A novel three-dimensional amino-functionalized conjugated microporous polymer for efficient stir bar sorptive extraction of estrogens from chicken meat.

The poultry industry has become one of the fastest-growing agricultural sectors in Asia, driven by rising incomes, and shifting food preferences. Therefore, this study aims to examine the relationship between chicken meat production and key determinants, including chicken meat consumption, gross domestic product, and trade openness, over 30 years (1993-2022) across 28 Asian countries. This study's foundation was based on the theories of consumer demand and international trade. Wavelet coherence and Granger causality analysis were utilised to identify the direction of causality of the variables. The Wavelet results reveal that chicken consumption and GDP become most significant with the production in the Asian continent, while Granger results reveal that most Asian countries showed unidirectional causal flows from trade openness to chicken meat production and from chicken meat production to gross domestic product and consumption. Furthermore, this study provides novel insights that inform policy considerations for policymakers, international and domestic organisations, and governments, aligning with the Sustainable Development Goals established by the United Nations.

Impact of early feeding on growth and meat quality in fast- and slower-growing broiler strains.

The increasing popularity of chicken-based street food among low-to-middle-income consumers in the City of Mati, Davao Oriental, Philippines, raises serious health concerns due to the potential risk of foodborne illnesses. Despite rising poultry consumption, microbial assessment of street-vended chicken products is not routinely conducted, creating a significant knowledge gap in local food safety monitoring. This study aimed to determine the presence of Salmonella spp. in fresh chicken meat and isaw and Escherichia coli (Migula, 1895) in fried chicken, “isaw,” and “kwek-kwek” sold by randomly selected street vendors. Samples were collected using standard aseptic techniques. Salmonella Shigella agar and Eosin methylene blue (EMB) agar were used to identify the target bacteria. The most probable number (MPN) method, based on Department of Agriculture-National Meat Inspection Service (DA-NMIS) Circular No. 9-2008-5, was used to detect the presence of E. coli in fresh chicken meat. Total plate count (TPC) was used to detect the presence of Salmonella spp. in fresh chicken meat and isaw and to detect E. coli in fried chicken, “isaw,” and “kwek-kwek,” following standards set by DA-NMIS and the Department of Health-Food and Drugs Administration (DOH-FDA) Circular No. 2022-12-2. The results showed Salmonella spp. in all fresh chicken and “isaw” samples, exceeding the DA-NMIS absence requirement in 25 g. Escherichia coli in fresh chicken meat was within the 500 MPN g-1 limit. However, TPC values in fried chicken, “isaw,” and “kwek-kwek” exceeded the 100 CFU g-1 DOH-FDA limit. These findings revealed significant bacterial contamination in fresh chicken meat and popular chicken-based street foods, underscoring the urgent need for stronger implementation of regulation, regular microbial monitoring, and food safety education to support local public health efforts and guide future policy enhancement.

• Heat-shrink packaging and superchilling at −1 °C extended shelf-life up to 45 days. • MAP extended shelf-life of chicken to 10 days at 4 ± 1 °C and up to 20 days at −1 °C. • Chicken packaged aerobically is stable for 5 days at 4 ± 1 °C and 15 days at −1 °C. • Shelf-life claims are independently validated by ISO-17,025:2015 accredited lab. • Shelf-life findings help in developing global standards and regulatory benchmarks. The study evaluated and validated the shelf-life of chicken under three different packaging (aerobic packaging, AP; heat shrink, HS; and tray modified atmosphere packaging, MAP) and two storage (4 ± 1 °C, chilling and 0 to -1 °C, superchilling) conditions. Microbiological evaluation revealed that aerobic plate counts (APC), Escherichia coli and Staphylococcus aureus exceeded 5.0–6.0 and 3.0 log CFU/g, respectively on 10 and 20th day of storage at chilling and superchilling storage for LDPE packed samples, respectively. Tray MAP chicken exhibited microbial counts higher than the specified limits after 10 and 20th day, whereas HS chicken had acceptable microbial load till 15 and 45th day of storage at 4 ± 1 °C and -1 °C. Sensory off-odour evaluation revealed acceptable scores till 15, 20 and 45 days for AP, MAP and HS samples at superchilling storage. A 3rd party evaluation of samples at an ISO-17,025:2015 NABL accredited lab confirmed our microbiological findings. Corroboration of physico-chemical, microbial and sensory characteristics and based on hygiene and safety indicators specified by the regulatory bodies, HS and tray MAP chicken were stable up to 15 and 10 days at 4 ± 1 °C, whereas an improved storage life of 45 and 20 days was witnessed at 0 to -1 °C, respectively.

Supplementation of exogenous enzymes and a reducing agent in broilers fed red sorghum-wheat blended diets.

• We explored the integration of genomics into a QMRA model for Campylobacter. • Cold tolerance genes was set to model bacterial survival during storage. • More cold tolerance genes correlate with more human campylobacteriosis cases. • We show how genetic data can inform QMRA risk estimates using simulations. • More research is needed on how genetics shape traits and affect risk models. Quantitative Microbiological Risk assessment (QMRA) models are essential tools for setting up mitigation strategies. Traditional QMRA modelling approaches do not account for the correlation between genetic traits and variability among pathogens, potentially leading to over- or underestimation of microbial exposure and associated risks. We aimed to integrate genomic data into QMRA to propagate bacterial strain variability and update the existing framework of QMRA, following a Next Generation Risk Assessment (NGRA) approach. We used a benchmark QMRA model describing the prevalence and concentration of Campylobacter jejuni on chicken in all stages from farm-to-fork, to model the risk of infection and illness related to consumption of chicken meat. We integrated extended the storage step, to account for genetic variability in cold inactivation by incorporating gene-level genomic data associated with cold tolerance, derived from literature and a large C. jejuni genomic dataset, into the traditional QMRA model by setting up cold inactivation curves from existing data to map the relationship between the number of cold tolerance genes and temperature-dependent inactivation. The predicted number of cases was 8822 human cases/year in the benchmark QMRA model. The contamination of meat with C. jejuni strains having lower cold tolerance genes can reduce the expected number of human campylobacteriosis cases up to 100%; on the other hand, higher number of cold tolerance genes resulted in an increase up to 335.8% on the expected number of cases. Although our results are based on simulations, we show a potential implementation of the genetic information into QMRA, linking risk estimates with whole-genome sequencing data. More research is needed to understand how genetic features shape phenotypical characteristics, which is one of the main uncertainties in the current NGRA model, and to further explore the implications for risk management. Description of the risk pathway used in a quantitative microbial risk assessment (QMRA) in the left and the comparison with the integration of genomics: Next generation risk assessment (NGRA) in the right.

Effect of triglycerides and phospholipids on boiled chicken aroma generation.

A temporal fusion transformer for multi-step forecasting of Indonesia’s strategic food commodity prices

Characteristics of Escherichia coli co-harboring bla NDM and mcr-1 genes from market chicken meat.

Organic acids target bacterial motility to reduce Salmonella enterica serovar Typhimurium attachment to chicken meat during storage

Classical molecules encoded by the major histocompatibility complex (MHC) are central to immune responses. Compared to typical mammals, the chicken MHC is small and simple, determining life or death from economically important pathogens like avian influenza virus and Marek's disease virus (MDV). Several genes within the tightly linked chicken MHC have been suggested to determine resistance and susceptibility to MDV, but it was a surprise to find that the dominantly expressed class II molecule from the resistant B2 haplotype employed a novel peptide-binding mode with a decamer core sequence compared to the susceptible B19 haplotype with a typical nonamer core. We examined the crystal structure of the dominantly expressed class II molecule from another resistant haplotype, B21, which is extremely frequent in commercial chicken flocks, to find that it bound the same MDV peptide with both nonamer and decamer cores, revealing an unexpected plasticity of binding that potentially increases the immune response to this devastating pathogen.IMPORTANCEThe meat and eggs of chickens are major food sources for both developed countries (where vast numbers are produced by the commercial poultry industry) and developing countries (where backyard and village chickens provide animal protein for the poorest members of society). Chickens are beset by many devastating viral diseases, and decades of genetics research has shown the particular haplotype of the major histocompatibility complex (MHC) can determine life or death for an individual chicken. One major economically important virus is the oncogenic herpesvirus that causes Marek's disease virus (MDV). Through structural studies, we find that the dominantly expressed class II molecule from an MHC haplotype that confers decisive resistance to MDV (and a number of other viruses) binds the same MDV peptide in two conformations, thus providing the basis for a wider immune response by T cells, which is of potential importance for both disease resistance and vaccine response.

Pomegranate peel (PoP) contains various pharmacologically active compounds, but remains underutilized. This study investigated the efficacy of PoP and its active compounds in alleviating inflammation-induced deterioration of meat quality in broilers. As expected, PoP alleviated inflammation and improved chicken meat quality, as evidenced by lower shear force and cooking losses. Through UPLC-MS, network pharmacology, molecular docking, and in vivo validation, ellagic acid (EA) was identified as the key anti-inflammatory compound in PoP that improves meat quality. Beneficially, EA from PoP improved water distribution by increasing immobilized water and decreasing free water in chicken meat and attenuated muscular fibrosis by modulating the TGFβ/Smad signaling pathway. Ultimately, EA supplementation increased redness (a*) and decreased lightness (L*) and drip loss in the muscles of broilers challenged with inflammation. This study demonstrates that EA derived from PoP attenuates fibrosis and decreases free water content in the muscles of broilers under immunological stress.

Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high-quality proteins, essential amino acids, lipids, vitamins, and minerals necessary for maintaining health. However, most nutritional studies have focused on a narrow range of species and limited parameters, leaving gaps in understanding the broader nutritional value of different meats. This review examines the nutritional composition of 17 meat types, including red meat (cattle, buffalo, camel, goat, sheep, horse, donkey, deer, pig, and rabbit), white meat (chicken, duck, goose, turkey, ostrich, and quail), and selected fish species. Their nutrient profiles are evaluated in terms of proteins, amino acids, lipids, cholesterol, fatty acids, vitamins, and minerals, along with their associated health benefits. Both red and white meats provide high-quality proteins, although their fat content varies. White meat generally contains lower fat levels, making it preferable for low-fat diets. Fish provide relatively low fat and high polyunsaturated fatty acid (PUFA) concentrations, contributing additional cardiovascular and metabolic health benefits. Although macro- and micronutrient content varies among species, all meats represent valuable sources of essential nutrients. These findings highlight the importance of meat diversity in balanced diets and support informed dietary planning, sustainable food production, and global nutrition strategies aimed at improving public health. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

A hierarchical Bayesian approach to estimate the most probable number (MPN) concentration of Salmonella in raw chicken from qualitative data.

Sustainable active packaging from cold plasma-treated chitosan film loaded with cinnamon oil nanoemulsion for preserving fresh chicken meat quality.

Zoonotic infection in daily life activities leads to severe health consequences, especially for individuals who live in agricultural sectors and have poor educational attainment. The hill tribe and stateless people living in the border area in northern Thailand are vulnerable to zoonotic diseases through daily behaviors. The aim of this study was to understand the behaviors and determine the factors associated with poor knowledge and attitudes toward zoonotic infection among hill tribe people in northern Thailand. A cross-sectional study was conducted to collect data from participants aged 18 years and over living in hill tribe and stateless villages located in border areas of Thailand, Myanmar, and Laos. A structural questionnaire was used to collect general characteristics and risk behaviors related to and knowledge and attitudes toward zoonotic infection. Stepwise logistic regression was used to detect associations at a significance level of α = 0.05. A total of 600 people were included in the analysis: 71.9% were aged 36-65 years, 57.3% were females, 73.2% were Buddhists, 49.0% had never attended school, 64.5% were farmers, and 44.8% had an annual income under 30,000 baht ($860). More than one-third (38.7%) of the participants used alcohol, 21.2% smoked, 30.5% ate uncooked chicken meat, 48.8% ate local raw meat salad, 35.5% ate fermented fish, and 55.0% ate wild animal meat. More than half (64.8%) of the participants had poor knowledge, and 33.0% had poor attitudes toward zoonotic disease prevention and control. Different tribes had different risk behaviors related to zoonotic infection, and a large proportion of Hmong people ate raw chicken meat. Five variables were found to be associated with poor knowledge of zoonosis prevention and control: being Buddhist (OAR = 1.68; 95% CI = 1.31-2.50), never attending school (AOR = 1.80; 95% CI = 1.18-2.73), being unemployed (AOR = 3.49; 95% CI = 1.66-6.16), using alcohol (AOR = 2.11; 95% CI = 1.44-3.09), and eating raw pork (AOR = 2.08; 95% CI = 1.41-3.06). Two variables were found to be associated with poor attitudes toward zoonosis prevention and control: having an annual family income of 30,000-50,000 baht and over 50,000 baht (AOR = 1.65, 95% CI = 1.09-2.50; and AOR = 2.28, 95% CI = 1.42-3.67, respectively) and using alcohol (AOR = 1.92, 95% CI = 1.32-2.78). The hill tribe and stateless people living in the border areas of northern Thailand have several risk behaviors for zoonotic infection, with different risks in different tribes. Implementing health education to improve the knowledge and attitudes of these people toward zoonosis prevention and control by focusing on educational attainment, alcohol use, employment, and Buddhist practices, is necessary.

Retraction: Isolation and molecular characterization of extended spectrum beta lactamase producing Escherichia coli from chicken meat in Pakistan

This study investigated the potential growth of Clostridioides difficile RT078 and RT126 in brain heart infusion (BHI) broth (without supplements) and in beef, chicken, cottage cheese and spinach incubated at 25°C and 37°C. Cells were enumerated on BHI agar with selective C. difficile supplements including cefoxitin, d-cycloserine and sodium taurocholate (BHIST). Growth was obtained for all ribotype-temperature combinations in BHI. Significantly higher counts, as compared to the initial concentration, were also obtained in chicken for both ribotypes at 37°C but not at 25°C. The counts achieved were 6.0 log10 cfu g-1 for RT078 and 5.8 log10 cfu g-1 for RT126, both after 4 days. Growth was not observed in beef, cottage cheese, or spinach. To the best of our knowledge this is the first time growth of C. difficile has been reported on chicken meat.

The formation of biofilms by Salmonella is of considerable interest to the food production and medical industries. This study investigated the effects of a carrier medium (Luria–Bertani, Mueller–Hinton II, Brain Heart Infusion or chicken meat juice), temperature (14 °C, 23 °C or 37 °C) and surface type (adhesive, non-adhesive or suspension plate) on biofilm formation in 16 different Salmonella isolates belonging to the serovars S. Enteritidis (five isolates), S. Infantis (five isolates) and S. Typhimurium (six isolates). Chicken meat juice was found to have a moderate yet balanced supportive effect, while Mueller–Hinton II (MH-II) medium drastically supported biofilm formation at low temperatures, albeit with significant variation among the isolates. Temperature and medium also affected the antibacterial, biofilm inhibitory and destructive effects of essential oils. At 14 °C and 23 °C, 35% of essential oils exhibited antibacterial activity against Salmonella serovars at a concentration of 0.1%, as determined by the drop plate method. Ajowan, thyme, orange, clove and oregano EOs completely inhibited biofilm formation at a concentration of 0.1%. More than half of the 60 essential oils tested reduced the optical density of mature biofilms (OD: 0.15–0.36) to below 0.05; ajowan, lime, palmarosa, thyme, oregano and clove were the most effective, exhibiting antibacterial, biofilm inhibitory and biofilm destructive effects on all of the investigated Salmonella isolates.