Safety Of Poultry Meat Research Articles

Evidence of Campylobacter jejuni reduction in broilers with early synbiotic administration

C. jejuni is considered a food safety concern to both public health authorities and consumers since it is the leading bacterial cause of food-borne gastroenteritis in humans. A high incidence of C. jejuni in broiler flocks is often correlated to pathogen recovery in retail poultry meat, which is the main source of human infection. In this work broiler chickens were fed with a synbiotic product mixed with conventional feed using two different administration strategies. The synbiotic was formulated with the microencapsulated probiotic Bifidobacterium longum PCB133 and a xylo-oligosaccharide (XOS). 1-day old chicks were infected with C. jejuni strain M1 (105 cells) and the synbiotic mixture was then administered starting from the first and the 14th day of chicken life (for animal groups GrpC and GrpB respectively). The goal of this study was to monitor C. jejuni load at caecum level at different sampling time by real-time PCR, identifying the best administration strategy. The microbiological analysis of the caecal content also considered the quantification of Campylobacter spp., Bifidobacterium spp. and B. longum.The supplemented synbiotic was more successful in reducing C. jejuni and Campylobacter spp. when administered lifelong, compared to the shorter supplementation (GrpB). Bifidobacterium spp. quantification did not show significant differences among treatments and B. longum PCB133 was detected in both supplemented groups evidencing the successful colonization of the strain. Moreover, the samples of the control group (GrpA) and GrpC were analysed with PCR-denaturing gradient gel electrophoresis (PCR-DGGE) to compare the caecal microbial community profiles at the beginning and at the end of the trial. Pattern analysis evidenced the strong influence of the early synbiotic supplementation, although a physiological change in the microbial community, occurring during growth, could be observed. Experimental results demonstrate that the synbiotic approach at farm level can be an effective strategy, combined with biosecurity measures, to improve the safety of poultry meat.

Food safety status of poultry meat and egg in Iran

Food borne illness is one of the most widespread health problems in the world and an important cause of reduced economic productivity especially in developing and under developed countries. In addition, food safety of poultry products remains a serious problem in many countries in the world. Similar to many other countries, the development of food safety standards in Iran is handled by the government. The poultry industry in Iran has been and is under dynamic and progressive development. In spite of the advances in the poultry industry in Iran, the issues of food borne pathogens, and drug and chemical residues remain. Meat inspection at poultry processing plants has been successful, but obviously has certain limitations. More importantly, drug, pesticide, mycotoxin and other chemical residues must be monitored in poultry meat and eggs. This work has to be carried out in close collaboration with human and environmental health professionals, analysts, epidemiologists, food producers, processors and traders. Poultry veterinarians and the Iran Veterinary Organization (IVO) should play a decision-making role in the development of the poultry industry. Poultry veterinarians and IVO have a dual responsibility; epidemiological surveillance of poultry diseases and ensuring the safety of meat and eggs. Via their presence on farms and appropriate collaboration with farmers, poultry veterinarians play a key role in ensuring that birds are kept under hygienic conditions, especially conditions which have public health significance. Slaughterhouse inspection of live birds (ante-mortem) and the carcass (post-mortem) plays a key role in both the surveillance network for poultry diseases and zoonoses and ensuring the safety of poultry meat.

Evaluation of Poultry Meat Safety Based on ISO 22000 As Food Safety Management System

Evaluation of Poultry Meat Safety Based on ISO 22000 As Food Safety Management System

Effect of an Aspergillus Meal Prebiotic on Salmonella Infection in Turkeys and Broiler Chickens

2 Abstract: The objective of this study was to evaluate the effect of 0.2% dietary Aspergillus Meal (AM) against horizontal transmission of Salmonella sp. in turkeys and chickens. Experiment 1 evaluated the effect of AM against horizontal transmission of Salmonella Enteritidis (SE) in turkeys. Day-of-hatch turkeys were assigned to untreated control or AM prebiotic-fed groups. Five additional seeder turkeys per group were challenged with 1.5 x 10 cfu SE and placed in each of the treatment groups 24 h later. At ten, twenty and thirty days of 5 age, Cecal Tonsils (CT) were cultured for SE recovery. A significant reduction in SE recovery (25%, 30% and 35% respectively) was observed in prebiotic-fed turkeys when compared with controls (p<0.05). In experiments 2 and 3, the effect of AM against horizontal transmission of Salmonella Typhimurium (ST) in chickens was evaluated. In each experiment, day-of-hatch chickens were assigned to untreated control or AM prebiotic-fed groups. Five additional seeder chicks per group were challenged with 1.25 x 10 cfu of ST 5 and placed in each of the treatment groups 24 h later. At ten days of age, Liver/Spleen (L/S) and CT were cultured for ST recovery. In experiments 2 and 3, percent reduction of ST from L/S and CT were 60%, 75% and 55%, 60% respectively when compared to non-treated controls. These results suggest that the addition of AM as a prebiotic at 0.2% may have a beneficial effect in reducing Salmonella levels and may enhance overall food safety of poultry meat.

Effectiveness of radiation processing in elimination of Campylobacter from poultry meat

Campylobacter, a common poultry intestine commensal, is a well known cause of human gastric illnesses across the globe. Consumption of contaminated poultry meat is a major cause of Campylobacter related infections. In the present study, radiation sensitivity of indigenous strains of C. jejuni and C. coli isolated from poultry was evaluated. The decimal reduction dose (D 10) values of different Campylobacter isolates at 0–4 °C in saline and blood broth were in the range of 0.120–0.210 kGy and 0.170–0.234 kGy, respectively. D 10 values in chicken meat homogenate for Campylobacter were in the range of 0.110–0.190 kGy. Chicken meat samples were inoculated with C. jejuni and exposed to gamma radiation to study the effectiveness of radiation treatment in elimination of Campylobacter. Radiation treatment with a dose of 1 kGy could achieve complete elimination of 10 5 CFU of Campylobacter/g in poultry meat samples. No recovery of Campylobacter was observed, even after enrichment and selective plating in 1 kGy treated chicken meat samples stored at 4 °C up to 7 days. Present study shows that irradiation of poultry meat with 1 kGy can ensure safety of poultry meat.

Marination to Improve Functional Properties and Safety of Poultry Meat

The most commonly used poultry marinades include salt and sodium tripolyphosphate, which have been shown to increase meat yield and water-holding capacity, as well as improve color and texture. Recently, several poultry further-processing facilities have begun using more acidic (pH ˜4) type marinades such as sodium lactate, sodium citrate, and sodium diacetate (alone or in combination) to combat the growth of Listeria monocytogenes in further-processed meat loaves. Because the acidic marinades currently used in turkey further-processing have a low pH (˜4) compared with the previously used salt and sodium tripolyphosphate (˜pH 9), these marinades may cause meat quality problems. This review paper will discuss aspects of poultry food safety and meat quality and how acidic marinades can be used to improve safety, specifically by controlling L. monocytogenes growth, and how they affect quality of the meat products. Current industry practices will be discussed and reviewed.

Current trends in the microbiological safety of poultry meat

Current trends in the microbiological safety of poultry meat

Current trends in the microbiological safety of poultry meat

Contamination of poultry meat products with Salmonella and Campylobacter spp. continues to be the main microbiological problem affecting both industry and consumers. In some countries, control measures appear to have reduced flock infection with Salmonella, but other issues have arisen; these include an increase in multiple resistance to antimicrobials in certain serotypes and the recent emergence of S. Paratyphi B variant Java, also frequently multi-resistant. For intensive production systems, there is much information on sources and routes of Salmonella transmission and the relative risk of infection/contamination at different stages of production. Some possible reasons for control failures are discussed. In contrast, less is known about Campylobacter in these respects, and a better understanding is needed of the physiology and host-interactions of the organisms, and of their behaviour in poultry operations. On such knowledge may depend the future development of effective controls.

Microbiological safety of poultry meat: risk assessment as a way forward

Microbiological risk assessment (MRA) is now a key feature in the world-wide management of food safety risks, including those associated with poultry meat. This paper presents a review of MRA from the perspective of poultry meat. The methodology is outlined and key issues such as uncertainty, model complexity and model validation are highlighted. To demonstrate the use of the tool, a MRA for campylobacter infection within Great Britain (GB) is summarised and example results are presented. Presentation of the model demonstrates the way in which MRAs can be used to investigate the effects of risk mitigation strategies and identify data gaps. It is anticipated that this presentation, together with the overview of the general methodological issues, will promote an increasing understanding of the technique amongst those that have a concern in the control of campylobacter in poultry, for example, producers, microbiologists and risk managers.

Effect of electron beam irradiation on poultry meat safety and quality

The purpose of this study was to determine the effectiveness of electron beam irradiation at doses of 1.0 and 1.8 kGy on the elimination of bacteria from boneless, skinless chicken breasts without significantly altering product quality. Microbial testing was conducted in triplicate using a whole carcass rinse method with each nonirradiated control group and an irradiation treatment group consisting of 10 samples. Results indicated that mean counts for coliforms, generic Escherichia coli, and psychrotrophs were 3.13, 3.26, and 1.92 log10 cfu/200 mL rinsate, respectively, in the control samples. However, these populations were not detected after the samples were irradiated with 1.0 or 1.8 kGy. Mean count of 4.60 log10 cfu/200 mL rinsate was detected for aerobic bacteria in the control samples. Irradiation doses of 1.0 and 1.8 kGy reduced the levels to 2.23 and 1.62 log10 cfu/200 mL rinsate, respectively. Irradiation also rendered the fillets free of Salmonella and Campylobacter. Consumer taste panels (product stored for 0, 14, and 28 d at 0 C) indicated that, at Day 0, there were no differences among controls and treatment groups for any of the quality attributes tested. At Day 14, texture and flavor attributes were lower for the irradiated groups. At Day 28, samples irradiated with 1.0 and 1.8 kGy were less desirable with decreased texture, flavor, and overall acceptability. Degree of lipid oxidation also increased as storage time and level of irradiation increased. Irradiated samples also had higher a* values, indicating they were pinker in color.

The determination of efficacy of antimicrobial rinses on turkey carcasses using response surface designs

Chlorine, lactic acid, TSP (trisodium phosphate) and a commercial phosphate blend (Avgard TM) were evaluated for their potential bactericidal effects on faecally contaminated turkey carcasses. Carcasses were sprayed for 10 s with each bactericide, at various concentrations and pressure combinations, derived from a response surface central composite design. For all the bactericides, variation in pressure had no significant ( P . 0.05) effect in reducing either total or coliform counts. Lactic acid at various concentrations showed a significant effect ( P < 0.20) in reducing total and coliform counts. The results indicate that lactic acid at 4.25% ( w w ) has the potential for reducing the total microbial load and coliforms by more than 95%. Chlorine, TSP and Avgard TM concentration did not significantly (P > 0.20) affect the microbial load when compared with a water spray, i.e. no bactericide. Preliminary presumptive testing indicated that lactic acid and Avgard TM had some effect against Salmonella spp. Chlorine and TSP, irrespective of concentration and pressure, were not effective against Salmonella spp. Overall, these findings suggest that lactic acid was the most effective bactericide for reducing microbial contamination and improving the safety of poultry meat.