Eating Chicken Meat Research Articles

Navigating precarious foodscapes: discourses and everyday practices of eating chicken meat in Japan

ABSTRACT As consumers grow distanced from food production, prominent discourses increasingly emphasize the importance of ethical food. These dynamics are indicative of precarious foodscapes, a concept that I delve into through a case study of discourses and everyday practices of eating chicken in Japan. For discourses, I contrast the media’s treatment of two incidents: a 2016 domestic food incident in which scores were poisoned scores that received scant media coverage and a 2014 foreign incident in which meat was mishandled in a Chinese factory that received extensive media coverage as a food scandal. For everyday practices, I analyze 22 focus groups in which participants discussed the strategies and motivations that they draw on to navigate Japanese foodscapes. Participants strongly preferred domestic chicken over imported chicken. Raw chicken emerged as an alluring delicacy for some and a dangerous hazard for others. Prominent discourses informed participant’s embodied sense of trust and shaped the factors they perceived to be (un)important when buying food. I argue that discourses of ethical food and consumer strategies for navigating precarious foodscapes vary based on context. Close attention to context is necessary to navigate the barriers introduced by precarious foodscapes and continue to build transformative linkages across food systems.

Factors Associated with Toxoplasma gondii Seroprevalence in Pregnant Women: A Cross-Sectional Study in Belgrade, Serbia.

Toxoplasmosis, caused by the cosmopolitan protozoan Toxoplasma gondii, has particular implications during pregnancy due to the possible transmission of infection to the fetus. Very few studies have assessed seroprevalence and the risk factors for toxoplasmosis in healthy pregnant women. The aim of this study was to examine the seroprevalence of T. gondii infection in healthy pregnant women and to identify the associated risk factors for toxoplasmosis. The cross-sectional study involved 300 healthy pregnant women who came to the Institute for Blood Transfusion in Belgrade between November 2018 and February 2019 for routine blood group and Rh factor testing before delivery, who were also tested using serological screening for the presence of specific antibodies. Positives were further examined using enzyme immunoassay. Of the total sera of participants analyzed, 38 were positive for specific IgG, resulting in a seroprevalence rate of 12.7% (95% Confidence Interval (CI) 9.1-17.0%). All pregnant women presented negative anti-T. gondii IgM antibodies. The multivariate logistic regression analysis revealed that living in a house with a garden was independently associated with the risk of T. gondii infections, while eating chicken meat was connected with a lower risk compared to eating other types of meat with an odds ratio (OR) of 2.5 (95% CI 1.21-5.02) and an OR of 0.3 (95% CI 0.09-0.83), respectively. Although the prevalence of anti-T. gondii IgG antibodies is relatively low, it is essential to maintain and adapt evidence-based preventive measures for toxoplasmosis continually.

P91 MYOCARDITIS ASSOCIATED WITH CAMPILOBACTER J. INFECTION IN TWO BROTHERS: A COMMON FATE?

Abstract Myocarditis is an inflammatory process of the heart muscle and represents a potential complication of different infectious and non–infectious pathogens. Bacterial infections are more rarely counted than viral ones among the causes of myocarditis and, for example, few cases of myocarditis associated with Campilobacter J. infection are described in the literature. J. Piero, 28 years old, arrives in ED for oppressive chest pain. He does not report any CV risk factors, he had diarrhea in recent days after eating chicken meat. CRP rise and increase in myocardionecrosis enzymes are found in blood chemistry; ECG within limits; echocardiogram: mild left ventricular dysfunction due to hypokinesia of the basal middle segments of the lateral wall (EF 50%). Giulio is hospitalized in the UTIC for suspected myocarditis confirmed in the study with CMR after 1 week according to the Lake Louisse criteria: myocardial edema and early enhancement in the lower basal site of the LV. A few hours later, Piero‘s brother, Giulio, also went to the ED for atypical chest pain and diarrhea; immediately undergoes a cardiological examination with subsequent hospitalization in the cardiology department with a diagnosis of: suspected myocarditis. In fact, even Giulio in the blood chemistry tests shows: increase in PCR and myocardionecrosis enzymes, albeit with an electrocardiogram and an echocardiogram within normal limits. The MRI performed after about one week shows myocardial edema in the lower lateral area of ​​the left side confirming the diagnosis of myocarditis. In both cases, a gastrointestinal film array was performed during hospitalization which highlighted the presence of Campilobacter J. as a pathogen present in the faeces and antibiotic therapy with azithromycin was started for both Piero and Giulio. The CMR of Piero and Giulio, performed in Follow up, shows: subepicardial post–inflammatory scar of the basal inferior lateral wall of the left ventricle withb persistence of a subtle late impregnation of modest entity. The presented clinical case involving two brothers with myocardial involvement after campylobacter J. enteritis supports a hypothesis of "genetic predisposition" at the basis of the myocarditis process. Subsequent clinical evidence and scientific studies are needed to evaluate the genetic background of myocarditis, which is still unknown today.

Prevalence and Virulence Characterization of Staphylococcus aureus Isolates from Chicken Meat and Ready to Eat Chicken Products to Assess Hygiene and Consumer Safety

Background: Meat and meat products are good source of proteins and essential amino acids for health. These products are contaminated with various pathogens like S. aureus, Salmonella spp, E coli and Listeria spp., S. aureus is one of most important food borne pathogen associated with food products. The present study was carried out to estimate prevalence of S. aureus and their molecular characterization in raw chicken meat and ready-to-eat chicken products in Jabalpur city. Methods: The samples were collected from different retails outlets and processed as per standard microbiological procedures for isolation of S. aureus and subjected further for molecular characterization and processed to assess the prevalence of S. aureus. A total of 100 raw chicken meat and 70 ready to eat chicken meat products (chicken samosa, momos, pattis, tikka, barbeque etc.) have been collected. Result: The overall prevalence of S. aureus was observed 38.82% with 38.00% in raw chicken meat and 40.00% in ready-to-eat chicken (RTE) products. The molecular study revealed that all the S. aureus isolates were positive for 16s ribosomal RNA (rRNA). Out of 66 isolates, 27 (71.05%) from raw chicken meat and 12 (42.85%) from ready to eat chicken meat products isolates were found to be positive for sea gene where as 3 (7.8%) isolates from raw chicken meat and 6 (21.42%) from ready-to-eat chicken products were found positive for nuc gene respectively.

Cricoid cartilage ossification confuse as an oesophageal foreign body: a case report

<p class="abstract">Ossification of laryngeal cartilages usually begins at the age of 20 years in males and at the age of 22 years in females. Ossification in the cricoid cartilage begins from behind to forward. Oesophagus is one of the most common sites for the foreign body. The most common cause of impaction in adults is a meat bolus. A case of 37 years female presented with feeling of pricking sensation in the throat after eating chicken meat which was associated with difficulty in deglutition. X-ray of the neck in antero-posterior view and lateral view was done which showed radio-opaque shadow in front of C6 vertebrae. Rigid oesophagoscopy under general anesthesia was done based on clinical and radiological findings. On rigid oesophagoscopy, foreign body was not seen except minimal injury on the mucosal wall which was 15 cm from the upper incisors. What we can conclude from our case is that, it is always better to confirm a diagnosis of suspected foreign oesophagus with a CT-Scan or Upper GI endoscopy if available to avoid an unnecessary interventions and suffering of patients.</p>

MEASUREMENT OF TRANS FATTY ACIDS IN READY TO EAT CHICKEN MEAT

High intake of TFA leads to more health problems as heart disease, breast cancer and diabetes. So we worked in this study for measurement of trans fatty acids (TFA) of ninety ready to eat chicken meat samples from restaurants of Luxor city, and effect of different material of fried on TFA to help people and tourists for determined awareness of TFA in these restaurants and material of fried. In this study found mean of TFA and elaidic acid in chicken burger samples (1.813 mg100 gm, ± 0.151 mg100 gm, and 1.450 mg100 gm, respectively). In fried chicken samples (0.159 mg100 gm, ± 0.024 mg100 gm, and 0.127 mg100 gm, respectively), and in chicken shawirma samples (4.016 mg 100 gm, ± 0.583 mg100 gm, and 3.212 mg100 gm, respectively). In this study also an experiment to what happens of TFA in ready to eat chicken meat when used of vegetable oil, butter, or margarine was carried out. It was found TFA of chicken burger, fried chicken and chicken shawirma with use of oil (0.343 mg100 gm, 0.065 mg100 gm, and 1.622 mg100 gm, respectively). TFA of chicken burger, fried chicken and chicken shawirma use of butter (1.836 mg100 gm, 12.855, and 0.446 mg100 gm, respectively). TFA of chicken burger, fried chicken, Chicken shawirma which use of margarine (3.278 mg100 gm, 4.139 mg100 gm, and 3.22 mg100 gm, respectively). In conclusion: throughout the samples analysis in our study, chicken shawirma samples from restaurants showed the highest content of trans fatty acids and elaidic acid. The TFA formation was found to be varied with the food ingredient and with the material used for frying.

The worst epidemics in human history

Today the world's attention is focused on China, on the epidemic caused by coronavirus infection. As of the end of February, more than 77 thousand people affected with the disease had been registered, fatal outcome had been observed in more than 2500 cases. The Chinese authorities announced the beginning of a new epidemic at the very end of 2019. Moreover, if fatal outcomes were observed a month after the onset of mass incidence only within the country, then, in February, they went beyond its borders and were registered in Japan, Taiwan, South Korea, Iran, the Philippines, France and Italy. It is noteworthy that China became a source of the spread of the epidemic process not for the first time. So, in 2002 it was in this country, in Guangdong, that an outbreak of SARS was recorded, and in 1997, avian influenza spread from Hong Kong around the world. To tell the truth, the death rate from these diseases did not exceed thousands of people in both cases, and in the case of bird flu (or avian influenza), development of the disease was observed only in people eating chicken meat. It should be noted that in the entire history of the development of mankind, more people died as a result of epidemics and pandemics, than in all wars combined. Let us recall the worst epidemics in the history of mankind, the victims of which were millions of people.

Antibiotic Sensitivity Profiles of Salmonella typhimurium and E. coli O157: H7 Isolates from Ready to Eat Chicken Meat in Ibadan-Nigeria

Background: The global increase in the use of antibiotics in poultry and livestock production has significantly resulted in the emergence of antibiotic resistant bacteria. There is a growing global concern of the effect of antibiotic resistance on both animals and humans. The aim of this study was to determine the antibiotic resistance profile of Salmonella typhimurium and E. coli 0157:H7 in ready to eat chicken meat in Ibadan, Nigeria.
 Method: A set of 500 pieces of chicken parts were purchased from sampled eateries in Ibadan, Nigeria. Standard microbiological techniques were used to isolate Salmonella and E. coli biochemically and serologically. All confirmed isolates were subjected to in vitro antibiotic susceptibility testing against 8 antibiotics of different classes of Gram negative antimicrobial-impregnated multidisks (ABTEK)
 Result: The resistance pattern revealed E. coli 0157:H7 and Salmonella isolates were resistant to 5 drugs namely; Ceftazidime, Cefuroxime, Augmentin, Nitrofurantoin and Ampicillin. Highest resistance of E. coli isolates to Augmentin and Ampicillin were indicated both having a frequency of 11 (84.6%) and least resistance to Gentamicin, Ciprofloxacin and Ofloxacin 0 (0.00%) were indicated. Three antibiotics that showed 100% sensitivity by all the isolates were Gentamicin, Ciprofloxacin and Ofloxacin.
 Conclusion: The study revealed that Isolated E. coli and Salmonella strains from ready to eat chicken parts were resistant to five antibiotics; Ceftazidime, Cefuroxime, Augmentin, Nitrofurantoin and Ampicillin and very susceptible to three antibiotics namely; Gentamicin, Ciprofloxacin and Ofloxacin.

Hygienic Conditions of Selected Eateries within Ibadan Metropolis

Study Design: A questionnaire survey was carried out on 25 eateries from 7 local government areas (LGAs) in Ibadan. Eateries and LGAs were selected by convenience purposive sampling. Four eateries at the most, comprising of standard and substandard types were selected from each of the LGAs. The questionnaire was designed to get information on the hygienic and sanitary condition involved in preparation of the ready to eat chicken meat.
 Methodology: Questionnaires were administered to twenty-five eateries in seven LGAs in Ibadan. Data on food handling and preparation practices were obtained from questionnaire filled for each eatery by the representative.
 Results: The results showed that most of the chickens were obtained frozen (84%) from cold food shops. Bore hole (88%) was the major source of water. Most (75%) of the prepared chicken were kept in heat regulated show cases. Most of the respondents (91.3%) reported that they were not using the same chopping board for raw and ready to eat food items. Milton was used on utensils and chopping board by most (87.5%) of the respondents. All (100%) the respondents possessed licenses for operation. Majority (88%) of the respondents wore protective clothing while 96% of them always covered their hair. Septic tank latrines were means of disposal by nearly half (54.2%) of the respondents. There was no significant difference P >.05, in hygiene practices of the three classes.
 Conclusion: Many eateries were supervised by well trained staff on food safety hygiene but in actual practice, hygienic standards were not thoroughly upheld.

Laparoscopic treatment of Biliary Peritonitis due to Double Organ injury after Swallowing of Chicken Bone

A 52 years old woman presented to emergency service after eating chicken meat few days before that. She had upper abdominal pain, vomiting, weakness and fever of 38C°. A control abdominal CT scan showed linear 50 mm foreign body that perforated the pyloric wall and penetrated into the liver. US, CT and fibro gastroscopy have been used to discover cause for the patient’s problem.

Relationships between Knowledge of Chicken Production Systems and Advocacy by Animal Protection Workers

Abstract Animal protection organizations expect their staff to understand and support high welfare standards in animal production. Relationships between Australian animal protection organization workers’ knowledge of chicken production systems, purchasing behavior, and opinion-leading behavior were investigated. Forty-five percent of knowledge questions were answered correctly. Knowledge was mostly gained from animal protection organizations and online literature. Knowledgeable respondents were more critical of both conventional and free range/organic chicken systems and were more likely to avoid eating chicken meat, but not eggs. They were more likely to approach those responsible, in government or industry, about welfare issues and were more likely to discuss animal welfare issues at work and in a social setting. They were also more likely to ask questions about animal welfare standards of food provided at butchers, farmers’ markets, social meals, and restaurants/cafés. Therefore, knowledge was linked to advocacy for improved animal welfare by animal protection organization workers.

Distribution of polychlorinated naphthalenes (PCNs) in the whole blood of typical meat animals

The concentrations and distribution of polychlorinated naphthalenes (PCNs) in the whole blood of eight typical terrestrial meat animals (chicken, duck, rabbit, pig, cattle, sheep, horse and donkey) consumed daily in our life were investigated. The total concentrations (on a liquid volume basis) of PCNs were in a range from 305 to 987pg/L. Donkey blood contained the highest PCN concentrations. Mono-CNs were the dominant homolog group, accounting for 38%–71% PCNs. Apart from the mono-CNs and tri-CNs homolog groups, two hepta-CNs (mean: 9.5%) contributed most, followed by tetra-CNs (mean: 6.5%). The congeners CN1, 5/7, 24/14, 27/30, 52/60, 66/67, and 73 were the most abundant congeners or congener groups. The highest toxicity equivalencies (TEQs) were observed in cattle blood (117.4fg TEQ/L) then chicken blood (117.1fg TEQ/L). CN73 contributed 65% to total TEQs, followed by CN70 (20%) and CN66/67 (14%). The dietary intakes of PCNs were also estimated. Chicken meat, which forms the second largest component of meat product consumption in China, contributed most to the total TEQs (61%), followed by beef (27%) and pork (5.9%). The consumption of chicken might pose the highest risk from exposure to PCNs than other types of meat to populations who prefer to eat chicken meat.

Detection of virulent genes of Staph aureus and E.coli in fresh, frozen chicken and Ready-to- Eat chicken meat products

Detection of virulent genes of Staph aureus and E.coli in fresh, frozen chicken and Ready-to- Eat chicken meat products

Safety and Quality of Ready to Eat Chicken Meat products

Safety and Quality of Ready to Eat Chicken Meat products

Detection of Molecular Characterization of Salmonella enterica isolated from Chicken Meat and Its Products by Using Multiplex PCR

The present study was conducted for identification of molecular characterization of Salmonella enterica isolated from 200 samples of fresh chicken meat and 100 samples of ready to eat chicken meat. Samples were assessed by performing the pre-enrichment and enrichment culture, biochemically characterized by the analytical profiling index (API 20E system). The primers were selected for invA, stn, avrA, sefA, fliC and stm 4495 genes, specific for the detection of Salmonella enteritidis, Salmonella typhimurium and Salmonella kentucky. Standard bacteriological examination revealed that 7 S. enterica isolated from 200 chicken meats with a percentage of (3.5%), including 5 S. typhimurium with a percentage of (2.5%) and 1 for each of S. enteritidis and S. kentucky with a percentage of (0.5 %), while could not isolate S. enterica from ready to eat chicken meat. The results of multiplex PCR for the three isolated serotypes of Salmonella enterica (1 for each S. typhimurium, S. Kentucky and S. enteritidis) could detect the universal gene (invA) and virulence genes (avrA and stn) in all examined serotypes, while (fliC) gene was detected in both S. typhimurium and S. kentucky only while not detected in S. enteritidis, (stm 4495) gene was detected only in S. typhimurium but was not detected in S. kentucky and S. enteritidis. (sefA) gene was detected only in S. enteritidis but was not detected in S. typhimurium and S. kentucky .

550 Chicken? No Way…

Background and aims: Food phobia is a rare condition that can significantly affect the well-being of adolescents. Usually the diagnosis is suspected after a good anamnesis and the behavioral intervention is the most effective approach. Methods: Case report. Results: Female 14-years old adolescent, previously healthy. She was sent to the consultation because of food refusal and a weight loss of 14kg in the past 9 months. This situation started after a choking while eating chicken meat that caused a phobia for solid foods. Since then, she started to feed herself only with small quantities of liquid soup, liquid yoghurts and milk, which caused the weight loss and a secondary amenorrhea in the last 3 months, without body distortion. Her body mass index was 18kg/m2 and the physical exam was normal. The blood analysis showed a mild anemia (hemoglobin 12g/dl) with a normal biochemistry, including thyroid function and lipid profile. With this picture, we started a behavioral training, reinforcing the importance of healthy eating habits, introducing gradually the solid foods, with progressive tolerance. She recovered the lost weight in 8 months and, since then, she had normal eating patterns, except for the difficulty in eating chicken meat, which persisted for almost 18 months. Conclusions: With this case, the authors want to highlight the importance of a good anamnesis, which is crucial for this diagnosis. It is important to have a good follow-up of this adolescent, because the relapses are frequent and it is important to detect it as soon as possible.

Consumption and Cooking Patterns of Chicken Meat in Hyderabad District

4 Abstract: In order to ascertain the consumption and cooking patterns of chicken meat in Hyderabad district, a survey based study was carried out during, 2006-2007. The sample size of 200 was comprised of 180 male and 20 female respondents having education from primary level to graduation, mostly married and all the respondents employed in public (40%) or private sector (60%) along with low monthly income in th e range of 1000-10000 rupees (68%). The 85% respondents liked to purchase broiler meat, while only 15% respondents showed their liking in meat of desi hen (indigenous poultry breed). 38% respondents consumed once a week, while 36% consumed monthly. 73% respondents purchased upto 1 kilogram, while 15% purchased 1-1.5kg. 68% respondents were having current knowledge of nutritive value and 32% respondents did not showed their knowledge over the nutritive value of commercial poultry meat. It was noted that at 74% told that their wives were responsible for cooking, 11% their daughters and 8% thei r mother/sister. 47% liked to cooked and consumed fried chicken, while 33.00% preferred to cook chicken curry, 20.% liked to prepare broast, 72% liked whole chicken, 18% showed their liking for breast meat and only 10% respondents expressed their liking towards leg meat. While enquiring the respondents whether they consumed meat during out break of diseases especially in bird flu disease, 58% respondents responded positively and told that they feel no hesitation in consuming meat during outbreak of diseases. 72% respondents enhanced their consumption in winter season and remaining 36% respondents commented that they did not enhance their consumption. 86% respondents responded optimistically and perceived that the meat is consumed normally at their homes in summer season. The respondents were asked to express consumption of meat in case of increased prices and 61% respondents had positive response and 37% showed negative response to this aspect. 70% respondents preferred first to eat chicken meat, 15% had choice of fish and 10% showed preference for beef/mutton, while only 5% expressed their preference for vegetables.

A multi-centre prospective case-control study of campylobacter infection in persons aged 5 years and older in Australia

There are an estimated 277,000 cases of campylobacteriosis in Australia each year, most of which are thought to be sporadically acquired. To explore causes for these infections, we conducted a multi-centre case-control study of patients and community controls across five Australian States during 2001-2002. A total of 881 campylobacter cases and 833 controls aged 5 years were recruited into the study. Crude logistic analyses were conducted within various food and non-food exposure groups. A final most parsimonious multivariable logistic regression model was developed and adjusted odds ratios (aOR), 95% confidence intervals (95% CI) were derived together with adjusted population attributable risks (PAR). Consumption of undercooked chicken (aOR 4.7, 95% CI 2.6-8.4) and offal (aOR 2.0, 95% CI 1.0-4.0), ownership of domestic chickens aged<6 months (aOR 12.4, 95% CI 2.6-59.3) and domestic dogs aged<6 months (aOR 2.1, 95% CI 1.1-4.2) were found to be independent risk factors for illness in the final model. The PAR proportions indicate that eating chicken meat, either cooked or undercooked may account for approximately 30% of campylobacter cases that occur each year in Australia. These results justify the continued need for education of consumers and foodhandlers about the risks associated with the handling of raw chicken and the potential for cross-contamination.