Raw Chicken Research Articles

Retail Chicken Carcasses as a Reservoir of Multidrug-Resistant Salmonella.

Salmonellais a major cause of foodborne disease outbreaks worldwide, mainly through poultry. Recently, there has been an increase in multidrug-resistant (MDR) Salmonella infections globally. The increased drug resistance results in increased costs and poorer health outcomes due to unavailability or delayed treatment. This study aims to determine the prevalence of Salmonella in retail raw chicken meat and identify their antimicrobial resistance profiles. A total of 270 retail raw chicken carcasses (local and imported) were collected from three hypermarket chains in Qatar between November 2017 and April 2018. Thirty carcasses were contaminated with Salmonella (11.11%). The prevalence of Salmonella in locally produced chicken was higher than in imported chicken (OR = 2.56, 95% CI: 1.18–5.53, p = 0.016). No significant differences were found between the prevalence and storage temperature or hypermarket chain. The highest resistance rates in the isolates were reported to tetracycline (73.7%) followed by nitrofurantoin (53.3%), ampicillin (50%), amoxicillin-clavulanic acid, ceftriaxone (26.7%), and ciprofloxacin (23.3%). Eight isolates were potential extended-spectrum β-lactamase-producers, all in imported frozen chicken (p < 0.0001). Additionally, 43.3% of the isolates were MDR and associated with frozen chicken (OR = 16.88, 95% CI: 2.55–111.47, p = 0.002). The findings indicate that while the prevalence of Salmonella in retail chicken in Qatar is moderate, a large proportion of them are MDR.

A warning system for urolithiasis via retrograde intrarenal surgery using machine learning: an experimental study

BackgroundTo develop a warning system that can prevent or minimize laser exposure resulting in kidney and ureter damage during retrograde intrarenal surgery (RIRS) for urolithiasis. Our study builds on the hypothesis that shock waves of different degrees are delivered to the hand of the surgeon depending on whether the laser hits the stone or tissue.MethodsA surgical environment was simulated for RIRS by filling the body of a raw whole chicken with water and stones from the human body. We developed an acceleration measurement system that recorded the power signal data for a number of hours, yielding distinguishable characteristics among three different states (idle state, stones, and tissue–laser interface) by conducting fast Fourier transform (FFT) analysis. A discrete wavelet transform (DWT) was used for feature extraction, and a random forest classification algorithm was applied to classify the current state of the laser-tissue interface.ResultsThe result of the FFT showed that the magnitude spectrum is different within the frequency range of < 2500 Hz, indicating that the different states are distinguishable. Each recorded signal was cut in only 0.5-s increments and transformed using the DWT. The transformed data were entered into a random forest classifier to train the model. The test result was only measured with the dataset that was isolated from the training dataset. The maximum average test accuracy was > 95%. The procedure was repeated with random signal dummy data, resulting in an average accuracy of 33.33% and proving that the proposed method caused no bias.ConclusionsOur monitoring system receives the shockwave signals generated from the RIRS urolithiasis treatment procedure and generates the laser irradiance status by rapidly recognizing (in 0.5 s) the current laser exposure state with high accuracy (95%). We postulate that this can significantly minimize surgeon error during RIRS.

Effect of gamma irradiation on the primary and secondary products of lipid oxidation in raw chicken meat, stored under different temperatures and packaging – a meta-analysis

Abstract A meta-analysis on the effect of gamma irradiation on lipid oxidation products in raw chicken meat subjected to different temperatures of storage and packageing was carried out. A total of 11 studies were examined in regard to the peroxide value (POV) and thiobarbituric acid reactive substances (TBARS). The high heterogeneity in the studies was decisive for the selection of the random effects model applied on the raw mean difference (effect size) for the analysis of the data. The results of the meta-analysis showed that gamma irradiation increased the contents of the primary (POV) and secondary products (TBARS) of lipid oxidation in the raw chicken meat (P&lt;0.001). Further, meta-regression and the examined covariates indicated significant influence of the dose of radiation on the formation of POV (P&lt;0.001), whereas TBARS contents tended to depend on the package of the meat. In most of the studies included in the meta-analysis, the contents of the lipid oxidation products remained in acceptable levels and the treatment with gamma rays did not affect negatively the high nutritive value of the meat.

Validation of RapidChek®Campylobacter Test System for the Detection of C. jejuni, C. coli, and C. lari in Poultry Samples: AOAC Performance Tested MethodSM 052201.

Campylobacter is one of the leading causes of human bacterial gastroenteritis worldwide. Campylobacter infections are most often associated with the consumption of raw milk, undercooked poultry, and contaminated water. The RapidChek®Campylobacter test system (PTM number 052201) was validated for the detection of Campylobacter jejuni, C. coli, and C. lari in raw ground chicken, chicken carcass rinse, and turkey carcass sponges. The method uses a proprietary enrichment medium. Following aerobic enrichment, an immunochromatographic test strip is inserted into the tube containing the enrichment, developed for 20 min, and interpreted. Campylobacter-inoculated food samples were tested by the method, as well as the USDA/FSIS cultural reference method; Isolation and Identification of Campylobacter jejuni/coli/lari from Poultry Rinse, Sponge and Raw Product Samples MLG 41.04. The candidate method was also confirmed by an alternative cultural method. The RapidChek method was tested with 50 Campylobacter strains comprised of C. jejuni, C. coli, and C. lari, and 30 non-target strains. A total of 80 low-level spiked samples were tested by both methods in the study. The candidate method yielded 49 presumptive positives: all presumptive results were confirmed culturally. The reference method produced a total of 41 confirmed positive results. No difference between the alternate confirmation method and reference confirmation method was observed. Probability of detection analysis demonstrated no significant differences in the number of positive samples detected by the candidate method and cultural reference method. The RapidChek method detected all 50 Campylobacter strains and none of the 30 non-target strains, including Campylobacter spp. other than C. jejuni, C. coli, and C. lari. The candidate method performed as well as the reference method in the detection of C. jejuni, C. coli, and C. lari in raw ground chicken, chicken carcass rinse, and turkey carcass sponges. Aerobic enrichment of selected matrixes for 48 h yielded reliable presumptive results for Campylobacter.

Prevalence and antimicrobial susceptibility pattern of Campylobacter jejuni in raw retail chicken meat in Metropolitan Accra, Ghana

Although, Campylobacter spp. are a major cause of foodborne gastroenteritis, its occurrence and antimicrobial resistance traits have not been well defined in low income countries, particularly in Africa. In this study, retail chicken was sampled (n = 400) between February 2019 to January 2020 in Metropolitan Accra, Ghana, to determine the prevalence and antimicrobial susceptibility pattern of Campylobacter jejuni. Raw chicken samples were obtained in wet markets (n = 315) and supermarkets (n = 85) and each subjected to direct plating and broth enrichment according to standard culture methods for Campylobacter spp. with the identity of presumptive positive colonies confirmed by MALDI-TOF. The susceptibility of isolates to antibiotics commonly used for campylobacteriosis in humans (in order to reflect the One Health significance of Campylobacter at the human-food interface) were then assessed by disc diffusion. A prevalence of 38.3% was recorded and all isolates were confirmed as Campylobacter jejuni. Enrichment yielded 127 positives while direct plating yielded 55 positives with low level of agreement in detection between these assays (Kappa = 0.15). Among samples positive by direct plating, the mean Campylobacter count was 1.9 log10 CFU/g (sd ±0.8). About 13% (7/55) of the samples positive by direct plating contained counts of 3log and above. Samples from the wet market yielded more positives than those from the supermarket with the rate of isolation from wet markets being 1.6 times that of the supermarket. Among 182 isolates characterized for their antimicrobial susceptibility, resistance to fluoroquinolones was 99.5%, tetracyclines 100% and macrolides 26.9%. Multi-drug resistance was also observed in 26.9% of the screened isolates. The findings point to a potential high level of exposure of humans to Campylobacter jejuni through chicken meat and thus the need for education on hygienic preparation and handling of raw chicken. High rates of resistance to classes of antimicrobials critically important for treating Campylobacter infections in humans; fluroquinolones and macrolides, affirm the need for stronger regulatory control of antimicrobials and enhanced antimicrobial stewardship in chicken production.

An Anti-MRSA Phage From Raw Fish Rinse: Stability Evaluation and Production Optimization.

Accumulating evidence has denoted the danger of resistance in tenacious organisms like methicillin-resistant Staphylococcus aureus (MRSA). MRSA, a supple bacterium that adopts a variety of antibiotic resistance mechanisms, is the cause of multiple life-threatening conditions. Approaching a post-antibiotic era, bacteria-specific natural predators, bacteriophages, are now given the chance to prove eligible for joining the antibacterial weaponry. Considering the foregoing, this study aimed at isolating bacteriophages with promising anti-MRSA lytic activity, followed by characterization and optimization of the production of the bacteriophage with the broadest host range. Five phages were isolated from different environmental sources including the rinse of raw chicken egg, raw milk, and, remarkably, the raw meat rinses of chicken and fish. Examined for lytic activity against a set of 23 MRSA isolates collected from various clinical specimens, all five phages showed relatively broad host ranges with the bacteriophage originally isolated from raw fish rinse showing lytic activity against all the isolates tested. This phage is suggested to be a member of Siphoviridae family, order Caudovirales, as revealed by electron microscopy. It also exhibited good thermal stability and viability at different pH grades. Moreover, it showed reasonable stability against UV light and all viricidal organic solvents tested. Optimization using D-optimal design by response surface methodology was carried out to enhance the phage yield. The optimum conditions suggested by the generated model were a pH value of 7, a carbon source of 0.5% w/v sucrose, and a nitrogen source of 0.1% w/v peptone, at a temperature of 28°C and a bacterial inoculum size of 107 CFU/ml, resulting in a 2 log-fold increase in the produced bacteriophage titer. Overall, the above findings indicate the lytic ability inflicted by this virus on MRSA. Apparently, its stability under some of the extreme conditions tested implies its potential to be a candidate for pharmaceutical formulation as an anti-MRSA therapeutic tool. We hope that bacteriophages could tip the balance in favor of the human front in their battle against multidrug-resistant pathogens.

Selection of chilled chicken meat conservation methods against the background of microbiota reduction and organoleptic properties

Packaging is the latest innovation, seen as a technique for conserving perishable products, including improving the storing of poultry meat. The study investigated the effects of packaging tapes (mlx 60/200 and mlx 60/250), modified atmospheric gas composition (MAP) and vacuum (vp) packaging, quantitative changes in raw chicken meat microbiota, and sensory parameters (color, odor, consistency, and Indicators of forms.). The three most common gases used in MAP to create a modified atmosphere gas were: carbon dioxide, oxygen and nitrogen. Raw chicken bark and breast meat were taken as samples. The duration of the exsperiment was 11 days. It was found that the best results from the existing experiments showed 70% O2: 30% CO2 composition and packaging of the modified atmosphere - film mlx 60/250. Mesophilic aerobic and facultative anaerobic microorganisms (CFU/ g) were reduced by 73% in barley meat and by 55% in fillet compared to the control sample. Such packaging maintained the organoleptic characteristics of the meat - color and density, no odor and mucus. Meat vacuum-packed had the highest fluid loss and the lowest sensory parameters.

Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages

This study evaluated changes in flavor, heterocyclic aromatic amines (HAAs), and quality characteristics of roasted chicken drumsticks at three different processing stages: marinating (MS), low-temperature roasting (LRS), and high-temperature roasting (HRS). Raw chicken drumsticks (RC) served as the control. Water content and L*-value were significantly highest (P < 0.05), whereas a*-value and b*-value were significantly lowest (P < 0.05) in the HRS sample. Furthermore, the HRS sample had a significantly higher (P < 0.05) pH value than the RC, MS, and LRS samples. A total of 48 different volatile compounds were detected and electronic nose results indicated similar odor profiles between the MS and LRS samples. The LRS and HRS samples had significantly higher (P < 0.05) contents of PhIP, Harman, and Norharman than the RC and MS samples, which can be explained by the higher contents of precursors phenylalanine, tryptophan, and creatinine in the LRS and HRS samples compared to those in the RC and MS samples. Correlation analysis result indicated that the aldehydes and ketones are responsible for the PhIP, Harman, and Norharman formation. These results provide guidance for revealing the flavor and HAA formation of roasted chicken during processing.

Fate of natural bacterial flora, and artificially inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken meat with added oregano oil or tannic acid alone or combined

The antibacterial effect of oregano oil and tannic acid (TA) on the aerobic plate count (APC), Enterobacteriaceae (ENT), Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken breast meat (RGCBM) held at 4 °C and 10 °C was studied. Five treatments including i) control (no antimicrobial), ii) 200 ppm oregano oil, iii) 10 ppm TA, iv) 200 ppm oregano oil + 10 ppm TA, and v) 5 ppm butylated hydroxy anisole (BHA) were prepared. Oregano oil, TA, and BHA inhibited increases in the APC when used separately (P < 0.05). Oregano oil + TA exhibited a higher (P < 0.05) antibacterial effect on APC during storage of RGCBM at 4 °C and 10 °C. Also, that same combination significantly (P < 0.05) inhibited growth of E. coli O157:H7, L. monocytogenes, S. enterica, and ENT in the meat irrespective of storage temperature. However, from a practical perspective, pathogen inhibition is unlikely to be deemed effective. Based on these results, the antibacterial activity of oregano oil is improved by TA, and the oregano oil + TA combination has good potential for controlling growth of native bacterial flora to enhance the microbial shelf-life of RGCBM.

Evaluation of Microbial Contamination in Meat and its Control Using Preservatives

Food borne illnesses are common in both developed as well as developing countries. The majority of foodborne diseases are caused by consuming contaminated meat products. This study aimed to evaluate the microbial contamination in different meat samples. Chicken (n=20), Mutton (n=20) and beef (n=20) samples were collected from 10 towns. Total viable count (TVC) and Total coliform count (TCC) in different meat samples were checked. Microscopic, macroscopic and biochemical profiling of isolates (n=108) was done. It was observed that E. coli was the more common (34%) pathogenic bacteria found in raw chicken followed by Salmonella (28%), Staphylococcus (25%), Shigella (8%), Enterobacter (2%), and Bacillus (3%). In Beef Samples E. coli (39%) was more common followed by Salmonella (30%), Staphylococcus (18%) and Enterobacter (8%), and Shigella (5%). While in Mutton Samples E. coli (32%), Salmonella (32%), Staphylococcus (12%), Shigella (12%), Enterobacter (9%), and Bacillus (3%). Antibacterial activity of natural preservatives i.e., Ginger, Garlic, and Radish, and commonly used synthetic preservatives i.e., Sodium nitrite was also checked on isolated strains. It was observed that Ginger and Garlic showed maximum antibacterial activity at the highest concentration used up to 0.8g/ml. Radish showed no antibacterial activity at any concentration. Antibacterial activity of Sodium nitrite was also higher at the maximum concentration used (0.006mM). The renowned harmful effects of Sodium nitrite, make it necessary to devise the use of natural preservatives. It was observed that ginger and garlic may serve as natural preservatives for meat preservation without any side-effect. However, more research is required for the implementation of natural preservatives for meat storage and safety.

Gastrointestinal parasites in domestic cat (Felis catus Linnaeus, 1758) in Oran, Algeria: emergent zoonotic species and associated risk factors

Among protozoa and helminths parasites of the cat’s digestive tract, some constitute a problem for public health, due to their zoonotic potential. An identification of gastrointestinal parasites is therefore necessary to control their distribution. The aims of the present study were to determine prevalence of gastrointestinal parasites in domestic cat in Oran, western Algeria, and to identify risk factors associated with parasitism. One hundred and two fecal samples were collected from 102 domestic cats during period from February to July 2021, and analyzed using two coprological technics, sucrose flotation and Ritchie method. Age, sex, breed, eating habits and lifestyle of each cat were recorded to identify risk factors by using a bivariate test, Chi2 test. Sixty-two (60.8%) cats were infected with at least one intestinal parasite. Six species were identified: Toxocara cati (43.1%), Dipylidium caninum (15.7%), Toxascaris leonina (7.8%), Cystoisospora rivolta (5.9%), Giardia duodenalis (2%) and Cystoisospora felis (1%). The occurrence of co-infections was observed in 13.7% of cats. Young age, hunting behavior, outdoors access and raw chicken meat consummation are identified as factors significantly linked to contamination by gastrointestinal parasites. The findings showed that there is a significant infestation of domestic cats by the parasitic helminths, such as Toxocara cati, wich has a major public health impact. This suggests that immediate action may be carried to reduce infection rates in cats by implementing preventive antiparasitic treatments and to sensitize cats owners about zoonotic diseases risk.

The rate of frequent co-existence of plasmid-mediated quinolone resistance (PMQR) and extended-spectrum β-lactamase (ESBL) genes in Escherichia coli isolates from retail raw chicken in South Korea.

Since plasmid-encoded antibiotic resistance facilitates the emergence of antibiotic-resistant bacteria, the increasing prevalence of Escherichia coli harboring plasmid-mediated quinolone resistance (PMQR) and extended-spectrum β-lactamase (ESBL) genes is a public health concern. The objective of this study is to investigate the co-existence of PMQR and ESBL genes in E. coli isolates from retail raw chicken in South Korea. Among 67 ESBL-producing E. coli isolates from 40 retail raw chicken, more than half of them carried PMQR genes, including qnrS, aac(6')-Ib-cr, and oqxAB. The qnrS was predominantly (91.4%) detected in E. coli isolates carrying both PMQR and ESBL. The aac(6')-Ib-cr was detected in seven ESBL-producing E. coli strains, and 85.7% of the aac(6')-Ib-cr-positive strains also carried qnrS. Moreover, the strains co-harboring qnrS and aac(6')-Ib-cr exhibited increased resistance to ciprofloxacin and kanamycin. These results demonstrate that PMQR genes are frequently detected in ESBL-producing E. coli isolates from retail raw chicken in South Korea.

Production of microbial protein from fermented grass

• Industrially relevant lactic acid productivity (9.9 g/L/h) was achieved at 45 °C. • Solid removal is essential for lactic acid extraction via membrane electrolysis. • Lactic acid can be extracted at 13 kWh/kg from solid-free fermentation broth. • The dried MP produced was superior to whole egg, raw chicken, tofu and soybean. • Methane was produced from grass residues at yield up to 0.53 g CODCH4 /g CODsubstrate . Grass is one of the most abundant plant families on Earth, however it has limited applications beyond the use as animal feed due to its low economic and nutritional value. Here we developed a concept for the increased valorization of grass to microbial protein (MP) for human food and biogas. We followed a four-step approach, starting with lactic acid (LA) fermentation of grass juice (GJ) using Bacillus coagulans , followed by LA extraction via membrane electrolysis, aerobic MP production using Cupriavidus necator and digestion of the side-products for biogas production. Temperature (28–55 °C) had a strong effect on the performance of batch GJ fermentations under axenic and non-axenic tests performed with B. coagulans , with the highest LA concentration (16–18 g LA /L) and productivity (0.45–0.56 g LA /L/h) achieved at 45 °C. Continuous non-axenic thermophilic (45 °C) GJ fermentation enabled the highest LA titers (23 g LA /L) at 6 h HRT while 1.5 h HRT enabled the highest productivity (9.9 g LA /L/h). The microbial community was dominated (77–97%, HRT < 6 h) by Lactobacillaceae, regardless of inoculating B. coagulans . LA extraction via membrane electrolysis was possible after removal of solids, achieving maximum LA recovery of 35%, while the lowest energy input was 13 kWh/kg LA . Microbial biomass produced in pH-stat mode using extracted LA contained 58% protein in cell dry weight, while the final product (dried MP) is superior to egg, chicken, tofu and soybean. The side-products of these processes ( i.e. fermentation effluent and unconverted solids) can be used for methane production with 0.085–0.53 g CODCH4 /g CODsubstrate yield. This research delivered a proof-of-concept for the use of grass within a biorefinery concept, allowing for recovery of products with a potentially large market such as MP, LA and biogas.

Characterization of H9N2 Avian Influenza Viruses Isolated from Poultry Products in a Mouse Model.

Low pathogenic H9N2 avian influenza viruses have spread in wild birds and poultry worldwide. Recently, the number of human cases of H9N2 virus infection has increased in China and other countries, heightening pandemic concerns. In Japan, H9N2 viruses are not yet enzootic; however, avian influenza viruses, including H5N1, H7N9, H5N6, and H9N2, have been repeatedly detected in raw poultry meat carried by international flight passengers from Asian countries to Japan. Although H9N2 virus-contaminated poultry products intercepted by the animal quarantine service at the Japan border have been characterized in chickens and ducks, the biological properties of those H9N2 viruses in mammals remain unclear. Here, we characterized the biological features of two H9N2 virus isolates [A/chicken/Japan/AQ-HE28-50/2016 (Ck/HE28-50) and A/chicken/Japan/AQ-HE28-57/2016 (Ck/HE28-57)] in a mouse model. We found that these H9N2 viruses replicate well in the respiratory tract of infected mice without adaptation, and that Ck/HE28-57 caused body weight loss in the infected mice. Our results indicate that H9N2 avian influenza viruses isolated from raw chicken meat products illegally brought to Japan can potentially infect and cause disease in mammals.

Egg Shell Membrane as an Alternative Vascular Patch for Arterial Angioplasty.

Introduction: The egg shell membrane (ESM) is always considered as waste, but recent studies have shown that it has the potential to yield rapid re-endothelialization in vitro. We hypothesized that ESM and heparin-conjugated ESM (HESM) can be used as arterial patch in a rat aortic angioplasty model. Method: Sprague-Dawley rat (200 g) abdominal aortic patch angioplasty model was used. Decellularized rat thoracic aorta (TA) patch was used as the control; ESM patch was made of raw chicken egg; heparin-coated ESM (HESM) patch was made by using dopamine; anticoagulation properties were verified using platelet adhesion tests; the TA, ESM, and HESM patches were implanted to the rat aorta and harvested at day 14; and the samples were examined by immunohistochemistry and immunofluorescence. Result: The ESM patch showed a similar healing process to the TA patch; the cells could migrate and infiltrate into both patches; there was a neointima with von Willebrand factor-positive endothelial cells; the endothelial cells acquired arterial identity with Ephrin-B2- and dll-4-positive cells; there were proliferating cell nuclear antigen (PCNA)-positive cells, and PCNA and alpha smooth muscle actin dual-positive cells in the neointima in both groups. Heparin was conjugated to the patch successfully and showed a strong anticoagulation property in vitro. HESM could decrease mural thrombus formation after rat aortic patch angioplasty. Conclusion: The ESM is a natural scaffold that can be used as a vascular patch; it showed a similar healing process to decellularized TA patch; HESM showed anticoagulation property both in vitro and in vivo; and the ESM may be a promising vascular graft in the clinic.

DETECTION OF FOOD-BORNE PATHOGENS IN CHICKEN MEAT SOLD IN RETAIL OUTLETS OF CHENNAI CITY

Contaminated poultry meat is regarded as a major source of food-borne pathogens, so the present study was under taken to screen the raw broiler chicken breast meat samples for the presence of food-borne pathogens viz. Salmonella spp., Campylobacter jejuni and Staphylococcus aureus collected from different retail outlets in Chennai city, India. The presence of Salmonella spp., C. jejuni and S. aureus was assessed by cultural method and species-specific PCR assay. The polymerase chain reaction was carried out by targeting the invA, flaA and nuc gene for Salmonella spp., C. jejuni and S. aureus respectively. Out of 60 samples, the frequency of isolation of S. aureus and C. jejuni was 16.6 and 11.6% respectively by both the methods. However, in case of Salmonella spp. the isolation rate was noted to be 10% and 15% by cultural method and PCR assay respectively. The PCR assay was found to be more specific for identification of Salmonella spp. Cultural method combined with PCR assay would provide a holistic approach in terms of sensitivity and specificity with regards to identification of these food-borne pathogens. The above findings also indicate the need of creating awareness among general public and butchers operating retail meat shop regarding good hygienic practice before, after cooking and during processing of carcass. Identifying the source of these organisms at the farm level will also help to control the entry of these organisms in food.

A systematic review and Bayesian meta-analysis about Salmonella spp. prevalence on raw chicken meat

Salmonellosis involving chicken meat is one of the most frequent foodborne diseases registered worldwide. Many studies report the prevalence of Salmonella spp. on chicken meat; however, data are limited or variable. To perform stochastic Quantitative Microbial Risk Analysis, it is essential to input reliable data to estimate the risks, and the Bayesian meta-analysis model allows incorporating the uncertainty of the data into parameters which increases the robustness of the model. In this manuscript, we conduct a systematic review and a logit-normal hierarchical Bayesian meta-analysis model to assess the posterior distribution of Salmonella spp. prevalence of raw chicken meat. The posterior distribution of Salmonella spp. was reported according to carcass processing (whole carcass or cuts); cold status (fresh meat or frozen); place of sampling (retail or slaughterhouse), and geographical region (Brazil, Latin America, North America, Africa, Asia, and Europe). To implement the posterior distribution as uncertainty in stochastic a model, parameters were obtained by linear combination of the posterior distributions of the model. The percentual of variation regarding the heterogeneity between studies is 33.93%. Carcass processing and cold status do not influence Salmonella spp. prevalence. Raw chicken meat collected at slaughterhouses had a 4% higher chance of being positive for Salmonella spp. than those taken at retail. However, this small difference seems to be of minor relevance given the large 95% credible interval around the parameter. The posterior distribution shows lower Salmonella spp. prevalence for Latin America, Brazil, Africa, Europe when compared to North America and Asia. In the sensitivity analysis, the parameters βcold, βsample, and βprocessing were weakly influenced by the priors, however, the relevance of the priors was more evident for the geographic region related parameters. Salmonella Enteritidis was the most widespread serovar identified and only three studies verified the concentration of Salmonella spp. but we were not able to conduct a meta-analysis because the studies omitted the standard deviation.

Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and Pleurotus sajor-caju powder as functional ingredients during storage.

ObjectiveThe aim of this study was to investigate antioxidant activities of cinnamon (Cinnamomum cassia) extracts (extracted with different solvents) at various concentrations and to determine product quality of raw chicken patties added with different levels of cinnamon powder (CP) and oyster mushroon powder (OMP) during storage.MethodsAfter cinnamon was made into oven dried CP and extracted with water and different levels (50%, 80%, and 100%) of ethanol, antioxidant activities of these extracts were determined. CP and OMP were combined at different levels and added to raw chicken patties. Physicochemical properties and microbial counts were measured during refrigerated storage.ResultsCinnamon ethanol (80%) extract showed the highest (p<0.05) by 2,2-diphenyl-1picrylhydrazyl-radical scavenging activity and reducing power. Cinnamon water extract (CWE) had the highest iron chelating ability (p<0.05), while CP 100% ethanol extract had the highest content of total phenolic compound. Then, CP and OMP were applied to chicken patties at different levels (0.1% to 0.2%). After the addition of CPs, pH, L* (lightness), 2-thiobarbituric acid reactive substance, and volatile basic nitrogen values were decreased, whereas a* (redness) and b* (yellowness) values were increased. Microbial counts of total bacteria and Enterobacteriaceace were decreased with the addition of CP 0.2% regardless of the OMP level.ConclusionThe addition of CP in combination with OMP can increase the shelf-life of chicken patties during storage.

Chickensplash! Exploring the health concerns of washing raw chicken.

The Food and Drug Administration recommends against washing raw chicken due to the risk of transferring dangerous food-borne pathogens through splashed drops of water. Many cooks continue to wash raw chicken despite this warning, however, and there is a lack of scientific research assessing the extent of microbial transmission in splashed droplets. Here, we use large agar plates to confirm that bacteria can be transferred from the surface of raw chicken through splashing. We also identify and create a phylogenetic tree of the bacteria present on the chicken and the bacteria transferred during splashing. While no food-borne pathogens were identified, we note that organisms in the same genera as pathogens were transferred from the chicken surface through these droplets. Additionally, we show that faucet height, flow type, and surface stiffness play a role in splash height and distance. Using high-speed imaging to explore splashing causes, we find that increasing faucet height leads to a flow instability that can increase splashing. Furthermore, splashing from soft materials such as chicken can create a divot in the surface, leading to splashing under flow conditions that would not splash on a curved, hard surface. Thus, we conclude that washing raw chicken does risk pathogen transfer and cross-contamination through droplet ejection, and that changing washing conditions can increase or decrease the risk of splashing.

Prevalence and antimicrobial susceptibility of Escherichia coli in raw chicken and pork from Beijing

Prevalence and antimicrobial susceptibility of Escherichia coli in raw chicken and pork from Beijing