Aminas bioativas e qualidade da carne de frangos de corte / Bioactive amines and meat quality of broiler chickens

Com o objetivo de avaliar a qualidade da carne de frangos de corte mediante pesquisa dos níveis de aminas bioativas, foram coletadas, pelos serviços de inspeção oficiais, 160 amostras de carcaças provenientes de cinco regiões distintas do estado de Minas Gerais, durante o período de um ano. As poliaminas (espermidina e espermina) e as aminas biogênicas (putrescina, cadaverina, histamina, tiramina) foram pesquisadas por cromatografia líquida de alta eficiência e detecção ultravioleta (CLAE/UV). Os resultados encontrados demonstraram a presença das poliaminas, espermidina e espermina, em todas as amostras, em concentrações médias de 3,56mg/100g e 5,72mg/100g, respectivamente. Em todas as amostras foram detectadas, em concentrações muito baixas, as aminas putrescina, cadaverina, histamina e tiramina. Foi concluído que a carne de frangos de corte produzida no estado de Minas Gerais é uma fonte de poliaminas, importantes para o crescimento e a proliferação celular, e que os baixos teores de aminas biogênicas encontrados não representam riscos à saúde do consumidor, indicando que esse tipo de carne apresenta boa qualidade, tomando por base o critério de aminas bioativas.

In order to evaluate the meat quality of broiler chickens by searching the bioactive amines level, 160 samples of carcass from the five regions of the Minas Gerais State, were collected during one year by the official inspection service. The poliamines (spermidine and spermine) and the biogenic amines (putrescine, cadaverine, histamine and tyramine) were determined by high performance liquid chromatography with ultraviolet detection (HPLC/UV). The results demonstrated the presence of polyamines spermidine and spermine in all samples, at mean concentrations of 3.56mg/100g and 5.72mg/100g, respectively. The biogenic amines putrescine, cadaverine, histamine and tyramine were also found, but in low concentrations. It was concluded that the chicken broiler meat produced in Minas Gerais state is a source of polyamines, important for growth and cell proliferation; and that the biogenic amine levels found were low, and do not represent risks to consumer health, indicating that it has good quality, based on the criterion of bioactive amine.

Isolation, identification, and antibiogram studies of Salmonella species and Escherichia coli from boiler meat in some selected areas of Bangladesh.

Background: The present study was carried out for the isolation, identification of Salmonella and Escherichia coli from broiler meat samples (leg muscle, breast muscle and drumstick) which were collected from different upazilla markets of Mymensingh, Gazipur, and Sherpur districts during the period of January 2015 to May 2015. Methods: A total of 60 samples were subjected to bacterial isolation and identification by using cultural, biochemical, and polymerase chain reaction assays. Results: Using standard bacteriological techniques E. coli was isolated from 50 (83.33%) samples and Salmonella spp. from 18 (31.66%) samples. Furthermore, the isolates were subjected to antibiogram studies by disk diffusion method using eight commonly used antibiotics. Antibiogram studies revealed that gentamicin, ciprofloxacin, and norfloxacin were highly sensitive against all the isolated bacteria, whereas most of the isolates were resistant to amoxicillin, erythromycin, and tetracycline. Out of all the isolates, 5 isolates of E. coli and 3 isolates of Salmonella were found multidrug resistant. Conclusions: The study revealed the presence of multidrug resistant Salmonella and E. coli in broiler meat sold in live bird market of different upazilla.

Microbiological quality of imported frozen broiler meat in Jordan

Aims: The microbiological quality of broiler meet is of concern to health authorities and industries alike. The presence of pathogenic organisms is a major cause of food borne diseases and high numbers of organisms usually result in meat spoilage. This communication reports on the microbiological quality of imported frozen broiler meat to Jordan prior to distribution in to the market place. Methodology and results: A total of 100 consecutive imported lots of frozen broilers, received at the laboratories of Jordan Food and Drug Administration were included in this investigation. All tests were performed in accordance with United States FDA or ISO recommended procedures. Results indicated that Mechanically Deboned Meet (MDM) was by far the most contaminated, with total plate count ranging between 106 CFU/g. Total coliform count varied between 105 CFU/g. For all other categories of meat (whole carcasses, off bones and cut chicken portions), total plate count was always <103 while total coliform was below 10 CFU/g. Other parameters tested included counts for Escherichia coli, Staphylococcus aureus in addition to Clostridium perfrengens and in all samples; these organisms were recovered in counts below 10 CFU/g. Salmonella species and E. coli O157:H7 were not detected in any sample. Based on the results of this investigation, one lot of MDM failed to comply with specification of total plate count and another failed to pass the criterion of total coliforms. Conclusion, significance and impact study: Results of this investigation suggested that the microbiological quality of imported broiler meat in Jordan was with acceptable microbiological quality in regard to the microorganisms investigated. This is probably due to the strict regulation followed in the kingdom for the registration of exporting companies.

Enumeração de Campylobacter spp. e presença de Campylobacter jejuni em carcaças de frango no estado de Minas Gerais / Enumeration of Campylobacter spp. and presence of Campylobacter jejuni in broiler carcasses in the state of Minas Gerais, Brazil

Campilobacteriose é uma zoonose de distribuição mundial, com repercussões importantes na saúde pública e um grande impacto socioeconômico. As rotas de transmissão ao homem das espécies de Campylobacter são o contato direto com animais portadores, água ou alimentos contaminados e é mais comumente associado ao consumo de carne de frango. O objetivo deste estudo foi detectar e enumerar Campylobacter spp. por um método rápido (SimPlate®) e pelo método convencional (plaqueamento direto em ágar mCCD), determinando a frequência e o nível de contaminação em 75 amostras de carcaças de frangos (25 Pré-chiller e 25 Pós-chiller obtidos em abatedouros sob inspeção federal no Estado de Minas Gerais e 25 amostras congeladas, coletadas no comércio verejista). As amostras avaliadas, independentemente do método utilizado, apresentaram Campylobacter spp. em 56,0% das carcaças antes do chiller e 44,0% após o chiller. A contagem das amostras congeladas se apresentou abaixo do limite de detecção do método. Das 75 amostras testadas, 34,7% foram positivas para Campylobacter spp. Das amostras positivas, 38,5% foram identificadas como C. jejuni e, entre estas, o maior número de C. jejuni foi obtido nas carcaças de frango antes do chiller (42,9%), seguido de carcaça de frango após o chiller (36,4%). O estudo mostrou que a detecção e enumeração é variável, embora em nenhuma das amostras destinadas ao comércio foram obtidas contagens acima da dose infectante estabelecida. O uso do SimPlate® foi adequado e equivalente ao plaqueamento direto em ágar mCCD e apresentou uma melhor taxa de recuperação de células de Campylobacter spp.

Campylobacteriosis is a worldwide distribution zoonosis, with significant repercussions on public health and with a high socioeconomic impact. Routes of transmission of Campylobacter species to man are direct contact with carrier animals, contaminated water or food and it is most commonly associated with consumption of chicken meat. The objective of this study was to detect and enumerate the Campylobacter spp. by a rapid method (SimPlate®) and and conventional method (direct plating on mCCDA) and determine frequency and level of contamination in 75 broiler carcasses (25 pre-chill; 25 post-chill at establishments under federal inspection in the State of Minas Gerais, Brazil and 25 frozen broiler carcass samples taken from the retail trade). Evaluated samples, regardless of the technique used, detected the presence of Campylobacter spp. in 56.0% before the chiller and 44.0% after the chiller. Counts of the frozen samples were below the detection limit of the method. Of the 75 samples tested, 34.7% were positive for Campylobacter spp. and that, 38.5% were identified as C. jejuni. Among them, the largest number of C. jejuni obtained was from the carcass of the chicken before the chiller (42.9%), followed by chicken carcass after the chiller (36.4%). The study showed that the detection and enumeration is variable, although in none of the samples intended for trade has been obtained scores above the infective dose. The use of SimPlate® technique was appropriate and equivalent to direct plating on agar mCCD and showed a better recovery rate cells of Campylobacter spp..

Effect of refrigeration and frozen storage on the campylobacter jejuni recovery from naturally contaminated broiler carcasses

Campylobacter jejuni is the most common thermophilic Campylobacter associated with human enteritis in many countries. Broilers and their by-products are the main sources for human enteritis. Refrigeration and freezing are used to control bacterial growth in foods. The effect of these interventions on survival of Campylobacter jejuni is yet not quite understood. This study evaluated the effect of storage temperature on the survival of C. jejuni in chicken meat stored for seven days at 4ºC and for 28 days at -20ºC. The influence of selective enrichment on recovery of Campylobacter was also evaluated. Thirty fresh chicken meat samples were analyzed and 93.3 percent was contaminated with termotolerant Campylobacter spp. with average count of 3.08 Log10 CFU/g on direct plating. After refrigeration, 53.3 percent of the analyzed samples tested positive for Campylobacter and the average count was 1.19 Log10 CFU/g. After storage at -20ºC, 36.6 percent of the samples were positive with a verage count of 0.75 Log10 CFU/g. C. jejuni was detected after enrichment, respectively, in 50 percent of the fresh, 36.7 percent of the refrigerated and 33.3 percent of the frozen meat samples analyzed. No difference was detected for the recovery of C. jejuni from fresh, refrigerated or frozen samples after selective enrichment, showing that this microorganism can survive under the tested storage conditions.