1
|
Henke KA, Alter T, Doherr MG, Merle R. From Stable to Table: Determination of German Consumer Perceptions of the Role of Multiple Aspects of Poultry Production on Meat Quality and Safety. J Food Prot 2021; 84:1400-1410. [PMID: 33793777 DOI: 10.4315/jfp-20-491] [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: 12/23/2020] [Accepted: 03/29/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Contamination with potentially pathogenic microorganisms may occur at all stages of the food chain. We conducted a representative cross-sectional survey of 1,008 consumers aged 16 years and older in Germany via an online panel. The aim was to assess the perception of consumers regarding the influence of aspects of meat production on the safety and quality of meat. More than 70% of the participants indicated that poultry fattening farms had a high or very high influence on meat safety, followed by cooks or meat preparers (66.3%). Meat consumption was significantly associated with a high perception of the influence of cooks or meat preparers (P = 0.025). The oldest participants were almost three times as likely to vote high influence and six times as likely to select very high influence (instead of no or limited) as the youngest participants (high influence: odds ratio [OR] = 2.89, P = 0.016; very high influence: OR = 6.06, P < 0.001). Of all participants, 78.1% believed organic farming had a positive influence on the safety of meat compared with conventional farming. Participants older than 60 years voted significantly more frequently than youngest participants (16 to 19 years) that organic farming had no influence (P = 0.006, OR = 5.71) or a positive influence (P = 0.007, OR 3.93) on meat safety. In addition, it could be shown that most consumers believed that irradiation of meat had a negative influence on the safety of meat. In conclusion, consumers were aware that many aspects were important for food safety and quality. The influence of organic farming compared with conventional farming, as well as the influence of irradiation, was often incorrectly assessed by consumers. Consumers seemed to need more information on sensitive issues, such as the different types of farming or the effects of irradiation, to better assess the impact of these aspects on the safety and quality of meat. HIGHLIGHTS
Collapse
Affiliation(s)
- Karoline A Henke
- Institute for Veterinary Epidemiology and Biostatistics, Freie Universität Berlin, Königsweg 67, 14163 Berlin, Germany
| | - Thomas Alter
- Institute of Food Safety and Food Hygiene, Freie Universität Berlin, Königsweg 69, 14163 Berlin, Germany
| | - Marcus G Doherr
- Institute for Veterinary Epidemiology and Biostatistics, Freie Universität Berlin, Königsweg 67, 14163 Berlin, Germany
| | - Roswitha Merle
- Institute for Veterinary Epidemiology and Biostatistics, Freie Universität Berlin, Königsweg 67, 14163 Berlin, Germany
| |
Collapse
|
2
|
Wrońska N, Katir N, Miłowska K, Hammi N, Nowak M, Kędzierska M, Anouar A, Zawadzka K, Bryszewska M, El Kadib A, Lisowska K. Antimicrobial Effect of Chitosan Films on Food Spoilage Bacteria. Int J Mol Sci 2021; 22:5839. [PMID: 34072512 PMCID: PMC8198402 DOI: 10.3390/ijms22115839] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/24/2021] [Accepted: 05/26/2021] [Indexed: 11/16/2022] Open
Abstract
Synthetic materials commonly used in the packaging industry generate a considerable amount of waste each year. Chitosan is a promising feedstock for the production of functional biomaterials. From a biological point of view, chitosan is very attractive for food packaging. The purposes of this study were to evaluate the antibacterial activity of a set of chitosan-metal oxide films and different chitosan-modified graphene (oxide) films against two foodborne pathogens: Campylobacter jejuni ATCC 33560 and Listeria monocytogenes 19115. Moreover, we wanted to check whether the incorporation of antimicrobial constituents such as TiO2, ZnO, Fe2O3, Ag, and graphene oxide (GO) into the polymer matrices can improve the antibacterial properties of these nanocomposite films. Finally, this research helps elucidate the interactions of these materials with eukaryotic cells. All chitosan-metal oxide films and chitosan-modified graphene (oxide) films displayed improved antibacterial (C. jejuni ATCC 33560 and L. monocytogenes 19115) properties compared to native chitosan films. The CS-ZnO films had excellent antibacterial activity towards L. monocytogenes (90% growth inhibition). Moreover, graphene-based chitosan films caused high inhibition of both tested strains. Chitosan films with graphene (GO, GOP, GOP-HMDS, rGO, GO-HMDS, rGOP), titanium dioxide (CS-TiO2 20:1a, CS-TiO2 20:1b, CS-TiO2 2:1, CS-TiO2 1:1a, CS-TiO2 1:1b) and zinc oxide (CS-ZnO 20:1a, CS-ZnO 20:1b) may be considered as a safe, non-cytotoxic packaging materials in the future.
Collapse
Affiliation(s)
- Natalia Wrońska
- Department of Industrial Microbiology and Biotechnology, Faculty of Biology and Environmental Protection, University of Lodz, 12/16 Banacha Street, 90-236 Lodz, Poland; (M.N.); (K.Z.)
| | - Nadia Katir
- Euromed Research Center, Engineering Division (Center Is Part of the Division), Euro-Med University of Fes (UEMF), Route de Meknes, Rond-Point de Bensouda, Fès 30070, Morocco; (N.K.); (N.H.); (A.A.); (A.E.K.)
| | - Katarzyna Miłowska
- Department of General Biophysics, Faculty of Biology and Environmental Protection, University of Lodz, 141/143 Pomorska Street, 90-236 Lodz, Poland; (K.M.); (M.K.); (M.B.)
| | - Nisrine Hammi
- Euromed Research Center, Engineering Division (Center Is Part of the Division), Euro-Med University of Fes (UEMF), Route de Meknes, Rond-Point de Bensouda, Fès 30070, Morocco; (N.K.); (N.H.); (A.A.); (A.E.K.)
| | - Marta Nowak
- Department of Industrial Microbiology and Biotechnology, Faculty of Biology and Environmental Protection, University of Lodz, 12/16 Banacha Street, 90-236 Lodz, Poland; (M.N.); (K.Z.)
| | - Marta Kędzierska
- Department of General Biophysics, Faculty of Biology and Environmental Protection, University of Lodz, 141/143 Pomorska Street, 90-236 Lodz, Poland; (K.M.); (M.K.); (M.B.)
| | - Aicha Anouar
- Euromed Research Center, Engineering Division (Center Is Part of the Division), Euro-Med University of Fes (UEMF), Route de Meknes, Rond-Point de Bensouda, Fès 30070, Morocco; (N.K.); (N.H.); (A.A.); (A.E.K.)
| | - Katarzyna Zawadzka
- Department of Industrial Microbiology and Biotechnology, Faculty of Biology and Environmental Protection, University of Lodz, 12/16 Banacha Street, 90-236 Lodz, Poland; (M.N.); (K.Z.)
| | - Maria Bryszewska
- Department of General Biophysics, Faculty of Biology and Environmental Protection, University of Lodz, 141/143 Pomorska Street, 90-236 Lodz, Poland; (K.M.); (M.K.); (M.B.)
| | - Abdelkrim El Kadib
- Euromed Research Center, Engineering Division (Center Is Part of the Division), Euro-Med University of Fes (UEMF), Route de Meknes, Rond-Point de Bensouda, Fès 30070, Morocco; (N.K.); (N.H.); (A.A.); (A.E.K.)
| | - Katarzyna Lisowska
- Department of Industrial Microbiology and Biotechnology, Faculty of Biology and Environmental Protection, University of Lodz, 12/16 Banacha Street, 90-236 Lodz, Poland; (M.N.); (K.Z.)
| |
Collapse
|
3
|
Lu T, Marmion M, Ferone M, Wall P, Scannell AGM. Processing and retail strategies to minimizeCampylobactercontamination in retail chicken. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14251] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ting Lu
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
| | - Matthew Marmion
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Mariateresa Ferone
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Patrick Wall
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
| | - Amalia G. M. Scannell
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
| |
Collapse
|
4
|
The evaluation of gamma irradiation and cold storage for the reduction of Campylobacter jejuni in chicken livers. Food Microbiol 2019; 82:249-253. [DOI: 10.1016/j.fm.2019.02.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 02/25/2019] [Accepted: 02/25/2019] [Indexed: 11/21/2022]
|
5
|
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]
|
6
|
Kawasaki S, Saito M, Mochida M, Todoriki S. Inactivation of Campylobacter jejuni in Raw Beef Liver by Gamma Irradiation. J JPN SOC FOOD SCI 2018. [DOI: 10.3136/nskkk.65.259] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Susumu Kawasaki
- Food Research Institute, National Agriculture and Food Research Organization
| | - Mie Saito
- Food Research Institute, National Agriculture and Food Research Organization
| | - Mari Mochida
- Food Research Institute, National Agriculture and Food Research Organization
| | - Setsuko Todoriki
- Food Research Institute, National Agriculture and Food Research Organization
| |
Collapse
|
7
|
Djenane D, Roncalés P. Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits. Foods 2018; 7:foods7020012. [PMID: 29360803 PMCID: PMC5848116 DOI: 10.3390/foods7020012] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 12/29/2017] [Accepted: 01/15/2018] [Indexed: 01/17/2023] Open
Abstract
Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods’ spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. The advantages of CO and its industrial limits are presented and discussed. The most recent literature on the consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems were also discussed. Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust systems of regulation and control that can respond effectively to new challenges.
Collapse
Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology, University Mouloud Mammeri, P.O. Box 17, Tizi-Ouzou 15000, Algeria.
| | - Pedro Roncalés
- Laboratory of Meat and Fish Technology, Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| |
Collapse
|
8
|
Duqué B, Daviaud S, Guillou S, Haddad N, Membré JM. Quantification of Campylobacter jejuni contamination on chicken carcasses in France. Food Res Int 2017; 106:1077-1085. [PMID: 29579901 DOI: 10.1016/j.foodres.2017.12.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 12/07/2017] [Accepted: 12/08/2017] [Indexed: 10/18/2022]
Abstract
Highly prevalent in poultry, Campylobacter is a foodborne pathogen which remains the primary cause of enteritis in humans. Several studies have determined prevalence and contamination level of this pathogen throughout the food chain. However it is generally performed in a deterministic way without considering heterogeneity of contamination level. The purpose of this study was to quantify, using probabilistic tools, the contamination level of Campylobacter spp. on chicken carcasses after air-chilling step in several slaughterhouses in France. From a dataset (530 data) containing censored data (concentration <10CFU/g), several factors were considered, including the month of sampling, the farming method (standard vs certified) and the sampling area (neck vs leg). All probabilistic analyses were performed in R using fitdistrplus, mc2d and nada packages. The uncertainty (i.e. error) generated by the presence of censored data was small (ca 1 log10) in comparison to the variability (i.e. heterogeneity) of contamination level (3 log10 or more), strengthening the probabilistic analysis and facilitating result interpretation. The sampling period and sampling area (neck/leg) had a significant effect on Campylobacter contamination level. More precisely, two "seasons" were distinguished: one from January to May, another one from June to December. During the June-to-December season, the mean Campylobacter concentration was estimated to 2.6 [2.4; 2.8] log10 (CFU/g) and 1.8 [1.5; 2.0] log10 (CFU/g) for neck and leg, respectively. The probability of having >1000CFU/g (higher limit of European microbial criterion) was estimated to 35.3% and 12.6%, for neck and leg, respectively. In contrast, during January-to-May season, the mean contamination level was estimated to 1.0 [0.6; 1.3] log10 (CFU/g) and 0.6 [0.3; 0.9] log10 (CFU/g) for neck and leg, respectively. The probability of having >1000CFU/g was estimated to 13.5% and 2.0% for neck and leg, respectively. An accurate quantification of contamination level enables industrials to better adapt their processing and hygiene practices. These results will also help in refining exposure assessment models.
Collapse
|
9
|
Silva F, Domingues FC, Nerín C. Trends in microbial control techniques for poultry products. Crit Rev Food Sci Nutr 2017; 58:591-609. [PMID: 27438696 DOI: 10.1080/10408398.2016.1206845] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Fresh poultry meat and poultry products are highly perishable foods and high potential sources of human infection due to the presence of several foodborne pathogens. Focusing on the microbial control of poultry products, the food industry generally implements numerous preventive measures based on the Hazard Analysis and Critical Control Points (HACCP) food safety management system certification together with technological steps, such as refrigeration coupled to modified atmosphere packaging that are able to control identified potential microbial hazards during food processing. However, in recent years, to meet the demand of consumers for minimally processed, high-quality, and additive-free foods, technologies are emerging associated with nonthermal microbial inactivation, such as high hydrostatic pressure, irradiation, and natural alternatives, such as biopreservation or the incorporation of natural preservatives in packaging materials. These technologies are discussed throughout this article, emphasizing their pros and cons regarding the control of poultry microbiota and their effects on poultry sensory properties. The discussion for each of the preservation techniques mentioned will be provided with as much detail as the data and studies provided in the literature for poultry meat and products allow. These new approaches, on their own, have proved to be effective against a wide range of microorganisms in poultry meat. However, since some of these emergent technologies still do not have full consumer's acceptability and, taking into consideration the hurdle technology concept for poultry processing, it is suggested that they will be used as combined treatments or, more frequently, in combination with modified atmosphere packaging.
Collapse
Affiliation(s)
- Filomena Silva
- a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal.,b I3A-Aragón Institute of Engineering Research , Zaragoza , Spain
| | - Fernanda C Domingues
- a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal
| | - Cristina Nerín
- b I3A-Aragón Institute of Engineering Research , Zaragoza , Spain
| |
Collapse
|
10
|
Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods: An overview. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
11
|
Seliwiorstow T, Baré J, Berkvens D, Van Damme I, Uyttendaele M, De Zutter L. Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process. Int J Food Microbiol 2016; 226:26-32. [PMID: 27016637 DOI: 10.1016/j.ijfoodmicro.2016.03.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 12/16/2015] [Accepted: 03/12/2016] [Indexed: 02/07/2023]
Abstract
Campylobacter carcass contamination was quantified across the slaughter line during processing of Campylobacter positive batches. These quantitative data were combined together with information describing slaughterhouse and batch related characteristics in order to identify risk factors for Campylobacter contamination levels on broiler carcasses. The results revealed that Campylobacter counts are influenced by the contamination of incoming birds (both the initial external carcass contamination and the colonization level of caeca) and the duration of transport and holding time that can be linked with feed withdrawal period. In addition, technical aspects of the slaughter process such as a dump based unloading system, electrical stunning, lower scalding temperature, incorrect setting of plucking, vent cutter and evisceration machines were identified as risk factors associated with increased Campylobacter counts on processed carcasses. As such the study indicates possible improvements of the slaughter process that can result in better control of Campylobacter numbers under routine processing of Campylobacter positive batches without use of chemical or physical decontamination. Moreover, all investigated factors were existing variations of the routine processing practises and therefore proposed interventions are practically and economically achievable.
Collapse
Affiliation(s)
- Tomasz Seliwiorstow
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium; Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Coupure Links 653, 9000 Gent, Belgium.
| | - Julie Baré
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - Dirk Berkvens
- Institute of Tropical Medicine, Department of Animal Health, Nationalestraat 155, 2000 Antwerpen, Belgium
| | - Inge Van Damme
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - Mieke Uyttendaele
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Coupure Links 653, 9000 Gent, Belgium
| | - Lieven De Zutter
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium
| |
Collapse
|
12
|
Macé S, Haddad N, Zagorec M, Tresse O. Influence of measurement and control of microaerobic gaseous atmospheres in methods for Campylobacter growth studies. Food Microbiol 2015; 52:169-76. [PMID: 26338132 DOI: 10.1016/j.fm.2015.07.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 06/19/2015] [Accepted: 07/22/2015] [Indexed: 10/23/2022]
Abstract
Campylobacter is the leading cause of bacterial enteritis in the world. For this reason, this pathogen is widely studied. As a microaerophilic and capnophilic microorganism, this foodborne pathogen requires an atmosphere with reduced oxygen (O2) and elevated carbon dioxide (CO2) concentrations for its optimal growth in vitro. According to the procedure for Campylobacter spp. isolation and cultivation from food products and environmental samples, European and American standards recommend gas proportions of 5% O2 and 10% CO2, complemented with nitrogen (N2). However, in the literature, the reported proportion of O2 for microaerobic growth conditions of Campylobacter spp. can range from 2.5% to 15% and the reason for this variation is usually not explained. The use of different gas generating systems and media to detect and to grow Campylobacter from foodstuff and the lack of information about gas producing systems are the main sources of the loss of consistancy between data. In this review, the relevance, strengths and weaknesses of these methods and their impact on Campylobacter biology are discussed. In conclusion the minimum information concerning microaerobic gaseous atmospheres are suggested in order to better harmonize data obtained from research studies for a better understanding of Campylobacter features.
Collapse
Affiliation(s)
- Sabrina Macé
- INRA, UMR 1014 Secalim, Nantes, F-44307, France; LUNAM Université, Oniris, Nantes, F-44307, France
| | - Nabila Haddad
- INRA, UMR 1014 Secalim, Nantes, F-44307, France; LUNAM Université, Oniris, Nantes, F-44307, France
| | - Monique Zagorec
- INRA, UMR 1014 Secalim, Nantes, F-44307, France; LUNAM Université, Oniris, Nantes, F-44307, France
| | - Odile Tresse
- INRA, UMR 1014 Secalim, Nantes, F-44307, France; LUNAM Université, Oniris, Nantes, F-44307, France.
| |
Collapse
|
13
|
Feliciano CP, De Guzman ZM, Tolentino LMM, Cobar MLC, Abrera GB. Radiation-treated ready-to-eat (RTE) chicken breast Adobo for immuno-compromised patients. Food Chem 2014; 163:142-6. [DOI: 10.1016/j.foodchem.2014.04.087] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2013] [Revised: 03/13/2014] [Accepted: 04/23/2014] [Indexed: 11/29/2022]
|
14
|
Park NY, Ro EY, Jo HJ, Park KS, Yoon KS. Effect of Packaging and Temperature on Survival Kinetics of C
ampylobacter jejuni
on Precooked Chicken Breast. J Food Saf 2014. [DOI: 10.1111/jfs.12137] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Na Yoon Park
- Department of Food and Nutrition; College of Human Ecology; Kyung Hee University; Seoul 130-701 Korea
| | - Eun Young Ro
- Department of Food and Nutrition; College of Human Ecology; Kyung Hee University; Seoul 130-701 Korea
| | - Hye Jin Jo
- Department of Food and Nutrition; College of Human Ecology; Kyung Hee University; Seoul 130-701 Korea
| | - Kun Sang Park
- Food Microbiology Division; Ministry of Food and Drug Safety; Chungcheongbuk-do Korea
| | - Ki Sun Yoon
- Department of Food and Nutrition; College of Human Ecology; Kyung Hee University; Seoul 130-701 Korea
| |
Collapse
|
15
|
Inhibition of Campylobacter jejuni on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract. Int J Food Microbiol 2014; 187:77-82. [DOI: 10.1016/j.ijfoodmicro.2014.07.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 06/30/2014] [Accepted: 07/06/2014] [Indexed: 12/21/2022]
|
16
|
Comparison of conventional PCR, multiplex PCR, and loop-mediated isothermal amplification assays for rapid detection of Arcobacter species. J Clin Microbiol 2013; 52:557-63. [PMID: 24478488 DOI: 10.1128/jcm.02883-13] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study aimed to develop a loop-mediated isothermal amplification (LAMP) method for the rapid detection of Arcobacter species. Specific primers targeting the 23S ribosomal RNA gene were used to detect Arcobacter butzleri, Arcobacter cryaerophilus, and Arcobacter skirrowii. The specificity of the LAMP primer set was assessed using DNA samples from a panel of Arcobacter and Campylobacter species, and the sensitivity was determined using serial dilutions of Arcobacter species cultures. LAMP showed a 10- to 1,000-fold-higher sensitivity than multiplex PCR, with a detection limit of 2 to 20 CFU per reaction in vitro. Whereas multiplex PCR showed cross-reactivity with Campylobacter species, the LAMP method developed in this study was more sensitive and reliable than conventional PCR or multiplex PCR for the detection of Arcobacter species.
Collapse
|