Antimicrobial Effect of Lippia citriodora Extract in Combination with Gallic Acid or Octyl Gallate on Bacteria from Meat.

Chicken meat and its derivatives are easily alterable. They are a nutritionally healthy food, and their consumption has seen a remarkable increase worldwide in recent years. At the same time, consumer demand for the use of natural products to control microbial growth is increasing. In this context, the antimicrobial capacity of a commercial extract of the lemon verbena (Lippia citriodora) plant, (LCE) was tested in binary combination with gallic acid or octyl gallate against two strains of lactic acid bacteria (LAB) of meat origin: Carnobacterium divergens ATCC 35677 and Leuconostoc carnosum ATCC 49367. First, the antimicrobial potential was evaluated by the checkerboard microdilution method at the optimal growth temperature of each and at 4 °C, pH 5.7 and 6.7, in culture medium. Octyl gallate was the most effective antimicrobial against the two bacteria under all study conditions. At 4 °C, the combination of LCE with octyl gallate had a similar antimicrobial effect on the two LAB, being bactericidal at pH 6.7. In chicken breast, this effective combination was tested in normal or modified atmosphere and refrigerated (4-8 °C) for 9 days. LCE + OG in modified atmosphere reduced the different microbial groups studied, including the lactic acid bacteria as the main microorganisms responsible for the spoilage of fresh meat. Further research could pave the way for the development of novel strategies contributing to the technological stability, security, and functional properties of chicken meat.

Quick and high-throughput quantification of ß-agonist residues in bovine liver, meat, milk, kidney, poultry, and egg using dispersive solid phase extraction.

A reliable liquid chromatography coupled to quadrupole-Orbitrap high-resolution mass spectrometry (LC-Q-Orbitrap HRMS) method was developed for the simultaneous identification and quantification of 13 ß-agonist residues in bovine liver, meat, milk, kidney, poultry, and egg. Dispersive-solid phase extraction (d-SPE) using acetonitrile (ACN) was used to prepare the samples. The analyte in the extracts was separated on a reversed-phase Accucore aQ (50 mm × 2.1 mm, 2.6 µm) using a mobile phase of an aqueous solution containing 2 mM ammonium acetate and acetonitrile (ACN) 0.1 % formic acid. The method was validated in accordance with Commission Implementing Regulation (CIR) EU 2021/808 at six different concentrations ranging from 0.1 to 5 µg/kg. The mean recoveries ranged from 65 to 94 %, while repeatability and reproducibility values were all below 13 %. The linearity, as correlation coefficients (R2) ranged from 0.9955 to 0.9999. The decision limit (CCα) and detection capability (CCß) ranges were 0.11-0.13 µg/kg and 0.12-0.15 µg/kg, respectively. The limits of detection (LOD) and limits of quantification (LOQ) were in the range of 0.004-0.048 µg/kg and 0.010-0.075 µg/kg, respectively. Of the 180 samples that were collected from local markets in Egypt, 21.11 % had ß-agonist residues. The mean concentration (µg/kg) and detection frequency (%) of the most frequently found ß-agonist in the samples were as follows: terbutaline (2.63 µg/kg and 90 %), ractopamine (5.14 µg/kg and 23.3 %). The method's applicability was verified by successfully completing two rounds of proficiency testing (PT).

Salmonella spp. in poultry production-A review of the role of interventions along the production continuum.

Salmonella is a significant pathogen of human and animal health and poultry are one of the most common sources linked with foodborne illness worldwide. Global production of poultry meat and products has increased significantly over the last decade or more as a result of consumer demand and the changing demographics of the world's population, where poultry meat forms a greater part of the diet. In addition, the relatively fast growth rate of birds which is significantly higher than other meat species also plays a role in how poultry production has intensified. In an effort to meet the greater demand for poultry meat and products, modern poultry production and processing practices have changed and practices to target control and reduction of foodborne pathogens such as Salmonella have been implemented. These strategies are implemented along the continuum from parent and grandparent flocks to breeders, the farm and finished broilers to transport and processing and finally from retail to the consumer. This review focuses on common practices, interventions and strategies that have potential impact for the control of Salmonella along the poultry production continuum from farm to plate.

A broad host phage, CP6, for combating multidrug-resistant Campylobacter prevalent in poultry meat.

Campylobacter is a major cause of bacterial foodborne diarrhea worldwide. Consumption of raw or undercooked chicken meat contaminated with Campylobacter is the most common causative agent of human infections. Given the high prevalence of contamination in poultry meat and the recent rise of multi-drug-resistant (MDR) Campylobacter strains, an effective intervention method of reducing bird colonization is needed. In this study, the Campylobacter-specific lytic phage CP6 was isolated from chicken feces. Phage CP6 exhibited a broad host range against different MDR Campylobacter isolates (97.4% of strains were infected). Some biological characteristics were observed, such as a good pH (3-9) stability and moderate temperature tolerance (<50 ℃). The complete genome sequence revealed a linear double-stranded DNA (178,350 bp, group II Campylobacter phage) with 27.51% GC content, including 209 predicted open reading frames, among which only 54 were annotated with known functions. Phylogenetic analysis of the phage major capsid protein demonstrated that phage CP6 was closely related to Campylobacter phage CPt10, CP21, CP20, IBB35, and CP220. CP6 phage exerted good antimicrobial effects on MDR Campylobacter in vitro culture and reduced CFUs of the host cells by up to 1-log compared with the control in artificially contaminated chicken breast meat. Our findings suggested the potential of CP6 phage as a promising antimicrobial agent for combating MDR Campylobacter in food processing.

Effect of biofilm formation in a hostile oxidative stress environment on the survival of Campylobacter jejuni recovered from poultry in Iraqi markets.

Background and Aim: Campylobacter jejuni is a major contributor to bacterial enteritis, a common health problem. The resistance of this microaerophilic bacterium to oxidative stress allows it to thrive under aerobic conditions. This study aimed to investigate whether the capacity of C. jejuni to form biofilms in the presence of oxidative stress contributes to the pathogen's ability to thrive in agricultural settings as well as in chicken slaughter lines. Materials and Methods: Twenty identified strains originating from chicken samples (eight from caeca contents and 12 from frozen chicken carcasses) were previously isolated and identified according to standard bacteriological protocols, followed by confirmation at the species level using multiplex polymerase chain reaction assay. Crystal violet staining was used to evaluate biofilm formation by these bacteria. Two exposure periods to gaseous ozone (1 and 2 min) were used to assess resistance to oxidative damage. Results: Most of the strong biofilm-forming Campylobacter strains came from imported frozen chicken meat (25%), whereas only 10% came from caeca content. After exposure to gaseous ozone at 600 mg/h for 2 min, strong biofilm-producing strains exhibited a higher survival rate with a limited reduction of up to 3 logs, whereas negative biofilm-producing strains exhibited a limited survival rate with a reduction of 6 logs. Conclusion: Based on our findings, we hypothesized that the presence of C. jejuni strains capable of forming biofilms in poultry farms and/or chicken production facilities triggers a public health alarm as this bacterium seems to be able to adapt more easily to live and thrive in hostile environmental conditions.

Research Progress on Quality Detection of Livestock and Poultry Meat Based on Machine Vision, Hyperspectral and Multi-Source Information Fusion Technologies.

Presently, the traditional methods employed for detecting livestock and poultry meat predominantly involve sensory evaluation conducted by humans, chemical index detection, and microbial detection. While these methods demonstrate commendable accuracy in detection, their application becomes more challenging when applied to large-scale production by enterprises. Compared with traditional detection methods, machine vision and hyperspectral technology can realize real-time online detection of large throughput because of their advantages of high efficiency, accuracy, and non-contact measurement, so they have been widely concerned by researchers. Based on this, in order to further enhance the accuracy of online quality detection for livestock and poultry meat, this article presents a comprehensive overview of methods based on machine vision, hyperspectral, and multi-sensor information fusion technologies. This review encompasses an examination of the current research status and the latest advancements in these methodologies while also deliberating on potential future development trends. The ultimate objective is to provide pertinent information and serve as a valuable research resource for the non-destructive online quality detection of livestock and poultry meat.

Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts.

Remarkable changes have occurred in poultry farming and meat processing in recent years, driven by advancements in breeding technology, feed processing technology, farming conditions, and management practices. The incorporation of probiotics, prebiotics, and phytoextracts has made significant contributions to the development of poultry meat products that promote both health and functionality throughout the growth phase and during meat processing. Poultry fed with these substances improve meat quality, while incorporating probiotics, prebiotics, and phytoextracts in poultry processing, as additives or supplements, inhibits pathogens and offers health benefits to consumers. However, it is vital to assess the safety of functional fermented meat products containing these compounds and their potential effects on consumer health. Currently, there's still uncertainty in these aspects. Additionally, research on utilizing next-generation probiotic strains and synergistic combinations of probiotics and prebiotics in poultry meat products is in its early stages. Therefore, further investigation is required to gain a comprehensive understanding of the beneficial effects and safety considerations of these substances in poultry meat products in the future. This review offered a comprehensive overview of the applications of probiotics and prebiotics in poultry farming, focusing on their effects on nutrient utilization, growth efficiency, and gut health. Furthermore, potential of probiotics, prebiotics, and phytoextracts in enhancing poultry meat production was explored for improved health benefits and functionality, and possible issues associated with the use of these substances were discussed. Moreover, the conclusions drawn from this review and potential future perspectives in this field are presented.

Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with ß-alanine and garlic extract.

Poultry meat is a highly esteemed product among consumers. However, the emphasis on increasing body weight has led to a rise in the proportion of rapidly shrinking fibers, adversely affecting the quality and shelf life of poultry meat. With a growing awareness of dietetics among consumers, there is an increasing challenge to produce chicken meat that is not only free of antibiotics but also beneficial for dietary and health reasons. Biogenic amines (BA) can serve as indicators of meat freshness and quality. While they play vital roles in the body, excessive consumption of BA can have toxic and carcinogenic effects. The objective of this study was to examine the impact of supplementing feed with garlic extract and ß-alanine (ß-Ala) on the formation of BA and amino acid (AA) levels in the breast and leg muscles of chickens stored under aerobic chilling conditions. The muscles were obtained from chickens fed with garlic extract and ß-Ala in quantities of 0.5 and 2% for each additive, as well as 0.5 and 2% of their combination. Analyses were conducted on d 1, 3, 5, 7, and 10 of storage. ß-Ala supplementation increased the proportion of this AA in breast (P < 0.01) and leg muscles (P < 0.01), along with a rise in the proportion of nonessential AA (NEAA; sum of aspartic, aspartic acid, glutamic, glutamic acid, serine, ß-Ala, and proline) (P < 0.01). The levels of BA changed during storage in breast and leg muscles (P < 0.001). The applied diet significantly influenced the formation of putrescine (P = 0.030), phenylethylamine (P = 0.003), agmatine (P = 0.025), and total BA (P < 0.001) in breast muscles. On the 10 d of storage, the breast muscles exhibited the lowest BA index (BAI) in the group, with a diet supplemented with 0.5% garlic extract and 0.5% ß-Ala (P < 0.05). The leg muscles showed a similar BA trend as the breast muscles. These supplements may be utilized in production to augment the protein content of chicken muscles and potentially decrease the BAI index during meat storage.

Prevalence of Salmonella species and factors associated with contamination of mechanically recovered poultry meat imported into South Africa, 2016-2017.

Background and Aim: Mechanically recovered meat (MRM) products have been linked to outbreaks of human salmonellosis. However, no studies have investigated the prevalence of Salmonella species in MRM products in South Africa despite the products being imported. Therefore, this study aimed to estimate the prevalence and factors associated with Salmonella spp. contamination of mechanically recovered poultry meat (MRPM) imported into South Africa. Materials and Methods: This study used secondary data of MRPM consignments imported through a port entry into South Africa from May 2016 to December 2017. Crude and factor-specific proportions of Salmonella positive MRPM and their 95% confidence intervals were calculated. A logistic regression model was used to assess the association among country, season, importer, year, and MRPM Salmonella status. Results: A total of 8127 MRPM consignments were imported. Seventeen percentages (17.18%, 985/5733) of consignments tested positive for Salmonella species and only 364 isolates were serotyped. Salmonella Heidelberg (73.90%, 269/364) was the most common serotype followed by Salmonella Infantis (6.59%, 24/364), Salmonella Salamae (4.67%, 17/364), and Salmonella Schwarzengrund (3.57%, 13/364). The odds of a consignment testing positive for Salmonella spp. was higher among consignments from country-B (Odds Ratio [OR]: 3.958, p < 0.0001) compared to "All others." The odds of testing positive for Salmonella were also higher among consignments imported in autumn (OR: 1.488, p < 0.0001) but lower among those imported in spring (OR: 0.767, p = 0.0004) and summer (OR: 0.843, p < 0.0001) when compared to the winter season. Consignments imported in 2016 compared to 2017 were 1.563 times (p < 0.0001) as likely to test positive for a Salmonella species. Conclusion: Salmonella species were reported in MRPM consignments in this study with Salmonella Heidelberg being the most common serotype. Furthermore, some Salmonella serotypes reported in this study have been implicated in foodborne disease outbreaks. Country of origin, season, and year of importation were significantly associated with the odds of a consignment testing positive for Salmonella species.

Prevalence and characterization of quinolone-resistant Escherichia coli isolated from retail raw beef and poultry meat in Egypt.

Objective: The goal of this study was to look at quinolone-resistant (QR) Escherichia coli (E. coli) from retail beef and poultry meat in Egypt by looking at the QR mechanisms in the resistant strains. Materials and Methods: In total, 120 samples of raw poultry meat (n = 60) and beef meat (n = 60) were purchased from Mansoura retail stores between January and March 2021, and evaluated microbiologically for E. coli. Then, an antimicrobial sensitivity test was applied to all isolates. The prevalence of QR E. coli with concern for the QR determinants, including quinolone resistance-determining regions (QRDRs) mutations, the plasmid-mediated quinolone resistance gene (PMQR), and the efflux pump activity were determined. Results: The total prevalence of E. coli was 34.2% (41/120). Noticeably, the prevalence of E. coli in poultry meat (40%, 24/60) was higher than that of beef (28%, 17/60). All strains were assessed for their antimicrobial susceptibility using the disc diffusion technique; the highest rate of resistance (100%) was displayed to clindamycin and cefuroxime, followed by ampicillin (97.6%), doxycycline (92.7%), amoxicillin-clavulanate (92.7%), nalidixic acid (NA) (80.5%), sulfamethoxazole/trimethoprim (70.7%), chloramphenicol (63.4%), gentamicin, and azithromycin (58.5% each). Multiple antimicrobial resistance (strains resistant to three or more antimicrobial classes) was displayed by 97.6% of E. coli isolates. Regarding QR, 37 isolates could resist at least one of the examined quinolones. Regarding PMQR genes, qnrS was determined in 70% (7/10) of QR E. coli, while qnrA, qnrB, and qnrD were not identified. While the mutations determined regions of QR in the resistant E. coli isolates, S83L was the most prevalent in gyrase subunit A either alone or combined with D87N and D87Y, and three isolates of QR E. coli isolates revealed a topoisomerase IV subunit mutation harboring S80I. 20% of the isolates displayed efflux activity, as NA showed a considerable difference between its zones of inhibition. Conclusion: The high prevalence of antimicrobial-resistant E. coli, with concern for QR strains harboring different resistance mechanisms in poultry meat and beef, threatens the public's health. Thus, standard manufacturing procedures and adequate hygiene conditions must be followed in all phases of meat preparation, production, and consumption, and public knowledge should be improved.

Advance in Detection Technique of Lean Meat Powder Residues in Meat Using SERS: A Review.

Food that contains lean meat powder (LMP) can cause human health issues, such as nausea, headaches, and even death for consumers. Traditional methods for detecting LMP residues in meat are often time-consuming and complex and lack sensitivity. This article provides a review of the research progress on the use of surface-enhanced Raman spectroscopy (SERS) technology for detecting residues of LMP in meat. The review also discusses several applications of SERS technology for detecting residues of LMP in meat, including the enhanced detection of LMP residues in meat based on single metal nanoparticles, combining metal nanoparticles with adsorbent materials, combining metal nanoparticles with immunizing and other chemicals, and combining the SERS technology with related techniques. As SERS technology continues to develop and improve, it is expected to become an even more widely used and effective tool for detecting residues of LMP in meat.

Comparing meat and meat alternatives: an analysis of nutrient quality in five European countries.

OBJECTIVE: To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes. DESIGN: We use information on nutritional values per 100 g to estimate the differences in the nutritional composition between RM, PM, vegan meat substitute (VMS) and non-vegan meat substitute (NVMS) and derive six unique meat product clusters to enhance the comparability. SETTING: Meat markets from five major European countries: France, Germany, UK, Italy and Spain. PARTICIPANTS/DATA: Product innovation data for 19 941 products from Mintel's Global New Product Database from 2010 to 2020. RESULTS: Most of the innovations in the sample are RM products (55 %), followed by poultry (30 %), VMS (11 %) and NVMS (5 %). RM products exhibit a significantly higher energy content in kcal/100 g as well as fat, saturated fat, protein and salt all in g/100 g than the meatless alternatives, while the latter contain significantly more carbohydrates and fibre than either poultry or RM. However, results differ to a certain degree when products are grouped into more homogeneous clusters like sausages, cold cuts and burgers. This indicates that general conclusions regarding the health effects of substituting meat with plant-based alternatives should only be drawn in relation to comparable products. CONCLUSIONS: Meat substitutes, both vegan and non-vegan, are rated as ultra-processed foods. However, compared with RM products, they and also poultry products both can provide a diet that contains fewer nutrients-to-limit, like salt and saturated fats.

Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies.

The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis major of broilers with varying severity scores (normal, mild, and severe) of wooden breast (WB) and white striping (WS) myopathies. Chicken breast meat affected by severe myopathies expressed higher cooking loss, drip loss (p < 0.001), and yellowness (p < 0.05) compared to those of samples that were taken from broilers without myopathies (normal). The amount of monounsaturated fatty acids (MUFAs) was significantly higher in samples affected by mild and severe myopathies than in those without myopathies (p < 0.05). There was significantly more aldehyde hexanal in muscles affected by mild and severe myopathies than in muscles without myopathies (p < 0.05). In conclusion, WB and WS myopathies of the breast muscle not only affected the physical parameters of broiler meat but also may have influenced its FA profile and VOC composition. Additionally, an elevated amount of hexanal in muscles affected by WB together with WS suggests that oxidative stress could be important in the etiopathogenesis of WB and WS myopathies. Therefore, poultry meat affected by myopathies have the potential to alter breast meat flavor and composition.

Prevalence of ciprofloxacin resistance and associated genetic determinants differed among Campylobacter isolated from human and poultry meat sources in Pennsylvania.

Poultry is the primary source of Campylobacter infections and severe campylobacteriosis cases are treated with macrolides and fluoroquinolones. However, these drugs are less effective against antimicrobial-resistant strains. Here, we investigated the prevalence of phenotypic antimicrobial resistance and associated resistance genetic determinants in Campylobacter isolates collected from human clinical (N = 123) and meat (N = 80) sources in Pennsylvania in 2017 and 2018. Our goal was to assess potential differences in the prevalence of antimicrobial resistance in Campylobacter isolated from human and poultry meat sources in Pennsylvania and to assess the accuracy of predicting antimicrobial resistance phenotypes based on resistance genotypes. We whole genome sequenced isolates and identified genetic resistance determinants using the National Antimicrobial Resistance Monitoring System Campylobacter AMR workflow v2.0 in GalaxyTrakr. Phenotypic antimicrobial susceptibility testing was carried out using the E-Test and Sensititre CAMPYCMV methods for human clinical and poultry meat isolates, respectively, and the results were interpreted using the EUCAST epidemiological cutoff values. The 193 isolates were represented by 85 MLST sequence types and 23 clonal complexes, suggesting high genetic diversity. Resistance to erythromycin was confirmed in 6% human and 4% meat isolates. Prevalence of ciprofloxacin resistance was significantly higher in human isolates as compared to meat isolates. A good concordance was observed between phenotypic resistance and the presence of the corresponding known resistance genetic determinants.

The occurrence of some foodborne pathogens recovered from poultry meat in Shahrekord, Iran.

Objective: Arcobacter butzleri, Listeria monocytogenes, Staphylococcus aureus, and Campylobacter jejuni are significant foodborne pathogens regarding the consumption of raw poultry meat. An existing survey was conducted to assess the occurrence of S. aureus, C. jejuni, A. butzleri, and L. monocytogenes in raw poultry meat samples. Materials and Methods: Ninety-four raw ostrich, turkey, chicken, and quail meat samples were collected and subjected to culture-based analysis. Staphylococcus aureus, C. jejuni, A. butzleri, and L. monocytogenes isolates were confirmed by standard biochemical techniques. Results: The occurrence of A. butzleri, C. jejuni, L. monocytogenes, and S. aureus in poultry meat samples was 11.45%, 17.70%, 1.04%, and 16.66%, respectively. L. monocytogenes was absent in chicken, turkey, and ostrich meat samples. Only one quail meat (4.16%) was positive for L. monocytogenes. The uppermost contamination rate with A. butzleri, C. jejuni, and S. aureus was found in chicken (25%), turkey (25%), and turkey (25%) meat samples, respectively. The concurrent occurrence of A. butzleri + C. jejuni + S. aureus bacteria amid the examined poultry meat samples was 2.08%. Conclusion: This is an initial report of A. butzleri, S. aureus, C. jejuni, and L. monocytogenes in poultry meat samples. Adequate cooking of poultry meat can diminish foodborne diseases due to A. butzleri, S. aureus, L. monocytogenes, and C. jejuni bacteria, and these species may constitute a public health problem.

A review of recent studies on the enrichment of eggs and poultry meat with omega-3 polyunsaturated fatty acids: novel findings and unanswered questions.

Studies from our laboratory over the past decade have yielded new information with regard to the dietary enrichment of eggs and poultry meat with omega-3 (n-3) polyunsaturated fatty acids (PUFA) but have also generated a number of unanswered questions. In this review, we summarize the novel findings from this work, identify knowledge gaps, and offer possible explanations for some perplexing observations. Specifically discussed are: 1) Why feeding laying hens and broilers an oil rich in stearidonic acid (SDA; 18:4 n-3), which theoretically bypasses the putative rate-limiting step in the hepatic n-3 PUFA biosynthetic pathway, does not enrich egg yolks and tissues with very long-chain (VLC; ≥20 C) n-3 PUFA to the same degree as obtained by feeding birds oils rich in preformed VLC n-3 PUFA; 2) Why in hens fed an SDA-rich oil, SDA fails to accumulate in egg yolk but is readily incorporated into adipose tissue; 3) How oils rich in oleic acid (OA; 18:1 n-9), when co-fed with various sources of n-3 PUFA, attenuates egg and tissue n-3 PUFA contents or rescues egg production when co-fed with a level of docosahexaenoic acid (DHA; 22:6 n-3) that causes severe hypotriglyceridemia; and 4) Why the efficiency of VLC n-3 PUFA deposition into eggs and poultry meat is inversely related to the dietary content of α-linolenic acid (ALA; 18:3 n-3), SDA, or DHA.

Research Note: Producing lean poultry meat composite gels with different carbohydrate-based breadcrumbs.

The effects of using different breadcrumbs (3 wheat, 2 gluten-free: pea and rice) to improve yield and modify the texture of a lean poultry product were evaluated. All breadcrumbs significantly reduced cooking loss (P < 0.05), with one of the wheat crumbs showing the best results (35% reduction). Light microscopy revealed that breadcrumbs were well connected to the cooked meat matrix, and fully hydrated, that is, forming well-structured composite gels. The presence of breadcrumbs resulted in lower hardness, chewiness, and gumminess values of 3 of the treatments (compared to the control with no breadcrumbs), while the other 2 did not affect those parameters. Overall, selected breadcrumbs that are commonly used in ground beef products can be employed to improve yield/modify texture in poultry products but have to be selected to address certain needs.

Phage amplification coupled with loop-mediated isothermal amplification (PA-LAMP) for same-day detection of viable Salmonella Enteritidis in raw poultry meat.

Salmonella Enteritidis is the main serotype responsible for human salmonellosis in the European Union. One of the main sources of Salmonella spp. in the food chain are poultry products, such as eggs or chicken meat. In recent years, molecular methods have become an alternative to culture dependent methods for the rapid screening of Salmonella spp. In this work, the strain S. Enteritidis S1400, and previously isolated and characterized bacteriophage PVP-SE2, were used to develop and evaluate a same-day detection method combining Phage Amplification and Loop-mediated isothermal amplification (PA-LAMP) to specifically detect viable S. Enteritidis in chicken breast. This method is based on the detection of the phage DNA rather than bacterial DNA. The virus is added to the sample during pre-enrichment in buffered peptone water, where it replicates in the presence of viable S. Enteritidis. The detection of phage DNA allows, on the one hand to detect viable bacteria, since viruses only replicate in them, and on the other hand to increase the sensitivity of the method since for each infected S. Enteritidis cell, hundreds of new viruses are produced. Two different PA-LAMP detection strategies were evaluated, a real time fluorescence and a naked-eye detection. The present method could down to 0.2 fg/µL of pure phage DNA and a concentration of viral particles of 2.2 log PFU/mL. After a short Salmonella recovery step of 3 h and a co-culture of 4 h of the samples with phage particles, both real-time fluorescence and naked-eye method showed a LoD95 of 6.6 CFU/25 g and a LoD50 of 1.5/25 g in spiked chicken breast samples. The entire detection process, including DNA extraction and LAMP analysis, can be completed in around 8 h. In the current proof-of-concept, the novel PA-LAMP obtained comparable results to those of the reference method ISO 6579, to detect Salmonella Enteritidis in poultry meat.

Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences-A Case Study of Poland.

The optimisation of poultry meat quality attributes at the industrial level requires getting to know the changing customer needs and expectations to justify further measures taken in the future to improve the production process. This article was aimed at the following: (1) to identify and assess consumer expectations and behaviour in relation to the quality criteria for poultry meat offered on the market in Poland, and (2) to identify the significance of the sensory characteristics of poultry meat, mainly variegated colours on its surface, as a criterion for creating the expected quality in a shop. The study results showed that the attributes which significantly lower the quality and commercial value of meat are the defects noticeable on the fillet surface, namely discolouration and hematomas, which are mainly caused during the poultry stunning. The absence of noticeable bruising or hematomas and a uniform colour on the fillet surface are the main attributes of high-quality poultry meat retail cuts, which are expected by consumers. A recommendation for poultry meat producers is that bruising and hematomas need to be eliminated and that the offer should be adjusted to Polish consumers' expectations about the quality attributes of the meat offered on the market. The elimination of these meat defects will be possible, e.g., through the introduction of innovative technical solutions into the poultry stunning process, which will improve meat quality at its production stage.

Prevalence and antimicrobial resistance profiles of Salmonella spp. in poultry meat.

The spread of multidrug resistant (MDR) Salmonella strains, along the poultry supply chain, can represent a relevant threat to human health. This study aimed to evaluate the prevalence and antimicrobial resistance of Salmonella spp. isolated from poultry meat for human consumption. Between 2019 and 2021, 145 samples were analyzed according to ISO 6579-1:2017. The strains isolated were identified by using biochemical-enzymatic assays and serotyping, according to the Kauffmann-White-Le Minor scheme. The antibiotic susceptibility tests were determined using the Kirby-Bauer method. Forty Salmonella spp. strains were isolated and serotyping showed Salmonella Infantis to be predominant. 80% of the isolated strains were MDR and identified as S. Infantis. This study confirms the circulation of MDR Salmonella isolated from poultry meat and highlights the predominance of the S. Infantis serovar, which represents an emerging risk factor under the One Health holistic approach.