Transcriptomic response of Campylobacter jejuni following exposure to acidified sodium chlorite

AbstractChemical decontamination during processing is used in many countries to mitigate the Campylobacter load on chicken meat. Chlorine is a commonly used sanitizer in poultry processing to limit foodborne bacterial pathogens but its efficacy is limited by high bacterial loads and organic material. Acidified sodium chlorite (ASC) is a potential alternative for poultry meat sanitization but little is known about its effects on the cellular response of Campylobacter. In this study, the sensitivity of C. jejuni isolates to ASC was established. RNAseq was performed to characterize the transcriptomic response of C. jejuni following exposure to either chlorine or ASC. Following chlorine exposure, C. jejuni induced an adaptive stress response mechanism. In contrast, exposure to ASC induced higher oxidative damage and cellular death by inhibiting all vital metabolic pathways and upregulating the genes involved in DNA damage and repair. The transcriptional changes in C. jejuni in response to ASC exposure suggest its potential as an effective sanitizer for use in the chicken meat industry.

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Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley

International Journal of Food Contamination ◽

10.1186/s40550-019-0078-5 ◽

2019 ◽

Vol 6 (1) ◽

Author(s):

Samita Maharjan ◽

Binod Rayamajhee ◽

Vijay Singh Chhetri ◽

Samendra P. Sherchan ◽

Om Prakash Panta ◽

...

Keyword(s):

Total Coliform ◽

Chicken Meat ◽

Faecal Coliform ◽

Poultry Meat ◽

Plate Count ◽

Processing Plant ◽

Coliform Count ◽

Processing Step ◽

Poultry Processing

AbstractPoultry meat can be contaminated by different types of microorganisms during processing in processing plant. The microbiological quality of chicken carcasses and along with processing steps and environmental condition was analyzed in this study in an ISO 22000:2005 certified poultry processing plant of Kathmandu. Standard plate count method was applied for the enumeration and detection of total mesophilic bacteria, total coliform, total faecal coliform, Staphylococcus load along with selected pathogens like Salmonella spp., S. aureus, Escherichia coli, Clostridium perfringens, and Listeria spp. in chicken meat at four processing step (evisceration, final washing, frozen and market). It was observed that the level of microbial load decreased with subsequent processing phases in poultry processing plant where high level of bacteria were reduced during final washing and frozen phase. After processing poultry meat in an ISO 22000:2005 certified meat processing plant, total aerobic mesophilic count, total coliform count, total faecal coliform count, total Staphylococcus count were decreased from 6.92 to 4.45 log CFU/g, 3.49 to 2.19 log CFU/g, 2.41 to nil log CFU/g, and 3..43 to 1.99 log CFU/g respectively. Pathogenic bacteria like Salmonella spp., C. perfringens, and Listeria spp. were absent in chicken meat at the fourth processing step. Prevalence of E. coli was reduced from 37.4% to 10.2%, whereas S. aureus was decreased from 18.57% to 17.1%. It was concluded that the final washing and freezing steps were the Critical Control Point (CCP) to control microbial hazards in poultry processing phase.

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Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

Socio-Economic Problems of the Modern Period of Ukraine ◽

10.36818/2071-4653-2020-3-7 ◽

2020 ◽

pp. 48-52

Author(s):

Olena Lyakhovska

Keyword(s):

Small Businesses ◽

Structural Changes ◽

Raw Materials ◽

Meat Products ◽

World Market ◽

Poultry Meat ◽

Positive Development ◽

Meat Production ◽

Meat Industry ◽

Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

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Multi-species transcriptome meta-analysis of the response to retinoic acid in vertebrates and comparative analysis of the effects of retinol and retinoic acid on gene expression in LMH cells

BMC Genomics ◽

10.1186/s12864-021-07451-2 ◽

2021 ◽

Vol 22 (1) ◽

Author(s):

Clemens Falker-Gieske ◽

Andrea Mott ◽

Sören Franzenburg ◽

Jens Tetens

Keyword(s):

Gene Expression ◽

Retinoic Acid ◽

Cellular Response ◽

Homo Sapiens ◽

Meta Analysis ◽

Early Response ◽

Rna Seq ◽

Transcriptomic Response ◽

Time Points ◽

Lmh Cells

Abstract Background Retinol (RO) and its active metabolite retinoic acid (RA) are major regulators of gene expression in vertebrates and influence various processes like organ development, cell differentiation, and immune response. To characterize a general transcriptomic response to RA-exposure in vertebrates, independent of species- and tissue-specific effects, four publicly available RNA-Seq datasets from Homo sapiens, Mus musculus, and Xenopus laevis were analyzed. To increase species and cell-type diversity we generated RNA-seq data with chicken hepatocellular carcinoma (LMH) cells. Additionally, we compared the response of LMH cells to RA and RO at different time points. Results By conducting a transcriptome meta-analysis, we identified three retinoic acid response core clusters (RARCCs) consisting of 27 interacting proteins, seven of which have not been associated with retinoids yet. Comparison of the transcriptional response of LMH cells to RO and RA exposure at different time points led to the identification of non-coding RNAs (ncRNAs) that are only differentially expressed (DE) during the early response. Conclusions We propose that these RARCCs stand on top of a common regulatory RA hierarchy among vertebrates. Based on the protein sets included in these clusters we were able to identify an RA-response cluster, a control center type cluster, and a cluster that directs cell proliferation. Concerning the comparison of the cellular response to RA and RO we conclude that ncRNAs play an underestimated role in retinoid-mediated gene regulation.

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Evaluation of existing poultry processing and marketing in the wet market of Gazipur city in Bangladesh

Progressive Agriculture ◽

10.3329/pa.v31i3.52125 ◽

2021 ◽

Vol 31 (3) ◽

pp. 205-217

Author(s):

M Khairunnesa ◽

MH Jaman ◽

M Noorunnahar ◽

S Ahmed ◽

MD Hossain ◽

...

Keyword(s):

Bleeding Time ◽

Poultry Meat ◽

Post Mortem ◽

Basic Training ◽

Withdrawal Period ◽

Feed Withdrawal ◽

Poultry Processing ◽

Market Needs ◽

Wet Market ◽

Structured Questionnaire

The poultry selling and processing practices followed in the poultry wet markets of Bangladesh are always being overlooked unknowingly. The research was conducted to observe the existing scenario of poultry selling and processing practices at the selected wet markets located in the Gazipur City Corporation of Bangladesh. A total of 43 poultry selling shops were randomly selected and interviewed using a semi-structured questionnaire. It was surprising to observe the absence of female personnel and involvement of few (6.9%) people over the age of 50 years in the wet markets. All the persons engaged in poultry selling and processing had no institutional training. The shops found to be abstained from following some important practices such as feed withdrawal period, isolation of diseased birds, ante and post mortem inspection. The proper bleeding time (1-2) min was recorded in 58.2% cases. The killing cone was recognized as the best device in terms bleeding time. The 72.1% of the outlets never cleaned the carcass prior to deliver the customers. The absence of ante- and post-mortem inspections may cause a great threat of disease outbreak. Taken together, the poultry selling and processing practices followed in the wet market needs to be assessed carefully to deliver safe and quality meat to the customers. In addition, organizing basic training on pre-slaughter management and processing for both seller and processor and also ensuring the regular ante- and post- mortem inspection could improve the present situation in order to produce quality poultry meat. Progressive Agriculture 31 (3): 205-217, 2020

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MEAT PROCESSING INDUSTRY OF UKRAINE: TENDENCIES AND PROSPECTS

THE INTERNATIONAL SCIENTIFIC AND PRACTICAL JOURNAL COMMODITIES AND MARKETS ◽

10.31617/tr.knute.2021(40)02 ◽

2021 ◽

Vol 40 (4) ◽

pp. 16-25

Author(s):

VLASENKO Iryna ◽

SEMKO Tetiana

Keyword(s):

Supply And Demand ◽

Poultry Meat ◽

Necessary Condition ◽

Meat Production ◽

Meat Industry ◽

Total Production ◽

Meat Processing ◽

Resource Saving ◽

Investment Activity ◽

Processing Industry

Background. The total production of beef and pork is declining from year to year. The study of development trends in the meat industry of Ukraine will help to outline the prospects for the successful realization of potential opportunities for production expansion. An analysis of recent research and publications has shown that despite some scientific developments, dynamic changes in the meat processing industry require constant monitoring of unresolved issues. The aim of the study is to analyze the current state and characteristics of the meat processing industry of Ukraine on the basis of analytical research in general and in the context of its innovation activities in particular. Materials and methods. Research methods were used: monographic, statistical groupings, correlation-regression analysis, graphical. Results. Analysis of the dynamics of industrial meat production shows that beef and veal occupy the least share in it. The basis for ensuring the economic balance of production and economic relations of economic entities is the consistency of supply and demand for raw meat and products of its processing. For the successful development of the industry, the state must protect and stimulate domestic producers; to harmonize domestic standards of safety and quality of products in accordance with international ones. The innovative development of the meat market requires adequate investment support, and the stimulation of investment activity should be considered in the context of the strategy of development of the national economy on an innovative basis. Conclusion. Livestock production in general and meat in particular are one of the leading sectors of agriculture. In recentyears, there have been some trends in the dynamics and structure of meat production and consumption in favor of cheaper poultry meat. The reason for this is the reduction in production; increase in retail prices for all types of products; low incomes of the majority of the population. A necessary condition for the sustainable development of the meat processing industry is the introduction of European regulations on product quality and safety standards; introduction of resource-saving technologies at enterprises; reconstruction of enterprises; provision of production facilities with domestic raw materials.

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Machine Learning Applied to Near-Infrared Spectra for Chicken Meat Classification

Journal of Spectroscopy ◽

10.1155/2018/8949741 ◽

2018 ◽

Vol 2018 ◽

pp. 1-12 ◽

Cited By ~ 8

Author(s):

Sylvio Barbon ◽

Ana Paula Ayub da Costa Barbon ◽

Rafael Gomes Mantovani ◽

Douglas Fernandes Barbin

Keyword(s):

Near Infrared ◽

Prediction Models ◽

Nir Spectroscopy ◽

Quality Parameters ◽

Chicken Meat ◽

Poultry Meat ◽

Spectral Information ◽

Support Vector ◽

Near Infrared Spectra ◽

Meat Samples

Identification of chicken quality parameters is often inconsistent, time-consuming, and laborious. Near-infrared (NIR) spectroscopy has been used as a powerful tool for food quality assessment. However, the near-infrared (NIR) spectra comprise a large number of redundant information. Determining wavelengths relevance and selecting subsets for classification and prediction models are mandatory for the development of multispectral systems. A combination of both attribute and wavelength selection for NIR spectral information of chicken meat samples was investigated. Decision Trees and Decision Table predictors exploit these optimal wavelengths for classification tasks according to different quality grades of poultry meat. The proposed methodology was conducted with a support vector machine algorithm (SVM) to compare the precision of the proposed model. Experiments were performed on NIR spectral information (1050 wavelengths), colour (CIEL∗a∗b∗, chroma, and hue), water holding capacity (WHC), and pH of each sample analyzed. Results show that the best method was the REPTree based on 12 wavelengths, allowing for classification of poultry samples according to quality grades with 77.2% precision. The selected wavelengths could lead to potential simple multispectral acquisition devices.

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Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

10.21203/rs.3.rs-40342/v1 ◽

2020 ◽

Author(s):

Aeriel D Belk ◽

Toni Duarte ◽

Casey Quinn ◽

David A. Coil ◽

Keith E. Belk ◽

...

Keyword(s):

United States ◽

Pilot Study ◽

Shelf Life ◽

Microbial Ecology ◽

Large Scale ◽

Water Immersion ◽

The United States ◽

Poultry Meat ◽

Small Scale ◽

Meat Industry

Abstract Background. The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. After harvest, the internal temperature of the chicken is rapidly cooled to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and technoeconomic impacts of chilling methods on chicken broilers in a university meat laboratory setting. Results. We discovered that air-chilling (AC) methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that AC resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas. Finally, a technoeconomic analysis highlighted potential economic advantages to AC when compared to water-chilling (WC) in facility locations where water costs are a more significant factor than energy costs. Conclusions. In this pilot study, AC chilling methods resulted in a superior product compared to WC methods and may have economic advantages in regions of the U.S. where water is expensive. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.

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Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Nutrients ◽

10.3390/nu10080969 ◽

2018 ◽

Vol 10 (8) ◽

pp. 969 ◽

Cited By ~ 4

Author(s):

Lorena Martínez ◽

Gaspar Ros ◽

Gema Nieto

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Cell Model ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Chicken Meat ◽

Future Research ◽

Meat Industry ◽

Organic Zn

There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.

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Campylobacter Contamination of UK-Produced Halal Chicken at Retail

Journal of Food Protection ◽

10.4315/jfp-20-428 ◽

2021 ◽

Author(s):

Alexandra Royden ◽

Robert Christley ◽

Trevor Jones ◽

Amelia Williams ◽

Faez Awad ◽

...

Keyword(s):

Broiler Chickens ◽

Meat Products ◽

Diarrhoeal Disease ◽

Chicken Meat ◽

Poultry Meat ◽

Consumer Demographics ◽

Antimicrobial Susceptibility Tests ◽

Susceptibility Tests ◽

The Uk ◽

Skin Samples

Campylobacter is the leading cause of human bacterial diarrhoeal disease worldwide, with poultry meat products accounting for the majority of human cases. Recent surveys by the Food Standards Agency estimate the Campylobacter prevalence in fresh UK retail chicken to be 41.2%. However, such surveys have not distinguished between broiler chickens produced for different consumer demographics, such as the Halal market. Campylobacter colonisation of broilers is difficult to prevent, especially during routine partial depopulation of flocks. Broilers produced for the Halal market may undergo multiple depopulation events, which may increase the risk of colonisation and subsequent Campylobacter contamination of chicken meat. This project aimed to determine the prevalence and levels of Campylobacter contamination of chicken meat produced for the UK Halal market. Campylobacter was identified and enumerated from the neck skin and outer packaging of 405 Halal chickens. Following culture, isolates were assigned to species via PCR and disc diffusion antimicrobial susceptibility tests determined. Logistic regression analysis assessed risk factors for Campylobacter isolation, the level of Campylobacter contamination among positive carcasses and antimicrobial resistance outcomes. Campylobacter spp. were confirmed in 65.4% of neck skin samples and 17.1% of packaging samples. 13.8% of neck skin samples had the highest level of contamination (>1000 cfu/g). Large birds had a significantly higher number of samples with >1000 cfu/g (p<0.001) and as chicken carcass weight increased, birds were more likely to be Campylobacter-positive (p<0.05). A high prevalence of resistance was seen to ciprofloxacin (42.0%) and 38.5% of samples contained at least one multi-drug resistant Campylobacter isolate. This study demonstrates that Halal chicken has a higher Campylobacter prevalence than non-Halal chicken. Interventions should be introduced to reduce this increased public health risk to consumers.

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Background Levels and Radiation Dose Yield of o-Tyrosine in Chicken Meat

Journal of Food Protection ◽

10.4315/0362-028x-54.12.935 ◽

1991 ◽

Vol 54 (12) ◽

pp. 935-938 ◽

Cited By ~ 3

Author(s):

NOEMI CHUAQUI-OFFERMANNS ◽

TOM MCDOUGALL

Keyword(s):

Radiation Dose ◽

Dose Response ◽

Response Curve ◽

Dose Range ◽

Background Level ◽

Chicken Meat ◽

Dose Response Curve ◽

Poultry Meat ◽

Wet Weight ◽

The Mean

The measurement of o-tyrosine levels in poultry meat is a potential method for postirradiation dosimetry of poultry. The validity of using o-tyrosine for this purpose has not yet been established. As part of the validation process, the o-tyrosine content in unirradiated chicken meat, the radiation dose response curve, and the effects of postirradiation storage on o-tyrosine levels are examined. In 18 individual samples, the mean background level of o-tyrosine was 0.18 ± 0.11 ppm (wet weight, 70% moisture), and the most frequent background level (60% of the cases) was between 0.05 and 0.15 ppm (wet weight, 70% moisture). In pooled samples of 10 chickens, the mean background level was 0.12 ± 0.03 ppm (wet weight, 70% moisture). The levels were not significantly affected by storage at 5°C (7 d) or by freezing the sample. The radiation dose response curve was linear within the dose range studied (0 to 10 kGy), with a slope of 0.127 ± 0.003 ppm (wet weight)/kGy. Although there was some variation in the intercept (0.132 ± 0.013), the slope was the same in all samples tested. Postirradiation storage at either 4 or 8°C until spoilage did not affect the levels of o-tyrosine. These data indicate that o-tyrosine level may be useful for determining the absorbed dose in chicken meat gamma-irradiated to doses greater than 0.6 kGy. Further validation studies are continuing.

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