Animal welfare and microbiological safety of poultry meat: Impact of different at-farm animal welfare levels on at-slaughterhouse Campylobacter and Salmonella contamination

Iannetti, Luigi; Neri, Diana; Santarelli, Gino Angelo; Cotturone, Giuseppe; Vulpiani, Michele Podaliri; Salini, Romolo; Antoci, Salvatore; Serafino, Gabriella Di; Giannatale, Elisabetta Di; Pomilio, Francesco; Messori, Stefano

doi:10.1016/j.foodcont.2019.106921

Cited by 41 publications

(36 citation statements)

References 24 publications

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“…Chicken skin may be contaminated with high levels of C. jejuni during multiple stages of processing ( Hansson et al, 2015 ; Biesta-Peters et al, 2019 ; Iannetti et al, 2020 ). Therefore, we used chicken skin as a food model system to test the antibacterial activity of Innolysins Cj against C. jejuni .…”

Section: Discussionmentioning

confidence: 99%

Developing Innolysins Against Campylobacter jejuni Using a Novel Prophage Receptor-Binding Protein

et al. 2021

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Campylobacter contaminated poultry remains the major cause of foodborne gastroenteritis worldwide, calling for novel antibacterials. We previously developed the concept of Innolysin composed of an endolysin fused to a phage receptor binding protein (RBP) and provided the proof-of-concept that Innolysins exert bactericidal activity against Escherichia coli. Here, we have expanded the Innolysin concept to target Campylobacter jejuni. As no C. jejuni phage RBP had been identified so far, we first showed that the H-fiber originating from a CJIE1-like prophage of C. jejuni CAMSA2147 functions as a novel RBP. By fusing this H-fiber to phage T5 endolysin, we constructed Innolysins targeting C. jejuni (Innolysins Cj). Innolysin Cj1 exerts antibacterial activity against diverse C. jejuni strains after in vitro exposure for 45 min at 20°C, reaching up to 1.30 ± 0.21 log reduction in CAMSA2147 cell counts. Screening of a library of Innolysins Cj composed of distinct endolysins for growth inhibition, allowed us to select Innolysin Cj5 as an additional promising antibacterial candidate. Application of either Innolysin Cj1 or Innolysin Cj5 on chicken skin refrigerated to 5°C and contaminated with C. jejuni CAMSA2147 led to 1.63 ± 0.46 and 1.18 ± 0.10 log reduction of cells, respectively, confirming that Innolysins Cj can kill C. jejuni in situ. The receptor of Innolysins Cj remains to be identified, however, the RBP component (H-fiber) recognizes a novel receptor compared to lytic phages binding to capsular polysaccharide or flagella. Identification of other unexplored Campylobacter phage RBPs may further increase the repertoire of new Innolysins Cj targeting distinct receptors and working as antibacterials against Campylobacter.

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Section: Discussionmentioning

confidence: 99%

Developing Innolysins Against Campylobacter jejuni Using a Novel Prophage Receptor-Binding Protein

et al. 2021

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“…Additionally, stress and corticosterone administration in broilers was previously found to significantly alter their microbiota composition, including the proliferation and virulence of other pathogens including Salmonella spp. [45,46]. Other studies reported that stressful conditions for broilers, including partial depopulation and transportation, result in the increased shedding of fecal campyobacters, which can promote their spread to adjacent birds, contributing to the previously reported rapid spread throughout an entire flock, following the initial introduction [47,48].…”

Section: Discussionmentioning

confidence: 99%

An Investigation of the Effect of Catecholamines and Glucocorticoids on the Growth and Pathogenicity of Campylobacter jejuni

2020

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Campylobacter spp. are major causes of foodborne illness globally, and are mostly transmitted through the consumption and handling of poultry. Campylobacter infections have widely variable outcomes, ranging from mild enteritis to severe illness, which are attributed to host interactions and the virulence of the infecting strain. In this study, in order to investigate the effect of host stress on the growth and pathogenicity of C. jejuni, three strains associated with human infection and two strains from broilers were subject to growth, motility, adhesion and invasion assays, in response to exposure to catecholamines; epinephrine, norepinephrine and the glucocorticoid neuroendocrine hormones corticosterone, cortisol and cortisone which are associated with stress in humans and broilers. Catecholamines resulted in significantly increased growth, adhesion and invasion of Caco-2 cells. Corticosterone promoted growth in one of five strains, and cortisone resulted in a significant increase in motility in two out of five strains, while no significant differences were observed with the addition of cortisol. It was concluded that stress-associated hormones, especially catecholamines, may promote growth and virulence in Campylobacter.

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“…The popularity of chicken meat has been increasing around the world in recent years, and, in 2018, the consumption of poultry meat reached a value of 30.6 kg per inhabitant in the countries of the Organization for Economic Co-operation and Development [1]. It has been clearly demonstrated that the shelf-life of meat mainly depends on the storage conditions and the quality of meat, which is strictly connected to the life cycle of animals before slaughter [2]. Generally, there are many factors affecting the quality of meat and meat spoilage is often associated to physical, chemical and microbiological deterioration.…”

Section: Introductionmentioning

confidence: 99%

“…CON, basal diet; AVI, basal diet + 0.5% organic acids and essential oils 2. SEM, standard error of the means.…”

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confidence: 99%

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Effects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast Meat

Stamilla

Russo

Messina³

et al. 2020

Animals

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Simple Summary: Chicken meat is largely consumed around the world, with an increasing demand in recent years. Unfortunately, chicken meat is very susceptible to oxidative deterioration; therefore, poultry industries often use synthetic dietary additives to improve meat shelf-life. However, due to the public's growing concern about the potential toxic effect of the synthetic additives, there is an increasing interest in natural antioxidant compounds. Among these, organic acids and essential oils could represent a favourable option to improve the characteristics of chicken meat. The aim of this study was to evaluate the dietary supplementation of organic acids (sorbic and citric) and essential oils (thymol and vanillin) on the quality and shelf-life of broiler meat. The additive was supplemented for the entire growing cycle at the level of 0.5% (as a feed additive). This dietary strategy led a reduction in intramuscular fat content and an overall improvement in fatty acid profile. Moreover, the dietary supplementation of organic acids and essential oils reduced the lipid oxidation in cooked meat, whereas minor changes were observed for colour and lipid stability and for microbial loads in raw meat. Abstract:The present study aims to investigate the effect of dietary supplementation based on a blend of microencapsulated organic acids (sorbic and citric) and essential oils (thymol and vanillin) on chicken meat quality. A total of 420 male Ross 308 chicks were randomly assigned to two dietary treatments: the control group was fed with conventional diet (CON), while the other group received the control diet supplemented with 0.5% of a microencapsulated blend of organic acids and essential oils (AVI). In breast meat samples, intramuscular fat content and saturated/polyunsaturated fatty acids ratio were reduced by AVI supplementation (p < 0.05). Moreover, atherogenic (p < 0.01) and thrombogenic (p < 0.05) indices were lower in AVI than CON treatment. AVI raw meat showed a lower density of psychrotrophic bacteria (p < 0.05) at an initial time, and higher loads of enterococci after 4 days of refrigerated storage (p < 0.05). No contamination of Listeria spp., Campylobacter spp., and Clostridium spp. was found. TBARS values of the cooked meat were lower in the AVI treatment compared to CON (p < 0.01). Among colour parameters, a*, b* and C* values increased between 4 and 7 days of storage in AVI cooked meat (p < 0.05). Overall, organic acids and essential oils could improve the quality and shelf-life of poultry meat.

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Animal welfare and microbiological safety of poultry meat: Impact of different at-farm animal welfare levels on at-slaughterhouse Campylobacter and Salmonella contamination

Cited by 41 publications

References 24 publications

Developing Innolysins Against Campylobacter jejuni Using a Novel Prophage Receptor-Binding Protein

Developing Innolysins Against Campylobacter jejuni Using a Novel Prophage Receptor-Binding Protein

An Investigation of the Effect of Catecholamines and Glucocorticoids on the Growth and Pathogenicity of Campylobacter jejuni

Effects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast Meat

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