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Guerrero T, Bayas-Rea R, Erazo E, Zapata Mena S. Systematic Review: Nontyphoidal Salmonella in Food from Latin America. Foodborne Pathog Dis 2021; 19:85-103. [PMID: 34668752 DOI: 10.1089/fpd.2020.2925] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
In Latin America, nontyphoidal Salmonella (NTS) is one of the most important etiological agents of foodborne infections; it can survive in soil, water, and food even after processing. Here, we aimed to perform a systematic review by collecting data on the prevalence, serotypes, and antimicrobial resistance (AMR) of NTS isolated from different food products in Latin America, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. Out of 1766 studies screened, 244 reports from 13 Latin American countries were eligible. Among these, 182 reported NTS prevalence, 87 reported NTS serotypes, and 83 reported serotypes with AMR patterns. The NTS prevalence ranged from 0.005% to 93.3%, regardless of country and food. Meat showed the highest NTS prevalence. Enteritidis, Typhimurium, and Derby were the most frequently observed serotypes in different food products. The serotypes Enteritidis, Typhimurium, and Infantis, isolated from animal products, showed the highest AMR rate. The presence of NTS in fruits and vegetables, which are generally consumed raw or as ready-to-eat food, indicates a high risk of salmonellosis from consuming these foods. Thus, the reduction of this pathogen in the food chain requires a One Health approach, involving good agricultural and manufacturing practices, low antimicrobial use, and proper waste management.
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Affiliation(s)
- Teresa Guerrero
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Rosa Bayas-Rea
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Emilene Erazo
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Sonia Zapata Mena
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
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Mahdavi V, Hosseini SE, Sharifan A. Effect of edible chitosan film enriched with anise ( Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Sci Nutr 2017; 6:269-279. [PMID: 29564092 PMCID: PMC5849928 DOI: 10.1002/fsn3.544] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Accepted: 10/04/2017] [Indexed: 11/24/2022] Open
Abstract
In this study, the effect of chitosan film (CF) with different concentrations of anise essential oil AEO (0, 0.5, 1, 1.5 and 2%) on the quality of chicken burger during chilled storage (4 + 1°C) were examined over a period of 12 days. For this purpose, at the first, the physical and mechanical properties of the produced films were studied. Then, the chicken burger was covered with the produced films. Different treatment were analyzed by biochemical properties such as moisture and thiobarbituric acid, bacteriological properties such as total viable counts and total psychrotrophic counts, Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli. The results of this study showed that adding AEO improved the properties of CF, the moisture, solubility, and water vapor permeability decreased in these films. By increasing the concentration of AEO the tensile strength and elasticity of film were increased. CF with AEO, delayed lipid oxidation in chicken burger and improved the chemical properties of chicken burger. Also, microbial spoilage in these samples decreased significantly (p < .05) compared to the control sample. AEO at 2% in all experiments had better results than other treatments (p < .05), and the AEO (1.5% and 2%) had acceptable biochemical, bacteriological attributes up to end of storage, and these treatments could reduce the population of pathogen bacteria below the acceptable level from day 3 until the end of the storage period. Sensory score of the treatment containing AEO at 1.5% was higher than the sensory score of AEO at 2%. Overall, the results of this study showed that the use of CF with AEO as a natural preservative increased the shelf life of meat products. Considering the relatively similar anti‐oxidation and antimicrobial effect of AEO at 1.5 and 2% and also economic aspects, optimum dose for AEO could be 1.5% in the film.
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Affiliation(s)
- Vahid Mahdavi
- Department of Food Science and Technology Science and Research Branch Islamic Azad University Tehran Iran
| | - Seyed Ebrahim Hosseini
- Department of Food Science and Technology Science and Research Branch Islamic Azad University Tehran Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology Science and Research Branch Islamic Azad University Tehran Iran
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Tosati JV, Messias VC, Carvalho PIN, Rodrigues Pollonio MA, Meireles MAA, Monteiro AR. Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1985-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Henriques LSV, da Costa Henry F, Barbosa JB, Ladeira SA, de Faria Pereira SM, da Silva Antonio IM, Teixeira GN, Martins MLL, de Carvalho Vital H, dos Prazeres Rodrigues D, dos Reis EMF. Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment. Braz J Microbiol 2014; 44:1147-53. [PMID: 24688504 PMCID: PMC3958180 DOI: 10.1590/s1517-83822014005000003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2011] [Accepted: 04/04/2013] [Indexed: 05/28/2023] Open
Abstract
This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control); irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a (137)Cs source-driven irradiating facility was performed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx) in Rio de Janeiro. The samples were kept under freezing temperature (-18 °C) until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp.
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Affiliation(s)
| | - Fábio da Costa Henry
- Laboratório de Tecnologia de Alimentos, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Campos dos Goytacazes, RJ, Brazil
| | - João Batista Barbosa
- Laboratório de Tecnologia de Alimentos, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Campos dos Goytacazes, RJ, Brazil
| | - Silvania Alves Ladeira
- Laboratório de Tecnologia de Alimentos, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Campos dos Goytacazes, RJ, Brazil
| | - Silvia Menezes de Faria Pereira
- Laboratório de Tecnologia de Alimentos, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Campos dos Goytacazes, RJ, Brazil
| | - Isabela Maria da Silva Antonio
- Laboratório de Sanidade Animal, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Campos dos Goytacazes, RJ, Brazil
| | - Gina Nunes Teixeira
- Laboratório de Sanidade Animal, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Campos dos Goytacazes, RJ, Brazil
| | - Meire Lelis Leal Martins
- Laboratório de Tecnologia de Alimentos, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Campos dos Goytacazes, RJ, Brazil
| | - Helio de Carvalho Vital
- Seção de Defesa Nuclear da Divisão de Defesa Química, Biológica e Nuclear, Centro Tecnológico do Exército, Rio de Janeiro, RJ, Brazil
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Cortez-Vega WR, Fonseca GG, Prentice C. Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material. FOOD SCI TECHNOL INT 2013; 19:461-71. [PMID: 23729422 DOI: 10.1177/1082013212457667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Mechanically separated chicken meat has become a common ingredient of comminuted sausage products, as 'frankfurters', mainly due to its low price. The present work aimed to develop a frankfurter from mechanically separated chicken meat surimi-like material, and evaluated the chemical, rheological, microbiological and sensorial properties of this product. The response surface methodology was utilized to investigate the effects of the soybean protein, potato starch and pig lard on the texture of the obtained frankfurters. For this purpose, five levels of each factor were evaluated: soybean protein varied from 0% to 6%, potato starch from 0% to 10% and pig lard from 2% to 12%. The regression analysis of the model showed that the soybean protein exerted a linear positive effect and a quadratic negative effect in the compression force of the product (p < 0.05), and that the variable which more influenced the shear force was the potato starch, presenting linear and quadratic effects (p < 0.05). The highest composite design averages obtained were 202.2 g for breaking force, 7.9 cm for deformation, 10.1 N for shear force, and 90.9 N.s for work of shearing. The obtained models presented high determination coefficients, explaining 97.31%, 97.83%, 97.49%, and 95.39% of the breaking force, deformation, shear force and work of shearing variabilities, respectively. The microbiological analysis demonstrated that the achieved results were below the limits fixed by the FDA. The mechanically separated chicken meat surimi-like material frankfurter presented 72.2% of acceptability and 59.3% of the examiners found the color of the product slightly lighter than the ideal. Finally, the frankfurter-type sausages, without pork fat, produced and characterized here have presented promising characteristics for commercial applications.
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Affiliation(s)
- William Renzo Cortez-Vega
- 1Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Brazil
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Cortez-Vega WR, Fonseca GG, Feisther VA, Silva TF, Prentice C. Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.680199] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Mahgoub S, Sitohy M. Comparative prevalence of pathogenic and spoilage microbes in chicken sausages from Egypt and Greece. Health (London) 2013. [DOI: 10.4236/health.2013.52037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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HSU KUOCHIANG, LIU DENGCHENG, OCKERMAN HERBERTW, TAN FAJUI. POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2011.00393.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Brito D, Alves L, Costa F. Detecção de Salmonella Albany, Staphylococcus coagulase positivos e micro-organismos mesófilos em carcaças de frango in natura. ARQUIVOS DO INSTITUTO BIOLÓGICO 2010. [DOI: 10.1590/1808-1657v77p1492010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
RESUMO Com o objetivo de avaliar as condições higiênico-sanitárias das carcaças de frango in natura comercializadas em mercados públicos do Município de São Luís, MA, foram colhidas quarenta amostras de carcaças de frango e analisadas quanto à pesquisa de Salmonella spp., Staphylococcus coagulase positivos e contagem padrão de micro-organismos mesófilos pelos métodos convencionais. Do total de amostras analisadas, 18 (45%) apresentaram contaminação por Staphylococcus coagulase positivos, 5 (12,5%) estavam contaminadas por Salmonella spp., identificadas como Salmonella Albany. A contagem padrão de micro-organismos mesófilos variou de 103 a 107 UFC/g no alimento analisado. Os resultados obtidos indicam que as condições higiênico-sanitárias das carcaças de frango in natura analisadas são insatisfatórias e que este produto pode ser um importante veículo de toxi-infecção alimentar.
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Affiliation(s)
| | | | - F.N. Costa
- Universidade Estadual do Maranhão, Brasil
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