1
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Response to Questions Posed by the Food Safety and Inspection Service: Enhancing Salmonella Control in Poultry Products. J Food Prot 2024; 87:100168. [PMID: 37939849 DOI: 10.1016/j.jfp.2023.100168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 11/10/2023]
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2
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Barazi AÖ, Mehmetoğlu AÇ, Erkmen O. A Novel Edible Coating Produced from a Wheat Gluten, Pistacia vera L. Resin, and Essential Oil Blend: Antimicrobial Effects and Sensory Properties on Chicken Breast Fillets. Foods 2023; 12:2276. [PMID: 37372487 DOI: 10.3390/foods12122276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/25/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Antimicrobial edible coatings can eliminate the risk of pathogen contamination on the surface of poultry products during storage. In this study, an edible coating (EC) based on wheat gluten, Pistacia vera L. tree resin (PVR), and the essential oil (EO) of PVR was applied on chicken breast fillets (CBF) by a dipping method to prevent the growth of Salmonella Typhimurium and Listeria monocytogenes. The samples were packed in foam trays wrapped with low-density polyethylene stretch film and stored at 8 °C for 12 days to observe the antimicrobial effects and sensory properties. The total bacteria count (TBC), L. monocytogenes, and S. Typhimurium were recorded during storage. The samples coated with EC, containing 0.5, 1, 1.5, and 2% v/v EO (ECEO), showed significant decreases in microbial growth compared to the control samples. The growth of TBC, L. monocytogenes, and S. Typhimurium was suppressed by 4.6, 3.2, and 1.6 logs, respectively, at the end of 12 days on the samples coated with ECEO (2%) compared to the uncoated controls (p < 0.05). Coating with ECEO (2%) also preserved the appearance, smell, and general acceptance parameters better than uncoated raw chicken (p < 0.05) on the fifth day of storage. In grilled chicken samples, ECEO (2%) did not significantly change the appearance, smell, and texture (p > 0.05) but increased the taste and general acceptance scores. Therefore, ECEO (2%) can be a feasible and reliable alternative to preserve CBFs without adversely affecting their sensory properties.
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Affiliation(s)
- Aykut Önder Barazi
- Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep 27310, Turkey
| | - Arzu Çağrı Mehmetoğlu
- Food Engineering Department, Faculty of Engineering, Sakarya University, Sakarya 54187, Turkey
| | - Osman Erkmen
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Arel University, Istanbul 34440, Turkey
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3
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Karbowiak M, Szymański P, Zielińska D. Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review. Foods 2023; 12:foods12071430. [PMID: 37048251 PMCID: PMC10093799 DOI: 10.3390/foods12071430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 03/30/2023] Open
Abstract
The control of spoilage microorganisms and foodborne pathogens in meat and meat products is a challenge for food producers, which potentially can be overcome through the combined use of biopreservatives, in the form of a mix of various microbial hurdles. The objective of this work is to systematically review the available knowledge to reveal whether various microbial hurdles applied in combination can pose an effective decontamination strategy for meat and meat products. PubMed, Web of Science, and Scopus were utilized to identify and evaluate studies through February 2023. Search results yielded 45 articles that met the inclusion criteria. The most common meat biopreservatives were combinations of various starter cultures (24 studies), and the use of mixtures of non-starter protective cultures (13 studies). In addition, studies evaluating antimicrobial combinations of bacteriocins with other bacteriocins, BLIS (bacteriocin-like inhibitory substance), non-starter protective cultures, reuterin, and S-layer protein were included in the review (7 studies). In one study, a biopreservative mixture comprised antifungal protein PgAFP and protective cultures. The literature search revealed a positive effect, in most of the included studies, of the combination of various bacterial antimicrobials in inhibiting the growth of pathogenic and spoilage bacteria in meat products. The main advantages of the synergistic effect achieved were: (1) the induction of a stronger antimicrobial effect, (2) the extension of the spectrum of antibacterial action, and (3) the prevention of the regrowth of undesirable microorganisms. Although further research is required in this area, the combination of various microbial hurdles can pose a green and valuable biopreservation approach for maintaining the safety and quality of meat products.
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Affiliation(s)
- Marcelina Karbowiak
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St., (Building No. 32), 02-776 Warsaw, Poland;
| | - Piotr Szymański
- Department of Meat and Fat Technology, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St., (Building No. 32), 02-776 Warsaw, Poland;
- Correspondence:
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4
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Chowdhury MAH, Ashrafudoulla M, Mevo SIU, Mizan MFR, Park SH, Ha SD. Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:1555-1596. [PMID: 36815737 DOI: 10.1111/1541-4337.13121] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 01/07/2023] [Accepted: 01/22/2023] [Indexed: 02/24/2023]
Abstract
Poultry is thriving across the globe. Chicken meat is the most preferred poultry worldwide, and its popularity is increasing. However, poultry also threatens human hygiene, especially as a fomite of infectious diseases caused by the major foodborne pathogens (Campylobacter, Salmonella, and Listeria). Preventing pathogenic bacterial biofilm is crucial in the chicken industry due to increasing food safety hazards caused by recurring contamination and the rapid degradation of meat, as well as the increased resistance of bacteria to cleaning and disinfection procedures commonly used in chicken processing plants. To address this, various innovative and promising strategies to combat bacterial resistance and biofilm are emerging to improve food safety and quality and extend shelf-life. In particular, natural compounds are attractive because of their potential antimicrobial activities. Natural compounds can also boost the immune system and improve poultry health and performance. In addition to phytochemicals, bacteriophages, nanoparticles, coatings, enzymes, and probiotics represent unique and environmentally friendly strategies in the poultry processing industry to prevent foodborne pathogens from reaching the consumer. Lactoferrin, bacteriocin, antimicrobial peptides, cell-free supernatants, and biosurfactants are also of considerable interest for their prospective application as natural antimicrobials for improving the safety of raw poultry meat. This review aims to describe the feasibility of these proposed strategies and provide an overview of recent published evidences to control microorganisms in the poultry industry, considering the human health, food safety, and economic aspects of poultry production.
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Affiliation(s)
| | - Md Ashrafudoulla
- Food Science and Technology Department, Chung-Ang University, Anseong-Si, Republic of Korea
| | | | | | - Si Hong Park
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Sang-Do Ha
- Food Science and Technology Department, Chung-Ang University, Anseong-Si, Republic of Korea
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5
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Rüegg N, Teixeira SR, Beck BM, Monnard FW, Menard R, Yildirim S. Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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6
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Change of Campylobacter, Escherichia coli and Salmonella counts in packaged broiler breast meat stored under modified atmosphere and vacuum conditions at 4 and 10 °C based on cultural and molecular biological quantification. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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7
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Zhou Y, Ren M, Zhang P, Jiang D, Yao X, Luo Y, Yang Z, Wang Y. Application of Nanopore Sequencing in the Detection of Foodborne Microorganisms. NANOMATERIALS 2022; 12:nano12091534. [PMID: 35564242 PMCID: PMC9100974 DOI: 10.3390/nano12091534] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 12/21/2022]
Abstract
Foodborne pathogens have become the subject of intense interest because of their high incidence and mortality worldwide. In the past few decades, people have developed many methods to solve this challenge. At present, methods such as traditional microbial culture methods, nucleic acid or protein-based pathogen detection methods, and whole-genome analysis are widely used in the detection of pathogenic microorganisms in food. However, these methods are limited by time-consuming, cumbersome operations or high costs. The development of nanopore sequencing technology offers the possibility to address these shortcomings. Nanopore sequencing, a third-generation technology, has the advantages of simple operation, high sensitivity, real-time sequencing, and low turnaround time. It can be widely used in the rapid detection and serotyping of foodborne pathogens. This review article discusses foodborne diseases, the principle of nanopore sequencing technology, the application of nanopore sequencing technology in foodborne pathogens detection, as well as its development prospects.
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8
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Heir E, Solberg LE, Jensen MR, Skaret J, Grøvlen MS, Holck AL. Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging. Int J Food Microbiol 2022; 362:109498. [PMID: 34896912 DOI: 10.1016/j.ijfoodmicro.2021.109498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 10/22/2021] [Accepted: 12/02/2021] [Indexed: 12/26/2022]
Abstract
Microbial contamination and growth play important roles in spoilage and quality loss of raw poultry products. We evaluated the suitability of three commercially available organic acid based antimicrobial compounds, Purac FCC80 (l-lactic acid), Verdad N6 (buffered vinegar fermentate) and Provian K (blend of potassium acetate and diacetate) to prevent growth of the innate microbiota, reduce spoilage and enhance the sensory quality of raw chicken under vacuum, high CO2 (60/40% CO2/N2), and high O2 (75/25% O2/CO2) modified atmosphere (MA) storage conditions. Solutions were applied warm (50 °C) or cold (4 °C) to reflect treatments prior to (Prechill) or after (Postchill) cooling of chicken carcasses, respectively. Single postchill treatments of raw chicken wings with 5% Verdad N6 or Provian K solutions and MA storage enabled complete growth inhibition during the first seven days of storage before growth resumed. Enhanced bacterial control was obtained by combining Prechill lactic acid and Postchill Verdad N6 or Provian K treatments which indicated initial reductions up to 1.1 log and where total bacterial increase after 20 days storage was limited to 1.8-2.1 log. Antibacterial effects were dependent on the concentration of the inhibiting salts used, pH and the storage conditions. Bacterial community analyses showed increased relative levels of Gram-positive bacteria and with reductions of potential spoilage organisms in samples treated with the organic acid salts Verdad N6 and Provian K. Sensory analyses of raw, treated wings showed prominent lower scores in several spoilage associated odour attributes when compared with untreated chicken wings after 13 days storage. For heat-treated chicken, only minor differences for 22 tested attributes were detected between seven antimicrobial treatments and untreated control chicken. Immersion in commercially available organic acid/salt solutions combined with MA storage can reduce bacterial levels, improve microbial and sensory quality, and potentially improve shelf life and reduce food waste of chicken products.
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Affiliation(s)
- Even Heir
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway.
| | - Lars Erik Solberg
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Merete Rusås Jensen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Josefine Skaret
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Magnhild Seim Grøvlen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Askild Lorentz Holck
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
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9
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Moser AI, Kuenzli E, Campos-Madueno EI, Büdel T, Rattanavong S, Vongsouvath M, Hatz C, Endimiani A. Antimicrobial-Resistant Escherichia coli Strains and Their Plasmids in People, Poultry, and Chicken Meat in Laos. Front Microbiol 2021; 12:708182. [PMID: 34381435 PMCID: PMC8350485 DOI: 10.3389/fmicb.2021.708182] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Accepted: 07/05/2021] [Indexed: 01/05/2023] Open
Abstract
Antimicrobial resistant (AMR) Enterobacterales are widely distributed among the healthy population of the Indochinese peninsula, including Laos. However, the local reservoir of these pathogens are currently not known and possible sources such as agricultural settings and food have rarely been analyzed. In this work, we investigated the extended-spectrum cephalosporin- (ESC-) and colistin-resistant Escherichia coli strains (CST-R-Ec) isolated from the gut of local people, feces of poultry, and from chicken meat (60 samples each group) in Laos. Whole-genome sequencing (WGS) analysis based on both short- and long-read sequencing approaches were implemented. The following prevalence of ESC-R-Ec and CST-R-Ec were recorded, respectively: local people (70 and 15%), poultry (20 and 23.3%), and chicken meat (21.7 and 13.3%). Core-genome analysis, coupled with sequence type (ST)/core-genome ST (cgST) definitions, indicated that no common AMR-Ec clones were spreading among the different settings. ESC-R-Ec mostly possessed blaCTX–M–15 and blaCTX–M–55 associated to ISEcp1 or IS26. The majority of CST-R-Ec carried mcr-1 on IncX4, IncI2, IncP1, and IncHI1 plasmids similar or identical to those described worldwide; strains with chromosomal mcr-1 or possessing plasmid-mediated mcr-3 were also found. These results indicate a high prevalence of AMR-Ec in the local population, poultry, and chicken meat. While we did not observe the same clones among the three settings, most of the blaCTX–Ms and mcr-1/-3 were associated with mobile-genetic elements, indicating that horizontal gene transfer may play an important role in the dissemination of AMR-Ec in Laos. More studies should be planned to better understand the extent and dynamics of this phenomenon.
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Affiliation(s)
- Aline I Moser
- Institute for Infectious Diseases, University of Bern, Bern, Switzerland
| | - Esther Kuenzli
- Department of Public Health, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Zurich, Switzerland.,Swiss Tropical and Public Health Institute, Basel, Switzerland.,University of Basel, Basel, Switzerland
| | | | - Thomas Büdel
- Institute for Infectious Diseases, University of Bern, Bern, Switzerland
| | | | | | - Christoph Hatz
- Department of Public Health, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Zurich, Switzerland.,Swiss Tropical and Public Health Institute, Basel, Switzerland.,University of Basel, Basel, Switzerland.,Division of Infectious Diseases and Hospital Epidemiology, Kantonsspital St. Gallen, St. Gallen, Switzerland
| | - Andrea Endimiani
- Institute for Infectious Diseases, University of Bern, Bern, Switzerland
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10
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Zhang Y, Wang B, Lu F, Wang L, Ding Y, Kang X. Plant-derived antioxidants incorporated into active packaging intended for vegetables and fatty animal products: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1237-1248. [PMID: 33979271 DOI: 10.1080/19440049.2021.1885745] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Nowadays, the food industry is focused on improving the shelf life of products by controlling lipid oxidation using natural antioxidants. The study of natural antioxidants is a field that attracts great interest because of their greater safety compared to synthetic ones. Plant-derived antioxidants being eco-friendly and effective are increasingly playing an important role in food preservation. When incorporated into active packaging, plant-derived antioxidants have no direct contact with foods, and will not change the colour or taste of the foods. They will, however, inhibit the development of rancidity, retard formation of toxic oxidation products, maintain nutritional quality, and prolong the shelf life of products. This review summarises research on the development of plant-derived antioxidants in food packaging. Antioxidants are found in plants such as green tea, olive leaves, ginkgo leaves, rosemary, Indian gooseberry, cinnamon, savoury, bay leaves, mango leaves, sage and clove etc. Antioxidants can scavenge free radicals and inhibit the activity of polyphenol oxidase. Therefore, they can inhibit lipid oxidation and browning of fruit and vegetables. These active substances can be obtained through extracting the plants using solvents with different polarities. The oxidation resistance of active substances can be determined by DPPH radical scavenging capacity, oxygen radical absorbance capacity, PPO enzyme inhibition capacity and other methods. In recent years, research on the preparation of food packaging with plant-derived antioxidants has also made significant progress. One development is to encapsulate plant-derived antioxidants such as tea polyphenols with capsules containing inorganic components. Thus, they can be blended with polyethylene granules and processed into active packaging film by industrial production methods such as melting, extrusion and blowing film. This research promotes the commercial application of active packaging incorporated with plant-derived antioxidants.
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Affiliation(s)
- Yan Zhang
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.,Zhengzhou Key Laboratory of Food Intelligent Green Packaging, Zhengzhou, China
| | - Baoying Wang
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Fangfang Lu
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Lin Wang
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.,Zhengzhou Key Laboratory of Food Intelligent Green Packaging, Zhengzhou, China
| | - Yanhong Ding
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.,Zhengzhou Key Laboratory of Food Intelligent Green Packaging, Zhengzhou, China
| | - Xinya Kang
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.,Zhengzhou Key Laboratory of Food Intelligent Green Packaging, Zhengzhou, China
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11
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Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets. Molecules 2021; 26:molecules26092727. [PMID: 34066449 PMCID: PMC8124957 DOI: 10.3390/molecules26092727] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 04/29/2021] [Accepted: 05/04/2021] [Indexed: 11/17/2022] Open
Abstract
The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.
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12
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Spyrelli ED, Ozcan O, Mohareb F, Panagou EZ, Nychas GJE. Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis. Curr Res Food Sci 2021; 4:121-131. [PMID: 33748779 PMCID: PMC7961306 DOI: 10.1016/j.crfs.2021.02.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 02/19/2021] [Accepted: 02/19/2021] [Indexed: 01/07/2023] Open
Abstract
The objective of this research was the evaluation of Fourier transforms infrared spectroscopy (FT-IR) and multispectral image analysis (MSI) as efficient spectroscopic methods in tandem with multivariate data analysis and machine learning for the assessment of spoilage on the surface of chicken breast fillets. For this purpose, two independent storage experiments of chicken breast fillets (n = 215) were conducted at 0, 5, 10, and 15 °C for up to 480 h. During storage, samples were analyzed microbiologically for the enumeration of Total Viable Counts (TVC) and Pseudomonas spp. In addition, FT-IR and MSI spectral data were collected at the same time intervals as for microbiological analyses. Multivariate data analysis was performed using two software platforms (a commercial and a publicly available developed platform) comprising several machine learning algorithms for the estimation of the TVC and Pseudomonas spp. population of the surface of the samples. The performance of the developed models was evaluated by intra batch and independent batch testing. Partial Least Squares- Regression (PLS-R) models from the commercial software predicted TVC with root mean square error (RMSE) values of 1.359 and 1.029 log CFU/cm2 for MSI and FT-IR analysis, respectively. Moreover, RMSE values for Pseudomonas spp. model were 1.574 log CFU/cm2 for MSI data and 1.078 log CFU/cm2 for FT-IR data. From the implementation of the in-house sorfML platform, artificial neural networks (nnet) and least-angle regression (lars) were the most accurate models with the best performance in terms of RMSE values. Nnet models developed on MSI data demonstrated the lowest RMSE values (0.717 log CFU/cm2) for intra-batch testing, while lars outperformed nnet on independent batch testing with RMSE of 1.252 log CFU/cm2. Furthermore, lars models excelled with the FT-IR data with RMSE of 0.904 and 0.851 log CFU/cm2 in intra-batch and independent batch testing, respectively. These findings suggested that FT-IR analysis is more efficient than MSI to predict the microbiological quality on the surface of chicken breast fillets. Poultry meat’s vulnerability to spoilage demands rapid quality assessment LWT-Food Sci. Technol.methods. FT-IR and MSI are non-invasive methods applied in a variety of meat products. SorfML is a web platform providing diverse machine learning algorithms. FT-IR analysis via lars predicted efficiently microbial loads of TVC.
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Affiliation(s)
- Evgenia D Spyrelli
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera odos 75, 11855, Athens, Greece
| | - Onur Ozcan
- Bioinformatics Group, Department of Agrifood, School of Water, Energy and Environment Cranfield University, College Road, Cranfield, Bedfordshire, MK43 0AL, UK
| | - Fady Mohareb
- Bioinformatics Group, Department of Agrifood, School of Water, Energy and Environment Cranfield University, College Road, Cranfield, Bedfordshire, MK43 0AL, UK
| | - Efstathios Z Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera odos 75, 11855, Athens, Greece
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera odos 75, 11855, Athens, Greece
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13
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Alter T, Reich F. Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective. Curr Top Microbiol Immunol 2021; 431:79-102. [PMID: 33620649 DOI: 10.1007/978-3-030-65481-8_4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
Abstract
Numerous studies point out that at present, a complete elimination of Campylobacter species in the poultry food chain is not feasible. Thus, the current aim should be to establish control measures and intervention strategies to minimize the occurrence of Campylobacter spp. in livestock (esp. poultry flocks) and to reduce the quantitative Campylobacter burden along the food chain in animals and subsequently in foods. The most effective measures to mitigate Campylobacter focus on the primary production stage. Nevertheless, measures applied during slaughter and processing complement the general meat hygiene approaches by reducing fecal contamination during slaughtering and processing and as a consequence help to reduce Campylobacter in poultry meat. Such intervention measures at slaughter and processing level would include general hygienic improvements, technological innovations and/or decontamination measures that are applied at single slaughter or processing steps. In particular, approaches that do not focus on a single intervention measure would need to be based on a thorough process of evaluation, and potential combinatory effects have to be modeled and tested. Finally, the education of all stakeholders (including retailers, food handlers and consumers) is required and will help to increase awareness for the presence of foodborne pathogens in raw meat and meat products and can thus aid in the development of the required good kitchen hygiene.
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Affiliation(s)
- Thomas Alter
- Center for Veterinary Public Health, Institute of Food Safety and Food Hygiene, Free University Berlin, Koenigsweg 69, Berlin, 14163, Germany.
| | - Felix Reich
- German Federal Institute for Risk Assessment, Max-Dohrn-Strasse 8-10, Berlin, 10589, Germany
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14
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İncili GK, Akgöl M, Aydemir ME, Alan S, Mutlu M, İlhak Oİ, Öksüztepe G. Fate of Listeria monocytogenes and Salmonella Typhimurium in homemade marinade and on marinated chicken drumsticks, wings and breast meat. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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Nieto C, Carballo DE, Caro I, Quinto EJ, Andrés S, Mateo J. Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1722245] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Corina Nieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Diego E. Carballo
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Irma Caro
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
- Department of Nutrition and Food Science, Universidad de Valladolid, Valladolid, Spain
| | - Emiliano J. Quinto
- Department of Nutrition and Food Science, Universidad de Valladolid, Valladolid, Spain
| | - Sonia Andrés
- Instituto de Ganadería de Montaña, CSIC, León, Spain
| | - Javier Mateo
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
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16
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Chuang S, Sheen S, Sommers CH, Zhou S, Sheen LY. Survival Evaluation of Salmonella and Listeria monocytogenes on Selective and Nonselective Media in Ground Chicken Meat Subjected to High Hydrostatic Pressure and Carvacrol. J Food Prot 2020; 83:37-44. [PMID: 31809196 DOI: 10.4315/0362-028x.jfp-19-075] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
High pressure processing (HPP) and treatment with the essential oil extract carvacrol had synergistic inactivation effects on Salmonella and Listeria monocytogenes in fresh ground chicken meat. Seven days after HPP treatment at 350 MPa for 10 min, Salmonella treated with 0.75% carvacrol was reduced to below the detection limit (1 log CFU/g) at 4°C and was reduced by ca. 6 log CFU at 10°C. L. monocytogenes was more sensitive to these imposed stressors, remaining below the detection limit during storage at both 4 and 10°C after HPP treatment at 350 MPa for 10 min following treatment with 0.45% carvacrol. However, pressure-injured bacterial cells may recover and lead to an overestimation of process lethality when a selective medium is used without proper justification. For HPP-stressed Salmonella, a 1- to 2-log difference was found between viable counts on xylose lysine Tergitol 4 agar and aerobic plate counts, but no significant difference was found for HPP-stressed L. monocytogenes between polymyxin-acriflavine-lithium chloride-ceftazidime-esculin-mannitol (PALCAM) agar and aerobic plate counts. HPP-induced bacterial injury and its recovery have been investigated by comparing selective and nonselective agar plate counts; however, few investigations have addressed this issue in the presence of essential oil extracts, taking into account the effect of high pressure and natural antimicrobial compounds (e.g., carvacrol) on bacterial survival in various growth media. Use of selective media may overestimate the efficacy of bacterial inactivation in food processing evaluation and validation studies, and the effects of various media should be systematically investigated.
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Affiliation(s)
- Shihyu Chuang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA.,Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Shiowshuh Sheen
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Christopher H Sommers
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
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17
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Morales P, Aguirre J, Troncoso M, Figueroa G. Comparison of in vitro and in situ antagonism assays as tools for the selection of bio-preservative lactic acid bacteria (LAB) in poultry meat. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108846] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Physical and Morphological Characterization of Chitosan/Montmorillonite Films Incorporated with Ginger Essential Oil. COATINGS 2019. [DOI: 10.3390/coatings9110700] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Novel bionanocomposite films of chitosan/montmorillonite (CS/MMT) activated with ginger essential oil (GEO) were produced and characterized in terms of their physical and morphological properties. The homogenization process led to a good interaction between the chitosan and the nanoparticles, however the exfoliation was diminished when GEO was incorporated. Film glass transition temperature did not statistically change with the incorporation of either MMT or GEO, however the value was slightly reduced, representing a relaxation in the polymer chain which corroborated with the mechanical and barrier properties results. Pristine chitosan films showed excellent barrier properties to oxygen with a permeability of 0.184 × 10−16 mol/m·s·Pa being reduced to half (0.098 × 10−16 mol/m·s·Pa) when MMT was incorporated. Although the incorporation of GEO increased the permeability values to 0.325 × 10−16 mol/m·s·Pa when 2% of GEO was integrated, this increment was smaller with both MMT and GEO (0.285 × 10−16 mol/m·s·Pa). Bionanocomposites also increased the UV light barrier. Thus, the produced bioplastics demonstrated their ability to retard oxidative processes due to their good barrier properties, corroborating previous results that have shown their potential in the preservation of foods with high unsaturated fat content.
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19
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Liu S, Li H, Hassan MM, Zhu J, Wang A, Ouyang Q, Zareef M, Chen Q. Amplification of Raman spectra by gold nanorods combined with chemometrics for rapid classification of four Pseudomonas. Int J Food Microbiol 2019; 304:58-67. [DOI: 10.1016/j.ijfoodmicro.2019.05.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 04/22/2019] [Accepted: 05/23/2019] [Indexed: 12/27/2022]
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20
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Rapid detection and control of psychrotrophic microorganisms in cold storage foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Parra A, Toro M, Jacob R, Navarrete P, Troncoso M, Figueroa G, Reyes-Jara A. Antimicrobial effect of copper surfaces on bacteria isolated from poultry meat. Braz J Microbiol 2018; 49 Suppl 1:113-118. [PMID: 30181050 PMCID: PMC6328842 DOI: 10.1016/j.bjm.2018.06.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 05/15/2018] [Accepted: 06/05/2018] [Indexed: 01/08/2023] Open
Abstract
Poultry meat is a food product that usually carries high rates of microbial contamination, including foodborne pathogens. The poultry industry has established different systems to minimize these hazards. In recent years, extensive literature has demonstrated the antimicrobial activity of different contact surfaces made of copper to effectively reduce microbial loads. The aim of the present study was to evaluate the antibacterial effect of copper surfaces on the transmission of two foodborne pathogens – Salmonella enterica and Listeria monocytogenes – and a poultry native microbiota bacterial species – Enterobacter cloacae. We also evaluated the impact of the poultry meat matrix on the antimicrobial activity of a copper surface. Our results indicated that copper surfaces reduced the bacterial load quickly (<than 4 min) when the microorganisms were exposed to polished copper surfaces. Even when bacteria were inoculated on copper surfaces soiled with the organic matrix (washing water from poultry carcasses) and survival rates were significantly higher, an antimicrobial effect was still observed. Survival rates of two microorganisms simultaneously exposed to copper did not show significant differences. We found an antimicrobial effect over pathogenic and non-pathogenic microorganisms. Results suggest a potential role for copper surfaces in the control of microbiological hazards in the poultry industry.
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Affiliation(s)
- Angel Parra
- Laboratory of Microbiology and Probiotics, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
| | - Magaly Toro
- Laboratory of Microbiology and Probiotics, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
| | - Ricardo Jacob
- Laboratory of Microbiology and Probiotics, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
| | - Paola Navarrete
- Laboratory of Microbiology and Probiotics, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
| | - Miriam Troncoso
- Laboratory of Microbiology and Probiotics, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
| | - Guillermo Figueroa
- Laboratory of Microbiology and Probiotics, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
| | - Angélica Reyes-Jara
- Laboratory of Microbiology and Probiotics, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile.
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22
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Alvarenga VO, Campagnollo FB, do Prado-Silva L, Horita CN, Caturla MYR, Pereira EPR, Crucello A, Sant'Ana AS. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:131-175. [PMID: 29860973 DOI: 10.1016/bs.afnr.2018.02.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Unit operations modify material properties aiming to produce uniform and high-quality food products with greater acceptance by the increasingly demanding consumers or with longer shelf life and better possibilities of storage and transport. Microorganisms, including bacteria, molds, viruses, and parasites, may have different susceptibilities to unit operations employed during food processing. On-farm (cleaning, selection and classification, cooling, storage, and transport) and on-factory unit operations (heating, refrigeration/freezing, dehydration, modification of atmosphere, irradiation, and physical, chemical, and microbial-based operations) are commonly employed throughout food production chain. The intensity and combination of unit operations along with food composition, packaging, and storage conditions will influence on the dominance of specific microorganisms, which can be pathogenic or responsible for spoilage. Thus, in the context of food safety objective (FSO), the knowledge and the quantification of the effects caused by each step of processing can enable to control and ensure the quality and safety of manufactured products.
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Affiliation(s)
| | | | | | - Claudia N Horita
- Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | | | | | - Aline Crucello
- Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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