Turkey Meat Research Articles

Global tendencies in turkey meat production, trade and consumption

Global meat production totaled 357 million metric tons in 2021. Poultry accounted for nearly 40 percent of total meat production, including 4.2 percent of turkey meat (5.8 million tons). Global turkey meat production has stagnated between 5.5 and 6.0 million tons since 2008, in contrast to the monotonous upward trend in poultry meat production. Turkey meat production generally occurs under well-integrated conditions, with some large multinational companies and smaller, regional players. The industry is exposed to a number of factors that affect supply and demand, including disease outbreaks, government regulations, consumer preferences, and economic conditions. Key factors driving market growth include population growth, urbanisation, and increasing consumer awareness of the health benefits of turkey meat over other meats. In addition, advances in processing, packaging, and distribution technology have improved turkey meat's shelf life and availability, further fueling growth. Turkey farming and production are mainly concentrated in certain regions such as North America and Europe, where industrialisation has a long history and infrastructure is well developed. Turkey meat production in these areas is sufficient to meet local demand and is often exported to other regions. However, in other regions where turkey farming is less developed, such as parts of Asia and Africa, turkey meat production is insufficient to meet local demand. This type of meat must be imported from other regions. The degree of self-sufficiency in turkey meat depends on the level of development of the sector in each region. This study investigates the factors affecting global and regional markets for turkey meat and systematised the development of global consumption, production, and trade of turkey meat.

Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat

Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat

Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat

Salmonella enterica Agona (S. Agona) and Salmonella enterica Saintpaul (S. Saintpaul) are among the emerging drug-resistant Salmonella in turkey production and processing. Rapid solutions to control emerging and uncommon serotypes such as S. Agona and S. Saintpaul are needed. This study tested pimenta essential oil (PEO) as a processing antibacterial against S. Agona and S. Saintpaul in experiments representative of different stages of turkey processing. The compound effectively reduced S. Agona and S. Saintpaul in nutrient broth studies and with mature biofilm assays. PEO was tested against a combination of S. Agona and S. Saintpaul in ground turkey meat and nonprocessed breast meat. In the first experiment with ground turkey, samples were inoculated with a mixture of S. Agona and S. Saintpaul (∼3 log10 CFU/g) and treated with PEO at different concentrations (0% PEO, 0.25% PEO, 0.5% PEO, 1% PEO, 2% PEO, and 2.5% PEO). In the second experiment with turkey breast, samples inoculated with ∼3 log10 CFU/g (SA+SP) were dipped in different concentrations of PEO with chitosan (CN) for 2 min. In both these experiments, samples were stored at 4°C, and Salmonella recovery was carried out at 0, 1, 3, 5, and 7 d. All experiments followed a completely randomized design and were repeated 6 times (n = 6). Statistical analysis was done using the PROC-ANOVA procedure of SAS. In the ground turkey meat, PEO at or above 2% reduced 2 log10 CFU/g of Salmonella by day 1. PEO at 2.5% in ground turkey meat resulted in enrichment-negative samples by 1 min, indicative of the rapid killing effect of the compound at a high concentration of PEO (P ≤ 0.05). A maximum reduction of 1.7 log10 CFU Salmonella/g of turkey breast meat was obtained after 2 min of dip treatment containing CN and 2.5% PEO. Results indicate that PEO could be used as a plant-based processing antibacterial against S. Agona and S. Saintpaul in turkey processing. Upscaling to plant-level studies is necessary before recommending its usage.

Multivariate optimization of hyperspectral imaging for adulteration detection of ground beef: Towards the development of generic algorithms to predict adulterated ground beef and for digital sorting

Due to its nutritional value, and taste, minced beef meat (MBM) is highly valuable therefore is susceptible to economically motivated adulteration. High-throughput adulteration detection methods are required to guarantee the authenticity and safety of the MBM. Hyperspectral imaging (HSI) in the 400–1000 nm spectral range, in tandem with multivariate analysis, was evaluated to demonstrate the feasibility of developing generic models to detect minced beef meat adulterated with other types of meats. Partial least squares regression (PLSR) method, the ensemble Monte Carlo variable selection method (EMCVS), a range of spectral pre-treatments, and combinations of any two of them were evaluated to predict the amount of MBM in each prepared sample scanned. The beef prediction model was developed using data from MBM adulterated with minced chicken and turkey meats and validated with data from MBM adulterated with pork meat at adulteration levels ranging from 0 to 51% at approximately 3% increments. Good prediction results were obtained using the EMCVS, on the asymmetric least squares (AsLs) + Standard Normal variate (SNV) pre-treated reflectance spectra (Rp2 0.96, RMSEP 2.9% and RPD 5.4) with 23 selected wavelengths. An independent set of MBM samples adulterated with lamb and duck meat were then prepared similarly at concentrations ranging from 3 to 21% to test the developed method. Good results were obtained in the full range (R2p 0.94, RMSEp 3.92%, RPDp 3.83) and excellent prediction results (R2p 0.95, RMSEp 2.78%, RPDp 5.29) were obtained with 9 optimum wavelengths (484, 508, 593, 596, 602, 736, 739, 924 and 960 nm). PLS discriminant analysis (PLS-DA), the EMCVS and spectral pre-treatments were used to discriminate MBM from other adulterants and achieved almost perfect classification for calibration, cross-validation, and prediction using 12 selected spectral bands. This study developed a high-throughput generic minced meat adulteration prediction and discrimination method based on selected spectral bands that can be used to further develop low-cost portable sensors for the digital sorting of adulterated MBM, and demonstrates the feasibility to develop generic models to detect minced beef meat adulterated with other types of meat.

Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system

AbstractThis study aimed to explore the effects of different comminution degrees and the incorporation of a natural antioxidant on the quality attributes and oxidative reactions of turkey meat. Four distinctive turkey meat systems were established, namely: 3 mm minced treatment (M), 3 mm minced treatment with the addition of 200 ppm gallic acid equivalentAloe vera(Aloe barbadensisMill.) extract (MA), fine-ground treatment (FM), and fine-ground treatment with the addition of 200 ppm gallic acid equivalentAloe veraextract (FMA). The evaluation encompassed an in-depth analysis of various quality parameters and the assessment of lipid-protein oxidation reactions throughout the storage period. The inclusion ofAloe veraextract (AE) increased the pH and b* values while simultaneously decreasing the L* and a* values. Conversely, increasing the degree of comminuting manifested an elevation in L* values, concomitant with a decline in a* values. Increased comminuting degree ratios were found to contribute to an exacerbation of oxidative reactions. Nonetheless, the strategic utilization of AE demonstrated its potential to effectively mitigate oxidative reactions during storage.

Effect of bio-edible coating based on Lallemantia iberica seed mucilage incorporated with Malva sylvestris leaf bioactive compounds on oxidative stability of turkey meat

Effect of bio-edible coating based on Lallemantia iberica seed mucilage incorporated with Malva sylvestris leaf bioactive compounds on oxidative stability of turkey meat

Simple and efficient UPLC-ESI-MS/MS method for multi-residue analysis of 14 coccidiostatic agents in poultry liver and muscle tissues

Simple, rapid, efficient and cost-effective UPLC-ESI-MS/MS confirmatory method for the simultaneous determination of 14 coccidiostatic agents (salinomycin, monensin, lasalocid, halofuginone, robenidine, nicarbazin as 4,4′-dinitrocarbanilide, narasin, maduramycin, decoquinate, diclazuril, semduramycin, clopidol, amprolium and toltrazuril as parent drug and as its metabolites toltrazuril sulfone and toltrazuril sulfoxide) in chicken and turkey meat and liver was developed, validated and approved in routine laboratory practice. Main steps of sample preparation are as follows: homogenization, ultrasonication with acetonitrile and buffer solution, centrifugation, extraction by organic solvents mixture containing ethyl acetate and dichloromethane, evaporation and defatting of reconstituted residue by hexane. The technique is capable for multi-analyte determination of coccidiostats with LODs of 1–3 μg kg−1 depending on analyte using matrix-fortified calibrations. Procedure's adequacy was evaluated according to Commission Implementing Regulation (EU) 2021/808. Proposed method's efficiency is provided by the rational selection of extractants and ultracentrifugation at last stage of sample preparation. The developed technique is suitable to be used, when applying external standards and internal standards approaches. Time-consuming and costly procedures with ion suppressive desalting agents or SPE purification, which are common for coccidiostats assay, are not involved in the elaborated method, being method's main benefit comparing with known multi-residue LC-MS/MS techniques for coccidiostats analysis. This method is suitable for the control of safety parameters of poultry meat and liver as well as for establishing withdrawal periods of veterinary drugs based on coccidiostatic agents.

Investigation of risk factors for the introduction of highly pathogenic avian influenza H5N1 infection among commercial turkey operations in the United States, 2022: A case-control study. Proceeding of The First International Avian Influenza Summit, University of Arkansas- October 16-17, 2023”

The 2022–2023 highly pathogenic avian influenza (HPAI) H5N1 outbreak in the United States (U.S.) is the largest and most costly animal health event in U.S. history. Approximately 70% of commercial farms affected during this outbreak have been turkey farms. We conducted a case-control study to identify potential risk factors for the introduction of the HPAI virus into commercial meat turkey operations. Data were collected from 66 case farms and 59 control farms in 12 states. Univariate and multivariable analyses were conducted to compare management and biosecurity factors on case and control farms. Factors associated with increased risk of infection included being in an existing control zone, having both brooders and growers, having toms, seeing wild waterfowl or shorebirds in the closest field, and using rendering for dead bird disposal. Protective factors included having a restroom facility, including portable, available to crews that visit the farm and workers having access and using a shower at least some of the time when entering a specified barn. The study results provide a better understanding of risk factors for HPAI infection and can be used to inform prevention and control measures for HPAI on U.S. turkey farms.

Comparative analysis of physico-chemical, organoleptic parameters and amino acid composition of various types of poultry meat

The article presents the results of studies of physico-chemical and organoleptic parameters of various types of poultry meat. One of the important indicators in determining the quality of raw materials and when choosing them as raw materials for further processing is its physico-chemical properties and organoleptic indicators. Under laboratory conditions, the results of a study were obtained to determine the physico-chemical parameters (moisture, protein, fat, ash, pH, moisture binding ability of minced meat), organoleptic parameters (appearance, color, smell, consistency, transparency and aroma of broth, juiciness) of the quality of poultry meat of various types. The most commonly consumed types of poultry meat were purchased as research samples: broiler poultry, turkey meat and duck meat. According to the results of the study of physico-chemical studies, it was found that turkey breast fillet contains more protein and less fat than broiler breast fillet and duck. The highest moisture binding capacity was observed in turkey meat 78.3%. The pH results of the studied samples showed the value of fresh meat suitable for further processing for the production of meat products. The article also presents the results of a comparative assessment of the biological value of poultry meat. The results of the study make it possible to assess the quality of regional raw materials.

Comparison of green and synthetic silver nanoparticles in zein-based edible films: Shelf-life study of cold-stored turkey breasts.

This study aimed to compare the effect of zein edible film containing silver nanoparticles produced by green tea leaf extract (Z-gAgNPs) with zein film containing synthetic silver nanoparticles (Z-AgNPs) on the shelf life of turkey breast during refrigerated storage. The produced silver nanoparticles were analyzed using dynamic light scattering (DLS), UV-Vis spectroscopy, X-ray diffraction (XRD), scanning electron microscope (SEM), and atomic force microscope (AFM). According to the obtained results, the green fabricated silver nanoparticles (gAgNPs) showed higher polydispersity index (PDI), stability, homogeneity, spherical shape without cavity, and lower size compared to the synthetic silver nanoparticles (AgNPs). The studied treatments were divided into four groups, including 1- control (C) (turkey breast meat without packaging), 2- Z (turkey breast meat packaged with zein film), 3- Z-AgNPs (turkey breast meat packaged with zein film containing 0.5% (w/w) of AgNPs), and 4-Z-gAgNPs (turkey breast meat packaged with zein film containing 0.5% (w/w) of gAgNPs). The treatments were analyzed for 12 days with 3-day intervals in refrigerator conditions. In general, the measurement of total viable count, total volatile basic nitrogen (TVB-N), and pH values showed that Z-gAgNPs film significantly (p ≤ .05) delayed the spoilage of the studied samples until the end of the 12th day of storage and Z-AgNPs, Z, and C treatments were in the next ranks, respectively. It is concluded that the biofabricated silver nanoparticles using green tea leaf extract have more appropriate physicochemical features and higher efficiency compared to the synthesized silver nanoparticles using chemical methods in zein edible films in improving the shelf life of the cold-stored turkey breast meat and can be introduced as a promising alternative to the plastic packaging.

Investigation of risk factors for introduction of highly pathogenic avian influenza H5N1 infection among commercial turkey operations in the United States, 2022: a case-control study.

The 2022-2023 highly pathogenic avian influenza (HPAI) H5N1 outbreak in the United States (U.S.) is the largest and most costly animal health event in U.S. history. Approximately 70% of commercial farms affected during this outbreak have been turkey farms. We conducted a case-control study to identify potential risk factors for introduction of HPAI virus onto commercial meat turkey operations. Data were collected from 66 case farms and 59 control farms in 12 states. Univariate and multivariable analyses were conducted to compare management and biosecurity factors on case and control farms. Factors associated with increased risk of infection included being in an existing control zone, having both brooders and growers, having toms, seeing wild waterfowl or shorebirds in the closest field, and using rendering for dead bird disposal. Protective factors included having a restroom facility, including portable, available to crews that visit the farm and workers having access and using a shower at least some of the time when entering a specified barn. Study results provide a better understanding of risk factors for HPAI infection and can be used to inform prevention and control measures for HPAI on U.S. turkey farms.

Triazoline compounds influence on the meat productivity of turkey carcasses

The need to find effective means to improve the quality and production of meat products from poultry farming determines the relevance of the study. The introduction of drugs into the diet can increase the safety of livestock and improve the quality characteristics of poultry meat. The research aims to evaluate the impact of new 1,2,4-triazole derivatives on some blood parameters, as well as meat and slaughter qualities of poultry. The study was conducted between 2022 and 2023 at Odesa State Agrarian University. The trial was conducted to study the effect of new triazoline derivatives GKPF-109 at a dose of 0.5 ml/bird per day on turkey performance and meat quality. The experiment was conducted on Big-6 turkeys aged 1-105 days. The following research methods were used: morphological and biochemical, organoleptic, physicochemical, and statistical. The effects of triazoline derivatives GKPF-109 on organoleptic (appearance, smell, consistency, fat condition, broth quality during meat cooking) and physicochemical studies of turkey meat for microbiological parameters were analysed and investigated following DSTU 3143:2013. The results showed that there was an increase in average daily weight by 13.1%, slaughter yield of gutted carcasses by 12.4%, semi-gutted carcasses by 12.3% and livestock preservation by 4%. An increase in the nutritional value of meat was noted due to an increase in muscle tissue protein by 7.5%, fat by 8.3%, and energy value by 4.8%. The organoleptic, bacteriological, and physicochemical parameters of turkey meat when using triazoline derivatives GKPF-109 in the diet met the requirements of DSTU 3143:2013. It was concluded that the addition of triazoline GKPF-109 derivatives to drinking water enhances haemopoiesis and has antiinflammatory and hepatoprotective effects. The assessment of the quality of broiler turkey meat and broth at the end of the experiment does not allow to assert a decrease in their aroma and taste, which indicates the absence of a negative effect of triazoline derivatives GKPF-109 and methods of their application on the organoleptic characteristics of meat, which should be considered when keeping turkeys

Determining the Possibilities of Reducing Visible Quality Defects in Commercial Elements of Turkey Carcasses Using an Alternative Stunning Device.

The development of the quality and commercial value of poultry meat is related to the formation of visible quality defects (hemorrhages) in muscles during the first stage of production (stunning). The production of meat with an unusual appearance for the consumers affects their purchasing decisions and, consequently, the company's economics. The aim of this research was to determine the possibility of reducing visible quality defects (large and small hemorrhages) in commercial turkey carcass elements (fillet, loin, wing) using an alternative device (AD) for the electrical stunning of animals in comparison to the quality effects obtained using the conventional device (CD) in plant X. The factors differentiating the experiment were the electrical current frequency (AD: 125, 400, 800, and 1600 Hz; CD: 50 Hz) and process time (9 and 18 s). The increase in electrical current frequency used in the alternative device stunner (own construction) resulted in changing the percentage share of defective turkey meat production. The greatest reduction of minor and severe meat defects and improvement of its quality were obtained for the alternative device at f = 800 Hz and t = 9 s-considered optimal for specific industrial conditions. Extending the time of stunning turkeys to 18 s had a positive effect on visible quality defects in the evaluated commercial elements of the carcass; however, its application in practice will depend on the efficiency of the slaughter line of the plant. A comparative analysis of the results of the impact of the frequency of electric current in the alternative device and plant X on the improvement of meat quality showed a justified need to commercialize the research results and replace the device currently used in the plant with an alternative one.

The use of Au@Pt nanozyme to perform ultrasensitive immunochromatographic detection of banned pork additives in meat products

In this study, an ultrasensitive immunochromatographic determination of the muscle tissue of pork was developed. Myoglobin (MG), a protein contained in skeletal muscles, was proposed as a molecular identifier of pork via the application of specific monoclonal antibodies (MAb) recognizing the porcine form of this protein. The immunochromatographic analysis (ICA) was based on the sandwich format with specific MAb labeled by a nanozyme – core@shell Au@Pt nanoparticles having peroxidase-mimicking catalytic properties. Several MAb–Au@Pt conjugates were synthesized by varying ratios of components; the one ensuring the best analytical parameters of the ICA was chosen. The enhancement of bands’ coloration on the test strips was promoted by the product of the reaction catalyzed by the nanozyme, which enabled the lowering visual limit of detection (LOD) of MG in the buffer down to 0.15 ng/mL. The amplification enabled to decrease in the LOD of MG by ∼30 times compared to the ICA based on gold nanoparticles as a traditional label and more than 3 times compared to the ICA based on the colorimetric detection of the nanozyme. The duration of the enhanced analysis was 23 min, including the reaction with the substrate. The rapid and simple procedure of sample preparation for extracting MG from meat samples before the ICA was proposed. The specificity of the developed test system was high: no interaction was detected upon analyzing other meat samples except pork. Testing of raw meat mixtures showed ultrasensitive detection of pork additives in beef, chicken, and turkey meat – down to 0.005%.

Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese

During mastication, foods are progressively transformed to achieve swallowable boluses and their characteristics are crucial for the subsequent digestion events. The main goal of this work was to evaluate the impact of food oral processing, bolus properties, and different digestive conditions on the protein digestibility of turkey cold meat and fresh cheese. In vivo normal and deficient masticated food boluses were prepared by a young volunteer. Besides, three digestion models were used to simulate the different physiological conditions frequently observed in adults and the elderly, presenting good or poor oral health: i) Normal Masticated-Normal Digested model; ii) Deficient Masticated-Normal Digested model; and iii) Deficient Masticated-Elderly Digested model. The oral processing behaviour (number of chews, chewing time, chewing rate, and saliva uptake), bolus particle size, textural and viscoelastic properties of boluses, and protein digestibility of samples were determined. Results showed that deficient masticated boluses exhibited lower amounts of saliva uptake and greater particle sizes, hardness, stiffness, and rigidity, notably in deficient masticated turkey cold meat boluses. Moreover, the worst digestive scenario (Deficient Masticated-Elderly Digested model) negatively impacted on the proteolysis extend of samples, especially for total soluble proteins and soluble peptides contents. The current study demonstrates that the oral processing behaviour and degree of food fragmentation impacted on the granulometric, texture, and viscoelastic properties of both food boluses, whereas the worst digestive scenario commonly observed in the elderly reduced the proteolysis extend of the products evaluated.

Rapid screening of Turkey DNA fingerprint using highly sensitive label free plasmonic SERS biosensor

Meat adulteration has been raised posing serious impact on human health upon consumption. In particular, Turkey meat being low-cost is added in higher volume with duck and goose meat to gain profit. Herein SERS (surface enhanced Raman spectroscopy) being a highly sensitive optical detection technique is adopted to target label free Turkey DNA sensing. Pulsed laser deposition was utilized to fabricate various metallic nanomaterial aggregates (Ag, Au, Cu, Al) on solid substrates of Quartz and Si at constant number of laser ablations (3000NLP). The fabricated SERS biosensors are characterized for their structural, morphological and optical properties. Based on their characteristics of metallic nanomaterials, the SERS properties are explained in detail with probe molecule Rhodamine 6 G (R6G). The experimental scrutinization was correlated and validated with Finite difference time domain (FDTD) simulations. Amongst all the nanomaterials, Au/Si was found to possess enhanced sensing (Au/Q:2.8 × 107 & Au/Si:3.9 × 107) with the adopted PLD strategy. Au/Si SERS biosensor was projected with label free turkey DNA sensing which was considered as a major food adulterant with other meat types. The developed Au/Si SERS label free biosensor offers high stability, reproducibility as well ultra-sensitivity with turkey DNA sensing down to 1.8 fg/uL.

Use of a taxon-specific reference database for accurate metagenomics-based pathogen detection of Listeria monocytogenes in turkey deli meat and spinach

BackgroundThe reliability of culture-independent pathogen detection in foods using metagenomics is contingent on the quality and composition of the reference database. The inclusion of microbial sequences from a diverse representation of taxonomies in universal reference databases is recommended to maximize classification precision for pathogen detection. However, these sizable databases have high memory requirements that may be out of reach for some users. In this study, we aimed to assess the performance of a foodborne pathogen (FBP)-specific reference database (taxon-specific) relative to a universal reference database (taxon-agnostic). We tested our FBP-specific reference database's performance for detecting Listeria monocytogenes in two complex food matrices—ready-to-eat (RTE) turkey deli meat and prepackaged spinach—using three popular read-based DNA-to-DNA metagenomic classifiers: Centrifuge, Kraken 2 and KrakenUniq.ResultsIn silico host sequence removal led to substantially fewer false positive (FP) classifications and higher classification precision in RTE turkey deli meat datasets using the FBP-specific reference database. No considerable improvement in classification precision was observed following host filtering for prepackaged spinach datasets and was likely a consequence of a higher microbe-to-host sequence ratio. All datasets classified with Centrifuge using the FBP-specific reference database had the lowest classification precision compared to Kraken 2 or KrakenUniq. When a confidence-scoring threshold was applied, a nearly equivalent precision to the universal reference database was achieved for Kraken 2 and KrakenUniq. Recall was high for both reference databases across all datasets and classifiers. Substantially fewer computational resources were required for metagenomics-based detection of L. monocytogenes using the FBP-specific reference database, especially when combined with Kraken 2.ConclusionsA universal (taxon-agnostic) reference database is not essential for accurate and reliable metagenomics-based pathogen detection of L. monocytogenes in complex food matrices. Equivalent classification performance can be achieved using a taxon-specific reference database when the appropriate quality control measures, classification software, and analysis parameters are applied. This approach is less computationally demanding and more attainable for the broader scientific and food safety communities.

Identification and characterisation of antimicrobial resistance of Enterococcus spp. isolated from pork and poultry meat

SummaryThere is a great concern on the presence of antimicrobial‐resistant bacteria in meat, since they can cause adverse effects in the consumers' health. The purpose of this work was to identify and characterise the antimicrobial resistance of Enterococcus spp. isolated from meat. A total of 209 meat samples (forty pork, fifty chicken, fifty‐one turkey, thirty‐one duck, and thirty‐seven quail) were collected at retail level. E. faecalis was the dominant enterococci isolated from all the types of meat evaluated, followed by E. faecium, E. gallinarum, and E. hirae, among others which were also isolated. Of the 317 strains evaluated for antimicrobial resistance 48 (15.14%) were multi‐resistant. Most of the multi‐resistant strains were E. faecium and E. faecalis, and in lesser extent E. gallinarum and E. hirae. Multi‐resistant strains were isolated from all the types of meat studied, mainly from turkey (sixteen strains), chicken (fifteen strains), and quail (fourteen strains). Two multi‐resistant strains showed resistance to vancomycin (E. faecium isolated from turkey meat, and E. faecalis isolated from quail meat). Resistance to tigecycline, teicoplanin, linezolid and quinolones was found among enterococci isolates. Special measures should be taken to avoid faecal contamination of carcasses in order to reduce enterococci prevalence in meat.

Development of technology for semi-finished products from minced turkey meat with functional additives for baby food

The article presents the data on the effect of functional additives in semi-finished products from minced turkey meat for baby food. The influence of rye bran on the properties of meat products was studied, and new scientific quality indicators for the selected product category were established.

Antibiotic sensitivity patterns and molecular detection of Enterotoxin genes in Staphylococcus aureus isolated from frozen muscle foods

Stapylococcus aureus is considered to be the most common pathogen in commonly consumed and improperly stored frozen foods. Hence, this study investigated the antibiotic sensitivity patterns and the occurrence of enterotoxin genes (sea and seb) in S. aureus isolated from frozen poultry meat of chicken, turkey and fish, namely Trachurus trachurus, Scomber scrombus and Merluccious merluccious. A total of 500 samples of raw meat from chicken (n = 130), turkey (n =130), and different fish (n =240) were randomly purchased from various markets and shopping malls in Akure between September 2020 and December 2021. The antibiotic sensitivity of isolated S. aureus was determined by disk diffusion method. S. aureus was analyzed for enterotoxin genes by multiplex polymerase chain reaction (PCR). The highest staphylococcal count (7.70 ×105 CFU/g) was observed in T. trachurus. One hundred and twenty five S. aureus were isolated from meat and fish with the highest occurrence (40.80%) in turkey meat. S. aureus is highly resistant (33.3 to 100%) to the tested antibiotics. The PCR assay, respectively, showed sea and seb coded for staphylococcal enterotoxin A and B. The presence of staphylococcal enterotoxin A and B in frozen muscle foods could be attributed to unhygienic conditions during processing and storage. The occurrence of antibiotic resistant and enterotoxigenic S. aureus in muscle foods could pose a serious threat to people when consumed. Hence, urgent attention is required to avert the incidences of staphylococcal food poisoning after consuming frozen meat and fish.