scholarly journals Microbial Food Safety in the Maryland Direct-to-Consumer Poultry Supply Chain

2019 ◽  
Author(s):  
Patrick A. Baron ◽  
David C. Love ◽  
Shanna Ludwig ◽  
Kathryn Dalton ◽  
Jesper Larsen ◽  
...  
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Meat Products ◽  
Poultry Meat ◽  
Poultry Production ◽  
Animal Products ◽  
E Coli ◽  
Direct To Consumer ◽  
Food Animal ◽  
Direct Market

AbstractDirect-to-consumer food marketing is a growing niche in the United States food supply chain. Food animal producers who use direct marketing may employ different production models and standard practices from producers selling animal products to the conventional food system. Direct-to-consumer food supply chains (generally and specifically regarding food animal products) are relatively unexplored in food safety and health research. We conducted a cross-sectional, market-basket analysis of the Maryland direct-to-consumer poultry supply chain to assess food safety. We analyzed 40 direct-to-consumer commercial poultry meat products (one product per farm) forEscherichia coli, Staphylococcus aureusandSalmonella spp.using culture-based methods. Isolates underwent antimicrobial susceptibility testing.E. coliandS. aureuswere recovered from 9/40 (23%) and 12/40 (30%) of poultry meat samples, respectively. Of interest for comparing direct-market and mainstream supply chains for food safety risks, noSalmonellaisolates were recovered from any direct-market sampled poultry products and no multidrug resistance was observed inE. coliandS. aureusisolates. Microbial outcomes were compared to a survey of poultry production and processing practices within the same study population.ImportanceThis study demonstrates substantially lower rates of antimicrobial-resistant (AMR) microbial pathogens in the market-basket products from Maryland direct-market broiler poultry supply chain compared to rates of AMR in the conventional supply chain for similar retail meat products from NARMS. We further describe the landscape of the statewide supply chain for direct-market poultry, focusing on characteristics related to risk management strategies applied to microbial food safety. These findings are of public health significance for both the research and policy communities; these data provide an initial evidence base for more targeted research evaluating potential risk factors for microbial food safety in the direct-to-consumer supply chain. These data will also assist the Maryland Department of Agriculture and other state-level agencies with oversight of food safety issues to guide policy efforts for direct-market poultry production and sales.

scholarly journals Current state and development trends of the meat market

Ekonomika APK ◽  
2020 ◽  
Vol 308 (6) ◽  
pp. 59-67
Author(s):  
Nataliia Kopytets ◽  
Volodymyr Voloshyn
Keyword(s):  
Market Structure ◽  
Meat Products ◽  
Animal Husbandry ◽  
Poultry Meat ◽  
Practical Significance ◽  
Meat Production ◽  
Poultry Production ◽  
Research Results ◽  
Current State ◽  
Meat Market

The purpose of the article is to analyze the current state of the meat market in Ukraine, to identify trends in its development. Research methods. The following methods have been used generally accepted methods and techniques: a set of scientific methods of abstract and logical method (induction and deduction, analysis and synthesis, analogy and comparison, formalization) for develop theoretical positions and analyze the situation in the meat market; statistical when assessing the meat market; tabular for visual representation of the research results; graphic for identify and illustrate trends of the research economic phenomena. Research results. The meat market is an important component of the food market of the country, on the stability of which the living standards of the population and the food security of the country largely depend, has been generalized. Meat and meat products are among the most important foods. It has been found that the meat market operates in rather difficult economic conditions. Meat producers increase production volumes with the decline of certain branches of animal husbandry In the livestock industry of Ukraine there are transformational processes that cause changes in the meat market structure. The meat market structure is considered and the peculiarities of its functioning are revealed. Poultry meat has been found to have a monopoly on the meat market. The increase in poultry meat production is primarily due to the growing demand from the population and the food industry. The basis of the "meat diet" is poultry meat, as the most available type of meat has been determined. Scientific novelty. Production of poultry meat in Ukraine is the most profitable has been specified. The rapid return on investment in poultry production has led to increased investment in the industry, the construction of modern large poultry farms and the creation of powerful vertically integrated companies. Pork production has stabilized somewhat. However, African swine fever causes significant damage. Raising cattle remains a non-profit business. The trend of cattle slaughter continues in Ukraine,. At the same time, the main producers of cattle meat are households. Analytical assessments and determinations of factors influencing meat production and further development of the meat market have been further developed. Practical significance. Analytical materials of the article have been based on relevant official statistics, which can be can be used for addressing development of the meat market. Research results can be useful for all meat market participa nts. Tabl.: 1. Figs.: 1. Refs.: 19.

scholarly journals Prevalence and Loads of Fecal Pollution Indicators and the Antibiotic Resistance Phenotypes of Escherichia coli in Raw Minced Beef in Lebanon

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1543 ◽  
Author(s):  
Issmat I. Kassem ◽  
Nivin A Nasser ◽  
Joanna Salibi
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
Food Safety ◽  
Food Systems ◽  
Meat Products ◽  
Fecal Coliforms ◽  
E Coli ◽  
Beef Meat ◽  
Minced Beef ◽  
Meat Samples

Meat is an important source of high biological value proteins as well as many vitamins and minerals. In Lebanon, beef meats, including raw minced beef, are among the most consumed of the meat products. However, minced beef meat can also be an important source of foodborne illnesses. This is of a major concern, because food safety in Lebanon suffers from well-documented challenges. Consequently, the prevalence and loads of fecal coliforms and Escherichia coli were quantified to assess the microbiological acceptability of minced beef meat in Lebanon. Additionally, antibiotic resistance phenotypes of the E. coli were determined in response to concerns about the emergence of resistance in food matrices in Lebanon. A total of 50 meat samples and 120 E. coli isolates were analyzed. Results showed that 98% and 76% of meat samples harbored fecal coliforms and E. coli above the microbial acceptance level, respectively. All E. coli were resistant to at least one antibiotic, while 35% of the isolates were multidrug-resistant (MDR). The results suggest that Lebanon needs to (1) update food safety systems to track and reduce the levels of potential contamination in important foods and (2) implement programs to control the proliferation of antimicrobial resistance in food systems.

Fluoroquinolone Resistance in Campylobacter

2010 ◽  
Vol 73 (6) ◽  
pp. 1141-1152 ◽  
Author(s):  
JAMES L. SMITH ◽  
PINA M. FRATAMICO
Keyword(s):  
Meat Products ◽  
Dna Gyrase ◽  
Poultry Meat ◽  
Fluoroquinolone Resistance ◽  
Campylobacter Coli ◽  
Topoisomerase Iv ◽  
Animal Products ◽  
Poultry Products ◽  
Bacterial Transcription ◽  
Campylobacter Infection

Campylobacter is a commensal in poultry, and therefore, poultry and poultry products are major sources of Campylobacter infections in humans. Fluoroquinolones inhibit the growth of Campylobacter and other microorganisms by binding to bacterial DNA gyrase and DNA topoisomerase IV. These enzymes are associated with bacterial transcription, replication, and chromosome condensation and segregation. Selection pressure in the presence of fluoroquinolones rapidly leads to resistance in Campylobacter, due to the selection for mutations in DNA gyrase. Fluoroquinolone-resistant campylobacters have been found in poultry feces and carcasses, and in retail poultry meat products in most areas of the world. In addition, other food animals and the meat products from those animals have been shown contaminated with fluoroquinolone-resistant campylobacters. Even the removal of fluoroquinolones from use in treating animal diseases has not entirely eliminated the presence of resistant Campylobacter jejuni and Campylobacter coli from animals and animal products. Human exposure to Campylobacter infection could be reduced by using strategies that decrease colonization of chickens by the pathogen.

Sensory, Deterioration and Bacteriological Assessment of Some Ready to Eat Poultry Products

2020 ◽  
Keyword(s):  
Meat Products ◽  
Thiobarbituric Acid ◽  
Poultry Meat ◽  
Meat Processing ◽  
Sensory Panel ◽  
E Coli ◽  
Poultry Products ◽  
Processing Plants ◽  
Hygienic Measures

This study was carried out to assess the quality of some RTE (ready to eat) chicken meat products collected from different poultry meat processing plants in Menofia and Gharbia governorate. a A total of 60 commercially produced RTE poultry products such as chicken ham, chicken shawarma, chicken with herps, smoked turkey and turkey smoked lobes (12 each) were collected from supermarkets and examined for sensory, deterioration criteria and bacteriological quality. The results revealed that the sensory panel scores of all examined RTE poultry meat products samples were generally low especially in chicken with herps, chicken ham and smoked turkey RTE poultry meat products. Moreover, pH values of most of the examined samples were relatively alkaline whereas the lowest value was recorded in smoked turkey samples and highest value was observed in chicken with herps samples. In addition, higher thiobarbituric acid (smoked turkey) and slightly increases of total volatile basic nitrogen values (chicken with herps) were recorded in most of the examined samples. All investigated bacterial counts were significantly high in all examined RTE poultry meat products samples. Staph. aureus was isolated from chicken ham and E. coli strains were isolated from chicken shawarma, smoked turkey and turkey smoked lobes. However, E. coli O157:H7 and salmonella strains failed to be isolated from all the examined samples. It could be concluded that all the examined RTE poultry meat products were deteriorated in terms of sensory, chemical and bacteriological terms and exceeded the limit described by E.S. (3493/2005) for cooked poultry meat products. In addition, these samples were probably produced and prepared under bad hygienic measures which could be responsible for lowering their quality and reduce shelf life.

scholarly journals Microbiological Profile of Three Commercial Poultry Processing Plants in Colombia

2017 ◽  
Vol 80 (12) ◽  
pp. 1980-1986 ◽  
Author(s):  
Alejandra Ramírez-Hernández ◽  
Andrea Varón-García ◽  
Marcos X. Sánchez-Plata
Keyword(s):  
Food Safety ◽  
Water Immersion ◽  
National Standards ◽  
Growth Potential ◽  
Poultry Meat ◽  
Inspection System ◽  
Meat Production ◽  
E Coli ◽  
Poultry Processing ◽  
Commercial Poultry

ABSTRACTPoultry meat production in Colombia has significant growth potential to fulfill national demands and to become an important global exporter. Entering export markets requires compliance with international food safety standards and the support of a rigorous national inspection system. To support the development of national standards, information about the microbiological profiles of poultry operations is needed, and no official microbiological baseline is currently available. A total of 480 chicken carcass rinses and 64 fecal samples were collected at different process sites from three commercial poultry processing establishments located in different regions of Colombia. Samples were analyzed to determine the prevalence of Salmonella and the levels of Escherichia coli in chicken rinse. Six steps were selected for sampling in the slaughter, evisceration, and chilling processes. The overall Salmonella prevalence after water immersion chilling at the three establishments was 12.5% (73 of 584 samples). E. coli levels were 1.2 to 2.2 log CFU/mL (mean, 1.65 log CFU/mL) after the chilling process. Significant differences (P < 0.05) were found for E. coli levels among the processing sites at the three establishments; however, there were no significant differences in the distribution of Salmonella-positive samples through the sites at each plant. These results can be used as reference data for microorganisms in chicken meat facilities in Colombia and will help the poultry industry and regulators in the design of new prevention programs and food safety management systems.

scholarly journals Assessment of microbiological contamination levels in processed meat products from markets in southern Hue city

2021 ◽  
Vol 4 (1) ◽  
pp. 13-14
Author(s):  
Than Ton That Nhuan ◽  
Tuyet Mai Ngo Thi ◽  
Ngoc Lan Pham Thi ◽  
◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Food Safety ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Processed Meat ◽  
Microbiological Contamination ◽  
E Coli ◽  
Current State ◽  
Contamination Levels

Processed meat products are commonplace foods that are becoming increasingly popular in consumers' daily diets. Therefore, it is highly essential to assess the extent of microbiological contamination in the samples of processed meat products from markets in a bid to provide updated data of microbiological contamination to relevant agencies and local consumers as part of the current state of food safety and hygiene in the locality. A survey on microbiological contamination of processed meat products was conducted on samples collected from some markets in Southern Hue city. The 90 samples of three groups of fermented meat, packaged and non-packaged meat were analyzed. The results showed that, 100% of the samples were contaminated with aerobic microorganisms, Coliforms and Escherichia coli, in which 100% of the samples of Coliforms and E. coli did not meet the quality norms set by the Ministry of Health. The total aerobic microorganisms, Coliforms and E. coli ranged from 2.7 × 103 to 2.8 × 109 CFU/g, 1.1 × 104 to 1.5 × 108 MPN/g and 1.1 × 102 to 9.2 × 105 MPN/g, respectively. No presence of Clostridium perfringens or Staphylococcus aureus was detected in the examined samples.

The effectiveness of using combined recycled water to improve the quality of poultry meat

2021 ◽  
pp. 74-84
Author(s):  
K.S. Meyramkulova ◽  
A.Zh. Temirbekova ◽  
K.M. Aubakirova
Keyword(s):  
Tap Water ◽  
Meat Products ◽  
Animal Husbandry ◽  
Farming System ◽  
Poultry Meat ◽  
Poultry Production ◽  
Recycled Water ◽  
Poultry Farms ◽  
The Cost ◽  
Poultry Farming

The environmental aspects of poultry production have recently become increasingly political. This applies not only to the cultivation of poultry, but also to the processing and marketing of meat products. Poultry farming is associated with signifi cant environmental risks. Pollution from intensive animal husbandry is not so serious. Poultry farms consume a lot of water, especially when slaughtering poultry, and energy, especially when cooling and further processing meat. An important reserve for reducing the cost of meat entering the consumer market is the creation of an effective poultry farming system. If reducing water consumption by poultry farms becomes one of the priorities of environmental policy, the number of birds may increase, and meat prices may become cheaper. At the same time, when using the purifi ed and recycled water of the slaughterhouse of poultry farms for the technological needs of the slaughterhouse, for example, for washing gutted carcasses outside and inside (which is usually produced by tap water), the quality indicators of meat as a whole signifi cantly increase. Key words: recycling, poultry meat, combined electro-photochemical plant.

Studies on food safety of melon in its food supply chain

2019 ◽  
Vol 2 (3) ◽  
pp. 33-38
Author(s):  
Fraidoon Karimi ◽  
Fazel Rab Aria ◽  
Abdul Qahar Qarluq
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Food Supply ◽  
Food Supply Chain ◽  
Small Children ◽  
E Coli ◽  
The Past ◽  
Serious Infection ◽  
Hygienic Measure ◽  
Sun Light

Food safety is an important issue in the food supply chain and food trad. Since unsafe food will cause serious health problems. Melons may contaminate with bacteria, viruses or parasites. Findings of studies indicating that pathogens may transfer from the skin to the flesh of the fruit while fruit cutting. Salmonella, Listeria, Norovirus, and E. coli can easily multiply on the flesh which is low in acidity when temperature is ambient. Thus, consumption of melon in the past considered a reason of illness outbreaks. To reduce the possibility of illness, personnel and kitchen hygiene should be strictly considered during the preparation of melons for consumption. So that, it is important to take care of hygienic measure such as sufficiently large and clean working areas, clean hands, clean knives and chopping boards. These apparently simple of hygiene rules are more important since a small dose of pathogens can cause a serious infection and illness. Further, recommending to food retail stores, catering businesses and households to cut up a quantity that they can eat in a serve, and/or can sell within two hours. Households should quickly eat melons after cutting up or put in the refrigerator as quickly as possible. Cut melons which are unrefrigerated for longer time or exposed to direct sun light, should not be eaten. More attention should be given to people who are vulnerable, including, sick persons, elderly as well as small children and pregnant women.

scholarly journals Increased microbial diversity and decreased prevalence of common pathogens in the gut microbiomes of wild turkeys compared to domestic turkeys

2021 ◽  
Author(s):  
Julia Craft ◽  
Nicholas D Christman ◽  
Hyrum Eddington ◽  
John M Chaston ◽  
David Erickson ◽  
...  
Keyword(s):  
Large Scale ◽  
Antibiotic Use ◽  
Poultry Meat ◽  
16S Rrna Genes ◽  
Alternative Methods ◽  
Rrna Genes ◽  
Poultry Production ◽  
Environmental Pressures ◽  
E Coli ◽  
Wild Turkeys

Turkeys (Meleagris gallopavo) provide a globally important source of protein and constitute the second most important source of poultry meat in the world.  Bacterial diseases are common in commercial poultry production causing significant production losses for farmers. Due to the increasingly recognized problems associated with large-scale/indiscriminant antibiotic use in agricultural settings, poultry producers need alternative methods to control common bacterial pathogens. In this study we compared the cecal microbiota of wild and domestic turkeys, hypothesizing that environmental pressures faced by wild birds may select for a disease-resistant microbial community.  Sequence analysis of 16S rRNA genes amplified from cecal samples indicate that free-roaming wild turkeys carry a rich and variable microbiota compared to domestic turkeys raised on large-scale poultry farms. Wild turkeys also had very low levels of Staphylococcus, Salmonella and E. coli when compared to domestic turkeys.  E. coli strains isolated from wild or domestic turkey cecal samples also belong to distinct phylogenetic backgrounds and differ in their propensity to carry virulence genes. E. coli strains isolated from factory-raised turkeys were far more likely to carry genes for capsule (kpsII, kpsIII) or siderophore (iroN, fyuA) synthesis than those isolated from wild turkeys.  These results suggest that the microbiota of wild turkeys may provide colonization resistance against common poultry pathogens.

scholarly journals Multiple contaminations of chickens with Campylobacter, Escherichia coli and Salmonella in Yaounde (Cameroon)

2010 ◽  
Vol 4 (09) ◽  
pp. 583-686 ◽  
Author(s):  
Ariane Nzouankeu ◽  
Antoinette Ngandjio ◽  
Guy Ejenguele ◽  
Thomas Njine ◽  
Marguerite Ndayo Wouafo
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Salmonella Enteritidis ◽  
Public Awareness ◽  
Poultry Meat ◽  
Risk Of Infection ◽  
Retail Markets ◽  
E Coli ◽  
Food Borne ◽  
Salmonella Hadar

Introduction: Food-borne diseases associated with Campylobacter, Escherichia coli, and Salmonella are mainly caused by the consumption of raw or undercooked poultry meat. The objective of this study was to evaluate the prevalence of Campylobacter, Escherichia coli, and Salmonella in chickens. Methodology: One hundred and fifty chickens collected from eight retail markets in Yaounde were examined for the presence of Campylobacter, Escherichia coli, and Salmonella using standard bacteriological procedures. Results: Of the 150 chickens collected, 135 (90%) were contaminated with Campylobacter (68.9% C. coli and 31.1% C. jejuni). All the chickens were positive for E. coli. Among the 150 isolates, 17 (11.3%) were enteropathogenic E. coli (EPEC). Additionally, 103 Salmonella strains were recovered from 90 chickens. Salmonella Enteritidis (45.6%) and Salmonella Hadar (28.1%) were the most frequent serotypes. Multiple contamination was found in 142 chickens (94.6%), of which 83 (55.3%) were concurrently contaminated with Campylobacter, Escherichia coli, and Salmonella. Conclusion: These results show that chickens in Cameroon are highly contaminated with Campylobacter, Escherichia coli, and Salmonella. The multiple contaminations of chickens is a potential risk of infection for consumers and highlights the necessity of public awareness for food safety. 

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