Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics

2020 ◽  
Author(s):  
Mariano Fernández ◽  
Anabel Rodríguez ◽  
Micaela Fulco ◽  
Trinidad Soteras ◽  
Marina Mozgovoj ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chicken Meat ◽  
Sensory Characteristics ◽  
Salmonella Spp

scholarly journals Enhancing Poultry Industry Competitiveness: Consumer Perspective on Chicken Meat Quality Based on Sensory Characteristics

2014 ◽  
Vol 20 (sup1) ◽  
pp. 102-121 ◽  
Author(s):  
Siti Nasihah Imran ◽  
Nitty Hirawaty Kamarulzaman ◽  
Ismail Abd Latif ◽  
Nolila Mohd Nawi
Keyword(s):  
Meat Quality ◽  
Chicken Meat ◽  
Sensory Characteristics ◽  
Poultry Industry ◽  
Consumer Perspective ◽  
Industry Competitiveness

Influence of electrical stunning voltage on bleed out, sensory parameters and color in chicken meat quality

2013 ◽  
Vol 24 ◽  
pp. S89 ◽  
Author(s):  
Marius Mihai Ciobanu ◽  
Boişteanu Paul Corneliu ◽  
Lazar Roxana ◽  
Postolache Alina Narcisa ◽  
Sacca Elena ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chicken Meat ◽  
Sensory Parameters

scholarly journals Development of a general model to describe Salmonella spp. growth in chicken meat subjected to different temperature profiles

Food Control ◽  
2020 ◽  
Vol 112 ◽  
pp. 107151
Author(s):  
Tatiane Milkievicz ◽  
Vinicius Badia ◽  
Vanessa Barreira Souza ◽  
Daniel Angelo Longhi ◽  
Alessandro Cazonatto Galvão ◽  
...  
Keyword(s):  
General Model ◽  
Chicken Meat ◽  
Temperature Profiles ◽  
Salmonella Spp

scholarly journals Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality

2003 ◽  
Vol 82 (8) ◽  
pp. 1343-1351 ◽  
Author(s):  
JF Young ◽  
J Stagsted ◽  
SK Jensen ◽  
AH Karlsson ◽  
P Henckel
Keyword(s):  
Ascorbic Acid ◽  
Meat Quality ◽  
Chicken Meat ◽  
Alpha Tocopherol

Modeling Salmonella spp. inactivation in chicken meat subjected to isothermal and non-isothermal temperature profiles

2021 ◽  
Vol 344 ◽  
pp. 109110
Author(s):  
Tatiane Milkievicz ◽  
Vinicius Badia ◽  
Vanessa Barreira Souza ◽  
Daniel Angelo Longhi ◽  
Alessandro Cazonatto Galvão ◽  
...  
Keyword(s):  
Chicken Meat ◽  
Temperature Profiles ◽  
Salmonella Spp ◽  
Isothermal Temperature

scholarly journals Interaction of Salmonella with E. coli and Proteus spp. in Biofilm Formation

2021 ◽  
pp. 30-45
Author(s):  
S. U. Pathiranage ◽  
D. N. N. Madushanka ◽  
K. V. D. M. Hasintha ◽  
H. C. Nadishani ◽  
G. C. P. Fernando ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Salmonella Spp ◽  
E Coli ◽  
Time Points ◽  
Dual Cultures ◽  
Microtitre Plate Assay ◽  
Biofilm Development ◽  
Numerous Time

Aims: Investigate the interaction of Salmonella spp. with E. coli and Proteus spp. in biofilm formation as mono and dual-species at different time durations Experimental Design: Salmonella, Proteus, and E. coli were isolated from Broiler chicken meat, and the biofilm-forming ability of these organisms were studied. Place and Duration of Study: The study was conducted at the Laboratory of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, from 2019 December to 2020 May. Methodology: This study investigated the biofilm-forming ability of Salmonella as a mono species and its interaction with E. coli and Proteus in the process of biofilm formation. Microorganisms used for this study were isolated from broiler chicken meat. Biofilm was quantified using a microtitre plate assay. The interaction effects were tested at the temperature of 280C in different time durations (up to 120 hours). Results: Salmonella 1 and Proteus monocultures showed significantly higher biofilm-forming ability than Salmonella 3 isolate at all tested time points. At 120 hr, additionally to the salmonella 1 and Proteus isolates E. coli also formed significantly higher biofilms than Salmonella 3. However, Salmonella 3 was the lowest biofilm former as mono biofilm at all tested time durations. Salmonella 1 interaction with Salmonella 3 isolates formed less biofilms than Salmonella 1 mono biofilm at 48hr and 72hr correspondingly. Salmonella 1 and its interactions with Salmonella 3, Proteus, E. coli showed similar biofilm-forming abilities without significant differences at all other tested time points. Specifically, Salmonella 3 interaction with Salmonella 1 as dual biofilm showed higher biofilm-forming ability than Salmonella 3 mono biofilm at all tested time points. Tested isolates and their interaction achieved the highest biofilm formation at numerous time points. In fact, at 48hr, Salmonella 3 isolates and its interaction of Proteus, E. coli, and Salmonella 1 interaction with Proteus attained their highest biofilm formation abilities. The highest biofilm formation was achieved by Salmonella 1 isolate as mono biofilm and Salmonella 1 interaction with E. coli as dual biofilm at 72hr. Biofilm-forming trend of respective isolates and interactions showed numerous patterns at tested time durations. Specifically, E. coli rapidly enhanced its biofilm-forming ability as monoculture from 24 hr to 120 hr. Proteus, Salmonella 3 as monocultures, Salmonella 3 interaction with Proteus and E. coli as dual cultures showed progressive biofilm development from 24 hr to 48 hr. Salmonella 1 monoculture and its interaction with Salmonella 3, E. coli as dual biofilm improved their biofilm-forming ability from 24 hr to 72 hr. Similar to Salmonella 3 interaction with Proteus, Salmonella 1 interaction with Proteus also increased its biofilm-forming ability from 24 hr to 48 hr. Conclusions: This study concluded that there is a variation among isolates and their combinations in forming the biofilms, where there is an enhancement of biofilm in dual-species over the mono-species in some interaction, and there is a reduction in biofilm formation by dual-species with some combinations. Further, this concluded that Salmonella is interacting with other commonly found bacteria such as Proteus and E. coli in biofilm formation.

scholarly journals Antibiotic resistance and residue in chicken, cattle, buffalo and goat meats in different southern districts of Bangladesh

2021 ◽  
Vol 5 (1) ◽  
pp. 19-26
Author(s):  
Bidyut Matubber ◽  
Farzana Islam Rume ◽  
Mohammad Enamul Hoque Kayesh ◽  
Mohammad Mahfuzur Rahman ◽  
Mohammad Rohul Amin ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Chicken Meat ◽  
Human Consumption ◽  
Antibiotic Residues ◽  
Salmonella Spp ◽  
Resistance Patterns ◽  
Cattle Meat ◽  
Meat Samples ◽  
Controlling Measures ◽  
Antibiotic Resistance Patterns

The presence of antibiotic residue in chicken and animal meats is a serious threat to human health due to its harmful effects. This study aimed at identifying the antibiotic resistance patterns of the isolates as well as antibiotic residues in chicken, cattle, buffalo and goat meats in different southern districts of Bangladesh. A total of 205 meat samples, including 70 chicken meat, 60 cattle meat, 50 buffalo meat and 25 goat meat were aseptically collected and analysed for the detection of antibiotic residues by thin layer chromatography and the isolates obtained from these samples were subjected to antibiogram study against 16 commonly used antibiotics. The isolates found in this study were Staphylococcus spp., Streptococcus spp., Escherichia coli, and Salmonella spp. and their prevalence were 37.5% (77/205), 22.1% (48/205), 29.7% (61/205), 8.7% (19/205), respectively. The isolates showed different degrees of sensitivity to the antibiotics used in the study. The most resistant phenotype was against cefradine, amoxicillin, penicillin, oxytetracycline, erythromycin, and enrofloxacin. 18.5% (38/205) meat samples were found to be positive for antibiotic residues and the highest prevalence was observed in chicken meat compared to other meat types. Overall, the findings of the study suggest that it is important to take controlling measures for the emergence of antibiotic resistance and also for ensuring healthy meats for human consumption. Asian Australas. J. Food Saf. Secur. 2021, 5 (1), 19-26

Sign in / Sign up

Export Citation Format

Share Document