Campylobacter jejuni has been recognized as one of the most prevalent causes of foodborne bacterial illnesses in humans. Previous studies have focused on the transmission routes of C. jejuni from commercial flock farms to the final retail product. The objective of this study was to determine the prevalence of C. jejuni and Campylobacter spp. in eggshells, live birds, feed, drinking water, and the rearing environment in a small-scale broiler operation. Broilers were raised under two different production systems: (i) environmentally controlled housing and (ii) open-air housing with two replications. Each week, samples were collected from eggshells, bird feces, feed, drinking water, enclosures (vertical walls of bird housing), and feed troughs for enumeration and isolation testing. All samples were plated on modified charcoal-cefoperazone-deoxycholate agar to determine the log CFU per gram and percent prevalence of Campylobacter spp. Isolation of C. jejuni was verified with latex agglutination and hippurate hydrolysis tests. The results from this study suggest that vertical transmission of these bacteria from egg surfaces to newly hatched chicks is not a significant risk factor. The results also suggest that the prevalence of C. jejuni at time of harvest (week 6) was significantly higher (P < 0.05) in the open-air housing broilers than in those in the environmentally controlled housing. Elevated levels of cross-contaminants, especially water and feed, may have played a role in this outcome.
Naem is a traditional Asian fermented sausage made from the mixture of raw meat, cooked rice, garlic, salt, sugar, spices, and sodium nitrite. With consumers more concerned with healthy food choices, Hibiscus sabdariffa (HS) can be used as substitute for sodium nitrite in Naem preparation. Therefore, the objective of this study was to evaluate the effects of HS on the sensory, quality, and physicochemical analyses of Naem products. Four concentrations of HS were evaluated in this experiment: 1) 0%, 2) 1%, 3) 3% and 4) 5% HS. Treatments were analyzed for sensory evaluation by using a 9-point hedonic scale (trained panelists = 38). Physicochemical characteristics were evaluated for color (L*, a*, and b* values), pH, water activity, moisture (%), ash content, and lipid stability (TBARS). In addition, nutrition profiles, lactic acid bacteria, aerobic plate counts, Escherichia coli, and Listeria spp. were completed. SPSS with one-way ANOVA was used to evaluate any significant differences with p<0.05. The sensory evaluation revealed that Naem prepared with 3% HS had the highest overall acceptance scores (5.76), flavor (5.81), and taste (5.66). In addition, fermented Naem with 3% HS showed the highest scores of acceptability (92.2%), purchase intent (71.1%), and lactic acid bacteria counts (5.41 log CFU/g). The initial pH values, water activity, moisture (%), and ash content in this experiment ranged from 5.44-5.57, 0.93-0.94, 63.17-64.94%, and 1.51-1.74%, respectively. There was a significant (p<0.05) on color after 7 days storage at 3°C. Specifically, a* values were decreased in all treatments. The control treatment obtained the highest TBARS values (0.83 mg MDA/kg). No E. coli or Listeria spp. were detected. The results of this study indicate that Hibiscus sabdariffa can be used as a natural spice for Naem products which may help the meat industry increase market share through this innovative product.
Campylobacter jejuni causes human foodborne gastroenteritis known as campylobacteriosis. Antimicrobial therapy could be a potentially important tool in reducing the prevalence of C. jejuni in poultry. The purpose of this study was to determine the effects of sulfadimethoxine antibiotic on the prevalence of C. jejuni in growing broilers. Day-old broilers (n= 600) were allotted to two treatments 1) control (drinking water only) and 2) antibiotic (drinking water + 0.05% (wt/vol) sulfadimethoxine) with two replications. Each week, fecal samples were collected from individual chickens (n=300). All samples were plated on modified charcoal-cefoperazone-deoxycholate agar (mCCDA) to determine the log CFU/g and prevalence (%) of Campylobacter spp. Isolation of C. jejuni was verified with latex agglutination and hippurate hydrolysis test. Over the six week period, the bacterial counts of Campylobacter spp. in the antibiotic treatment (5.12 log CFU/broiler) were significantly lower (P<0.05) than in the control treatment (6.05 log CFU/broiler). Additionally, the prevalence of C. jejuni in the antibiotic treatment (50.0%) was significantly lower (P<0.05) than in the control treatment (56.0%). Our findings suggest that the antibiotic sulfadimethoxine may aid in reducing Campylobacter spp. and the prevalence on both Campylobacter spp. and C. jejuni in growing broilers.
Traditionally, jerky is produced from sliced whole muscle marinated in a high sodium chloride (NaCl) concentration and dried. Because a high salt diet has been linked to hypertension, salt substitutes are often recommended as a healthier alternative. However, potassium chloride (KCl), a popular salt substitute may impart an undesired bitterness and metallic aftertaste. The objective of this study was to evaluate specific attributes of venison jerky prepared in three different (NaCl/KCl) salt solutions. Through sensory testing, each preparation was evaluated for consumer product acceptance and purchase intent. Additionally, the venison jerky was assayed for physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, sixty-eight consumers evaluated the jerky for acceptability of flavor, texture, taste, saltiness, bitterness and overall liking. Physicochemical characteristics were evaluated for moisture content, pH, color and TBAR. Jerky was assayed for microbial counts via aerobic plate count, Escherichia coli, Staphylococcus aureus and Campylobacter spp. Results show that jerky prepared with 100% KCl received the most desirable score (8.75), compared to jerky prepared with 100% NaCl (6.28), and jerky prepared with 50% NaCl + 50% KCl (6.13). Acceptability and purchase intent questionnaires indicate jerky prepared with 100% KCl ranked the highest at 86.8% and 70.6%, respectively. Jerky prepared with 100% KCl had the lowest moisture content, TBAR, and a* values (P<0.05). No E. coli, S. aureus and Campylobacter spp. were detected over the 28 day period. Our study suggests that jerky prepared with KCl represents a low sodium alternative to traditional jerky.
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