scholarly journals Salmonella, Campylobacter and Escherichia coli in raw chicken meat, chicken products and cooked chicken in retail markets in Kandy, Sri Lanka

2019 ◽  
Vol 66 (1) ◽  
pp. 19
Author(s):  
G. D. B. N. Kulasooriya ◽  
M. K. U. T. Amarasiri ◽  
A. M. H. Abeykoon ◽  
R. S. Kalupahana
Keyword(s):  
Escherichia Coli ◽  
Sri Lanka ◽  
Chicken Meat ◽  
Retail Markets

scholarly journals Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage

2016 ◽  
Vol 36 (2) ◽  
pp. 186-193 ◽  
Author(s):  
Jina Seo ◽  
Dong Joo Seo ◽  
Hyejin Oh ◽  
Su Been Jeon ◽  
Mi-Hwa Oh ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Chicken Meat ◽  
Escherichia Coli O157

scholarly journals Prevalence and diversity of Arcobacter spp. in retail chicken meat in Turkey

2016 ◽  
Vol 7 (1) ◽  
Author(s):  
Celenk Molva ◽  
Halil Ibrahim Atabay
Keyword(s):  
Polymerase Chain Reaction ◽  
Multiplex Pcr ◽  
Chicken Meat ◽  
Species Level ◽  
Waterborne Pathogens ◽  
Chain Reaction ◽  
Retail Markets ◽  
Specific Polymerase Chain Reaction ◽  
Polymerase Chain ◽  
Retail Chicken Meat

Arcobacters are food and waterborne pathogens associated with human and animal infections. The objective of the present study was to investigate the prevalence and diversity of <em>Arcobacter</em> spp. in commercially sold chicken meat in İzmir region of Turkey. For this purpose, 100 samples including legs (n=40), 17 chicken quarters (n=17), drumstickers (n=16), breasts (n=11), wings (n=10), and carcasses (n=6) were collected from different retail markets. A total of 65 isolates were confirmed as <em>Arcobacter</em> spp. from 55 samples by genus-specific polymerase chain reaction (PCR). The prevalence of <em>Arcobacter</em> spp. was 32.5, 81.3, 64.7, 72.7, 83.3, and 50% for legs, drumstickers, chicken quarters, breasts, carcasses and wings, respectively. Based on the multiplex-PCR, most of the isolates were identified as <em>A. butzleri</em> (n=45, 80%), followed by <em>A. cryaerophilus</em> (n=2, 3.6%), <em>A. skirrowii</em> (n=1, 1.8%) and 17 isolates (30.9%) could not be identified at the species level.

scholarly journals Extraintestinal pathogenic Escherichia coli sequence type 131 H30-R and H30-Rx subclones in retail chicken meat, Italy

2016 ◽  
Vol 228 ◽  
pp. 10-13 ◽  
Author(s):  
Arash Ghodousi ◽  
Celestino Bonura ◽  
Paola Di Carlo ◽  
Willem B. van Leeuwen ◽  
Caterina Mammina
Keyword(s):  
Escherichia Coli ◽  
Chicken Meat ◽  
Sequence Type ◽  
Pathogenic Escherichia Coli ◽  
Retail Chicken Meat

scholarly journals Widespread distribution of CTX-M and plasmid-mediated AmpC β-lactamases in Escherichia coli from Brazilian chicken meat

2015 ◽  
Vol 110 (2) ◽  
pp. 249-254 ◽  
Author(s):  
Larissa Alvarenga Batista Botelho ◽  
Gabriela Bergiante Kraychete ◽  
Jacqueline Lapa Costa e Silva ◽  
Douglas Viller Vieira Regis ◽  
Renata Cristina Picão ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Chicken Meat ◽  
Widespread Distribution

Survey of the Bacterial Populations of Bologna Products1,2

1978 ◽  
Vol 41 (9) ◽  
pp. 692-695 ◽  
Author(s):  
JOHN T. FRUIN ◽  
JAMES F. FOSTER ◽  
JAMES L. FOWLER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
High Volume ◽  
Plate Count ◽  
Retail Market ◽  
Bacterial Populations ◽  
Retail Markets ◽  
Aerobic Plate Count

Bologna products most frequently are stored and consumed as refrigerated products. Thus bacteria that survive processing or those that contaminate the product subsequent to processing are not destroyed. Ten types of presliced, vacuum-packaged bologna products were purchased from a high-volume retail market and analyzed for total aerobic plate count (APC) and common foodborne pathogens. No Salmonella were isolated. Less than 1% of the 419 samples analyzed contained either Clostridium perfringens or Escherichia coli, Staphylococcus aureus was isolated from 4% of the samples, but only one sample contained more than 1000/g. Just over 5% of the samples contained coliform organisms. The manufacturer appeared to play an important role in bacterial quality of the finished items. An APC &lt; 5 × 106/g is a realistic criterion for bologna products at the time of delivery to retail markets.

scholarly journals Enteropathogenic Escherichia coli contaminating chicken meat cuts

2021 ◽  
Vol 41 (1) ◽  
pp. 99-102
Author(s):  
shima sherif ◽  
Saad Saad ◽  
Fatin Hassanin ◽  
marionette Nassif
Keyword(s):  
Escherichia Coli ◽  
Chicken Meat ◽  
Enteropathogenic Escherichia Coli
Sign in / Sign up

Export Citation Format

Share Document