Enterococci as indicator of potential growth of Salmonella in fresh minced meat at retail

Hansen, Tina Beck; Nielsen, Niels L.; Christensen, Bjarke Bak; Aabo, Søren

doi:10.1016/j.fm.2016.05.010

Cited by 6 publications

(3 citation statements)

References 15 publications

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“…The human health risks associated with the occurrence of Enterococcus in poultry meat has been confirmed ( Bortolaia et al, 2016 ). In addition, a recent study demonstrated that Enterococci could be an indicator of potential growth of Salmonella in fresh minced meat at retail ( Hansen et al, 2016 ). The abundance of Enterococcus was present in the MAP group in this study, indicating that the potential higher risk of broiler consumption-related Enterococci species present in the food chain merits further study.…”

Section: Discussionmentioning

confidence: 99%

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

et al. 2017

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The consumption of yellow-feathered broiler has been advocated for purchasing with chilled meat rather than live broilers in Asia due to the outbreaks of animal influenza. Here, the microbial community of chilled yellow-feathered broiler response to modified-air packaging (MAP, 80% CO2/20% N2) and penetrated-air packaging (PAP, air-filling) during storage was revealed by a combination of whole-metagenome shotgun sequencing and traditional isolation methods, and the volatile organic compounds and proteolytic activity of representative dominant isolates were also accessed. The results revealed that MAP prolonged shelf life from 4 to 8 days compared to PAP, when the numbers of total viable counts and lactic acid bacteria reached more than 7 log CFU/g. Aeromonas, Acinetobacter, Escherichia, and Streptococcus occupied the bacteria communities in initial broiler carcasses. MAP dramatically increased the bacteria diversity during storage compared to PAP. Clear shifts of the dominant bacteria species were obviously observed, with the top genera of Aeromonas, Lactococcus, Serratia, and Shewanella in MAP, whereas the microbial communities in PAP were largely dominated by Pseudomonas. The isolates of Pseudomonas from PAP carcasses and Aeromonas from MAP carcasses displayed strong proteolytic activities. Meanwhile, the principal component analysis based on the volatile organic compounds indicated that the metabolic profiles greatly varied between each treatment, and no link between the natural odor of spoilage meat in situ and the volatile odor of the dominant isolates incubated in standard culture was found. These data could lead to new insights into the bacteria communities of yellow-feathered broiler meat during storage and would benefit the development of novel preservative approaches.

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Section: Discussionmentioning

confidence: 99%

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

et al. 2017

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“…Improvement in cooking yield in nuggets was reported due to utilization of Aloe vera gel (Soltanizadeh and Ghiasi-Esfahani 2015 ; Rajkumar et al 2016 ). Microorganisms frequently encountered in meat and meat products are E. coli , Salmonella spp, Listeria monocytogenes , S. aureus , Yersinia enterocolitica , Clostridium perfringens and Clostridium botulinum (Hansen et al 2016 ). Increasing the quality and safety, controlling lipid oxidation and the growth of spoilage and pathogenic microorganisms in meat and meat products via using natural additives is requested by consumers and the meat industry.…”

Section: Introductionmentioning

confidence: 99%

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

Uşan

Kılıç

2021

J Food Sci Technol

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The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens ( Pseudomonas fluorescens , Listeria monocytogenes , Salmonella spp., Escherichia coli and Staphylococcus aureus ) in the first phase and utilize Aloe vera extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties. The first phase results indicated that the highest inhibition was determined in Listeria monocyctogenes 472 regardless of tested Aloe vera extract doses and extraction methods (Tukey HSD, P < 0.05). The highest Listeria monocyctogenes 472 levels reached was 0.38 log 10 cfu/g. The second phase results revealed that Aloe vera containing treatments of sausage had lower pH than others after storage (ANOVA, P < 0.05). Dry matter, protein, fat and ash contents of sausage dough increased in all treatments after fermentation (ANOVA, P < 0.05). After 30 d storage, 48 and 45% TBARS reductions were obtained in sausages with only nitrite and those with only Aloe vera extract compared to control respectively. The lowest TBARS (68% reduction) were obtained in Aloe vera extract and nitrite incorporated sausages (Tukey HSD, P < 0.05). Result showed that the use of Aloe vera extract and nitrite combination in sausage formulation is a useful approach to control lipid oxidation in the product. Supplementary information The online version contains supplementary material available at 10.1007/s13197-021-05183-5.

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“…Amongst these recommendations, there is one that before consuming foods, in the case of meat, it be subjected to an efficient cooking process, and proper disinfection in the case of vegetables. Likewise, one is recommended to apply the five key steps to improve food safety, which are: 1) Maintain cleanliness, 2)Separate raw foods from cooked foods, 3) Cook all foods well, 4) Maintain the foods at a proper temperature, and 5) Use clean water and ingredients [23] [44].…”

Section: Prevention Of Multi-drug Resistance Through Foodsmentioning

confidence: 99%

Food Safety and Antimicrobial Resistance an Approach to the Genus <i>Salmonella</i> spp.

Cortés-Sánchez¹,

Garcia-Barrientos²,

Minor-Pérez³

et al. 2017

JBM

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Enterococci as indicator of potential growth of Salmonella in fresh minced meat at retail

Cited by 6 publications

References 15 publications

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

Food Safety and Antimicrobial Resistance an Approach to the Genus <i>Salmonella</i> spp.

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Enterococci as indicator of potential growth of Salmonella in fresh minced meat at retail

Cited by 6 publications

References 15 publications

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

Food Safety and Antimicrobial Resistance an Approach to the Genus &lt;i&gt;Salmonella&lt;/i&gt; spp.

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Food Safety and Antimicrobial Resistance an Approach to the Genus <i>Salmonella</i> spp.