Cooked Chicken Products Research Articles

The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis.

Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture-dependent and culture-independent microbial analysis. In total, 683 bacterial isolates were obtained and identified from 60 samples collected throughout the storage period. For both charcuterie types, lactic acid bacteria (LAB) constituted the most abundant microbial group. In cooked ham, Brochothrix thermosphacta was highly abundant at the beginning of the shelf-life period, but was later overtaken by Leuconostoc carnosum and Lactococcus piscium. For cooked chicken products, Latilactobacillus sakei was most abundant throughout the entire period. Additionally, 13 cooked ham and 16 cooked chicken samples were analyzed using metabarcoding. Findings obtained with this method were generally in accordance with the results from the culture-dependent approach, yet they additionally demonstrated the presence of Photobacterium at the beginning of the shelf-life period in both product types. The results indicated that combining culture-dependent methods with metabarcoding can give complementary insights into the evolution of microorganisms in perishable foods.

Listeria monocytogenes in Cooked Chicken: Detection of an Outbreak in the United Kingdom (2016 to 2017) and Analysis of L. monocytogenes from Unrelated Monitoring of Foods (2013 to 2017)

In England and Wales, Public Health England applies whole genome sequencing to cultures of Listeria monocytogenes recovered from human cases of listeriosis, foods, and food production environments. Following the routine inspection of a small retailer in February and March 2016, two unopened packs of cooked chicken produced by the same manufacturer were found to be contaminated with L. monocytogenes at levels of 340 and 20 CFU/g. A public recall of this product was issued in March 2016. Early in 2017, a less than five single-nucleotide polymorphism single-linkage cluster was detected between the L. monocytogenes isolates from the two cooked chicken products and cultures from five cases of human listeriosis in England and Scotland with onsets of illness between March 2016 and February 2017. Epidemiological data provided further supportive evidence that this cluster was an outbreak linked to a manufacturer of cooked chicken whose products were supplied to the small retailer that initiated the outbreak investigation. Unrelated to this outbreak, 34 L. monocytogenes isolates recovered from routine food monitoring of 2,007 samples of cooked chicken during 2013 to 2017 were analyzed by whole genome sequencing. Previously undetected fewer than five single-nucleotide polymorphism single-linkage clusters were identified between cultures from cooked chicken and with those from two clusters and two sporadic cases of human listeriosis that were consistent with foodborne transmission. This analysis identified linkage of L. monocytogenes clusters within specific food chains more readily than traditional manual tracing. Linking of data associated with L. monocytogenes cultures from cases of listeriosis with those from unrelated food testing is a unique source of information for communicable disease risk assessment, epidemiological studies, and disease prevention and control. This report provides further evidence that should act as a reminder of the association between cooked chicken consumption and human listeriosis.

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts.

The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP added. All samples were cooked at a fast (5.67°C/min) or slow cooking rate (2.16°C/min). Regardless of the timing of NaCl and STPP addition, reflectance ratios of nitrosyl hemochrome, cooking yield, pH values, oxidation-reduction potential, and percent myoglobin denaturation were similar (p>0.05) across treatments 2, 3, and 4. The highest CIE a* values were observed in treatment 4 (p<0.05), while treatment 2 was effective in reducing the redness in cooked chicken products. The fast cooking rate resulted in lower CIE a* values and higher CIE L* values and cooking yield in cooked chicken breasts compared to the slow cooking rate. Our results indicate that adding NaCl and STPP to meat, followed by storing and cooking at a fast rate, may result in inhibiting the pink color defect sporadically occurred in cooked ground chicken breasts.

Shiga toxin producing Escherichia coli in some chicken products

A total of 120 random samples of raw chicken products (pane, thigh) and half cooked chicken products (nuggets-pane)and cooked chicken products (luncheon - shawerma) (20 of each) were collected from different butcher’s shops and supermarkets in El-Menofia governorate. These samples were examined for isolation and identification of shiga toxin producing E.coli . The incidence of E. coli were 50%, 40%, 25%, 20% ,10% and 15% of examined samples of chicken thigh, pane (raw), nuggets, pane(half cooked), luncheon and shawerma (cooked) respectively. Moreover, the incidence of serologically identified E.coli as Enteropathogenic E.coli (E coli O114 : H21, E coli O119 : H4 , O44 : H18) was 60%, Enterheamorrhagic E.coli (E coli O111: H2, E coli O26 : H11) was 55%, Enterotoxogenic E.coli (E coli O125: H18and E coli O127: H6) was 30% and Enteroinvasive E.coli (E coli O124) was 15%. The achieved results evident that Enteropathogenic E. coli is the most contaminant of our examined samples followed by Enterheamorrhagic E. coli then Enterotoxogenic E.coli and finally Enteroinvasive E.coli. PCR resultes from biochemically positive E. coli samples clarified the absence of Stx1 from all isolated Ecoli. strains, while Stx2 is present in O44:H18 , O114:H21 , O119:H4 and O127:H6 isolates and absent from O26:H11 , O111:H2 ,O124 and O125:H18 isolates.

Prevalence of salmonella in some chicken meat products

Atotal of ninety random samples of different chicken meat products were collected from different markets in Menoufia governorate , Egypt classified into 30 samples of fresh chicken cuts-up (skinless and boneless breast and thigh) (15 of each) 30 samples of frozen breaded half cooked chicken products (chicken nuggets and chicken panne) (15 of each) and 30 samples of cooked chicken products(Shawerma and Fahita sandwiches) (15 of each).The mean values of APC (cfu/g) in the examined samples chicken breast, thigh, panne, nuggets, shawerma and chicken fahita, were 5.5× 106± 1.51× 106, 6.8× 106± 1.3× 105, 3.1× 105± 1.7× 104, 4.5× 105± 1.2× 104, 2.2×104±1.5×104 and 4.9×104± 1.5×104 ,respectively at the same time the Total Enterobacteriaceae count were 3.5× 104 ± 1. 7×104 ,7.8× 104 ± 1. 4×104,4.8× 103 ± 1.5×102 , 6.5× 103 ±1.7×101 , 3.8×102±1.5×102 and 4.1×102± 1.0×102respectively. Salmonella Typhimurium was detected in 13.3%,20%and 6.7% of breast ,thigh and panne samples respectively while Salmonella Anatum was detected in 7% of nuggets samples. On the other hand, Salmonella enteritidis was detected in 13.3% of breast samples and in 6.7% of both thigh and panne samples .Salmonella Heidelberg , Salmonella Muenster and Salmonella Kentucky were isolated from 6.7 % of some of examined samples. The present study concluded that there is a need to educate consumers , food handlers and all others who have access to food about the importance of hygiene.and it is necessary to cooking food property.

Growth Inhibitory Effects of Adhatoda vasica and Its Potential at Reducing Listeria monocytogenes in Chicken Meat.

The inhibitory effects of Adhatoda vasica ethanolic leaf extract (AVELE) against Listeria monocytogenes were examined to assess its potential to preserve minimally processed meat products safely. The total phenolic, flavonoid, and alkaloid levels in AVELE were 10.09 ± 4.52 mg of gallic acid equivalents (GAE)/g, 22.43 ± 1.62 mg of quercetin equivalents/g, and 19.43 ± 3.90 mg/g, respectively. AVELE (1, 5, 10, or 20%) had considerable antibacterial effects against L. monocytogenes NCIM 24563 in terms of the inhibitory zones (7.4–13.6 mm), MIC (100 mg/mL or 10% formulated solution), reduced cell viability, potassium ion efflux, and the release of 260-nm absorbing materials and extracellular ATP. AVELE was used as a rinse solution (5, 10, and 20%) for raw chicken breast meat. A 20% rinsing solution applied for 60 min inhibited the L. monocytogenes NCIM 24563 counts significantly on raw chicken breast meat. Moreover, L. monocytogenes NCIM 24563 did not grow in the meat sample when the rinse time was increased to 90 min at the same concentration. L. monocytogenes showed a greater reduction to ~3 CFU/g after rinsing with a 10 and 20% AVELE solution for 30 min than with a 5% AVELE solution. The rinsing processes with AVELE produced the final cooked chicken products with higher sensory attribute scores, such as taste, juiciness, and tenderness, compared to the control group along with a decrease in microbial contamination. Chicken meat rinsed with AVELE (rinsing time of 90 min) showed better sensory attribute scores of juiciness and tenderness, as well as the overall sensory quality compared to the untreated group. This research highlights the effectiveness of AVELE against L. monocytogenes NCIM 24563, suggesting that AVELE can be used as an effective antimicrobial marinade and/or a rinse for meat preservation.

Creating Student Sleuths: How a Team of Graduate Students Helped Solve an Outbreak of Salmonella Heidelberg Infections Associated with Kosher Broiled Chicken Livers

Since 2009, the New York City Department of Health and Mental Hygiene (DOHMH) has received FoodCORE funding to hire graduate students to conduct in-depth food exposure interviews of salmonellosis case patients. In 2011, an increase in the number of Salmonella Heidelberg infections with pulsed-field gel electrophoresis Xba I pattern JF6X01.0022 among observant Jewish communities in New York and New Jersey was investigated. As this pattern is common nationwide, some cases identified were not associated with the outbreak. To reduce the number of background cases, DOHMH focused on the community initially identified in the outbreak and defined a case as a person infected with the outbreak strain of Salmonella Heidelberg with illness onset from 1 April to 17 November 2011 and who consumed a kosher diet, spoke Yiddish, or self-identified as Jewish. Nationally, 190 individuals were infected with the outbreak strain of Salmonella Heidelberg; 63 New York City residents met the DOHMH case definition. In October 2011, the graduate students (Team Salmonella) interviewed three case patients who reported eating broiled chicken livers. Laboratory testing of chicken liver samples revealed the outbreak strain of Salmonella Heidelberg. Although they were only partially cooked, the livers appeared fully cooked, and consumers and retail establishment food handlers did not cook them thoroughly before eating or using them in a ready-to-eat spread. This investigation highlighted the need to prevent further illnesses from partially cooked chicken products. Removing background cases helped to focus the investigation. Training graduate students to collect exposure information can be a highly effective model for conducting foodborne disease surveillance and outbreak investigations for local and state departments of public health.

MICROBIOLOGICAL STUDY OF SOME COOKED CHICKEN PRODUCTS AT AL-TAIF, KSA

This Study was carried out on 40 random samples of cooked chicken products Luncheon and Shawerma (20 of each). They were collected from different super-markets at Al-Taif Governorate. The results revealed that the mean value of total Aerobic plate, were Aerobic plate, Enterobacteriacae spp., E.coli, Staph.spp. (other than Staph.aureus), Staph.aureus, Moulds and Yeasts count in Luncheon (1×104, 3×104 ,4×10, 4×102, 1×103, 8×102, 4×103 respectively) while in Shawerma were (1×105, 2×104, 4×102, 6×103, 00, 6×104, 5.2×105 respectively). The isolation percentages of Staph.aureus, E.coli, Moulds, Yeasts in Luncheon were (10%, 25%, 50% and 65% respectively) while in Shawerma were (00%, 20%, 65% and 70% respectively).

Assessment of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, and Inulin) for the Manufacture of Chopped Cooked Chicken Products

Three dietary fibers (tomato fiber [TF], beet root fiber [BRF], and inulin) at 3 levels of addition (1%, 2%, and 3%) were assessed for the manufacture of chopped, cooked chicken products and compared with a control product without fiber added. The effect of fiber incorporation on (i) batters, (ii) cooked (30 min at 70 °C), and (iii) cooked and stored (for 10 d at 4 °C) chicken products were studied. The addition of the fiber to chicken meat products reduced the pH of chicken batters in proportional to the level of fiber addition. Fiber incorporation increased water-holding capacity but only the addition of TF reduced cook losses. The color of batters and cooked products was significantly modified by the type and level of fiber added. These changes were more noticeable when TF was added. Texture parameters were affected by the incorporation of TF and BRF; they increased the hardness in proportional to the level of addition. The addition of tomato and BRF to chicken meat products reduced lipid oxidation processes. These changes were dependent on the level of fiber added. The reduction of lipid oxidation processes was more marked in TF meat products than in products with other types of fibers. In contrast, the addition level of inulin increased TBA-RS numbers in chicken meat products. Although the addition of TF increased the redness of the meat products, the use of this fiber was more suitable as it reduced the extent of lipid oxidation processes. INDUSTRIAL APPLICATION: Nowadays, the reduction of fat and the increase of fiber content in meat products is one of the main goals of meat industry. Numerous sources of fiber can be added to the meat products; however, before that it is necessary to study their technological effect on raw and cooked meat products in order to evaluate their suitability for meat products manufacture. In addition, some of them could have beneficial effect on meat products conservation that could also increase their shelf life.

Occurrence of Campylobacter spp. in poultry and poultry products for sale on the Polish retail market.

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.

Predictive model for growth of Clostridium perfringens during cooling of cooked ground chicken

Traditional methodologies for development of microbial growth models under dynamic temperature conditions do not take into account the organism's history. Such models have been shown to be inadequate in predicting growth of the organisms under dynamic conditions commonly encountered in the food industry. The objective of the current research was to develop a predictive model for Clostridium perfringens spore germination and outgrowth in cooked chicken products during cooling by incorporating a function to describe the prior history of the microbial cell in the secondary model. Incorporating an assumption that growth kinetics depends in an explicit way on the cells' history could provide accurate estimates of growth or inactivation. Cooked, ground uncured chicken was inoculated with C. perfringens spores, and from this chicken, samples were formed and vacuum packaged. For the isothermal experiments, all samples were incubated in a constant temperature water baths stabilized at selected temperatures between 10 and 51 °C and sampled periodically. The samples were cooled from 54.4 to 27 °C and subsequently from 27 to 4 °C at different time periods (cooling rates) for dynamic cooling experiments. The standard model provided predictions that varied from the observed mean log10 growth values by magnitudes up to about 0.65 log10. However, for a selected memory model, estimates of log10 relative growth provided predictions within 0.3 log10 of the mean observed log10 growth values. These findings point to an improvement of predictions obtained by memory models over those obtained by the standard model. More study though is needed to validate the selected model. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture.

Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization

The focus of this study involved the application of an effective methodology to estimate decimal reduction of two main food-borne pathogens (i.e., Salmonella and Listeria) in frozen cooked chicken products using surface pasteurization. A quick and effective approach to estimate the surface temperature of the product was proposed using the Page equation and the evaluation of pathogenic destruction on the large-size and small-size frozen steamed chicken products. The samples were in the frozen form and treated as if they were post-contaminated by Salmonella and Listeria. The pasteurization temperatures in the steam oven were varied at 70, 75, 80, 90 and 100 degree Celsius. The Page equation performed well to accurately predict the surface temperature profile of the different product sizes. The steam treatment was very effective in heating up the pasteurized products and resulted in similar temperature profiles regardless of product size. The relationship between the model constant coefficient and pasteurization temperature followed the Arrhenius expression. The substitution of the predicted surface temperature profile to the process lethality equation facilitated quick estimation of pathogenic destruction on the sample surface. The different sizes of the chicken products only slightly affected the pasteurization time. However, the pasteurization time to achieve that same decimal reduction varied significantly between the two different target pathogens. The simplicity and effectiveness of this approach did not only eliminate multiple experimental repetitions and simplify the estimation of pathogenic destruction, but also provided and effective minimal processing procedure for frozen cooked chicken pasteurization of two sizes of steamed products while retaining the desirable quality of end products after surface pasteurization.

Red Discoloration of Fully Cooked Chicken Products

SUMMARY Internal red discoloration of fully cooked, bone-in chicken products is considered a quality defect because consumers perceive that the meat is undercooked and unsafe for consumption. Sporadic occurrences of discoloration seem to be widespread within the industry, but no data are availabletoadequatelyassesstheincidenceorseverityofthisproblem.Therefore,productstypically available to the consumer either directly from the supermarket or indirectly through a wholesaler were evaluated to determine the relative occurrence and severity of internal red discoloration. Commercially fully cooked breasts, thighs, and drums were objectively and subjectively evaluated for internal red discoloration with the following product types: fried chicken from a supermarket deli, rotisserie chicken from a supermarket deli, frozen fried chicken from a supermarket freezer case, and, frozen fried chicken available wholesale as a commodity item. Overall, 11% of products sampled would likely generate consumer complaints or rejection, as 10.6 and 0.4% were scored as extensively or severely discolored, respectively. Of the remaining products, 60.5% had little or no discoloration, and 28.5% showed slight to moderate discoloration. The fried deli product seemed to have less discoloration than the other products tested. Objectively, breasts were less discolored than thighs or drums, and discoloration in the thigh was redder than breast or drum discoloration. The discolored areas in each piece were both darker and redder than nondiscolored (normal) areas within each piece. Red discoloration seems to be a persistent problem at a relatively low level and varies among product types.

D‐ AND z‐VALUES OF SALMONELLA IN GROUND CHICKEN BREAST MEAT

ABSTRACT The heat resistance of a Salmonella composite of serotypes Typhimurium, Enteritidis, Montevideo, Mbandaka, Heidelberg and Thompson was evaluated in ground chicken breast meat using an end‐point procedure in pouches. A 7D process for Salmonella in chicken was approximately 3 s at 160F (71.1C) with a z‐value of 10.3F (5.7C). The data presented here may help cooked chicken products manufacturers design safe processes that meet the USDA Food Safety and Inspection Service performance standard.

Occurrence of Salmonellae in Raw Broilers and Their Products in Thailand

A study was conducted to determine the presence of salmonellae in raw chicken meat, giblets (liver, heart, gizzard) and cooked chicken products (meatballs and sausages) in Bangkok. A total of 1,135 samples, collected from nine open markets, nine supermarkets and four poultry processing plants, were examined.Salmonellae were isolated from 467 (66%) of 705 chicken meat samples, 190 (86%) of 221 samples of giblets and 21 (10%) of 209 cooked products. Out of 678 tested isolates, 46 serotypes and one rough strain were found. The five most common serotypes isolated from chicken meat were Salmonella blockley, Salmonella virchow, Salmonella enteritidis, Salmonella hadar and Salmonella paratyphi B; these accounted for 14, 12, 12, 9 and 9%, respectively, of the strains isolated in this study. The major isolates from giblets were S. virchow, Salmonella Kentucky, S. enteritidis, Salmonella agona and S. blockley (15, 13, 12, 12 and 11%, respectively). Salmonella derby (33%) was the serotype most often isolated from the cooked poultry products.

Clinical and Epidemiological Aspects of Listeriosis in Belgium, 1985–1990

Between January 1985 and December 1990, 233 cases of human listeriosis were reported to the Listeria Reference Centre of Belgium. Foeto-maternal infections (88 cases) and septicemia in adults (88 cases) were the most frequent clinical manifestations, followed by CNS infections (40 cases). 71.7% of the patients presented a concurrent condition which favoured the triggering of the disease. No correlation was found between the isolation of L. monocytogenes in patients and their occupation or their animal environment. The predominant serovar was 4b (70%). On the other hand, the Reference Centre also examined 1412 foodstuffs for the presence of L. monocytogenes: 16.9% (9/53) of cooked chicken products, 15.4% (73/473) of soft cheeses and 6.9% (62/886) of cooked meat products were positive (presence of L. monocytogenes in 25 g). The contamination level of these ready-to-eat foodstuffs ranged from less than 10 cfu L. monocytogenes/g. to 10(6) cfu/g. 54.1% of the isolated strains belonged to serovar 1/2a.

Cross-contamination with Campylobacter jejuni and Salmonella spp. from Raw Chicken Products During Food Preparation

Campylobacter jejuni was isolated from 170 (61%) of 279 samples of chicken products and Salmonella from 44 (54%) of 81 samples. Cross-contamination experiments showed that C. jejuni and to a lesser extent Salmonella were easily transferred from raw chicken products to cutting-boards, plates, and hands. These organisms were also isolated from raw vegetables and cooked chicken products, which were in contact with plates on which raw chicken products had been placed. Measures for the prevention of infection by cross-contamination through handling of raw chicken are mentioned.