Fresh Chicken Legs Research Articles

Radiation sensitivity and inactivation of antibiotic-resistant Salmonella spp. in fresh chicken legs

In the Philippines, a total of 21,000 typhoid cases with 40 deaths caused by Salmonella typhi were reported in 2016. Previous studies have shown that multi-drug resistant Salmonella (MDRS) exists in fresh chicken meat purchased from retail stalls and supermarkets. MDRS has become a global health concern because of its resistance to treatment with the usual battery of antibiotics. Some studies show that gamma irradiation can eliminate antibiotic-resistant bacteria in food. This study was aimed at determining the radiation sensitivity and inactivation of antibiotic-resistant Salmonella spp. in fresh chicken legs. In phase one, four strains of freshly prepared Salmonella spp. were identified for resistance/susceptibility using disk diffusion method and minimum inhibitory concentration (MIC) with a different spectrum of Ampicillin (AMP), Chloramphenicol (CHL), Gentamicin (GN), Tetracycline (TET) Sulfamethoxazole/Trimethoprim (STX), based on the breakpoints established by CLSI (Clinical and Laboratory Standards Institute). Results showed that the S. enterica ser. Enteritidis 1963, S. enterica ser. Typhi 1768 and S. enterica ser. Typhimurium 1741were resistant to AMP and GN, while S. enterica ser. Typhimurium ATCC 14028 was resistant to GN. In phase two, the freshly prepared pure strains of antibiotic-resistant Salmonella spp. were grown in tryptic soy broth (TSB) for 24 h, centrifuged, and cell pellets were re-suspended in phosphate buffer saline (PBS) and adjusted at 0.5 McFarland (1.0 × 108 CFU per mL). One ml of Salmonella spp. was inoculated into fresh chicken meat then irradiated at different doses of control (0, 0.2, 0.4, 0.6, 0.8 1.0, and 2.0 kGy) at the Gamma Irradiation Facility of the Philippine Nuclear Research Institute. The D10-values, for the four strains of Salmonella, ranged from 0.14 to 0.19 kGy. This indicates that low dose radiation can induce a 1-log reduction of Salmonella spp. in fresh chicken legs and at 2 kGy doses, effectively eliminate the Salmonella spp. by 6 logs cycle. The four strains of Salmonella were mostly resistant to AMP and GN. Therefore, S. enterica serovar Enteritidis 1963, S. enterica serovar Typhi 1768, and S. enterica serovar Typhimurium 1741 exhibited multi-drug resistance. Gamma radiation can be used as a feasible technique to inactivate the presence of Salmonella spp. including the antibiotic-resistant Salmonella in fresh chicken meat.

Effect of Decontamination Treatments on Campylobacter jejuni in Chicken.

The ability of different decontaminating treatments (acetic, citric and fumaric acids, and potassium sorbate) to decrease Campylobacter jejuni on chicken legs was evaluated. Fresh chicken legs were inoculated with C. jejuni and washed with either acetic, citric, or fumaric acid (1% and 2%), or potassium sorbate (1%, 2%, and 5%) solutions or distilled water. Evolution of C. jejuni, Pseudomonas, and Enterobacterales counts, and sensorial acceptability were evaluated after treatment (day 1) and on days 2, 4, 7, and 9 of storage at 4 °C. The lowest Pseudomonas counts were found in those legs dipped in 2% fumaric acid, while the lowest Enterobacterales populations were found in those legs dipped in 2% fumaric or 2% acetic acid. The shelf life of the legs treated was widened by at least 2 days over the control legs. The highest C. jejuni reductions after treatment were obtained in samples dipped in 2% citric acid, which were approximately 2.66 log units lower than in non-treated legs. However, the efficacy of citric acid decreased during storage. After day 2 of storage, the highest reductions of C. jejuni were found in those legs dipped in 2% acetic acid.

Effect of combination of ozonation and vacuum packaging on shelf life extension of fresh chicken legs during storage under refrigeration

The objective of the present study was to investigate the combined effect of different ozone dose (2, 5, and 10 mg/L) and of vacuum packaging on shelf life extension of fresh chicken legs, packaged with polyamide/polyethylene bags and stored at 4 ± 1 °C, for 16 days. Parameters considered were: microbiological (TVC, Pseudomonas spp., LAB, Yeasts and moulds, and Enterobacteriaceae), physicochemical (pH, colour parameters) and sensory (odour, appearance, texture, and taste) attributes. The results obtained in this study showed that physicochemical parameters varied significantly (P < 0.05) depending on ozonation dose and storage time. Populations of spoilage flora along with sensory properties, were affected by packaging technology and storage time (P < 0.05). Conclusively, the combination of gaseous ozone of 10 mg/L and vacuum packaging, under refrigeration, resulted to a 6 days shelf life extension of chicken legs, as compared to single vacuum packaging. The modeling of microbial growth, resulted in the collection of positive results (P < 0.05).

Combined effect of ozonation and packaging on shelf life extension of fresh chicken legs during storage under refrigeration

The aim of the present study was to investigate the effect of different ozone doses (2, 5, and 10mg/L) on shelf life extension of fresh chicken legs, packaged in polyamide/poleyethylene bags and stored at 4±1°C, for a period of 12days. Parameters taken into account were: microbiological (Total viable count, Pseudomonas spp., Lactic acid bacteria, Yeasts and molds, and Enterobacteriaceae), physicochemical (pH, colour) and sensory (odor, appearance, texture, and taste) attributes. Results showed that colour parameter values (L*, a*, and b*) were not affected by the gaseous ozone dose, whereas only L* and b* were reduced during storage in all samples. pH was reduced by storage time but was not affected by ozonation dose and packaging. Total viable count and Pseudomonas spp., increased statistically significant with ozonation dose and storage time, but were not affected by packaging. Yeasts, molds, Enterobacteriaceae, and Lactic acid bacteria, were decreased during storage, packaging and ozonation dose. Finally, sensory examination (appearance, texture, odor and taste) showed that samples treated with ozone concentration of 10mg/L retained the original characteristic features of fresh chicken legs as compared to the control samples. The gaseous ozone treatment of 10mg/L for 1h, to chicken legs packaged in plastic containers of polyamide/polyethylene under refrigeration, is appropriate for maintaining freshness and quality of chicken, since their shelf life was extended by 4days, as compared to the control samples.

Etablierung und Evaluation eines Mikrochirurgie – Kurses für Medizinstudierende

Very few microsurgical courses have been offered for medical students in Germany to date. To raise early interest in this technique, which is essential for plastic and reconstructive surgery, and to guide eligible medical students to choose plastic surgery as their specialist field, the Department of Plastic and Hand Surgery, supported by the Faculty of Medicine of the Friedrich-Alexander-University of Erlangen-Nuremberg, implemented a microsurgical course for students in 2011. This study describes the implementation of that course and evaluates its impact on the subsequent choice of the participants' specialist fields. Since the summer of 2011, the microsurgery course for medical students has taken place regularly 3 times per term. It is free of charge for participants and is guided by senior physicians of the Department of Plastic and Hand Surgery together with student tutors from the Faculty of Medicine. The arterial end-to-end anastomosis in the fresh chicken leg is used as a training model. Based on a questionnaire survey the participants were evaluated and statistically analysed regarding their course satisfaction, self-assessment of their own eligibility before and after the course, the anticipated future choice of their medical specialist field and how their choice was influenced by this course. After the successful implementation of the microsurgical course in 2011, a significant number of students were interested in microsurgery. According to the questionnaire, the level of enthusiasm was high among all participants. The self-assessment of microsurgical skills improved significantly after the course compared with the pre-course assessment. In 82% of the participants, the course had a strong positive influence on the future choice of their specialist field. The regular implementation of a microsurgical course for students in the form described here is practicable and possible without undue personnel and cost of materials. The ongoing interest among students in such an offer is enormous and the satisfaction of the participants is very high. This might be a way to recruit future plastic surgeons by raising early enthusiasm for microsurgery. These future plastic surgeons, in turn, would be given the chance to experience a very fascinating aspect of plastic surgery, which might help them to decide on their specialisation within that field at a later point in their career.

Microsurgical Training With Fresh Chicken Legs

With the increasing use of microsurgical techniques in clinical work, regular laboratory training in these techniques has become essential. Several specialized materials have been used for this purpose. We investigated whether effective training could be provided with greater convenience and less expense using fresh chicken thighs. Also, we present the histologic characteristics of chicken femoral neurovascular structures. The femoral neurovascular bundles of fresh chicken thighs were dissected. Microanastomosis of vessels and nerves were performed with the aid of a microscope. Tissue from the midthigh of 8 chickens was examined histologically. It was found to reduce the time taken to perform anastomoses using the chicken thigh model with statistically significance. The mean diameters (± standard deviations) of the arteries, veins, and nerves were 2.04 ± 0.17 mm, 1.45 ± 0.06 mm, and 1.24 ± 0.08 mm, respectively. The observed tunica adventitia to media ratio was 1:1 and multiple nerve fascicles were wrapped in a single epineurium. Microsurgery training with this material provides several advantages: ready availability, minimal expense, no scheduling or location limitations, neurorrhaphy training, no need for special facilities for animal care or anesthesia, and no need for the trimming of adventitia. The femoral neurovascular bundles of chicken are an appropriate and effective model for teaching and practicing microsurgery.

Strategies for the Reduction of Live Animal Use in Microsurgical Training and Education

Education and training in microsurgical techniques have historically relied on the use of live animal models. Due to an increase in the numbers of microsurgical operations in recent times, the number of trainees in this highly-specialised surgical field has continued to grow. However, strict legislation, greater public awareness, and an increasing sensitivity toward the ethical aspects of scientific research and medical education, emphatically demand a significant reduction in the numbers of animals used in surgical and academic education. Hence, a growing number of articles are reporting on the use of alternatives to live animals in microsurgical education and training. In this review, we report on the current trends in the development and use of microsurgical training models, and on their potential to reduce the number of live animals used for this purpose. We also share our experiences in this field, resulting from our performance of numerous microsurgical courses each year, over more than ten years. The porcine heart, in microvascular surgery training, and the fresh chicken leg, in microneurosurgical and microvascular surgery training, are excellent models for the teaching of basic techniques to the microsurgical novice. Depending on the selected level of expertise of the trainee, these alternative models are capable of reducing the numbers of live animals used by 80-100%. For an even more enhanced, "closer-to-real-life" scenario, these non-animated vessels can be perfused by a pulsatile pump. Thus, it is currently possible to provide excellent and in-depth training in microsurgical techniques, even when the number of live animals used is reduced to a minimum. With these new and innovative techniques, trainees are able to learn and prepare themselves for the clinical situation, with the sacrifice of considerably fewer laboratory animals than would have occurred previously.

The antioxidant effect of natural substances on lipids during irradiation of chicken legs

AbstractEntire fresh chicken legs were subjected to three pretreatments (packaged in air; packaged under vacuum; or marinated in natural plant extracts and packaged in air) followed by irradiation (0, 3, or 5 kGy). The control and irradiated chicken legs were stored at 4°C and analyzed for FA composition and sensory quality at predetermined intervals. Irradiation dose had a significant (P&lt;‐0.01) effect on FA derived from phospholipid but less than on FA derived from a neutral lipid. In general, levels of unsaturated FA decreased as the radiation dose increased; however, for marinated chicken legs irradiated with 5 kGy, levels of linoleic acid (C18∶2) and arachidonic acid (C20∶4) derived from the phospholipid fraction were significanlty (P≤0.05) higher than those irradiated in air or under vacuum. The concentration of FA also decreased significantly (P≤0.05) as storage time increased. For chicken legs packaged in air or marinated and then packaged in air, significant (P≤0.01) inverse correlations existed between high‐carbon‐number PUFA and lower‐carbon‐number (≤17) saturated FA; this relationship was not apparent in samples irradiated under vacuum. A processing combination of marinating and vacuum packaging might better control lipid oxidation and degradation in irradiated chicken. Panelists found no significant difference (P&gt;0.05) in the flavor and oder intensity of cooked irradiated chicken legs and their nonirradiated equivalents.

A training program in portable fluoroscopy for the detection of glass in soft tissues.

The role of emergency department (ED) bedside fluoroscopy is incompletely defined. One potential application is the evaluation of glass foreign bodies (GFBs). We studied the effect of a training intervention on the ability of emergency physicians to detect GFBs in an established chicken leg model. We also studied performance one week after training. Assessment of this teaching intervention involved nine emergency medicine residents with minimal prior hands-on fluoroscopy experience. Zero, one, or two clear glass shards no larger than 1.0 mm in any dimension were inserted into fresh chicken legs. Each subject scanned 12 to 15 legs without being given any feedback to determine baseline accuracy. Next, 27 to 30 more legs were immediately scanned with feedback given after each response. Subjects scanned 15 more legs one week later without feedback as follow-up. Data were analyzed using mixed-model analysis of variance. At baseline, overall sensitivity and specificity were 0.40 and 0.61, respectively. At follow-up, sensitivity and specificity were 0.93 and 0.91, respectively. Subjects were significantly more accurate during training and follow-up than at baseline. This level of proficiency reached during training was maintained and continued to improve one week later. Emergency medicine residents previously inexperienced in fluoroscopy may, through a brief training intervention, acquire the skill to accurately detect small pieces of glass in a chicken leg model, and maintain proficiency one week later. Further studies of emergency department fluoroscopy in GFB management in humans are warranted.

A Training Program in Portable Fluoroscopy for the Detection of Glass in Soft Tissues

Abstract Objectives: The role of emergency department (ED) bedside fluoroscopy is incompletely defined. One potential application is the evaluation of glass foreign bodies (GFBs). We studied the effect of a training intervention on the ability of emergency physicians to detect GFBs in an established chicken leg model. We also studied performance one week after training. Methods: Assessment of this teaching intervention involved nine emergency medicine residents with minimal prior hands‐on fluoroscopy experience. Zero, one, or two clear glass shards no larger than 1.0 mm in any dimension were inserted into fresh chicken legs. Each subject scanned 12 to 15 legs without being given any feedback to determine baseline accuracy. Next, 27 to 30 more legs were immediately scanned with feedback given after each response. Subjects scanned 15 more legs one week later without feedback as follow‐up. Data were analyzed using mixed‐model analysis of variance. Results: At baseline, overall sensitivity and specificity were 0.40 and 0.61, respectively. At follow‐up, sensitivity and specificity were 0.93 and 0.91, respectively. Subjects were significantly more accurate during training and follow‐up than at baseline. This level of proficiency reached during training was maintained and continued to improve one week later. Conclusions: Emergency medicine residents previously inexperienced in fluoroscopy may, through a brief training intervention, acquire the skill to accurately detect small pieces of glass in a chicken leg model, and maintain proficiency one week later. Further studies of emergency department fluoroscopy in GFB management in humans are warranted.

Antimicrobial properties of natural substances in irradiated fresh poultry

This study was undertaken to determine if a combined treatment (marinating in natural plant extracts or vacuum) with irradiation could have a synergetic effect, in order to reduce the dose required for complete elimination of Salmonella on fresh poultry. The effect of these combined treatments on the shelf-life extension was also evaluated. The fresh chicken legs were irradiated at 0, 3 and 5 kGy. The poultry underwent microbial analysis(mesophilic and Salmonella detection). For each treatment, the total microbial count decreased with increase of irradiation dose. The marinating treatment have a synergistic effect with irradiation treatment to reduce the total microbial count and controlling the proliferation during storage at 4°C. Irradiation of fresh chicken pieces with a dose of 3 kGy appears to be able to extend the microbial shelf-life by a factor of 2. When the chicken is marinating and irradiated at 3 kGy or when irradiated at 5 kGy without marinating, the microbial shelf-life is extended by a factor of 7 to 8. No Salmonella was found during all the experiment in the chicken in air and marinated. However, a presence of Salmonella was found in samples irradiated at 5 kGy under vacuum, in unirradiated samples and samples irradiated at 3kGy in air and under vacuum.

Antioxidant properties of natural substances in irradiated fresh poultry

This study was undertaken to determine if a combined treatment (marinating in natural plant extracts or vacuum) with irradiation could have a synergistic effect, in order to prevent the lipid oxidation resulting in the development of undesirable flavours. The fresh chicken legs were irradiated at 0,3 and 5 kGy. The fatty acids composition of lipids was identified using gas liquid chromatography. The effect of irradiation treatment combined with a pre-treatment on the fatty acids composition was followed. The day after irradiation, ten panallists were asked to evaluate, using the instruction scaling, the overall appearance, the odor, the flavor and the overall acceptability of the samples. The major fatty acids identified in lipids were oleic acid, palmitic acid, palmitoleic acid and stearic acid. Pre-treatments have a significant effect on linoleic acid (C18:2) and higher fatty acids. The unsaturated fatty acids derived from phospholipids appeared to be more affected by the irradiation dose: however, marinating have better protection on C18:2 derived from phospholipids. The results of sensory evaluation have shown a significant better odor and flavor for the irradiated chicken at 5 kGy than the control. No significant difference have been found between the marinated chicken, the chicken irradiated under vacuum and the control.

Detection of Irradiated Fresh Chicken, Pork and Fish using the DNA Comet Assay

Fresh chicken legs, pork chops and salmon were irradiated with 10 MeV electrons and stored at 2 °C. Irradiation doses were 0, 2.5 and 5.0 kGy. Cells isolated from muscle tissues were analysed using the DNA comet assay 1, 7 and 14 d post-irradiation. The cells were embedded in a agarose gel on a microscope slide and subjected to electrophoresis causing DNA and its fragments to migrate in the gel producing a pattern characteristic of the irradiation dose (DNA comet). All irradiated samples could be detected. There was no increase of the bacterial population in these samples during the period of study (qualitative estimation). The unirradiated samples could also be identified by the pattern of their comets. The bacterial population in these samples increased with storage time and after 2 weeks off-odour development was observed. It was concluded that irradiated fresh chicken, pork and salmon could be detected using the DNA comet assay.

Decontamination with lactic acid/sodium lactate buffer in combination with modified atmosphere packaging effects on the shelf life of fresh poultry

The effect of the treatment with various concentrations (2%, 5%, 7.5% and 10% w/v) of lactic acid/sodium lactate buffer (pH 3.0) combined with modified atmosphere packaging (MAP) (90% CO 2/10% O 2) on the shelf life and organoleptic quality of fresh chicken legs stored at 6° C was investigated. The CO 2 concentration of all samples packed in modified atmosphere (MA) decreased during the first 3 days of storage, followed by a gradual increase after the third day, while O 2 showed a corresponding decrease. The buffering capacity of the buffer systems seem to be sufficient to maintain a low pH of the skin during storage. Legs treated with 2, 5, 7.5, and 10% (w/v) lactic acid/sodium lactate buffer (pH 3.0) combined with MAP have a shelf life at 6°C of 14, 15, 16 and 17 days, respectively. The shelf life when the product was not treated with lactic acid was 1, 2.3, and 4 days shorter, respectively.

Fresh chicken leg: an experimental model for the microsurgical beginner

A fresh chicken leg can provide a useful experimental model for beginners in microsurgery and help them to learn the basic skills of blood-vessel and nerve suture under magnification. An added bonus is that once the experiments are completed, the laboratory model can be handed over to the experimental chef de cuisine!