Raw Chicken Research Articles

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

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

Consumer preferences for the color of unprocessed animal foods.

Consumer choices for food products are often based on appearance; one important aspect being product color. We systematically review the literature on consumer preferences for the color of raw beef, pork, poultry, bee honey, cow milk, and chicken eggs to inform future food technology and marketing research; a total of 40 studies were identified. Consumer preferences for pork color vary widely globally and can depend on other demographic factors. A trend toward light and bright beef was observed in six out of eight studies. A pink color was preferred in chicken by consumers in Northern Ireland and Brazil; muscle color uniformity was also related to higher acceptance. Contrarily, a diverse selection of honey colors is preferred; dark golden, yellow, and amber products were liked by consumers across the globe. One study observed a preference for white (over yellowish) milk. Worldwide, white and brown eggshells are preferred nearly equally with considerable differences between continents and regions. Our review highlights the heterogeneity of color preferences for animal products, worldwide; research methods should focus on quantifying colors associated with preferences so that food producers can accurately market their diverse products in regions with corresponding color preferences.

Campylobacter jejuni Infections: Epidemiology, Pathophysiology, Clinical Manifestations and Management

Campylobacter spp has become one of the most important foodborne pathogens. Moreover, Campylobacter can cause an economic burden on the human population since it can cause about 8.4% of diarrheal cases worldwide. In addition, Campylobacteriosis outbreaks have been reported sporadically in association with untreated drinking water. Water that does not take from a licensed water supplier is considered the main cause of water contamination. The most common risk factor for Campylobacteriosis transmission to humans is raw undercooked chicken. Contamination among poultry may be the result of the environmental conditions inside the farms or chicken factories that could be spread very fast among others. This infection is usually self-limited with no signs or symptoms but it can also present with severe symptoms, including diarrhea that can last for more than one week and can ultimately lead to dehydration, fever, and abdominal pain. However, the main recognized sequelae are Guillain-Barré Syndrome (GBS), Reactive Arthritis (REA), Irritable Bowel Syndrome (IBS), and rarely Bacteremia. Recently, many cases of Campylobacter spp show important resistance to various antibiotics such as tetracyclines and fluoroquinolones. Thus, the prevention and monitoring of this infection play an essential role. Campylobacteriosis is self-limiting, and most of the cases does not need to be treated. Some medical interventions such as electrolytes replacement, as well as hydration may be followed to treat immunocompromised patients, patients suffering from severe symptoms, pregnant women, and the elderly.

Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts

The purpose of this study is to examine the effects of chitosan (CS) coating with oregano essential oil (OEO) (0.25%–2.0%, v/v) on the microbial and physicochemical characteristics of chicken breast fillets during refrigerated storage. On day 12, the total viable count and Pseudomonas deceptionensis CM2 of chicken breast fillets coated with CS + OEO solution decreased by 1.02–3.74 log10 CFU/g and 2.97–4.14 log10 CFU/g, respectively, when compared to the control samples. The quality attributes of chicken fillets were also improved after the coating treatment of CS and OEO, including pH value, color parameters, water holding capacity, and textural properties. CS + OEO coating was effective in retarding lipid oxidation and the formation of total volatile basic nitrogen (TVB-N) in chicken breasts during refrigerated storage. E-nose results indicated that CS coating incorporated with OEO could inhibit the generation of compounds causing unpleasant odors. Besides, CS + OEO coating also reduced the deterioration of the sensory properties of chicken breasts, including appearance, color, odor, texture, and overall acceptability. In conclusion, CS coating with OEO could be considered an effective method to improve the quality and extend the shelf life of raw chicken.

Akulturasi Budaya Pada Tradisi Buang-Buang di Desa Tempapan Kuala Kabupaten Sambas, Kalimantan Barat

The area of West Kalimantan, Sambas Regency, still carries out ancestral rituals that have been acculturated to Islamic culture, namely the ritual of wasting. The purpose of this research is to find out the acculturation process of Islam and local culture in the wasting tradition in the people of Tempapan Kuala Village and to find out the forms of acculturation of Islam in the wasting tradition. The methods used in this study are as follows; Heuristics, Verification, Interpretation and Historiography. The results of the research show that: The Wasting Tradition aims to keep people away from the dangers sent down by God for the sins that have been committed by humans. The dangers are in the form of prolonged heat, failure of agricultural businesses, and the spread of disease outbreaks. The form of Islamic acculturation in the local culture in the tradition of wasting is in the form of Sirih kapur, at least three sheets with the same fins, complete with gambier or some peeled betel nuts, gental cigarettes, namely nipa leaf cigarettes with a charm and spells. Frankincense and incense (censer). Pendupa means a place for incense in the form of a flat made of pottery or copper with coals made of wood. Yellow sticky rice with one raw chicken egg served in a flat white glass plate. A knife or a piece of iron or a nail, as hardener.

Tryptanthrin Reduces Campylobacter jejuni Colonization in the Chicken Gut by a Bactericidal Mechanism.

Campylobacter jejuni is a leading cause of foodborne bacterial gastroenteritis worldwide, and raw or undercooked chicken meat is considered the major source of human campylobacteriosis. In this study, we identified 36 compounds that showed inhibitory effects on C. jejuni growth at low concentrations by screening a chemical compound library. Three of the 36 compounds were herbal compounds, including tryptanthrin (TRP), an indoloquinazoline alkaloid. TRP has been reported to have a variety of biological properties, such as antimicrobial, anti-inflammatory, and antitumor activities, but there was previously no information about its anti-C. jejuni activity. We further conducted in vitro and in vivo experiments to evaluate the potential of TRP for the control of C. jejuni in chicken farms. The MIC of TRP for C. jejuni was much lower than that of 13 other herbal compounds that were previously reported to have anti-C. jejuni activities. Time-kill assays under growing and nongrowing conditions demonstrated that TRP has bactericidal activity against C. jejuni. In addition, TRP showed a narrow-spectrum antimicrobial effect against C. jejuni, and there was little potential for the development of TRP-resistant C. jejuni during serially passaged culture. In chick infection experiments, the administration of TRP in drinking water significantly reduced the cecal colonization of C. jejuni when TRP was used either before or after C. jejuni infection. These data suggest that TRP is effective for the control of C. jejuni in chicken farms. IMPORTANCE Campylobacter is a widespread pathogen in the food chain of chickens. Once chickens become infected, large numbers of Campylobacter cells are excreted in their feces. The development of an effective material for reducing the amount of Campylobacter in the chicken intestinal tract will make it possible to reduce the contamination of the food chain with Campylobacter and to produce safe and secure chicken meat. In the present study, in vivo experiments revealed that the use of an herbal compound, tryptanthrin, significantly reduced the number of Campylobacter cells in the chicken gut by a bactericidal mechanism. Furthermore, our in vitro experiments demonstrated that, compared with the other herbal compounds, tryptanthrin achieved antimicrobial activity against C. jejuni at the lowest concentration. The use of tryptanthrin may lead to the development of a novel control measure for reducing the colonization of C. jejuni in the food chain.

Food hygiene and food safety practices of households in a township north of Tshwane, Gauteng.

Foodborne illness is still a major public health concern worldwide. Most cases of foodborne illness can be traced to the home. The food safety practices of food handlers in the household are an important determining factor in food safety at the household level. To assess the food safety practices of food handlers in households in Ga-Rankuwa, Tshwane. The study was conducted in zones 1-9 and zone 16, as well as extension 25 of Ga-Rankuwa, Tshwane. A quantitative descriptive study design was used for which a structured questionnaire was administered among 339 food handlers. Descriptive and inferential statistical analysis was performed in STATA 13.1. The majority of food handlers reported always washing their hands before (81%) and after handling raw meat, chicken or fish; the majority of food handlers (69%) reported always washing preparation surfaces and utensils with clean, soapy water after handling raw meat, chicken or fish. Less than half (45%) of food handlers reported never thawing frozen meat, chicken or fish in a bowl of cold water. The food handlers reported appropriate food safety practices regarding hand washing and food preparation surfaces and utensils. However, their practices regarding the storage of meat, chicken and fish were inappropriate. This study builds on the existing body of literature on the food safety practices of food handlers. Moreover, the study findings can serve as a basis for the development of interventions to ensure food safety at a household level.

Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs.

Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contamination. The objective of this study was to investigate the effect of SAEW immersion at different frequencies on the disinfection and quality of raw chicken legs, thereby possibly limiting the usage of SAEW. Immersion for 1, 3, and 5 times, with a 7:1 SAEW:meat ratio, and duration of 15 min was tested. Meat quality was evaluated based on total aerobic bacteria, Enterobactericeae, total volatile basic nitrogen, thiobarbituric acid reactive substances, and color. A higher immersion frequency lowered the numbers of total aerobic bacteria and Enterobacteriaceae. Moreover, two immersions with a SAEW:meat ratio of 4:1 and a total immersion time of 6 min reduced the bacterial load as effectively as a single 15-min immersion with a SAEW:meat ratio of 7:1. Higher frequencies of SAEW immersion also resulted in lower total volatile basic nitrogen and lipid oxidation after 0 or 3 days of storage. They did, however, magnify the change in color, resulting in brighter meat. Overall, SAEW treatments with two to five immersions can improve the quality of raw chicken legs and reduce wastewater generation.

Listeria monocytogenes isolated from raw milk: phenotypic and molecularcharacterization, pathogenicity testing, and multidrug resistance profiling

Foodborne infections are a worldwide public health emergency that actually impact a variety of disorders. In the current research, a total of 300 samples comprising raw milk (100),milk products (100), and chicken (100) were screened for detection of pathogenic Listeria species by using the USDA method. On conventional biochemical characterization, three isolates were identified as Listeria monocytogenes (from raw milk samples)indicating an overall prevalence of Listeria monocytogenes to the tune of 1%. All other samples comprising milk products and chicken samples (100) showed negativity for the presence of any of the Listeria species. Further, all three isolates were subjected to polymerase chain reaction (PCR) targeting genus-specific (prsA and iap) and species-specific gene (isp) in which all three were turn out positive for both the genes, endorsing their identification as Listeria monocytogenes. All three confirmed Listeria monocytogenes isolates were phenotypically assessed for in-vitro pathogenicity tests like hemolysis on 7% sheep blood agar, CAMP test, and PI-PLC assay. The results revealed their highly pathogenic nature. Subsequently, all these isolates were also assessed for their virulent nature by PCR, targeting the array ofmarkers including virulence-associated genes viz. hlyA, actA, plcA. The results endorsed pathogenic nature of all isolates showing amplification of all targeted virulence genes. The antibiotic resistance profiling revealed occurrence of multidrug-resistant pathogenic L. monocytogenes in foods of animal origin with maximum multiple antibiotic resistance (MAR) index of 0.6and a minimum MAR index of 0.48 in MDR, which is a matter of concern from public health point of view.

The occurrence of some foodborne pathogens recovered from poultry meat in Shahrekord, Iran.

Arcobacter butzleri, Listeria monocytogenes, Staphylococcus aureus, and Campylobacter jejuni are significant foodborne pathogens regarding the consumption of raw poultry meat. An existing survey was conducted to assess the occurrence of S. aureus, C. jejuni, A. butzleri, and L. monocytogenes in raw poultry meat samples. Ninety-four raw ostrich, turkey, chicken, and quail meat samples were collected and subjected to culture-based analysis. Staphylococcus aureus, C. jejuni, A. butzleri, and L. monocytogenes isolates were confirmed by standard biochemical techniques. The occurrence of A. butzleri, C. jejuni, L. monocytogenes, and S. aureus in poultry meat samples was 11.45%, 17.70%, 1.04%, and 16.66%, respectively. L. monocytogenes was absent in chicken, turkey, and ostrich meat samples. Only one quail meat (4.16%) was positive for L. monocytogenes. The uppermost contamination rate with A. butzleri, C. jejuni, and S. aureus was found in chicken (25%), turkey (25%), and turkey (25%) meat samples, respectively. The concurrent occurrence of A. butzleri + C. jejuni + S. aureus bacteria amid the examined poultry meat samples was 2.08%. This is an initial report of A. butzleri, S. aureus, C. jejuni, and L. monocytogenes in poultry meat samples. Adequate cooking of poultry meat can diminish foodborne diseases due to A. butzleri, S. aureus, L. monocytogenes, and C. jejuni bacteria, and these species may constitute a public health problem.

Molecular detection of methicillin-resistant Staphylococcus aureus isolated from different foodstuffs in Egypt.

Methicillin-resistant Staphylococcus aureus (MRSA) infection is a major public health problem. Therefore, this study was aimed to estimate the prevalence of MRSA in various food products. A total number of 204 food samples including raw milk (n = 30), cheese (n = 60), chicken (n = 25), beef (n = 24) and fish (n = 65) were collected from August to November of 2021 within different localities in Kafr El-Sheikh governorate, the northern region of Egypt. All samples were assessed through a series of bacteriological and biochemical techniques to identify MRSA. Out of 204 samples, 52(25.49%) isolates were presumptively identified as MRSA on oxacillin resistance screening agar base media. Of these 52 isolates, 17(32.69%) were characterized as coagulase-positive. For the molecular confirmation of MRSA, all isolates were subjected to polymerase chain reaction assays to detect mecA and mecC. In addition, mecA was identified in all the isolates (100%), whereas, none was positive for mecC. Therefore, based on the detection of mecA, the overall occurrence rate of MRSA among the samples was 8.33%. The isolates were also subjected to antimicrobial susceptibility tests. Cefoxitin, cefuroxime, oxacillin and amoxicillin-clavulanic acid were completely resistant (100%) to the isolates, however, susceptible to vancomycin and ciprofloxacin. Raw milk had the highest prevalence of MRSA (13.30%), followed by chicken (12.00%), fish (9.20%), cheese (5.00%) and beef (4.20%). Due tothe possibility of transmission of these strains to humans, the high prevalence of MRSA in various foodstuffs in Egypt poses a potential public health risk.

Enriching Lives in Captivity: A Case Study on Stress Reduction in Leptailurus serval through Environmental Enrichment

This case report describes the application of environmental enrichment in a Leptailurus serval with the aim of reducing stress and stereotypic behaviors observed in the animal. The study was conducted on a private property in São Paulo, Brazil, for a period of four months. The feline was housed in an enclosure measuring 46.4 m2, which included sand substrate, grassy area, trees, a pond, a bed, a den, and platforms. Prior to the study, both normal behaviors and stress-related behaviors were observed. Environmental enrichment actions were planned, involving olfactory, physical, and feeding stimuli. Natural odors such as catnip, chamomile, mint, lemon balm, anise, and high-quality hay were used. These odors were presented to the animal through sachets, toys, and structures scattered throughout the enclosure. Portions of raw chicken were hidden to stimulate hunting behavior. The results showed different levels of interaction between the animal and the environmental enrichment stimuli. There was greater interest and interaction with catnip, chamomile, and mint, while lemon balm and anise resulted in low interaction. High-quality hay generated intense interaction. In conclusion, environmental enrichment provided sensory, physical, and feeding stimuli to the Leptailurus serval, contributing to its well-being, reducing stress, and minimizing stereotypic behaviors. These practices simulated aspects of the animal's natural environment, enriching its life in captivity and promoting its physical and mental health.

Antimicrobial Resistance in Non-typhoidal Salmonella from Retail Foods Collected in 2020 in China

Objective: Non-typhoidal Salmonella (NTS) is a major cause of human salmonellosis globally. Food animals are major NTS reservoirs. An increase in antimicrobial resistance (AMR) in foodborne NTS has led to clinical treatment failures. Here, to examine the prevalence and perform characterization of foodborne NTS with AMR in China, we tested the antimicrobial susceptibility of 1,256 NTS isolates cultured from retail foods in 2020 in China. Methods: The antimicrobial susceptibility of 26 antimicrobial agents representing 12 classes was evaluated with the broth-microdilution method; the presence of ten mcr genes was screened with multi-PCR. The complete closed genomes of mcr-gene-carrying isolates were generated by hybrid assembly through whole genome sequencing on both the PacBio and Illumina platforms. Genomic features and genetic environments of the mcr-1 gene were analysed. Results: The overall drug resistance rate was 92.28%, and the multi-drug resistance (MDR) rate was 76.53%. A total of 341 AMR profiles were determined, and resistance was highest to nalidixic acid (63.38%). Among 887 NTS isolates with MDR, 232 showed co-resistance to cefotaxime and ciprofloxacin, and 25 were resistant to ten classes of antimicrobial agents. The resistance of NTS isolated from different regions varied. Isolates from raw chicken sources most frequently showed resistance. Four NTS carried the mcr-1 gene and represented four different serotypes. Four mcr-1 gene-bearing plasmids from the four Salmonella isolates were classified into two replicon types (IncI2 and IncHI2A). Two mcr-1 genes in IncI2 type plasmids were found to be located between a PAP2 family protein-encoding gene and a relaxase-encoding gene, whereas the other two mcr-1 gene structures in IncHI2A type plasmids showed variations in the presence of insertion sequences. Conclusion: Our data demonstrated severe AMR among foodborne NTS isolated from food in China, thus highlighting the importance of antimicrobial susceptibility surveillance to decrease the spread of AMR, particularly to critical drugs in human medicine.

Virulence gene profiles and antimicrobial susceptibility of Salmonella Brancaster from chicken.

The current conventional serotyping based on antigen-antisera agglutination could not provide a better understanding of the potential pathogenicity of Salmonella enterica subsp. enterica serovar Brancaster. Surveillance data from Malaysian poultry farms indicated an increase in its presence over the years. This study aims to investigate the virulence determinants and antimicrobial resistance in S. Brancaster isolated from chickens in Malaysia. One hundred strains of archived S. Brancaster isolated from chicken cloacal swabs and raw chicken meat from 2017 to 2022 were studied. Two sets of multiplex polymerase chain reaction (PCR) were conducted to identify eight virulence genes associated with pathogenicity in Salmonella (invasion protein gene [invA], Salmonella invasion protein gene [sipB], Salmonella-induced filament gene [sifA], cytolethal-distending toxin B gene [cdtB], Salmonella iron transporter gene [sitC], Salmonella pathogenicity islands gene [spiA], Salmonella plasmid virulence gene [spvB], and inositol phosphate phosphatase gene [sopB]). Antimicrobial susceptibility assessment was conducted by disc diffusion method on nine selected antibiotics for the S. Brancaster isolates. S. Brancaster, with the phenotypic ACSSuT-resistance pattern (ampicillin, chloramphenicol, streptomycin, sulphonamides, and tetracycline), was subjected to PCR to detect the corresponding resistance gene(s). Virulence genes detected in S. Brancaster in this study were invA, sitC, spiA, sipB, sopB, sifA, cdtB, and spvB. A total of 36 antibiogram patterns of S. Brancaster with a high level of multidrug resistance were observed, with ampicillin exhibiting the highest resistance. Over a third of the isolates displayed ACSSuT-resistance, and seven resistance genes (β-lactamase temoneira [blaTEM], florfenicol/chloramphenicol resistance gene [floR], streptomycin resistance gene [strA], aminoglycoside nucleotidyltransferase gene [ant(3″)-Ia], sulfonamides resistance gene [sul-1, sul-2], and tetracycline resistance gene [tetA]) were detected. Multidrug-resistant S. Brancaster from chickens harbored an array of virulence-associated genes similar to other clinically significant and invasive non-typhoidal Salmonella serovars, placing it as another significant foodborne zoonosis.

Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso.

The nutritional status of meat is tarnished by its association with the induced cooking contaminants. The aim of this study was to assess the heterocyclic aromatic amines profile and contents in processed chicken in Burkina Faso. Eight polar and apolar heterocyclic aromatic amines (HAAs) including 2-mino-3-methylimidazo[4,5-f]quinolone (IQ), 3-amino-1,4-dimethyl-5H-pyrido[4, 3-b]indole (Trp-P1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P2), 2-mino-9H-pyrido-[2,3-b]indole (AαC), 2-amino-1-methyl-6-phenylimidazo[4, 5- ]pyridine (PhIP), 2-amino-3-methyl-9H-pyrido[2,3-b] indole (MeAαC), 2-amino-3,4,8-rimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-3,8-imethylimidazo[4,5-]quinoxaline (MeIQx) were screened by high performance liquid chromatography from 29 samples of flamed chicken and 66 samples of braised chicken collected in Ouagadougou city. Apolar HAAs and polar HAAs were respectively 12 and 3 times more abundant in flamed chickens (32.66±10 and 3.48±10.39 ng/g, respectively) than in braised chickens (2.70±9.67 and 0.92 ng/g, respectively). The maximum levels of AαC were in the same proportions in flamed (12.01 ng/g) and braised chickens (14.13 ng/g). Flamed chicken had the highest Trp-P1 content (530.31 ng/g). The 4,8-DiMeIQx was not detected in braised chicken. The AαCs were more abundant in flamed than in braised chicken. The profile and the contents of the HAAs in processed chicken are related to cooking methods. Because of the high variability observed on the obtained concentrations, investigations on the contents of precursors in raw chicken, the effect of marinating ingredients on the formation of HAAs are needed.

Integration of Non-targeted Proteomics Mass Spectrometry with Machine Learning for Screening Cooked Beef Adulterated Samples

The degradation of ingredients in heat-processed meat products makes their authentication challenging. In this study, protein profiles of raw beef, chicken, duck, pork, and binary simulated adulterated beef samples (chicken-beef, duck-beef, and pork-beef) and their heat-processed samples were obtained by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). Heat-stable characteristic proteins were found by screening the overlapping characteristic protein ion peaks of the raw and corresponding heat-processed samples, which were discovered by partial least-squares discriminant analysis. Based on the 36 heat-stable characteristic proteins, qualitative classification for the raw and heat-processed meats was achieved by extreme gradient boosting. Moreover, quantitative analysis via partial least squares regression was applied to determine the adulteration ratio of the simulated adulterated beef samples. The validity of the approach was confirmed by a blind test with the mean accuracy of 97.4%. The limit of detection and limit of quantification of this method were determined to be 5 and 8%, respectively, showing its practical aspect for the beef authentication.

Antagonistic Activity and Surface Decontaminant Potential of Lactic Acid Bacteria from Fermented Oreochromis niloticus

Lactic acid bacteria (LAB) have been extensively explored as potential biopreservants. They could produce substances with antimicrobial properties such as bacteriocins and organic acids which can also be the cause of antagonistic activity shown by LAB. Thus, the objective of this study is to assess the antagonistic activity of LAB isolated from fermented Oreochromis niloticus against foodborne pathogens and to determine the potential of LAB as a surface decontaminant of raw chicken breast and Tilapia fish fillet. The antagonistic activity of LAB has been shown to affect Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus. When LAB was introduced to the mixed cultures of E. coli, S. typhimurium, and S. aureus, the growth of those pathogens drastically reduced and this has proven that LAB grows stronger and more stable while eliminating the pathogens. LAB and their cell-free supernatant (CFS) were also introduced into the raw chicken breast and fresh Tilapia fish fillet, where E. coli growth was recorded. Both cell cultures and CFS of LAB showed inhibition of E. coli on chicken breast and Tilapia fish fillet in the range of 0.16 to 1.28 log10 reduction and 0.12 to 1.12 log10 reduction, respectively. In conclusion, the results above suggest that LAB isolated from fermented O. niloticus has the potential to be a surface decontaminant. Additionally, both LAB and their CFS can also be used as biopreservative for both chicken breast and fish fillet due to a very good antagonistic activity shown by the LAB toward the foodborne pathogens.

Prevalence and antimicrobial resistance pattern of Salmonella spp. in raw chicken meat samples from local meat shops in Anand

Prevalence and antimicrobial resistance pattern of Salmonella spp. in raw chicken meat samples from local meat shops in Anand

Utilization of Chicken Harvest as a Community Economic Improvement in the Covid-19 Pandemic

The COVID-19 pandemic has impacted various aspects of people's lives, including the economic sector that occurred in Tanjung Waras Hamlet, Merak Batin Village, RT 15, South Lampung. The observations show the residents' lack of knowledge and creativity in managing the harvest of chicken livestock to improve the creative economy of the residents. Therefore, to maximize this potential, our community service team from the University of Muhammadiyah Lampung assists the community by utilizing chicken harvest to improve the economy. The research method used is qualitative, with activities consisting of preparation, assistance, implementation, evaluation, and monitoring. Data is collected using observation techniques, questionnaires, interviews, and group discussion forums (FGD). This activity was carried out on 6-12 July 2021 in Tanjung Waras Hamlet, Merak Batin Village, RT 15 participants with 20 participants. The results of this activity show that: 1) 90% of respondents succeeded in making frozen food products made from chicken. 2) sales results after being processed into frozen food products provide profits of up to more than 75%. This also makes residents more creative in processing raw chicken pieces into processed products that can provide income and help residents overcome economic problems during the COVID-19 pandemic. Marketing of processed products is carried out by residents from home and also through social media.

Prevalence and whole-genome analysis of multidrug-resistant Salmonella isolated from chicken carcasses in Hanoi

Salmonella enterica is one of the most dangerous food-borne pathogens posing a significant global concern especially to travelers returning from developing countries. Given that chicken is the main reservoir for Salmonella, the emergence and spread of multi-drug resistant Salmonella from chicken have not been fully described in Vietnam. The present study aimed to evaluate the phenotypic and genotypic antimicrobial resistances of Salmonella from chicken carcasses. Among 104 raw chickens collected from 5 districts in Hanoi city, 65 samples were contaminated with Salmonella of which the highest contamination rate was found in Thanh Xuan. A total of 63/65 (96.9%) of Salmonella isolates were resistant to at least one antibiotic and 61/65 (93.9%) of the isolates were found to be multidrug resistant. Whole-genome sequencing was employed to analyze 4 strains with high (12_S2 and 61_S18) and low (19_S4 and 8_S1) antimicrobial resistance patterns. Genomic analysis indicated the presence of 27 genes conferring antibiotic resistance. Genotypes were highly correlated to observed phenotypes in 4 strains. Importantly, extended-spectrum β-lactamase blaCTX-M-55 and colistin resistance mcr-3 were reported in isolates of Salmonella enterica serovar Typhimurium. This is the first report showing the prevalence and genome sequences of Salmonella from chicken carcasses collected in Hanoi, Vietnam. The results represented herein provided the basis to understand the dynamics of antibiotic resistance of Salmonella in Vietnam and to spot antimicrobial resistance determinants for early diagnosis.