Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics

Rouger, Amélie; Tresse, Odile; Zagorec, Monique

doi:10.3390/microorganisms5030050

Cited by 291 publications

(226 citation statements)

References 85 publications

(153 reference statements)

Supporting

Mentioning

206

Contrasting

Unclassified

Order By: Relevance

“…Besides having a physical barrier to microorganisms, packed products are also subjected to a specific gas composition. Although the gas composition certainly impacts the spoilage of poultry meats, it is necessary to optimize the gas mixture that will affect bacterial growth the most [96]. …”

Section: Discussionmentioning

confidence: 99%

“…Pathogenic contamination of poultry can occur at any level: in the initial production environment, through vertical transmission (via egg, triggering the birth of infected chicks) or horizontal transmission (caused by contaminated environment or feed); or in the slaughtering process [6,47]. With gastrointestinal tract of birds and slaughtering facilities identified as the main reservoirs of poultry meat contaminants [96], it is necessary to implement preventive and corrective measures in several stages, but mainly on farm to reduce the initial levels of contamination that enter the process. As every stage of poultry meat production and processing systems has its own unique challenges regarding pathogen contamination and control, a multi-hurdle approach is likely to be the best strategy for pathogen reduction and elimination [105].…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys

Gonçalves-Tenório

Silva

Rodrigues

et al. 2018

Foods

View full text Add to dashboard Cite

The objective of this study was to investigate and summarize the levels of incidence of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Campylobacter spp. in poultry meat commercialized in Europe. After systematic review, incidence data and study characteristics were extracted from 78 studies conducted in 21 European countries. Pooled prevalence values from 203 extracted observations were estimated from random-effects meta-analysis models adjusted by pathogen, poultry type, sampling stage, cold preservation type, meat cutting type and packaging status. The results suggest that S. aureus is the main pathogen detected in poultry meat (38.5%; 95% CI: 25.4–53.4), followed by Campylobacter spp. (33.3%; 95% CI: 22.3–46.4%), while L. monocytogenes and Salmonella spp. present lower prevalence (19.3%; 95% CI: 14.4–25.3% and 7.10%; 95% CI: 4.60–10.8%, respectively). Despite the differences in prevalence, all pathogens were found in chicken and other poultry meats, at both end-processing step and retail level, in packed and unpacked products and in several meat cutting types. Prevalence data on cold preservation products also revealed that chilling and freezing can reduce the proliferation of pathogens but might not be able to inactivate them. The results of this meta-analysis highlight that further risk management strategies are needed to reduce pathogen incidence in poultry meat throughout the entire food chain across Europe, in particular for S. aureus and Campylobacter spp.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys

Gonçalves-Tenório

Silva

Rodrigues

et al. 2018

Foods

View full text Add to dashboard Cite

show abstract

“…Some of the common microbial pathogens isolated from fresh poultry meat include Salmonella sp ., Campylobacter spp . and Escherichia coli (2). Failure to manage these pathogens in poultry has led to various food-borne disease outbreaks in countries such as South Africa and Botswana (3, 4), as well as in the United States (5).…”

Section: Introductionmentioning

confidence: 99%

Antibiotic-resistant Salmonella species and Escherichia coli in broiler chickens from farms, abattoirs and open markets in selected districts of Zambia

Phiri

Mainda

Mukuma

et al. 2020

Preprint

View full text Add to dashboard Cite

30Salmonella species and Escherichia coli are major bacterial enteropathogens of global 31 public health importance that cause foodborne diseases, thereby contributing to increased 32 human morbidity and mortality. Both pathogens have also been found to contribute towards 33 the spread of antimicrobial resistance through the food chain, especially in poultry. The aim of 34 this study was to determine the occurrence of antibiotic-resistant Salmonella sp. and E. coli in 35 broiler chickens at farm level, abattoirs and open markets in selected districts of Zambia. A 36 cross-sectional study was undertaken in seven districts of Zambia to determine the resistance 37 profiles of Salmonella sp. and E. coli obtained from broiler chickens at farms, abattoirs and 38 open markets. A total of 470 samples were collected, including litter, cloacal swabs and carcass 39 swabs. Samples were inoculated into buffered peptone water, sub-cultured onto MacConkey 40 and Xylose Lysine Deoxycholate agar plates. Identification of Salmonella sp. and E. coli was 41 done using the API-20E kit and confirmation by 16S rDNA sequencing. Confirmed isolates 42 were tested against a panel of 10 antibiotics using the Kirby-Bauer disc-diffusion method and 43 interpreted according to the Clinical Laboratory Standards Institute guidelines. Analysis of the 44 antibiotic susceptibility test results was done using WHONET 2018 software. Overall, 4 45 Salmonella spp. and 280 E. coli were isolated. One of the Salmonella sp. was resistant to 46 ampicillin (25%), amoxicillin/clavulanic acid (25%) and cefotaxime (25%). E. coli antibiotic 47 resistance was highest to tetracycline (81.4%) and lowest to imipenem (0.7%). The antibiotic 48 susceptibility profile revealed 55% (154/280) multidrug resistant E. coli, with the highest 49 multidrug resistance profile (20.7%) in the ampicillin-tetracycline-50 trimethoprim/sulfamethoxazole drug combination. Furthermore, 4.3% (12/280) of the isolates 51 showed Extensive Drug resistance. The levels of antimicrobial resistance to E. coli and 52Salmonella observed in market-ready chickens is of public health concern.3 53

show abstract

“…It is known, that poultry meat and its by‐products can be a source of contamination by pathogenic bacteria such as Salmonella and Campylobacter , but also by other genera such as Pseudomonas, Serratia, Staphylococcus, Enterococcus, Listeria . Due to this fact, the sterilization of W‐MSM material for at least 30 min was done before the hydrolysis process.…”

Section: Discussionmentioning

confidence: 99%

Waste products from the poultry industry: a source of high‐value dietary supplements

Stiborová

Kronusová

Kaštánek

et al. 2019

J of Chemical Tech & Biotech

View full text Add to dashboard Cite

BACKGROUND The production and consumption of chicken has doubled in the last 17 years. Since slaughter yields range from 70 to 80%, during production various chicken waste residues are generated. One of these residues is waste created after the mechanical separation of chicken meat (W‐MSM). The goal of the circular economy is to manage this waste and transform it into a valuable product. RESULTS W‐MSM was subjected to hydrolysis by the proteolytic enzymes pepsin and papain to obtain bioactive compounds. Papain digestion resulted in several times higher yields of chondroitin sulfate (CS), hyaluronic acid (HA), peptides and amino acids in comparison with pepsin. The hydrolysis conditions were further optimized using the software Design Expert to evaluate the impact of added enzyme, buffer and duration of the hydrolysis. In addition, the scale‐up of this process was verified with 5 kg of W‐MSM and the obtained product contained approximately 77% (w/w) of peptides, 9% (w/w) of CS, 7% (w/w) of HA and 4% (w/w) of amino acids. CONCLUSIONS We tested and optimized the method for evaluating the direct waste from poultry processing and transformed it into a product containing bioactive compounds which can be utilized as an ingredient for improving the properties of feed. © 2019 Society of Chemical Industry

show abstract

Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics

Cited by 291 publications

References 85 publications

Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys

Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys

Antibiotic-resistant Salmonella species and Escherichia coli in broiler chickens from farms, abattoirs and open markets in selected districts of Zambia

Waste products from the poultry industry: a source of high‐value dietary supplements

Contact Info

Product

Resources

About