Postchill Antimicrobial Treatments To Control Salmonella, Listeria, and Campylobacter Contamination on Chicken Skin Used in Ground Chicken

2017 ◽  
Vol 80 (5) ◽  
pp. 857-862 ◽  
Author(s):  
Suejee Park ◽  
Mark A. Harrison ◽  
Mark E. Berrang
Keyword(s):  
Foodborne Pathogens ◽  
Meat Product ◽  
Intervention Strategy ◽  
Campylobacter Coli ◽  
Poultry Products ◽  
Effective Intervention Strategy ◽  
Chicken Skin ◽  
Regulatory Scrutiny ◽  
To Come ◽  
Antimicrobial Treatments

ABSTRACT Ground poultry products are frequently contaminated with foodborne pathogens. With the potential for increased regulatory scrutiny, it is important to use sufficient intervention strategies to control pathogen levels effectively. A large proportion of the bacteria introduced to ground chicken are likely to come from broiler skin, which is added to achieve target fat content and maintain product texture and taste. In this research, antimicrobials, including 50 ppm of chlorine and 1,200 ppm of peracetic acid (PAA), were applied in a postchill system to reduce the number of Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter coli inoculated on chicken skin used to formulate ground chicken. Results showed that chlorine provided no significant effect in reducing the number of pathogens in ground chicken made with treated skin compared with water treatment but that it did help decrease pathogens in postchill water. PAA was found to be an effective (P ≤ 0.05) antimicrobial agent, not only in reducing the number of pathogens on ground chicken, but also in postchill water. Treating chicken skin with PAA prior to inclusion in ground chicken can be an effective intervention strategy to lessen contamination in a ground chicken meat product.

scholarly journals Application of Bacteriophages to Limit Campylobacter in Poultry Production

2022 ◽  
Vol 12 ◽  
Author(s):  
Elena G. Olson ◽  
Andrew C. Micciche ◽  
Michael J. Rothrock ◽  
Yichao Yang ◽  
Steven C. Ricke
Keyword(s):  
Gastrointestinal Tract ◽  
Foodborne Pathogens ◽  
Intervention Strategy ◽  
Foodborne Pathogen ◽  
Control Measures ◽  
Poultry Production ◽  
Free Products ◽  
Poultry Products ◽  
Potential Applications ◽  
Increasing Demand

Campylobacter is a major foodborne pathogen with over a million United States cases a year and is typically acquired through the consumption of poultry products. The common occurrence of Campylobacter as a member of the poultry gastrointestinal tract microbial community remains a challenge for optimizing intervention strategies. Simultaneously, increasing demand for antibiotic-free products has led to the development of several alternative control measures both at the farm and in processing operations. Bacteriophages administered to reduce foodborne pathogens are one of the alternatives that have received renewed interest. Campylobacter phages have been isolated from both conventionally and organically raised poultry. Isolated and cultivated Campylobacter bacteriophages have been used as an intervention in live birds to target colonized Campylobacter in the gastrointestinal tract. Application of Campylobacter phages to poultry carcasses has also been explored as a strategy to reduce Campylobacter levels during poultry processing. This review will focus on the biology and ecology of Campylobacter bacteriophages in poultry production followed by discussion on current and potential applications as an intervention strategy to reduce Campylobacter occurrence in poultry production.

scholarly journals Strain-Specific Differences in Survival of Campylobacter spp. in Naturally Contaminated Turkey Feces and Water

2019 ◽  
Vol 85 (22) ◽  
Author(s):  
Lesley Good ◽  
William G. Miller ◽  
Jeffrey Niedermeyer ◽  
Jason Osborne ◽  
Robin M. Siletzky ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Foodborne Pathogens ◽  
Multidrug Resistant ◽  
Campylobacter Coli ◽  
Poultry Production ◽  
Content Type ◽  
Poultry Products ◽  
Water Suspensions ◽  
Different Strains ◽  
Commercial Turkey

ABSTRACT Campylobacter jejuni and Campylobacter coli are leading causes of human foodborne illness, with poultry as a major vehicle. Turkeys are frequently colonized with Campylobacter, but little is known about Campylobacter survival in turkey feces, even though fecal droppings are major vehicles for Campylobacter within-flock transmission as well as for environmental dissemination. Our objective was to examine survival of Campylobacter, including different strains, in freshly excreted feces from naturally colonized commercial turkey flocks and in suspensions of turkey feces in water from the turkey house. Fecal and water suspensions were stored at 4°C, and Campylobacter populations were enumerated on selective media at 48-h intervals. C. jejuni and C. coli isolates were characterized for resistance to a panel of antibiotics, and a subset was subtyped using multilocus sequence typing. Campylobacter was recovered from feces and water for up to 16 days. Analysis of 548 isolates (218 C. jejuni and 330 C. coli) revealed that C. jejuni survived longer than C. coli in feces (P = 0.0005), while the reverse was observed in water (P < 0.0001). Strain-specific differences in survival were noted. Multidrug-resistant C. jejuni isolates of sequence type 1839 (ST-1839) and the related ST-2935 were among the longest-surviving isolates in feces, being recovered for up to 10 to 16 days, while multidrug-resistant C. coli isolates of ST-1101 were recovered from feces for only up to 4 days. Data on Campylobacter survival upon excretion from the birds can contribute to further understanding of the transmission dynamics of this pathogen in the poultry production ecosystem. IMPORTANCE Campylobacter jejuni and Campylobacter coli are leading foodborne pathogens, with poultry as a major reservoir. Due to their growth requirements, these Campylobacter spp. may be unable to replicate once excreted by their avian hosts, but their survival in feces and the environment is critical for transmission in the farm ecosystem. Reducing the prevalence of Campylobacter-positive flocks can have major impacts in controlling both contamination of poultry products and environmental dissemination of the pathogens. However, understanding the capacity of these pathogens to survive in transmission-relevant vehicles such as feces and farmhouse water remains poorly understood, and little information is available on species- and strain-associated differences in survival. Here, we employed model conditions to investigate the survival of C. jejuni and C. coli from naturally colonized turkey flocks, and with diverse genotypes and antimicrobial resistance profiles, in turkey feces and in farmhouse water.

scholarly journals The Karoo Meat of Origin certification scheme: a silver bullet?

2018 ◽  
Vol 21 (5) ◽  
pp. 655-668
Author(s):  
Melissa van der Merwe ◽  
Johann F. Kirsten ◽  
Jacques H. Trienekens
Keyword(s):  
Supply Chain ◽  
Meat Product ◽  
Region Of Origin ◽  
Certification Scheme ◽  
Managerial Decisions ◽  
Opportunistic Behaviour ◽  
Better Regulation ◽  
To Come ◽  
Silver Bullet

The Karoo Meat of Origin certification scheme is the first certification scheme established to differentiate and protect a region of origin meat product in South Africa. Although this scheme has come a long way in protecting the value embedded in the name ‘Karoo’, many challenges and loopholes for non-compliance still exist. These challenges include opportunistic behaviour on the farmers’ side regarding the vulnerable free range claim as well as inconsistent supply and mismatched objectives of supply chain stakeholders. Because of these challenges the niche product has not yet come to its own. The purpose of this case study is threefold. Firstly, to understand the notion of Karoo Lamb as a geographical indication, and the subsequent establishment of the Karoo Meat of Origin certification scheme. Secondly, to identify and understand both the institutional and supply chain challenges that Karoo Lamb is faced with. Thirdly, to guide the certification scheme to evaluate their modus operandi for better regulation. Ultimately, the managerial decisions are expected to come full circle; if the certification scheme is better-managed consumers may be willing to pay higher premiums which might, in turn, convince farmers to become part of this prestigious certification scheme.

Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market

1999 ◽  
Vol 62 (7) ◽  
pp. 735-740 ◽  
Author(s):  
M. UYTTENDAELE ◽  
P. DE TROY ◽  
J. DEBEVERE
Keyword(s):  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Broiler Chickens ◽  
Salmonella Enteritidis ◽  
Contamination Level ◽  
Contamination Rate ◽  
Campylobacter Coli ◽  
Retail Market ◽  
Salmonella Spp ◽  
Poultry Products

From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C. coli, and Listeria monocytogenes per 100 cm2 or 25 g. Poultry samples were contaminated with Salmonella (36.5%), C. jejuni and C. coli (28.5%), and L. monocytogenes (38.2%). In about 12.3% of the poultry samples, the L. monocytogenes contamination level exceeded 1 CFU per g or cm2. Significant differences in pathogen contamination rates of poultry products were noticed between the poultry products originating from Belgian, French, and U.K. abattoirs. Poultry products derived from broiler chickens running free in pine woods until slaughtering age (12 to 13 weeks) had a significantly (P &lt; 0.05) lower contamination rate of Salmonella than poultry products from enclosed broilers slaughtered at the age of 6 to 8 weeks. A significantly (P &lt; 0.05) lower pathogen contamination rate was noted for Salmonella, C. jejuni, and C. coli for poultry cuts without skin compared to poultry cuts with skin on. An increase in pathogen contamination rate was noticed during cutting and further processing. To diminish C. jejuni, C. coli, Salmonella, and L. monocytogenes contamination rates, hygienic rules of slaughter and meat processing must be rigorously observed. At the moment, zero tolerance for these pathogens is not feasible, and there is a need to establish criteria allowing these pathogens to be present at reasonable levels in the examined poultry samples.

scholarly journals Detection of Campylobacter jejuni, Campylobacter coli, and virulence genes in poultry products marketed in Northeastern Brazil

2021 ◽  
Vol 10 (10) ◽  
pp. e542101019224
Author(s):  
Felipe Pereira de Melo ◽  
Priscila Oliveira da Silva ◽  
Saruanna Millena dos Santos Clemente ◽  
Renata Pimentel Bandeira de Melo ◽  
José Givanildo da Silva ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Virulence Genes ◽  
Northeastern Brazil ◽  
Campylobacter Coli ◽  
Public Markets ◽  
Poultry Products ◽  
Public Market

In this study, we evaluated the prevalence of Campylobacter jejuni, Campylobcater coli, and virulence genes in fresh, chilled, and frozen chicken carcasses with livers and gizzards sold in public markets and supermarkets. Of the 90 samples analyzed, C. jejuni was the most prevalent, with 28.8% of positive samples, whereas C. coli was positive in 15.6% of samples. In public market samples, C. coli had a higher prevalence than C. jejuni, with 16.7% positive samples detected, whereas in supermarket samples, C. jejuni was more prevalent (36.7% positivity). C. jejuni was detected in all forms of commercialized carcasses; however, there was a higher prevalence (43.3%) in chilled samples than C. coli, which was not detected in frozen samples but showed a higher prevalence (16.7%) in fresh samples. Both species were detected in different poultry products, with C. jejuni being more prevalent (53.3%) in liver samples. C. coli showed a higher prevalence in samples of meat pieces (10%). The presence of five virulence genes related to adherence (Peb1, JlpA, CadF, and CapA) and invasion (CiaB) was also observed in both species.

β-Resorcylic Acid, a Phytophenolic Compound, Reduces Campylobacter jejuni in Postharvest Poultry

2017 ◽  
Vol 80 (8) ◽  
pp. 1243-1251 ◽  
Author(s):  
B. R. Wagle ◽  
K. Arsi ◽  
A. Upadhyay ◽  
S. Shrestha ◽  
K. Venkitanarayanan ◽  
...  
Keyword(s):  
Breast Meat ◽  
Stress Response Genes ◽  
Poultry Products ◽  
Significant Difference ◽  
High Prevalence ◽  
Regulated Expression ◽  
Chicken Skin ◽  
Wild Strains ◽  
Poultry Processing ◽  
Meat Samples

ABSTRACTHuman Campylobacter infections, a leading foodborne illness globally, has been linked with the high prevalence of this bacterium on raw retail chicken products. Reduction of Campylobacter counts on poultry products would greatly reduce the risk of subsequent infections in humans. To this end, this study investigated the potential of the phytophenolic compound β-resorcylic acid (BR) to reduce Campylobacter counts on postharvest poultry (chicken skin or meat). Four trials in total, two each on thigh skin or breast meat, were conducted in which chicken skin or meat samples (2 ± 0.1 g; 10 samples per treatment) were inoculated with 50 μL (∼106 CFU per sample) of a cocktail of four wild strains of C. jejuni. After 30 min of attachment, inoculated samples were dipped in a 0, 0.5, 1, or 2% BR solution for 30 s immediately followed by vigorously vortexing the samples in Butterfield's phosphate diluent and plating the supernatant for Campylobacter enumeration. In addition, the effect of BR on the color of skin and meat samples was studied. Moreover, the change in the expression of survival and virulence genes of C. jejuni exposed to BR was evaluated. Data were analyzed by the PROC MIXED procedure of SAS (P &lt; 0.05; SAS Institute Inc., Cary, NC). All BR treatments significantly reduced Campylobacter populations on both chicken or meat samples by 1 to 3 log CFU/g compared with non–BR-treated washed controls. No significant difference in the lightness, redness, and yellowness of skin and meat samples was observed on exposure to BR wash (P &gt; 0.05). Real-time PCR results revealed that BR treatment down-regulated expression of select genes coding for motility (motA, motB) and attachment (cadF, ciaB) in the majority of C. jejuni strains. Stress response genes (sodB, katA) were upregulated in C. jejuni S-8 (P &lt; 0.05). Overall, our results suggest that BR could be effectively used as antimicrobial dip treatment during poultry processing for reducing Campylobacter on chicken carcasses.

scholarly journals Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 507
Author(s):  
Lina María Peña-Saldarriaga ◽  
José Angel Pérez-Alvarez ◽  
Juana Fernández-López
Keyword(s):  
Meat Product ◽  
Microbiological Quality ◽  
Raw Material ◽  
Partial Replacement ◽  
Quality Properties ◽  
Texture Properties ◽  
Substitution Level ◽  
Chicken Skin ◽  
Sensorial Attributes ◽  
Similar Texture

During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatty raw material in the production of chicken sausages (emulsion-type). They were applied for the partial replacement (40% and 50%) of chicken skin (fatty source usually used in chicken sausages). The effect of these partial replacements on the quality properties (proximate composition, lipid profile, color, texture, and microbiological and sensory properties) of chicken sausages were assessed. Sausages with fatty byproducts added (40% and 50%) showed lower moisture but higher fat content than control. Nevertheless, all of them meet the nutritional requirements of the Colombian regulation for this type of meat product. Sausages with 40% and 50% substitution level showed similar texture properties and microbiological quality as control. When these fatty byproducts were used at 50% substitution level, differences in several color properties and sensorial attributes (color, flavor, and meat taste) were noticed with respect to control. When the substitution level was reduced to 40%, no sensorial differences were detected. Chicken fatty byproducts can be successfully applied as partial replacement of chicken skin in emulsion-type sausages.

Inactivation of Escherichia coli O157:H7 and Salmonella and Native Microbiota on Fresh Strawberries by Antimicrobial Washing and Coating

2018 ◽  
Vol 81 (8) ◽  
pp. 1227-1235 ◽  
Author(s):  
MINGMING GUO ◽  
TONY Z. JIN ◽  
JOSHUA B. GURTLER ◽  
XUETONG FAN ◽  
MADHAV P. YADAV
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Allyl Isothiocyanate ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Native Microflora ◽  
Pathogen Populations ◽  
Antimicrobial Treatments ◽  
Antimicrobial Effectiveness

ABSTRACT Antimicrobial washing (AW), antimicrobial coating (AC), and a combination of washing followed by coating (AW+AC) were evaluated for their ability to inactivate artificially inoculated foodborne pathogens and native microbiota on strawberries stored at 4°C. Strawberries were inoculated with a six-strain composite of Escherichia coli O157:H7 and Salmonella; treated by AW, AC, or AW+AC; and stored at 4°C for 3 weeks. The washing solution contained 90 ppm of peracetic acid, and the coating solution consisted of chitosan (1%, w/v), allyl isothiocyanate (1%, v/v), and corn-bio fiber gum (5%, w/v). The effectiveness of the antimicrobial treatments against E. coli O157:H7 and Salmonella pathogens and native microflora on strawberries and their impact on fruit quality (appearance, weight loss, color, and firmness) were determined. By the end of storage, pathogen populations on strawberries were 2.5 (AW+AC), 2.9 (AC), 3.8 (AW), and 4.2 log CFU for the positive (untreated) control. AW+AC treatments also inactivated the greatest population of native microflora, followed by the AC treatment alone. AW+AC treatments showed additional antimicrobial effectiveness against these two pathogens and native microflora. Both AW+AC and AC treatments preserved the color, texture, and appearance of strawberries throughout storage. The coating treatments (AW+AC and AC alone) further reduced the loss of moisture throughout storage. The AW treatment was the least effective in reducing populations of pathogens and native microflora and in maintaining the quality of strawberries throughout storage. This study demonstrates a method to improve the microbiological safety, shelf life, and quality of strawberries.

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