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Mushtaq I, Goyal K, Bhavsar D, Magdum R. A Rare Case of Pseudoxanthoma Elasticum Identified by Ocular Angioid Streaks. Cureus 2024; 16:e57342. [PMID: 38690509 PMCID: PMC11060755 DOI: 10.7759/cureus.57342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/30/2024] [Indexed: 05/02/2024] Open
Abstract
A 42-year-old female with a known case of hypertension for three years, symptoms of metamorphopsia, and decreased vision in both eyes reported to the ophthalmology outpatient department. There was no recorded history of ocular injury or surgery. Several observational techniques, such as fundus inspection, fundus camera photography, and optical coherence tomography (OCT), were utilized to assess the patient. We referred her to the Department of Dermatology for additional assessment because of her symptoms as well as the appearance of her neck's skin, which matched "plucked chicken skin." There, the diagnosis of pseudoxanthoma elasticum (PE) was confirmed. She was subsequently scheduled for an intravitreal bevacizumab injection called Avastin, which improved her visual acuity.
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Affiliation(s)
- Iqra Mushtaq
- Ophthalmology, Dr. D. Y. Patil Medical College, Hospital and Research Centre, Pune, IND
| | - Khushboo Goyal
- Ophthalmology, Dr. D. Y. Patil Medical College, Hospital and Research Centre, Pune, IND
| | - Deepaswi Bhavsar
- Ophthalmology, Dr. D. Y. Patil Medical College, Hospital and Research Centre, Pune, IND
| | - Renu Magdum
- Ophthalmology, Dr. D. Y. Patil Medical College, Hospital and Research Centre, Pune, IND
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2
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Liu T, Zou L, Ji X, Xiao G. Chicken skin-derived collagen peptides chelated zinc promotes zinc absorption and represses tumor growth and invasion in vivo by suppressing autophagy. Front Nutr 2022; 9:960926. [PMID: 35990359 PMCID: PMC9381994 DOI: 10.3389/fnut.2022.960926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 07/13/2022] [Indexed: 11/24/2022] Open
Abstract
To improve the utilization value of chicken by-products, we utilized the method of step-by-step hydrolysis with bromelain and flavourzyme to prepare low molecular weight chicken skin collagen peptides (CCP) (<5 kDa) and characterized the amino acids composition of the CCP. Then, we prepared novel CCP-chelated zinc (CCP–Zn) by chelating the CCP with ZnSO4. We found that the bioavailability of CCP–Zn is higher than ZnSO4. Besides, CCP, ZnSO4, or CCP–Zn effectively repressed the tumor growth, invasion, and migration in a Drosophila malignant tumor model. Moreover, the anti-tumor activity of CCP–Zn is higher than CCP or ZnSO4. Furthermore, the functional mechanism studies indicated that CCP, ZnSO4, or CCP–Zn inhibits tumor progression by reducing the autonomous and non-autonomous autophagy in tumor cells and the microenvironment. Therefore, this research provides in vivo evidence for utilizing chicken skin in the development of zinc supplements and cancer treatment in the future.
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Affiliation(s)
- Tengfei Liu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Lifang Zou
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Xiaowen Ji
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Guiran Xiao
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Ashrafudoulla M, Na KW, Byun KH, Kim DH, Yoon JW, Mizan MFR, Kang I, Ha SD. Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory. Poult Sci 2021; 100:101234. [PMID: 34198101 PMCID: PMC8253916 DOI: 10.1016/j.psj.2021.101234] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 11/11/2022] Open
Abstract
The presence of Salmonella serotypes is a major safety concern of the food industry and poultry farmers. This study aimed to isolate and identify Salmonella spp. from a chicken processing facility by PCR and pulsed-field gel electrophoresis (PFGE). In addition, the biofilm-forming abilities of the isolated bacteria on stainless steel, silicone rubber, plastic, and chicken skin were also investigated. PCR was used for the confirmation of Salmonella serotypes, and then gene similarity within the same serotype was analyzed by PFGE. As a result, 26 S. Enteritidis isolates were detected at a high rate from both food contact surfaces and chicken products during processing. All of them were 100% genetically identical to the same bacteria. The results indicated that the virulence factors and effective biofilm-forming ability of S. Enteritidis isolates could affect human health and economic revenue. It was also suggested that the visual observation of food and food contact surfaces could be a great concern in the future. The continuous monitoring of S. Enteritidis molecular and biofilm characteristics is needed to increase food safety.
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Affiliation(s)
- Md Ashrafudoulla
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 456-756, Republic of Korea
| | - Kyung Won Na
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 456-756, Republic of Korea
| | - Kye-Hwan Byun
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 456-756, Republic of Korea
| | - Duk Hyun Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 456-756, Republic of Korea
| | - Jang Won Yoon
- College of Veterinary Medicine and Institute Veterinary Science, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - Md Furkanur Rahaman Mizan
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 456-756, Republic of Korea
| | - Iksoon Kang
- Department of Animal Science, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Sang-do Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 456-756, Republic of Korea.
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Peña-Saldarriaga LM, Pérez-Alvarez JA, Fernández-López J. Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts. Foods 2020; 9:E507. [PMID: 32316395 PMCID: PMC7230277 DOI: 10.3390/foods9040507] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/09/2020] [Accepted: 04/14/2020] [Indexed: 11/30/2022] Open
Abstract
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.
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Affiliation(s)
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, Spain;
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, Spain;
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Seo MK, Na KW, Han SH, Park SH, Ha SD. Inhibitory effect of ethanol and thiamine dilaurylsulfate against loosely, intermediately, and tightly attached mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium in chicken skin. Poult Sci 2020; 99:1571-1580. [PMID: 32115034 PMCID: PMC7587754 DOI: 10.1016/j.psj.2019.10.058] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 10/22/2019] [Accepted: 10/22/2019] [Indexed: 11/17/2022] Open
Abstract
The effects of 3 ethanol levels (30, 50, and 70%) with and without thiamine dilaurylsulfate (TDS; 1,000 ppm) were evaluated for the reduction of natural mesophilic aerobic bacteria (MAB), coliforms, and inoculated Salmonella Typhimurium (S. Typhimurium) in chicken skin. The chicken skin was inoculated with a 7 log cfu/mL suspension of S. Typhimurium. Loosely, intermediately, and tightly attached cells were recovered from chicken skin through shaking at 200 rpm for 5 min, stomaching for 1 min, and blending for 1 min, respectively. Increasing the ethanol concentration reduced the number of MAB, coliforms, and S. Typhimurium on the chicken skin, whereas TDS treatment without ethanol was not effective. Intermediately and tightly attached microorganisms (total MAB, coliforms, and S. Typhimurium) were more resistant to chemical disinfectants than loosely attached microorganisms. The combination of 70% ethanol with TDS was most effective than the combination of TDS with lower concentrations of ethanol in reducing populations of loosely, intermediately, and tightly attached MAB (by 1.88 log cfu/g, 1.21 log cfu/g, and 0.84 log cfu/g, respectively), coliforms (by 1.14 log cfu/g, 1.04 log cfu/g, and 0.67 log cfu/g, respectively), and S. Typhimurium (by 1.62 log cfu/g, 1.72 log cfu/g, and 1.27 log cfu/g, respectively). However, the chicken skin treated with higher concentrations of ethanol was tougher (P < 0.05) and more yellow and less red (P < 0.05) than that treated with lower concentrations of ethanol or with water (control). On the other hand, a combination of 30% ethanol and TDS yielded the best results, showing the reduction greater than 0.5 log cfu/g in S. Typhimurium, with no negative effect on chicken skin color or texture. Thus, a combination of 30% ethanol and TDS appears to be the optimal treatment for reducing microbial contamination of skin-on chicken products to enhance poultry safety without decreasing food quality, and this treatment could be applied in the poultry industry.
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Affiliation(s)
- Min-Kyoung Seo
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Anseong 17546, Kyeonggi-do, Republic of Korea
| | - Kyung Won Na
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Anseong 17546, Kyeonggi-do, Republic of Korea
| | - Sang Ha Han
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Anseong 17546, Kyeonggi-do, Republic of Korea
| | - Si-Hong Park
- Department of Food Science and Technology, Oregon State University, Corvallis 97331, OR, USA
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Anseong 17546, Kyeonggi-do, Republic of Korea.
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Huang X, Meng J, Song L, Hou B, Qiao M, Zhang P, Zhao Q. Combined propidium monoazide pretreatment with high-throughput sequencing evaluated the bacterial diversity in chicken skin after thermal treatment. J Appl Microbiol 2019; 127:1751-1758. [PMID: 31448854 DOI: 10.1111/jam.14425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 04/09/2019] [Accepted: 04/23/2019] [Indexed: 12/30/2022]
Abstract
AIMS The purpose of this experiment was to study the bacterial diversity and predominance of spoilage bacteria in chicken skin at different thermal treatment temperatures (60, 70, 80, 90, 100, 110, 120°C). METHOD AND RESULTS Bacteria in chicken skin was collected, then propidium monoazide treatment to remove the DNA of dead cell, total DNA was extracted by Tiandz Bacterial DNA Kit, and investigated by high-throughput sequencing of the v3/v4 regions of the 16S rDNA gene. A total of 796 008 high-quality bacterial sequences were obtained for assessing the microbial diversity of chicken skin from seven thermal treatment group and control group. The results showed that the bacterial diversity in chicken skin at 90°C was lowest. And Acinetobacter (25·88%), Clostridium (20·70%), Bacteroides (13·93%) and Myroides (13·13%) were the main flora at 25°C; The Clostridium was dominant genus of the samples heat-treated by 60, 70, 80 and 90°C, the proportion of this genus were up to 64·86, 77·42, 52·22 and 87·30% respectively. The Bacillus was the main flora of the samples heat-treated by 100, 110 and 120°C, and the relative percentages were 39·44, 79·61 and 45·96% respectively. In addition, high-temperature-resistant Serratia was found in chicken skin. CONCLUSIONS The study revealed that the relationship between thermal treatment temperature and bacterial diversity and dominant spoilage bacteria in chicken skin, which had a strong guiding significance for the control and prediction of micro-organisms in foods. SIGNIFICANCE AND IMPACT OF THE STUDY The results of this paper could provide a theoretical basis for meat products containing chicken skin, including the safe use of chicken skin, determination of sterilization process parameters and selection of preservatives for compounding, which has strong practicality in China.
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Affiliation(s)
- X Huang
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - J Meng
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - L Song
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - B Hou
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - M Qiao
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - P Zhang
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - Q Zhao
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
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Choe J, Kim HY. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer. Poult Sci 2019; 98:2662-2669. [PMID: 30698807 DOI: 10.3382/ps/pez016] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Accepted: 01/05/2019] [Indexed: 11/20/2022] Open
Abstract
This study identified the suitability of chicken skin and wheat fiber mixture (CSFM) as an optimal fat replacer and its addition levels in reduced fat emulsion-type sausages, also paying heed to quality characteristics. Two CSFM types [CSFM-1 and CSFM-2 (chicken skin:ice:wheat fiber = 5:3:2 or 3:5:2, respectively)] were added at 0, 5, 10, 15, and 20% (w/w) as fat replacer. As the addition level increased, higher moisture and lower fat content were observed in the sausage samples without protein content loss (P < 0.05). Emulsion stability and pH were not significantly affected. Replacement with CSFM-2 at levels exceeding 15% significantly reduced cooking yield. While partial change in instrumental color was observed depending on replacer type and addition level, the panel did not detect the same. Hardness increased significantly with increasing addition levels. The panel detected decreased tenderness at 20% and 10 to 20% CSFM-1 and CSFM-2, respectively (P < 0.05). Twenty percent CSFM-1 and >10% CSFM-2 additions induced significant decrease in overall acceptability compared to the control. Thus, CSFM can be used as a fat replacer in reduced fat emulsion-type sausages at addition levels of 15% CSFM-1 (7.5% chicken skin, 4.5% water, and 3% wheat fiber based on total weight of meat batter) or 5% CSFM-2 (1.5% chicken skin, 2.5% water, and 1% wheat fiber based on total weight of meat batter).
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Affiliation(s)
- Juhui Choe
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 32439, Korea
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Gojkovic Z, Marova I, Matouskova P, Obruca S, Miloslav P. Use of ultrasonic spectroscopy and viscosimetry for the characterization of chicken skin collagen in comparison with collagens from other animal tissues. Prep Biochem Biotechnol 2015; 44:761-71. [PMID: 24279885 DOI: 10.1080/10826068.2013.867869] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Use of traditional sources of collagen such as pork, bovine, and carp has some limitations. Chicken skin can be valuable alternative. In this work collagen was isolated from chicken skin using a modified procedure. Molecular properties of chicken collagen were analyzed and compared to collagen from other animal skins. Acid-soluble collagen type I was obtained with a yield of 25% and water content around 67%. Viscosimetry and ultrasonic spectroscopy were newly used for molecular characterization. By ultrasonic attenuation measurements, a pre-aggregation phase in the interval from 20°C to 27°C was observed, which is a proof of disaggregation and liquefaction. From 40°C upward, the liquefaction process finishes and aggregation continues. In a bovine sample this phenomenon starts at 40°C, in chicken at 50°C, and continues until 70°C. By viscosimetry, the denaturation temperature was confirmed as 40°C for bovine and 50°C for chicken collagen. Chicken collagen has a two times higher lysine level than bovine, which provides molecular stability side-chain interactions. With regard to higher thermal stability and favorable amino acid composition, waste chicken skin has the potential to be an excellent alternative source of raw collagen with applications in the food industry and biomedicine.
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Affiliation(s)
- Zivan Gojkovic
- a Materials Research Centre, Faculty of Chemistry , Brno University of Technology , Brno , Czech Republic
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Lee NY, Park SY, Kang IS, Ha SD. The evaluation of combined chemical and physical treatments on the reduction of resident microorganisms and Salmonella Typhimurium attached to chicken skin. Poult Sci 2014; 93:208-15. [PMID: 24570441 DOI: 10.3382/ps.2013-03536] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
This study was conducted to evaluate the efficacy of sodium hypochlorite (NaOCl, 0-200 mg/kg), thiamine dilauryl sulfate (TDS, 1,000 mg/kg), and ultrasound (37 kHz, 380 W) on reducing Salmonella Typhimurim, mesophilic aerobic bacteria (MAB), and coliforms on chicken skin. Chemical and physical treatments were applied for 5 min either singly or jointly, and Salmonella previously inoculated on chicken skin were quantitatively assessed using brilliant green agar, and the populations of MAB and coliforms in the native flora were enumerated using plate count agar and violet red bile agar, respectively. In the evaluation of bacterial attachment/detachment, chicken skin was quantitatively assessed for loosely, intermediately, and tightly attached bacteria. The treatment effects on bacteria detachment were also visualized using field emission scanning electron microscopy. In addition, color and textural properties of the skin after treatments were evaluated using a color difference meter and texture analyzer. Antimicrobial activity of NaOCl increased as the NaOCl concentration was increased, especially for loosely attached cells. The combination of 200 mg/kg NaOCl and ultrasound (NaOCl/ultrasound) significant reduced loosely, intermediately, and tightly attached bacteria populations by 0.75 to 0.47, 0.43 to 0.41, and 0.83 to 0.54 log cfu/g for MAB, coliforms, and Salmonella Typhimurium, respectively. However, the combination of NaOCl and TDS (NaOCl/TDS) did not sufficiently reduce those cells on chicken skins, except for loosely attached MAB and coliforms. The NaOCl/ultrasound combination produced a higher reduction in numbers of inoculated and native bacteria flora than any single application, with no negative effect on skin color or texture. Generally, the loosely attached bacteria were less resistant to the chemical and physical treatments than the intermediately and tightly attached bacteria in chicken skin, presumably due to their location in deeper skin layer and crevices. Further research is needed to investigate how the intermediately and tightly attached microorganisms can be effectively eliminated from chicken skin.
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Affiliation(s)
- N Y Lee
- School of Food Science and Technology, Chung-Ang University, 72-1 Nae-Ri, Daeduck-Myun, Ansung, Kyungggido 456-756, Republic of Korea
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DE Ledesma AMR, Riemann HP, Farver TB. Short-Time Treatment with Alkali and/or Hot Water To Remove Common Pathogenic and Spoilage Bacteria From Chicken Wing Skin. J Food Prot 1996; 59:746-750. [PMID: 31159078 DOI: 10.4315/0362-028x-59.7.746] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Dipping in 10% trisodium phosphate (TSP) at 10°C for 15 s and/or hot water (95°C) for 5 s significantly (P < 0,05) reduced the numbers of live Salmonella typhimurium , Listeria monocytogenes , and Staphylococcus aureus inoculated on the surface of chicken wings. Mean reductions after treatment with TSP (after storage at 10°C or 4°C, respectively) were 93.45% and 62.42% for S. typhimurium , 80.33% and 54.45% for S. aureus , and 39.04% and 81.41 % for L. monocytogenes . Similarly treatment with hot water resulted in reductions of 83.5% and 47.44%, 90.19% and 91.49%, and 68.57% and 77.83%, respectively, for the three bacterial species. The combined effects of TSP and hot water were 94.76% and 99.67%, 84.41 % and 96.68%, and 79.49% and 94.88%. After treatment with TSP, there was always a better recovery of L. monocytogenes when the wings were stored at 10°C compared to 4°C. No similar storage temperature effect on recovery of L. monocytogenes was observed in the absence of TSP. Based on the smell and appearance of uninoculated, fresh chicken wings after treatment with 10% solutions of TSP or Na2CO3 (10°C) and hot water, the control group was always preferred after 1 day of storage, but not after 6 days of storage. Combination treatment with TSP and hot water showed that after 7 days of storage the number of spoilage organisms was 3 log units higher on the control samples than on the treated wings. The combined TSP and hot water treatments were more effective in reducing counts of S. typhimurium , S. aureus , and L. monocytogenes than the combined Na2CO3 and hot water treatment (95°C for 5 s). Changes in subcutaneous temperature as a result of treatment with TSP and hot water treatment were minimal.
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Affiliation(s)
| | - Hans P Riemann
- Department of Population Health and Reproduction, University of California, Davis, California 95616, USA
| | - Thomas B Farver
- Department of Population Health and Reproduction, University of California, Davis, California 95616, USA
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