Comparison between cage and free-range egg production on microbial composition, diversity and the presence of Salmonella enterica

Wilson, Annaleise; Chandry, P. Scott; Turner, Mark S.; Courtice, Jodi M.; Fegan, Narelle

doi:10.1016/j.fm.2021.103754

Cited by 6 publications

(5 citation statements)

References 56 publications

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“…To the best of our knowledge, no studies have reported differences in environmental microbial community diversity in reared ducks, although some studies have been conducted on chickens. Wilson et al (2021) compared the microbial composition of the environment in cages and free-range egg production, and found that the free-range samples consist primarily of 3 bacterial phyla: Firmicutes, Proteobacteria, and Actinobacteria, which is consistent with the present study.…”

Section: Discussionsupporting

confidence: 90%

“…We speculate that, although the microbial composition and diversity of the duck cecum can be affected by factors such as diet, environment, and health, it has a certain range for the collective species. The range of alpha diversity in the environmental samples of the cage and floor groups is consistent with previous studies, although it was higher in the pond group, which may be related to the easier colonization and growth of microorganisms in the hydroponic environment ( Wilson et al, 2021 ). The gut microbes of newly hatched chicks are only gradually propagated from environmental sources ( Rychlik, 2020 ).…”

Section: Discussionsupporting

confidence: 90%

See 1 more Smart Citation

Effects of different duck rearing systems on egg flavor and quality and microbial diversity

Shi

Huang²,

Song³

et al. 2022

Poultry Science

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 90%

Effects of different duck rearing systems on egg flavor and quality and microbial diversity

Shi

Huang²,

Song³

et al. 2022

Poultry Science

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“…En una investigación de estos mismos autores se demostró que el ambiente de un sistema de pastoreo contiene mayor número de microrganismos y una mayor diversidad de ellos, debido a una mayor exposición al ambiente externo donde hay heces, tierra, roedores, entre otros (Jones et al, 2012). En contraste con lo anterior, se reportó que no hubo diferencias significativas entre los recuentos bacterianos de las bandas de transporte de ambos sistemas de producción ni de las cajas o nidos donde se ponen los huevos (Wilson et al, 2021).…”

Section: Discussionunclassified

“…entre ambos tipos de producción, pero a nivel cualitativo es importante considerar que algunas muestras del sistema de pastoreo contenían el patógeno y pueden representar riesgo de enfermedad para los consumidores (Hui, 2014). En comparación, el estudio de Wilson et al (2021) encontró un 37 % de presencia de Salmonella enterica en las muesras de superficies tomadas del sistema de producción convencional, mientras que en el sistema de pastoreo todas las muestras presentaron ausencia de este patógeno.…”

Section: Discussionunclassified

Calidad microbiológica y fisicoquímica y sabor de huevos de gallina de producción convencional o pastoreo

et al. 2021

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Introducción. El huevo de gallina (Gallus gallus domesticus) es un alimento nutritivo de la dieta de millones de personas. Su producción mundial se obtiene con el empleo de jaulas convencionales, aunque existen sistemas alternativos como el pastoreo. Objetivo. Comparar la calidad microbiológica, fisicoquímica y el sabor de huevos provenientes de granjas con sistemas productivos convencionales o de pastoreo en Costa Rica. Materiales y métodos. El trabajo se realizó en Alajuela, Costa Rica de octubre del 2016 a mayo del 2017. Se muestrearon superficies y huevos de gallinas Isa Brown en granjas con sistemas productivos convencionales o de pastoreo y se determinó el recuento de coliformes totales, Escherichia coli, mohos y levaduras y ausencia/presencia de Salmonella sp. Además, se analizaron parámetros fisicoquímicos (unidades Haugh, índice de yema, pH, color de yema y dureza de cáscara) y se realizó una prueba sensorial de discriminación con consumidores. Resultados. Los sistemas de producción de pastoreo tienen superficies en contacto con los huevos con recuentos de coliformes totales y E. coli significativamente mayores que las superficies del sistema convencional. Los huevos de pastoreo presentaron recuentos de coliformes totales (3,2 log10 UFC huevo-1) significativamente mayores que los huevos convencionales (2,3 log10 UFC huevo-1). Salmonella sp. estuvo presente en 8 % de las muestras de pastoreo (incidencia no diferente de 0) y ausente en las convencionales. Se encontró diferencia en el color de la yema (más oscura en los huevos convencionales). Además, hubo diferencia significativa en el sabor de ambos tipos de huevo. Conclusión. En general, existió diferencia en la calidad microbiológica, fisicoquímica y el sabor de huevos producidos en granja de tipo convencional o pastoreo.

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“…These results might be attributed to the inhibition of anti-bacterial substances, such as lysozyme, ovotransferrin, etc. With an increase in storage time, the total bacterial count of LEW-PG (6th day), LEW-PP (3rd day), and LEW-PT (4th day) began to increase sharply, which may be related to the decrease of antibacterial substance and thick white as well as the increase in thin white and dominant spoilage organisms (Salmonella enterica and Carnobacteriaceae family [33]. Additionally, the total bacterial count of LEW-PG (9th day), LEW-PP (6th day), and LEW-PT (8th day) were greater than 1*10 6 CFU/mL, which exceeded the limit of pathogenic bacteria in food [24].…”

Section: Total Bacterial Count and Tvb-n Analysismentioning

confidence: 99%

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

et al. 2022

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The quality of liquid egg white (LEW) during storage is critical for the development of the egg industry. In order to effectively control its storage quality, the effects of packaging materials and storage conditions on the quality of LEW were investigated. High-throughput sequencing (HTS) was applied to explore changes in bacterial population proportions and microflora in the spoilage of LEW. The shelf life of LEW packaged with glass (LEW-PG), plastic (LEW-PP), and tinplate (LEW-PT) was preliminarily determined to be 8, 5, and 7 days, respectively. LEW-PG possessed superior sensory scores (65) and L values (87.5), and a lower growth rate of total volatile basic nitrogen (TVB-N) content among the three samples on the last day of shelf life, and was chosen for further study. During 24 days of storage, the sensory scores of the LEW-PG in 10 °C and 4 °C groups decreased by 32.7% and 25.7%, respectively. There was no significant difference in foaming properties of LEW-PG between the 10 °C and 4 °C groups (p > 0.05). HTS analysis showed that the abundance of species composition in the 10 °C samples was higher than that in the 4 °C samples, though the latter possessed a higher community diversity. At the genus level, the dominant bacteria in the 10 °C group were Pseudomonas (21.79%), others (19.21%), and Escherichia (11.21%), while others (37.5%), Escherichia (30.40%), and Bifidobacterium (17.72%) were highly abundant in the 4 °C samples. It is hoped that this study could provide theoretical support for quality control of LEW during storage.

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Comparison between cage and free-range egg production on microbial composition, diversity and the presence of Salmonella enterica

Cited by 6 publications

References 56 publications

Effects of different duck rearing systems on egg flavor and quality and microbial diversity

Effects of different duck rearing systems on egg flavor and quality and microbial diversity

Calidad microbiológica y fisicoquímica y sabor de huevos de gallina de producción convencional o pastoreo

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

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