Food safety - Salmonella update in broilers

Pulido-Landínez, Martha

doi:10.1016/j.anifeedsci.2019.01.008

Cited by 38 publications

(33 citation statements)

References 22 publications

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“…In fact, different authors indicate that lower stress situations increase the potential of the immune system to protect the individual against pathogens 3,4,14,17,36–39 . However, the results of our study showed that the improvement in ventilation or density parameters of the flock has no effects in terms of either Salmonella shedding which is in line with Velasquez et al and Pulido‐Landínez 40,41 …”

Section: Discussionsupporting

confidence: 87%

Influence of farm management on the dynamics of Salmonella enterica serovar Infantis shedding and antibiotic resistance during the growing period of broiler chickens

et al. 2021

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Background: Salmonella enterica serovar Infantis is a zoonotic pathogen isolated in broilers causing great economic losses in the European poultry sector. It is demonstrated that an investment in management measures at farm level could directly affect the control of food chain microorganisms. The aim of this study was to investigate the development of S. Infantis antimicrobial resistance (AMR) patterns during the growing period, according to flock density and ventilation management, without antibiotic administration. Methods: The experiment was performed in two identical poultry houses, evaluating commercial and optimal farm conditions. At 24 h of rearing, 20% of the animals were orally infected with a S. Infantis strain susceptible to all the antibiotics tested. To study Salmonella shedding, faeces samples from each experimental group were taken weekly and analysed as per ISO/TS 6579-2:2017. Antibiotic susceptibility was assessed according to Decision 2013/653. Results: Salmonella shedding showed that the lowest counts were observed in the first week post-infection and highest at slaughter day for both groups. Moreover, 100% of the isolates were multi-resistant. Conclusion:The acquisition of AMR by S. Infantis starts at the onset of the production cycle and is maintained until the end, demonstrating the importance of transmission of AMR in zoonotic bacteria at farm level.

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Section: Discussionsupporting

confidence: 87%

Influence of farm management on the dynamics of Salmonella enterica serovar Infantis shedding and antibiotic resistance during the growing period of broiler chickens

et al. 2021

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“…For the poultry industry, controlling the presence of Salmonella is crucial for food safety as well as for preventing the spread of antimicrobial resistance (Pulido-Landínez, 2019). Antimicrobial agents are widely used for growth promotion or treatment purposes (World Health Organization (WHO), 2018), which can lead to the occurrence of antimicrobialresistant strains in broilers and broiler meat.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Potential Salmonella Phages Targeting Multidrug-Resistant and Major Serovars of Salmonella Derived From Broiler Production Chain in Thailand

et al. 2021

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Salmonella is a major foodborne pathogen that causes foodborne disease in humans through consumption of contaminated foods, especially those of animal origin. Multiple Salmonella strains are antibiotic-resistant due to the common use of antibiotics in farm animals, including broiler farms. In this study, an alternative strategy using phage-based treatment was evaluated against Salmonella isolated from the broiler production. The prevalence of Salmonella spp. showed up to 46.2 and 44.4% in bedding samples from the broiler farms located in eastern and southern Thailand, respectively. Overall, 21 samples (36.2%) were positive for Salmonella and eight serovars were recovered from cloacal swabs, bedding materials (rice husk), and boot swabs collected from five farms. Up to 20 Salmonella phages were isolated from seven water samples from wastewater treatment ponds, a river, and a natural reservoir in Songkhla province. Isolated phages were investigated, as well as their lysis ability on eight target Salmonella serovars derived from broiler farms, five foodborne outbreak-related serovars, and 10 multidrug-resistant (MDR) serovars. All phages showed a strong lytic ability against five serovars of Salmonella derived from broiler farms including Kentucky, Saintpaul, Schwarzengrund, Corvalis, and Typhimurium; three foodborne outbreak serovars including Enteritidis, Typhimurium, and Virchow; and eight MDR serovars including Agona, Albany, Give, Kentucky, Typhimurium, Schwarzengrund, Singapore, and Weltevreden. Three phages with the highest lysis potential including vB_SenS_WP109, vB_SenS_WP110, and vB_SenP_WP128 were selected for a phage cocktail preparation. Overall, a phage cocktail could reduce Salmonella counts by 2.2–2.8 log units at 6 h of treatment. Moreover, Salmonella did not develop a resistant pattern after being treated with a phage cocktail. Findings here suggest that a phage cocktail is an effective biocontrol to combat Salmonella derived from broiler production chain, other serovars linked to foodborne outbreaks, and MDR serovars.

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“…The loss of adequacy might occur due to microbial, chemical, and/or physical modifications that result in detectable sensory traits recognized as spoilage and/or loss of the safety status of the product (Vorst et al, ). Chicken breast might be contaminated with pathogens (Pulido‐Landínez, ; Ricke et al, ); however, as it is not a ready‐to‐eat product, microbial safety is not a major concern when defining its shelf life (Pereira, Silva, Matos, & Patarata, ). Moreover, it has been demonstrated that pathogens do not compete well with the spoilage microbiota of fresh meat during storage (EFSA BIOHAZ Panel, ).…”

Section: Introductionmentioning

confidence: 99%

The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life

Silva

Rouxinol²,

Patarata

2020

Journal of Sensory Studies

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Chicken is appreciated by consumers because it is a very versatile meat, affordable, and generally recognized as healthier and more environmentally friendly than red meats. Currently, chicken cuts are mostly sold packaged; thus, the adequate establishment of shelf life is fundamental. Our aim was to evaluate the potential of using an online consumer test to determine the freshness of chicken breast and the extension of shelf life based on viewing photographs. The results showed that the use of images of chicken breasts, vacuum packed, and modified atmosphere packaged (MAP), for an online consumer test is an interesting strategy. The results are consistent with those obtained from a group of consumers performing the test live with images and odor evaluation and with the counts of spoilage microorganisms. The relationship between microbial counts and acceptability was unclear, particularly in the MAP samples, which presented counts considered acceptable but were rejected by the consumers. Practical applicationsThe use of consumer tests to define the shelf-life of perishable products is a method currently used by the industry. Since consumer tests are expensive, and especially with perishable products, it is quite difficult to operationalize, and, consumer in the purchasing situation values essentially the product aspect, we organized a research work to evaluate the potential of using an online consumer test on the freshness of chicken breast and the extension of shelf life based on viewing photographs of the product as a replacement for the product itself. The results suggest that use of images to perform an online consumer test was revealed to be an adequate and useful strategy. Sensory Studiesvacuum packaged accepted samples observed. When the comparison is made only between samples in MAP, the total psychotropic microorganisms and Pseudomonas spp. had higher counts in the rejected samples. Utilizing the criteria currently used to define the spoilage limit based on the MTVC, or PTVC of 7 Log cfu/g, the present results show that it can be risky, since it was observed that the MAP chicken breasts that were not accepted by the consumers had a mean MTVC lower than that limit (Figure 3). Analyzing the results for each time studied (Table 3), chicken breasts at ESL+3, which were clearly rejected by the consumers, presented an MTVC of 5.59 ± 0.21Log cfu/g and PTVC 5.91 ± 0.14 Log cfu/g. Conversely, vacuum packaged samples stored at ESL+5 and ESL+10, which were accepted by the consumers, had MTVCs near 7 Log cfu/g. In the present work, the counts did not reach values above 7 Log cfu/g, which could allow us to understand whether the relationship with consumer acceptance needs more clarity. | CONCLUSIONThe use of images of chicken breasts to perform an online consumer test was revealed to be an adequate strategy. Despite the smaller number of consumers used in the live test, which allowed consumers to evaluate the aspect through the image and smell of a piece of chicken breast at the given storage time, the results are coh...

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Food safety - Salmonella update in broilers

Cited by 38 publications

References 22 publications

Influence of farm management on the dynamics of Salmonella enterica serovar Infantis shedding and antibiotic resistance during the growing period of broiler chickens

Influence of farm management on the dynamics of Salmonella enterica serovar Infantis shedding and antibiotic resistance during the growing period of broiler chickens

Isolation and Characterization of Potential Salmonella Phages Targeting Multidrug-Resistant and Major Serovars of Salmonella Derived From Broiler Production Chain in Thailand

The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life

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