that the investment attractiveness of the poultry business, the construction of modern large poultry farms and the creation of powerful vertically integrated companies are due to the speed of return on capital investments and the high profitability of the industry. In order to determine the position of Ukraine on the world market, the rating of 45 countries by the level of consumption and production of poultry meat in 2021 was summarized. The traditional leaders in the production and consumption of meat products are the USA, Brazil and China. Ukraine ranks 21st in terms of production and 23rd in consumption of poultry meat. Most countries have a hortage of meat products and can be potential buyers of Ukrainian meat. Ukraine has all the opportunities and prospects for expanding the export of its own products. It is justified that duck farming is one of the modern dynamic areas of poultry farming and a competitive type of agribusiness, as evidenced by its dynamic development. The perspective and dynamism of this poultry farming area is determined by the high fertility and precociousness of poultry. Duck meat markets are not monopolized by large industrial players, which makes it possible to diversify business and avoid excessive competitive pressure. Export opportunities of niche meat producers to EU countries are significantly inferior in terms of volumes to traditional chicken meat, but this market is distinguished by its ability to pay. Ukraine is one of the largest producers of duck meat in Europe. On a global scale, the duck market is 5% of the chicken market. The low level of duck meat production in the world (except Asia) is explained by the seasonality of consumption. The priority task of the development of duck farming in Ukraine is the protection of the domestic market and the development of the export of products to world markets. Industrial production of duck meat in Ukraine should focus on export to Asian and European countries, where this product is in greater demand than at home. It is established that with proper organization the business of raising ducks is economically feasible and practically waste-free. The main products of production are meat, eggs, down and feathers, droppings and duck liver.

Campylobacteriosis in humans, caused by Campylobacter jejuni and Campylobacter coli, is the most common recognized bacterial zoonosis in the European Union and the United States. The acute phase is characterized by gastrointestinal symptoms. The long-term sequelae (Guillain-Barré syndrome, reactive arthritis, and postinfectious irritable bowel syndrome) contribute considerably to the disease burden. Attribution studies identified poultry as the reservoir responsible for up to 80% of the human Campylobacter infections. In the European Union, an estimated 30% of the human infections are associated with consumption and preparation of poultry meat. Until now, interventions in the poultry meat production chain have not been effectively introduced except for targeted interventions in Iceland and New Zealand. Intervention measures (eg, biosecurity) have limited effect or are hampered by economic aspects or consumer acceptance. In the future, a multilevel approach should be followed, aiming at reducing the level of contamination of consumer products rather than complete absence of Campylobacter.

In recent decades, meat consumption has increased globally due to increased incomes. A consequence of increased red meat consumption has been the rise in greenhouse gas emissions and nutrition-related diseases. Consumption of antibiotic-free (ABF) poultry meat is a viable healthy and sustainable substitute that will cause less damage to humans and the environment in the long run. This study was undertaken due to the increasing importance of healthy food consumption to preventing nutrition-related diseases. The health food industry is still in its preliminary stages; for market development of organic broiler meat and movement toward sustainable production of ABF meat, the first necessary step is conducting empirical research on ABF poultry meat consumption and identifying factors that influence household consumption patterns of ABF poultry meat. Therefore, the objectives of this study were the investigation of factors affecting poultry meat consumption by consumers and ABF poultry meat preference. Comparing the results could reveal what percentage of consumers are able to buy healthier higher-priced antibiotic-free poultry meat. Data were collected from 360 completed questionnaires completed by households from the city of Mashhad, Iran via simple random sampling in 2021. To investigate the first objective, an ordered logit model was used. The results showed that age, the head of household’s education, awareness of the nutritional benefits of poultry meat, advertising, and family income were statistically significant determinants of poultry meat consumption. To investigate the second objective, since some consumers cannot buy ABF poultry meat due to the higher prices, we used a two-step Heckman model. The results showed that the awareness of the nutritional benefits of ABF poultry meat, the head of household’s education, monthly family income, and advertising had positive impacts, with prices having a negative impact on the amount of antibiotic-free poultry meat consumed by the households. Comparing the results of the two models revealed that only about 30% of consumers could buy ABF poultry meat, mainly due to the higher prices. This study recommends improving consumer awareness, targeted distribution of ABF poultry meat according to customers’ economic and demographic characteristics, affordable prices, and appropriate marketing tools for sustainable consumption of ABF poultry meat.

Campylobacteriosis is considered the most frequent zoonosis in humans, and the handling and/or consumption of poultry meat are considered the main source for human infection. Moreover, largely owing to the recent food authority ban on the use of antibiotic growth promoters in animal feed, it is now very important to look for new effective strategies to reduce the incidence of these bacteria in the host. Chicken intestines, and also the intestines of other animals, are the only sites where Campylobacter proliferates in meat. Therefore, the development of a novel approach for controlling Campylobacter could be a very valuable alternative strategy in the fight to eliminate these bacteria from the poultry meat chain. Key words: Poultry, meat, retail, Campylobacter, control, novel approach.

Meat consumption and meat preparation in relation to colorectal adenomas among sporadic and HNPCC family patients in The Netherlands

The aim of this study was to determine the occurrence of S almonella sp. in raw meat products such as porcine and bovine minced meat, meat preparations including chopped, gourmet and grill porcine meat, bovine gourmet and stew meat, poultry products such as gourmet and chopped turkey, mechanically separated poultry meat and porcine fresh sausages ( n = 1,943). S almonella sp. occurred in 2.9% of the tested products. The bacteria were absent in bovine and porcine minced meat (0/300) and bovine meat preparations (0/55); whereas, S almonella sp. occurred in 0.4% (1/260) of porcine meat preparations and in 0.7% (2/305) of fresh sausages. The highest prevalence of the pathogen was noted in poultry products such as poultry meat preparations (5.5%, 50/913) and mechanically separated meat (3.6%, 4/110). Practical Applications The present study demonstrates that poultry meat preparations and mechanically separated poultry meat are more frequent carriers of S almonella sp. than porcine and bovine meat products. Thus, special attention shall be given to hygienic conditions and appropriate thermal treatment during the processing of poultry meat in meat processing plants and households to avoid cross‐contamination. The information contained in this article may also be useful for national and international food safety regulatory officials.

The Risk of Development of Antimicrobial Resistance with the Use of Coccidiostats in Poultry Diets

Campylobacter spp. in chicken-slaughtering operations: A risk assessment of human campylobacteriosis in East China

Animal originated proteins have great importance in meeting the daily protein need in a healthy and balanced diet due to their high protein content, amino acid pattern and good digestibility. Also, when included in a diet, they play an important role in the protection of individuals‘ health and improving the life quality with their vitamin and mineral content. The aim of this study is to investigate the changes in meat and meat products consumption habits of people and whether they are concerned about reaching meat and meat products during the COVID-19 pandemic. For that purpose, a 24-question survey of 1000 people from several cities of Turkey was carried out. The majority of the participants stated that their consumption of red meat (77%), poultry meat (81%) and fish (66%) did not change due to the COVID-19 pandemic, while 10%, 8%, and 3% of the participants said their red meat, poultry meat and fish consumption increased, respectively. In addition, 13%, 11%, and 31% of the participants said there was a decrease in their red meat, poultry meat and fish consumption, respectively. The major reason for the decrease in red and white meat consumption was economic reasons, however, the reason for the decrease in consumption of fish was difficulties in reaching. During the COVID-19 pandemic, until the date that the survey was done, 12% of the participants had concerns about reaching meat and meat products. The main cause of their concern was being unemployed or losing their job after the COVID-19 pandemic.

We studied the association between meat consumption and colorectal adenomas, and potential influence of genetic susceptibility to heterocyclic aromatic amines (HCAs) formed during meat cooking at high temperatures. We studied HCA concentration in relation to preparation habits among 63 volunteers. Associations of meat consumption, meat preparation habits, and genetic susceptibility with colorectal adenoma risk were investigated among 431 adenoma cases and 433 polyp-free controls recruited at endoscopy. Participants completed a meat consumption and preparation questionnaire and provided blood for DNA isolation. Polymorphisms of N-acetyltransferases (NAT) 1 and 2, sulfotransferase (SULT) 1A1, and glutathione-S-transferases (GST) M1 and T1 were determined. HCAs were present in habitually prepared meat, although meat consumption (7 versus < 5x/week) did not increase the risk of colorectal adenomas (odds ratio (OR) 1.2, 95% confidence interval (CI) 0.8-1.9). Also, presumed unfavorable preparation habits (e.g., use of lid, preference for darkly browned meat) did not increase adenoma risk (OR 0.8 and 0.9, respectively). Only the combination of NAT2 slow acetylation and frequent meat consumption (> 5x/week) slightly increased adenoma risk (OR 1.6, 95% CI 1.1-2.3). In this Dutch population, unfavorable meat consumption and preparation habits did not increase colorectal adenoma risk, and these associations were not influenced by relevant genetic polymorphisms.

The recent infections of humans and other mammals with die highly padiogenic H5N1 avian influenza virus have raised questions about the safety of the consumption of poultry products. The aim of this review is to collect and present information regarding the risk of infection in humans with H5N1 virus via the oral route. The presence of virus in edible poultry products and the chances for viral entry via the gastrointestinal (GI) tract, from a pathogenetic point of view, are the main focus points. The transmission of H5N1 from poultry to humans is a rare event which has been associated with very close contact with infected animals. It is generally accepted that the most likely candidate routes for the virus entry are the oropharygeal and/or respiratory tract tissues where virus replication may occur and leading to clinical symptoms. However, the low number of human cases, compared to the high number of humans that have been exposed to H5N1 virus infected animals, shows clearly that a readily accessible portal of entry does not exist. The possibility of virus entry through the GI tract has been proposed, but, so far, no proof that the virus can replicate in the human intestines has been shown. The presence of diarrhoea in several patients and the detection of viral RNA in the intestines and rectal swabs of 3 patients do not allow one to safely conclude that the GI tract can serve as a portal of entry or a target organ. Furthermore, the occurrence of disease has not clearly or definitely been associated with the consumption of poultry meat in any human case. Feline species, on the other hand, have been naturally and experimentally infected after the consumption of infected poultry. However, also in these mammals, it was not established that the intestine is the initial portal of entry of the virus. In conclusion, the possibility that the intestinal tract serves as a portal of entry in mammals remains unlikely, since there is no convincing evidence that the GI tract tissues can support virus replication. It can, however, not be excluded that food containing virus may be a source of infection when passing oropharyngeal tissues, which have been identified as target sites for virus replication.

The relationship between the consumption of meat and health is multifaceted, and it needs to be analyzed in detail, with specific attention to the relevant differences that characterize the effects of the different meat types, as yet considered by only a limited literature. A variable but moderate energy content, highly digestible proteins (with low levels of collagen) of good nutritional quality, unsaturated lipids (mainly found in the skin and easily removed), B-group vitamins (mainly thiamin, vitamin B6, and pantothenic acid), and minerals (like iron, zinc, and copper) make poultry meat a valuable food. Epidemiological studies performed across the world, in highly diverse populations with different food preferences and nutritional habits, provide solid information on the association between poultry consumption, within a balanced diet, and good health. Consumption of poultry meat, as part of a vegetable-rich diet, is associated with a risk reduction of developing overweight and obesity, cardiovascular diseases, and type 2 diabetes mellitus. Also, white meat (and poultry in particular) is considered moderately protective or neutral on cancer risk. The relevance of poultry meat for humans also has been recognized by the UN Food and Agricultural Organization (FAO), who considers this widely available, relatively inexpensive food to be particularly useful in developing countries, where it can help to meet shortfalls in essential nutrients. Moreover, poultry meat consumption also contributes to the overall quality of the diet in specific ages and conditions (prior to conception, during pregnancy up to the end of breastfeeding, during growth, and in the geriatric age) and is suitable for those who have an increased need for calorie and protein compared to the general population.

Background. Heavy metals contamination of food is a serious threat. Long term exposure may lead to human health risks. Poultry and eggs are a major source of protein, but if contaminated by heavy metals, have the potential to lead to detrimental effects on human health.Objectives.The objective of this study is to determine chromium concentrations in poultry meat (flesh and liver) and eggs collected from poultry farms in Dhaka, Bangladesh, to calculate the daily intake of chromium from the consumption of poultry meat and eggs for adults, and to evaluate their potential health risk by calculating the target hazard quotients (THQ).Methods.All samples of poultry feed, meat (flesh and liver) and eggs were analyzed by a graphite furnace atomic absorption spectrometer (AAS) (GFA- EX- 7i Shimadju, Japan).Results.Chromium concentrations were recorded in the range of not detected (ND) to 1.3926±0.0010 mg kg−1 and 0.0678±0.0001 mg kg−1 to 1.3764±0.0009 mg kg−1 in the liver of broiler and layer chickens, respectively. Chromium concentrations were determined in the range of 0.069±1.0004 mgkg−1 to 2.0746±0.0021 mg kg−1 and 0.0362±0.0002 mg kg−1 to 1.2752±0.0014 mg kg−1 in the flesh of broiler and layer chicken, respectively. The mean concentration of chromium in eggs was 0.2174−1.08 mg kg.−1 The highest concentration of chromium 2.4196±0.0019 mg kg−1 was found in egg yolk. Target hazard quotients values in all poultry flesh, liver and eggs samples were less than one, indicating no potential health risks to consumers.Conclusions.The estimated daily intake values of chromium were below the threshold limit. Thus, our results indicate that no adverse health effects are expected as a resultof ingestion of chicken fed with tannery waste.Ethics Approval:This study was approved by the Biosafety, Biosecurity & Ethical Committee of Jahangirnagar University.