scholarly journals ANALYSIS OF SALMONELLA SPP. DETECTIONS IN EUROPEAN UNION COUNTRIES ACCORDING TO RASFF DATABASE

2019 ◽  
pp. 12-20
Author(s):  
S. Ye. Smajhel ◽  
N. B. Shadrova
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Poultry Meat ◽  
Product Analysis ◽  
Salmonella Spp ◽  
Plant Raw Materials ◽  
Poultry Products ◽  
Heat Treated ◽  
Long Time ◽  
Food And Feed

Ofcial data of RASFF (Rapid Alert System for Food and Feed) database on detection of Salmonella spp. in animal and plant raw materials in 2010–2015 are demonstrated. Total of 2,651 notifcations of Salmonella spp. detection were reported by RASFF member countries. The majority of such notifcations are associated with contamination of poultry meat and poultry products, feed, fruits and vegetables. Salmonella can survive in food for a long time (up to 6 months). The cause of salmonellosis in humans mostly involves consumption of raw or insufciently heat-treated eggs, meat and milk products. Regulation (EU) No. 142/2011 prescribes a requirement, which the heat-treated and processed food products shall comply with, i.e. absence of Salmonella in 25 g of the product. Analysis of RASFF data for 2010–2015 demonstrated annual increase of Salmonella spp. detections. The most frequently occurring is Salmonella enterica. Over the above mentioned period there were notifcations of 154 Salmonella serovars, the overwhelming serovars include S. enterica – 32.4%; Salmonella spp. – 18.8%; S. enteritidis – 6.3%; S. typhimurium – 4.6%, S. Agona – 2.6%; S. Lexington – 1.4%. Salmonella spp. were detected in poultry meat (19.5%), in feed for dogs and cats (5.6%), in pork (3.7%), in fshmeal (5.1%). During the period from 2010 to 2014, the increase of Salmonella notifcations in plant feed was reported. Over 2010–2015, RASFF reported of 42 salmonellosis outbreaks that resulted in 1,586 diseased humans.

scholarly journals Salmonella spp. in RASFF notifications involving Croatia in the period from 01/01/2014 to 31/12/2018

2019 ◽  
Vol 2 (5-6) ◽  
pp. 24-36
Author(s):  
Emilija Friganović ◽  
Nikolina Tokmakčija ◽  
Ančica Sečan Matijaščić ◽  
Mirko Kelava ◽  
Mladenka Šarolić ◽  
...  
Keyword(s):  
Meat Products ◽  
Product Category ◽  
Food Products ◽  
Poultry Meat ◽  
Alert System ◽  
Salmonella Spp ◽  
Fast Exchange ◽  
Food And Feed ◽  
Foodborne Outbreaks ◽  
Rapid Alert System

The Rapid Alert System for Food and Feed (RASFF) enables a fast exchange of information between bodies and institutions involved in the system (EU Member State national food safety authorities, Commission, EFSA, ESA, Norway, Liechtenstein, Iceland and Switzerland) in order to respond promptly to the health risks associated with food and feed. Salmonella is an important cause of EU foodborne outbreaks, most frequently reported pathogenic microorganism in food in the last few years. The aim of this study was to analyze RASFF notifications on food products contaminated with Salmonella spp. involving Croatia in the period from 01/01/2014 to 31/12/2018. All data were downloaded from the RASFF database (RASFF portal) and processed in MS Excel 2010. The collected data provided information on the: country(ies) of origin and distribution of the contaminated product, notifying country, product and product category, notification type, risk decision, action taken, distribution status and, for some incidents, a Salmonella spp. serovar. Notifications mainly concerned "poultry meat and poultry meat products". Just over half of the reported food products originated from Poland, Brazil and Italy. Croatia was notifying country in almost half of the published notifications. Majority of the notifications were classified as alert notifications and of serious risk. Most of the Salmonella spp. notifications were based on official controls on the market and on company's own check.

Ozone-Based Interventions To Improve the Microbiological Safety and Quality of Poultry Carcasses and Parts: A Review

2019 ◽  
Vol 82 (6) ◽  
pp. 940-947
Author(s):  
CARMEN CANO ◽  
YULIE MENESES ◽  
BYRON D. CHAVES
Keyword(s):  
Food Safety ◽  
Microbial Population ◽  
Scale Up ◽  
Antimicrobial Properties ◽  
Poultry Meat ◽  
Ozone Treatment ◽  
Salmonella Spp ◽  
Poultry Products ◽  
Health Communities ◽  
Antimicrobial Interventions

ABSTRACT Poultry meat represents an important part of the U.S. economy and diet. However, it remains one of the food categories responsible for the most outbreak-associated foodborne illness cases. Therefore, the food safety and public health communities continue to examine appropriate antimicrobial interventions to reduce product contamination and the risk of foodborne disease. Ozone treatment has become an attractive microbial decontamination option for food products including poultry because of its antimicrobial properties and minimal effects on quality. The objective of this review is to summarize the current scientific literature on the application of ozone in chicken carcasses and parts. Fourteen primary research studies met the inclusion criteria. Ozone treatment achieved microbial population reductions of 0.2 to 0.94 log CFU/mL of rinsate, 0.08 to 1.28 log CFU/cm2, and 0.0 to 5.3 log CFU/g for specific target microbial populations. Among the factors that influenced treatment efficacy were ozone concentration, exposure time, and the microbial population of interest. Studies indicate that ozone treatment can be optimized to extend the shelf life of poultry products without a significant effect on physicochemical and sensory qualities, which makes it a potential suitable hurdle to improve food safety. Further research is required to better understand the effect of ozone on poultry-borne pathogens like Salmonella spp. and Campylobacter spp. and to validate its application and scale-up in industrial settings. This review identifies important knowledge gaps that may guide future studies about this novel decontamination technology. HIGHLIGHTS

scholarly journals The use of bio-efficient plant materials to optimize the fatty acid composition of poultry terrins

2021 ◽  
Vol 30 ◽  
pp. 01014
Author(s):  
Nadezhda Popova ◽  
Yuliya Pisklyukova ◽  
Viktoriya Orlova
Keyword(s):  
Fatty Acid ◽  
Raw Materials ◽  
Raw Material ◽  
Poultry Meat ◽  
Biological Efficiency ◽  
Omega 3 ◽  
Plant Materials ◽  
Poultry Products ◽  
Wide Range ◽  
Omega 6

The development of functional products characterized by high biological efficiency is an urgent task. The article presents the results of the development of balanced-fatty acid terrins from poultry meat. To increase the biological effectiveness of chopped products, raw materials containing omega-3 and omega-6 polyunsaturated fatty acids (PUFAs) were selected. Based on the analysis of the chemical composition of the raw material kit, the intervals for the Introduction of ingredients containing biologically effective components are calculated. Their optimum amount has been experimentally established. The resulting innovative products are characterized by a balanced composition in terms of content and ratio of omega-3 and omega-6 PUFAs. In addition, the value of the indicator of biological value has increased. Developed poultry terrins can be recommended both for a wide range of consumers, and for use in diet (including low-carb diets), baby food. The developed terrines will expand the range of chopped poultry products of functional orientation.

scholarly journals Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)

2016 ◽  
Vol 9 (1) ◽  
pp. 60-68 ◽  
Author(s):  
D. Székely ◽  
B. Illés ◽  
M. Stéger-Máté ◽  
J. Monspart-Sényi
Keyword(s):  
Atmospheric Pressure ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Colour Measurement ◽  
Nutritional Characteristics ◽  
Different Temperatures ◽  
Long Time ◽  
Careful Processing

Abstract In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as possible. Drying has been used for the preservation of raw materials for a long time, which can distinguish two different groups based upon pressure. These are the atmospheric and the more careful vacuum drying. During the research, Alto F1 beetroots were being dried in vacuum and under atmospheric pressure at different temperatures. Vacuum drying took place at 40, 50, and 60 °C, while atmospheric drying at 60, 70, and 80 °C. All drying processes lasted 150 minutes. During drying, changes of moisture content and water activity were monitored. After drying, colour measurement was realized and the inner parameters were investigated, such as polyphenol, betalain, and antioxidant capacity. These measured parameters were compared in the ease of atmospheric and vacuum drying.

scholarly journals IDENTIFICATION OF RISKS ASSOCIATED WITH RAW MATERIALS OF ANIMAL ORIGIN

2018 ◽  
Vol 3 (4) ◽  
pp. 23-31
Author(s):  
Elena V. Zajko ◽  
Dagmara S. Bataeva
Keyword(s):  
Risk Factor ◽  
Raw Materials ◽  
Meat Products ◽  
Chemotherapeutic Agents ◽  
Poultry Meat ◽  
Animal Origin ◽  
Customs Union ◽  
Salmonella Spp ◽  
Chemical Risk ◽  
Microbiological Methods

Products, that meet the requirements of Technical regulations of the Customs Union are possible to produce only from high-quality and safe raw materials of animal origin. However, it is necessary to identify the risks associated with its use, assessment and indication of management mechanisms. In the production of meat products, the mechanisms for managing the identified risks associated with meat raw materials will be different. The aim of our study is to identify the most important risk factors associated with meat from different species of animals, including poultry, currently used in meat processing plants. The emphasis was placed on the meat intended for the production of smoked sausages, as these products are subjected to minimal temperature effects, respectively, under adverse conditions, almost always retains the original parameters of the feedstock (for example, the presence of antibiotics, pathogens). The screening microbiological method for the presence of antimicrobial chemotherapeutic agents was used to identify the chemical risk factor. Classical microbiological methods were used to determine the biological risk factor. It was found that the chemical risk factor (the presence of antimicrobial chemotherapeutic agents) creates a biological problem, i.e. the emergence of antibiotic-resistant strains of pathogens. Thus, in the study of beef, we found that the percentage of samples contaminated with antimicrobial chemotherapeutic agents was 26.7 %, pork –35.3 %, and poultry meat — 42.9 %. At the same time, Salmonella spp. was absent in the same beef samples and the monocytogenes, however, have been found and they have demonstrated their resistance to antibiotics. In pork and poultry all bacteria were found. Perhaps, these species of animals and poultry, strains of microorganisms have the greatest antibacterial resistance.

scholarly journals Identification of Salmonella spp. strains in poultry products and their impact on Public Health

2021 ◽  
Vol 2 (2) ◽  
pp. 102-107
Author(s):  
Olga JUNCU ◽  
Nicolae STARCIUC ◽  
Natalia OSADCI ◽  
Tatiana ANTOHII
Keyword(s):  
Public Health ◽  
Poultry Meat ◽  
Chain Segment ◽  
Salmonella Spp ◽  
Production Chain ◽  
Poultry Products ◽  
Research Material ◽  
Current Consumption ◽  
Pathogenic Serotypes ◽  
Meat And Eggs

Introduction. Poultry meat and eggs represent a risk of contamination with zoonotic bacterial agents. This requires permanent laboratory monitoring throughout the production chain segment. Material and methods. The research material consisted of samples retrieved from poultry carcasses and eggs for current consumption. There were examined 80 samples of eggs and 110 samples of poultry carcasses. Results. S. Gallinarum, S. Enteritidis and S. Infantins serotypes were isolated in 12.7% of samples out of 110 examined carcasses, whereas S. Gallinarum, S. Dublin și S. Typhimurium serotypes were detected in 6.25% of 80 egg samples. Conclusions. Bacteriological research on poultry carcasses and eggs showed the presence of pathogenic serotypes of Salmonella spp., which is a major risk to public health.

scholarly journals New poultry meat product

2019 ◽  
Vol 81 (3) ◽  
pp. 86-90
Author(s):  
M. V. Klychkova ◽  
Y. S. Kichko ◽  
M. D. Romanko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Product ◽  
Poultry Meat ◽  
Modern World ◽  
Balanced Diet ◽  
Physico Chemical ◽  
Heat Treated ◽  
The Cost

In the modern world, an increasing number of people prefer poultry sausages, since this product has a low calorie level. In addition, poultry sausages contain less fat and cholesterol, which is ideal for people who have a healthy and balanced diet. The creation of new recipes for products from poultry meat with the inclusion of components of animal and vegetable origin is aimed at increasing meat resources and improving the quality of finished products. In many cases, the addition of new components, as well as changing the ratio and methods of introduction into the recipe, can increase the nutritional value of the finished product. A chicken roll recipe was developed using chicken offal, Unicell-500 hydrated wheat fiber and heat-treated carrots. Kiwi was used to soften offal. Organoleptic, physico-chemical and microbiological studies of chicken rolls, developed according to classical technology and a new recipe, were carried out. The research results showed that the use of carrots and offal in chicken roll improves the taste of the product, allows you to reduce calorie content and get the product with the necessary consistency, improve functional properties, improves economic performance by reducing the cost of finished products from poultry meat. The use of Unicell-500 dietary fiber reduces the consumption of expensive meat raw materials due to the high moisture-binding ability of fiber. Enrichment of chicken roll allowed to improve physico-chemical, organoleptic, microbiological indicators.

scholarly journals Devising technology for dairy products involvinglow-esterified pectin products

2021 ◽  
Vol 3 (11 (111)) ◽  
pp. 17-27
Author(s):  
Zhanar Nabiyeva ◽  
Nurshash Zhexenbay ◽  
Galiya Iskakova ◽  
Maigul Kizatova ◽  
Shynar Akhmetsadykova
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Protective Action ◽  
The Body ◽  
Plant Raw Materials ◽  
Optimal Sample ◽  
Natural Foods ◽  
Competitive Products

The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. A concentrate containing 5 %of pectin was used in the study reported in this paper. Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging. In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases

scholarly journals Microbiological monitoring of poultry products in Dnipropetrovsk Region (Ukraine)

2020 ◽  
Vol 6 (4) ◽  
pp. 29-32
Author(s):  
H. A. Martynenko ◽  
O. M. Rula
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Materials ◽  
Coliform Bacteria ◽  
Salmonella Spp ◽  
Anaerobic Microorganisms ◽  
Poultry Products ◽  
Facultative Anaerobic ◽  
Minced Meat ◽  
Group D ◽  
Microbial Status

The aim of the work was to analyze the microbial status of poultry products in Dnipropetrovsk Region in 2019. The author summarizes the results of studies of three groups of potentially dangerous microbiological factors. It was found that 0.9–2.9% of the studied samples had higher quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), while in 0.5–2.9% of cases coliform bacteria were isolated, in 13.23% of samples — Salmonella spp., in 0.37–0.70% — cocci, in 0.18–0.28% — Proteus spp., in 0.18–0.55% — Listeria monocytogenes. During the work, violations of the safety criteria for raw materials and poultry products were found, as evidenced by the isolation of pathogens Salmonella spp. and L. monocytogenes. Geographical serotype predisposition is shown in the occurrence and development of salmonellosis infection in the region, which is caused by the dominance of Salmonella group D among poultry in Dnipropetrovsk Region. The most intensive contamination with microorganisms (in 2.9% of samples) was observed in minced meat and meat of mechanical deboning from poultry

scholarly journals Bacteriological assessments of foodborne pathogens in poultry meat at different super shops in Dhaka, Bangladesh

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Jalal Uddin ◽  
Khaled Hossain ◽  
Saddam Hossain ◽  
Karabi Saha ◽  
Fatema Tuz Jubyda ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Culture Method ◽  
Poultry Meat ◽  
Salmonella Spp ◽  
E Coli ◽  
Poultry Products ◽  
Enteropathogenic Bacteria ◽  
Conventional Culture ◽  
Shigella Spp ◽  
Meat Samples

Poultry is now considered as a major fast-growing source of meat in the world. The consumers demand safe and hygienic products without contamination with pathogenic microorganisms when the production and consumption of poultry meat is gradually increasing. The present study was conducted to assess the bacterial contamination of dressed chicken collected from different supershops in Dhaka, Bangladesh. The chicken samples from S1, S2, M1, M2 and A supershops were analyzed to determine the enteropathogenic bacteria in poultry meat. Three genera of bacteria were isolated from all of the chicken meat samples. These enteropathogens from various organs of dressing chickens were also enumerated. The isolates were presumptively identified as E. coli, Salmonella spp., and Shigella spp. by conventional culture method. The three enteropathogens were subjected to PCR assay for their confirmation as virulent enteropathogens. Only E. coli isolates were confirmed as pathogenic E. coli (Enterotoxigenic), other isolates were not confirmed as virulent Salmonella spp., Shigella spp.. Results of this study demonstrated that more cautions are recommended for personnel hygiene in processing and handling of poultry and poultry products to prevent occurrence of enterotoxigenic E. coli in dressed poultry meat sold by the supershops in Bangladesh.

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