Safety Of Poultry Meat Research Articles

Анализ эффективности применения биоактивного покрытия для обеспечения качества и биобезопасности мяса птицы при хранении

Abstract. Poultry meat is the most common type of raw meat, in demand among consumers, but at the same time a perishable product. The quality and safety of poultry meat during storage can be ensured by using bioactive film coatings. The scientific novelty of the work lies in the receipt of new scientific data on the effect of a bioactive alginate coating with protein hydrolysate on the performance of broiler chicken breast fillet during storage. The purpose of the research is to establish the effectiveness of a bioactive coating based on sodium alginate with protein hydrolysate as an active component during the storage of poultry meat. Research methods. For samples of broiler chicken breast fillet coated with bioactive alginate films and for a control sample without coating, color characteristics, pH, mass fraction of moisture and weight loss during storage, as well as microbiological indicators (total microbial count, and coliforms) were determined. The studies were carried out using standard generally accepted methods. Results. It has been established that coated meat better retains its appearance and color, the moisture content remains at a fairly high level compared to the initial value, and shrinkage is reduced. It was also found that the alginate coating provides microbiological stability of breast fillet for a longer time compared to the control sample: after 7 days of storage, the total microbial number in the control sample was 1.4 106 CFU/g, which is higher than the permissible level according to the requirements of EAEU TR 051/ 2021, while in alginate coating samples this indicator remained within acceptable values. Thus, film coatings based on sodium alginate with the addition of protein hydrolysate as an active component have the potential to ensure the safety and biosafety of poultry meat during storage.

Addressing Current Challenges in Poultry Meat Safety: Development of a Cultivation and Colony Hybridization Approach to Recover Enterotoxigenic Clostridium perfringens from Broiler Chicken Carcasses.

Enterotoxigenic Clostridium perfringens is one of the main causes of foodborne illness in Canada. The use of a conventional bacterial culture approach to isolate enterotoxigenic C. perfringens from poultry meat is common. This approach is based on the phenotype attributable to a double hemolysis phenomenon, whereas few enterotoxigenic strains of C. perfringens produce it, which further complicates the study of the reservoirs of this important pathogen. The objectives of the current study were to validate the ability of a digoxigenin-labeled probe to detect the C. perfringens cpe gene and to validate the use of either a filtration or a direct plating approach, combined with colony hybridization to detect enterotoxigenic C. perfringens. Pure DNA and pure colonies of enterotoxigenic C. perfringens and broiler chicken carcass rinsate samples were subjected to colony hybridization. The results showed that the synthesized DNA probe can detect the cpe gene from both DNA and pure colonies of enterotoxigenic C. perfringens, and from colonies grown from carcass rinsates artificially contaminated with enterotoxigenic C. perfringens. Our study suggests that this isolation method is a promising tool for a better understanding of the epidemiology of this zoonotic pathogen.

Public health issues related to poultry and poultry products

Several factors are influencing the poultry production and health such as strong global competition; changes in social, political and consumer perceptions with regard to food safety, animal welfare and environmental protection.
 The loss of consumer confidence and trust in the quality and safety of poultry meat and poultry products will remain a continuous major challenge. Many human foodborne infections are linked to poultry. Control and/or elimination of these organisms present a great challenge.
 The development of antibiotic resistant bacteria will also be a continuous public health hazard. The future concept of animal health will cover not only the absence of disease in birds, but also the relationship between the health of animals and their welfare. It will also take into account social, economic and ethical considerations, as well as support the achievement of a high level of environmental protection. In general, consumer expectations for high quality products will strongly influence future production methods. This means that farmers, veterinarians, stockholders and all other partners involved in the production chain need to share more responsibilities. The present paper explores these points.

Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice.

The aim of the study was to evaluate the use of apple juice for the marinating of poultry meat and its effect on the technological as well as sensory characteristics and microbiological safety of the raw product after heat treatment. Broiler chicken breast muscles were marinated for 12 h in apple juice (n = 30), a mixture of apple and lemon juice (n = 30) and compared with those in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated breast muscles. Following the evaluation of the technological parameters (pH, L*, a*, b* colour, cutting force, cooking losses) quantitative and qualitative microbiological evaluations were performed on the raw and roasted products. The microbiological parameters were determined as total Mesophilic aerobic microorganisms, Enterobacteriaceae family, and Pseudomonas count. The bacterial identification was performed using a matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The marinating resulted in lower pH value, but increased tenderness of raw and roasted products. Marinating chicken meat in both apple and lemon juices, including their mixtures and in the control sample, resulted in increased yellow saturation (b*). The highest flavour desirability and overall desirability were obtained in products marinated using a mixture of apple and lemon juice, while the most desirable aroma was obtained from products marinated with apple juice. A significant antimicrobial effect was observed in marinated meat products compared to unmarinated, irrespective of the type of marinade used. The lowest microbial reduction was observed in the roasted products. Apple juice can be used as a meat marinade because it promotes interesting sensory properties and improves the microbiological stability of poultry meat while maintaining the product's good technological characteristics. It makes a good combination with the addition of lemon juice.

Безопасность мяса цыплят-бройлеров при применении антибиотика нового поколения

The article presents the results of studies of the effect of a new generation antibiotic on the safety indicators of poultry products. The experimental part of the work was carried out in the vivarium of the Department of Parasitology and Veterinary and Sanitary Expertise, at Mayskiye Prostory LLC, 140 broiler chickens of the Ross-308 cross were purchased at the age of one day. The drug was fed to broiler chickens in a therapeutic dose: 0,3 ml/l of water per day, watering was carried out from the 16th to the 20th day (5 days). In the carcasses of broiler chickens, we did not find pathogenic and conditionally pathogenic microflora, the studied samples comply with the requirements of the Technical Regulations of the Eurasian Economic Union «On the safety of poultry meat and products of its processing» TR EAEU 051/2021. Analyzing the results of studies of residual amounts of antibiotics in muscle tissue, fat, skin, muscular stomach, heart and liver, we found that the detection of the minimum amount of florfenicol was on the 3rd day after the end of the drug drinking, and azithromycin on the 11th day.

Food Safety Status on Poultry Meat and Egg in Afghanistan

Foodborne illness is one of the most widespread health problems in the world. In addition, the food safety of poultry products remains a severe problem in many countries around the world. Like in many other countries, the government handles the development of food safety standards in Afghanistan. The poultry industry in Afghanistan has been under dynamic and progressive development. Despite the advances in the poultry industry in Afghanistan, the issues of foodborne pathogens, drug and chemical residues remain. Meat inspection at poultry processing plants has been successful but has certain limitations. More importantly, drugs, pesticides, mycotoxins and other chemical residues must be monitored in poultry meat and eggs. This work must be carried out in close collaboration with human and environmental health professionals, analysts, epidemiologists, food producers, processors and traders. Poultry veterinarians and the Afghanistan Veterinary Organization, International Veterinary Organization (IVO) should play a decision-making role in developing the poultry industry. Poultry veterinarians and IVO have a dual responsibility; epidemiological surveillance of poultry diseases and ensuring the safety of meat and eggs. Through their presence on farms and appropriate collaboration with farmers, poultry veterinarians play a crucial role in ensuring that birds are kept under hygienic conditions, especially conditions with public health significance. Slaughterhouse inspection of live birds (ante mortem) and the carcass (post-mortem) plays a key role in the surveillance network for poultry diseases and zoonosis and ensures the safety of poultry meat.

БИОЛОГИЧЕСКАЯ ЦЕННОСТЬ И БЕЗВРЕДНОСТЬ МЯСА ПТИЦЫ ПРИ ЕЕ ВЫНУЖДЕННОМ УБОЕ

The results have been presented in the paper for chemical composition, biological value and safety of poultry meat after poultry culling and forced slaughter due to some infectious or non-infectious diseases comparing to healthy stock qualities. Deviations has been studied in chemical composition and biological value of poultry meat in such the most common diseases as pseudomonosis, salmonellosis and escherichiosis, and also in peritonitis, alimentary dystrophy and pecking. It was established that deviations have place for the worse for chemical composition, biological value and safety traits in veterinary culling of ill poultry. Some suggestions have been developed at the base of data received for veterinary and sanitary poultry meat expertise after poultry forced slaughtering.

About Technical Regulation TR EAEU 051/2021 "On the safety of poultry meat and products of its processing"

About Technical Regulation TR EAEU 051/2021 "On the safety of poultry meat and products of its processing"

Safety of poultry meat in accordance with EU requirements in Ukraine: state monitoring of hormones

The article presents the results of analysis of the world scientific literature from 2010 to the present and official monitoring studies of poultry meat for hormone content for 2017–2020 to provide scientifically sound information on its level of safety in accordance with modern requirements of risk analysis. The problem of the using of hormones in poultry has arisen on the basis of published research by scientists that hormones can jeopardize the safe consumption of poultry products and thus make these products harmful to human health. According to these scientists, the residual amounts of hormones in broiler meat products can have such adverse effects on human health as the risk of cancer, early puberty for girls and boys and an increase in abortions. Such information raises consumer doubts about the safety of industrial poultry meat and increases their demand for “clean – hormone-free meat products”. The results of scientific research and consumer distrust of the absence of hormones in poultry meat have led to the initiation of further scientific research on these chemical residues in the EU and the US. In addition, strict legislation was introduced to ban the use of hormones in poultry, introduced mandatory controls on poultry farms to prevent their illegal use, as well as constant monitoring as a precautionary control by the state. However, many scientists claim that due to the ban on the use of hormones in poultry and the constant monitoring of the use of antibiotics, the results of official monitoring in most cases indicate safe levels of these substances in poultry meat. Despite the fact that in 1996 in the EU all hormonal stimulants are officially banned for use by animals and poultry other than for therapeutic purposes, there are scientific publications on the violation of these requirements. There is no ban on hormones in poultry at the legislative level in Ukraine yet. Ukrainian consumers are worried about the safety of poultry meat in terms of hormone content, but producers of large poultry farms assure them that poultry is raised without the use of any growth hormones. In accordance with EU requirements, Ukraine has introduced constant state monitoring of poultry meat content through laboratory control of samples. According to the analysis of the State Monitoring Plans for 2016–2020, there are no risks to the content of hormones in public health when consuming poultry meat. Our data coincide with similar data in most EU countries.

Modeling and simulation of broiler carcass precooling by computational fluid dynamics

AbstractThere are few studies with mathematical models representative of the effect of agitation on the poultry carcass cooling. Thus, the Computational Fluid Dynamics (CFD) technique was applied in the modeling and simulation of this process. Two process conditions were studied: (a) without agitation (NA) by recirculation (0 m3 hr−1) and (b) with agitation (WA) by recirculation (8 m3 hr−1). The simulation was performed in the software ANSYS 18.2 in a steady‐state step, for the fluid flow, followed by a transient step (60 min), for the heat transfer. In NA condition R2 is equal to 0.9959 and NRMSE (%) of 6.32%. WA condition obtained R2 equal to 0.9923 and NRMSE (%) of 6.39%. The final temperatures were 7.11 and 5.31°C, for recirculation flows of 0 and 8 m3 hr−1, respectively. Increases in the volumetric flow of recirculation have a positive effect on reducing the time required for reaching the final temperature of the carcass.Practical ApplicationsWe demonstrate that the CFD model was able to adequately predict the temperature drop profile inside the carcass, overcoming the capacity of traditional empirical models. The CFD model was sensitive to the effects of the cooling water turbulence. It was possible to numerically demonstrate that the turbulence generated by the agitation of the cooling water by recirculation causes a positive effect on the cooling rate of the carcasses. The results point to the possibility of using CFD modeling to optimize the equipment and the precooling process of poultry carcasses. Such optimization can represent a reduction in energy consumption for cold water production or even a reduction in precooling time, which contributes to the environmental sustainability and microbiological safety of poultry meat.

Study of semi-finished chopped poultry meat safety indicators

Health is an important component of the preservation of the whole society. In practice, the results of mass surveys in different Russian regions ultimately show that there are currently a large number of various violations in the field of nutrition. Making various functional products in the 21st century is a growing trend. More and more various functional products are now appearing in the Russian Federation, and they are gaining popularity among consumers. The purpose of the research is to study various microbiological indicators of the safety of meat and vegetable chopped semi-finished product with a functional orientation. According to the research results, it can be concluded that the minced meat and vegetable semi-finished product fully meets the established quality safety requirements in accordance with the currently valid regulatory documentation.

Ensuring Public Health: Monitoring of Hormone Residues in Poultry Meat

The study’s main purpose of addressing the problem of hormone content in poultry meat is to analyze the literature and such an official approach as state monitoring for 2017-2020. Research has shown that hormones have not been used in poultry farming for more than 50 years in the EU, the USA, Canada and other countries. In addition, there are strict international laws, including in Ukraine, on the control of the use of hormones in poultry to ensure public health. The urgency of solving the scientific problem is that despite the above, in the literature for the last decades there are reports based on consumer surveys (from 40 to 60%) on the negative impact of poultry meat on the content of hormones on their health. This negatively affects the consumption and image of poultry producers. Such trends are observed, including in Ukraine. This encourages the provision of scientifically sound information on this issue. The study of the content of hormones in poultry meat in the article is carried out in the following logical sequence: the analysis of international scientific literature on the content of hormones in poultry meat, as well as data from the State Statistics Service of Ukraine on the trend of poultry consumption and increased demand among consumers for this type of meat. In addition, the article analyzes the official data of state monitoring of residual hormones in poultry meat. The following methods became the methodological tools of the conducted research: analysis of literature sources for 10 years, the period of research of the state monitoring is chosen 2017-2020. The object of the study was the biased attitude of some consumers to the safety of poultry meat in terms of hormones, which arose as a result of the spread of the myth of the use of hormones in poultry. The subject of the research was the analysis of current literature data and the results of official national monitoring of the content of hormones in poultry meat. Research shows that as a result of constant strict official controls on the use of hormones in poultry and the inefficiency of their use for poultry producers, the latter amount of hormones is at a minimum physiological level that does not harm public health. Our state monitoring studies show proper state control and provide guarantees to consumers in the consumption of safe poultry meat. The results of this study can be useful for consumers, scientists, and students in the field of food safety and our country as a whole to disseminate scientifically sound information in the field of state control over food safety.

Effects of grape and pomegranate waste extracts on poultry carcasses microbial, chemical, and sensory attributes in slaughterhouse.

Contamination of poultry carcasses is considered as a critical point in the evaluation of poultry meat safety. The present study aimed at determining the decontamination effects of natural antimicrobial derived from grape waste extract and pomegranate waste extract (GWE and PWE) on poultry carcasses in a slaughterhouse. Poultry carcasses were treated in chiller with concentrations of 0, 2, 4 and 6% of pomegranate and grape waste extracts. Pomegranate and grape waste extracts contained 432.20 and 328.43 mg GAE/g total phenolic compounds. These extracts showed significant antimicrobial effect on the main poultry bacteria in vitro. On the first day of cold storage, significant reduction in total bacterial counts (p < .05) was observed in treated carcasses. After 3 days of storage time, total bacteria, Staphylococcus aureus, and Escherichia coli reduced significantly (p < .05) compared to untreated samples. At sixth and ninth days of storage time, significant reduction in total volatile nitrogen (TVN), total bacteria counts, Staphylococcus aureus, coliforms, and Escherichia coli were observed. Sensory attributes in treated carcasses with PWE and GWE have been enhanced significantly compared to untreated during acceptable shelf time (p < .05). Based on the results, pomegranate and grape waste extracts can be used to preserve and improve the shelf life of the poultry carcasses close to the standard range until the ninth day of storage. Application of pomegranate and grape waste extracts in slaughterhouse could be considered as an environmentally, natural and safe decontamination intervention in integral food safety system.

Can animal welfare have an impact on food safety? A study in the poultry production chain

Abstract Background Animal welfare is a major issue in the production of food of animal origin. A project funded by the Italian Ministry of Health was carried out in order to collect scientific evidence that animal welfare is not only an ethical issue, but should also be related to food safety. Methods The project was carried out along an Italian integrated poultry production chain. Animal welfare was measured at farm in 13 broiler chicken batches, including 2 organic, using Welfare Quality®, an animal- and resource-based internationally recognised protocol. Samples for the detection and enumeration of Campylobacter, Salmonella and Listeria monocytogenes were taken at different levels, from the live animal (faeces at farm and after transport) to the end product (caecal content and carcass skin at slaughterhouse), with a total of 2,080 samples. Strains were deeply characterised (serotyping, PFGE). Results Higher welfare scores were reported in organic batches. Transports to the slaughterhouse longer than 1 hour were associated to increased Campylobacter prevalence. Significantly lower Campylobacter concentrations both in faeces and carcass (P &amp;lt; 0.05) were reported in organic batches. Low-welfare batches showed higher prevalence of Salmonella, with statistically significant difference compared to high-welfare batches (43.6% versus 2.9% in carcass; 19.3% versus 0% in caecal content; P &amp;lt; 0.00001). L. monocytogenes was never found in faeces, in contrast with high prevalence in carcases (up to 72.5%) with undistinguishable genetic profiles recurrent in different batches after long time (up to 18 months). Conclusions Our results support the hypothesis that poultry meat contamination is influenced by the welfare or stress which broilers experience during their life. Longer transports enhance Campylobacter prevalence. L. monocytogenes in poultry meat should not be linked to increased stress but rather to persistent contamination in the slaughterhouse processing environment. Key messages “High-welfare” broiler chicken batches show lower Campylobacter and Salmonella contamination compared to “Low-welfare” batches. Microbiological safety of poultry meat can be improved by the application of high animal welfare standards at farm and during transport.

Determination of bacitracin groups residue in poultry products by microbiological method

Antibiotics are widely used to stimulate the growth of poultry raised for human consumption, as well as therapeutically for the treatment of infectious diseases of poultry. The indiscriminate use of antibiotic growth stimulants in chicken diets continues to pose a threat to human health. However, because the burden of infectious diseases in poultry is high, the abolition of the use of antibiotics without alternatives will lead to the spread of infections that have serious consequences for food safety and human health. One of the priorities of the state policy on nutrition in the field of health care is to ensure food safety. The aim of the study was to determine the residual amount of antibiotics in poultry meat, liver and kidneys. To validate a qualitatively new screening microbiological method to determine the residual amount of the bacitracin group in poultry products. Material and methods. The limits of sensitivity, accuracy and specificity were established by microbiological method for determining the residual amount of the bacitracin group. The study was performed in 20 replicates of meat, liver and kidney samples that do not contain antibiotics, as well as in samples with the addition of antibiotics of the bacitracin group in concentrations ½ MRL and MRL. Results of research and discussion. Pure inhibition zones with growth of Micrococcus flavus ATCC 10240 test culture were found in the samples without the addition of antibiotics, and inhibition zones ranging from 18.03 ± 0.03 mm to 18.08 ± 0.04 mm were present near the standard of antibiotics. It was found that when adding an antibiotic of the bacitracin group to poultry products, were present around the wells of the inhibition zone of the test culture Micrococcus flavus ATCC 10240. The lowest level of residue determination (½MRL) for poultry, kidney and liver is 10.0 μg/kg , MRL 20.0 μg/kg in accordance with the requirements of national legislation by order of the Ministry of Health of Ukraine Poultry meat safety parameters from 06.08.2013 № 695. Conclusions and prospects for further research. The specificity, accuracy and sensitivity of this method is 100 %, which allows to detect ½ maximum permissible levels of residual amounts of antibiotics of the bacitracin group in accordance with the requirements of national legislation.

Antimicrobial Interventions in Poultry Processing to Improve Shelf Life and Safety of Poultry Meat: A Review with Special Attention to Salmonella spp.

Poultry meat is one of the most popularly consumed meats worldwide. With the increased consumption, the poultry industry is also facing major challenges in maintaining of safety and shelf life of the poultry meat. Microbial concerns related to poultry meat comprise of meat safety and shelf life as poultry meat is prone to contamination with spoilage as well as pathogenic microorganisms. Poultry may be contaminated with pathogenic microorganisms such as Salmonella spp. at various processing steps, posing significant health risk to the consumers. To reduce the predominance of food-borne pathogens such as Salmonella spp. as well as spoilage microorganisms, poultry processors can employ a multi-hurdle approach wherein antimicrobial interventions are applied at various steps of processing. This article reviewed different poultry processing steps and the antimicrobial interventions used in the poultry processing sector to improve safety, shelf life, and quality of poultry meat. This review provides comprehensive knowledge on safety of poultry meat with special attention to Salmonella spp. for the poultry industry as well as researchers throughout the world.

Animal welfare and microbiological safety of poultry meat: Impact of different at-farm animal welfare levels on at-slaughterhouse Campylobacter and Salmonella contamination

Stress factors and poor animal welfare can increase the susceptibility of food-producing animals to diseases, posing microbial risks to consumers. Animal welfare levels, objectively measured with the application of the Welfare Quality® protocol, were assessed in thirteen broiler flocks, including organic ones, to evaluate the presence of statistically significant differences in relation to Campylobacter and Salmonella faecal shedding and consequent microbiological contamination of broiler carcases at slaughterhouse. Each flock underwent animal welfare evaluation the day before slaughtering, followed by Campylobacter and Salmonella detection in faeces (caecal content) and neck skin at slaughterhouse. A total of 1040 samples (520 caecal contents; 520 neck skins) were included in the study. Campylobacter enumeration and Salmonella serotyping were also carried out. The highest welfare scores were reported in organic flocks. Significantly lower Campylobacter concentrations both in caecal content and neck skins (P < 0.05) were reported in organic batches, compared to high welfare conventional batches. Low-welfare batches showed higher prevalence of Salmonella both in neck skins and caecal content, with a statistically significant difference compared to high-welfare batches (43.6% versus 2.9% in neck skins; 19.3% versus 0% in caecal content; P < 0.00001). Salmonella Infantis and Salmonella Bredeney were the most common serotypes, while Campylobacter jejuni and Campylobacter coli were the detected species.This study provides new evidence that high animal welfare standards at farms, other than an ethical issue and a value-add for the end product, could also improve the microbiological safety of poultry meat, ultimately contributing to the protection of consumers.

Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat

Heat treatment is commonly applied as a primary method for ensuring the microbial safety of poultry meat and to enhance its palatability. Although texture and color of cooked chicken breast meat are important quality parameters for the consumers that need to be controlled during thermal processing, studies assessing the temperature-time-dependent quality changes during thermal treatment are lacking. This work aims to investigate the texture and color changes of chicken breast meat during thermal processing and to develop kinetic models that describe these changes. We studied the storage modulus changes of chicken breast meat as function of temperature. The storage modulus increases from 55 °C until leveling off in an equilibrium value above 80 °C, which was attributed to microstructure changes and described with a sigmoidal function. The changes in the texture (TPA) and color (CIE L * a * b * ) of chicken breast meat were measured as function of temperature and time. The texture and color parameters show a rise with heating time until reaching an equilibrium value, while the rate of change increased with temperature. Kinetic models that take the non-zero equilibrium into account were developed to describe the color (lightness) and texture (hardness, gumminess, and chewiness) changes with heating time and temperature. The kinetic models provide a deeper insight into the mechanisms of texture and color changes during thermal treatment. They can be used to predict the texture and color development of chicken breast meat during thermal processing and, thus, help to optimize the process.

Isolation and identification of extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli from broiler in Erbil, Iraq

Extended-spectrum beta-lactamase-producing Escherichia coli isolated from slaughtered broilers in retail market that sell live chickens in Erbil city, Iraq. Forty-one cloacal fecal samples from broiler caecum were investigated from January to April 2016. ESBLs strains were isolated using MacConkey agar supplemented with cefotaxime 1 mg/l and the isolates were identified phynotypically by biochemical tests, TBX agar and VITEK-2 compact system. A total of 34 Escherichia coli and 4 Proteus mirabilis were analysed for determination of ESBL/AmpC by disc diffusion test using antimicrobial 68DC MAST® ESβL discs group including cefpodoxime, cefpodoxime + ESBL inhibitor, cefpodoxime + AmpC inhibitor and cefpodoxime + ESBL inhibitor + AmpC inhibitor and 67DC MAST® ESβL discs group including cefpodoxime, cefpodoxime + clavulanate, ceftazidime, ceftazidime + clavulanate, cefotaxime and cefotaxime + clavulanate. The phenotypic results showed that in group 68DC discs 23.7% E. coli were resistant to cefpodoxime and in group 67DC discs 73.7% of E. coli and 7.9% of P. mirabilis were resistance to one or more of the cefpodoxime, ceftazidime and ceftazidime. Final results revealed that 78.0% of samples were ESBLs/ AmpC positive. This study is the first examination to determine phenorypically E. coli producing ESBLs/AmpC in broiler chickens in Iraq. Conclusion, the healthy broiler can be a major source of ESBLs/AmpC and the possibility that transmitted to humans through the food chain, direct contact and the surrounding environment raises the concerns about public health and safety of poultry meat and the negative consequences of drug therapy that causes the spread of antibiotic resistance.

Quantitative analysis of Campylobacter spp. contamination in chicken slaughtering lines by “label tracking method” in eastern China

Campylobacter contamination of poultry meat occurs vastly and inevitably in chicken slaughtering line. The aim of this study was to determine the quantification of Campylobacter spp. contamination levels in chicken slaughtering lines by a “label tracking method”, in eastern China. From the six critical slaughtering steps in 4 slaughtering house, a total of 1260 samples were collected in 236 sampling chicken. Results showed that Campylobacter may propagate in each slaughtering step with a high prevalence (≥83.05%). Both the highest Campylobacter-positive rate and the concentration of isolates were detected at the point of evisceration (97.46%; 2.80 ± 2.52 Log10 CFU/100 cm2), the Campylobacter contamination was mitigated after washing and chilling. However, after flash-freezing, the positive rate of Campylobacter was return to a high value while the concentration was reduced, and frozen storage has been confirmed allowing a mitigation on Campylobacter prevalence, qualitatively and quantitatively. Furthermore, the dynamic variation rule of Campylobacter prevalence obtained from different slaughtering environments was consistent with the rule identified from the corresponding slaughtered poultry. Campylobacter isolates obtained from different slaughtering processes in one slaughter-batch chicken were shown with above 90% homology, pointing to a potential source of contamination. Interventions are needed to minimize Campylobacter contamination, especially in washing, chilling, and frozen storage processes. Our study highlights the quantification of Campylobacter spp. contamination levels in broilers slaughtering line, which would provide quantitative data for the further studies on poultry meat safety control.