Microbial challenges of poultry meat production

Voidarou, C.; Vassos, Dimitrios; Rozos, Georgios; Alexopoulos, Athanasios; Plessas, Stavros; Tsinas, Anastasios; Skoufou, M.; Stavropoulou, Elisavet; Bezirtzoglou, Eugenia

doi:10.1016/j.anaerobe.2011.05.018

Cited by 36 publications

(24 citation statements)

References 9 publications

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“…After assessing all the information from the recovered publications, seventy-eight primary studies [6,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69,70,71,72,73,74,75,76,77,78,79,80,81,82,…”

Section: Methodsmentioning

confidence: 99%

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

Gonçalves-Tenório

Silva

Rodrigues

et al. 2018

Foods

117

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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.

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Section: Methodsmentioning

confidence: 99%

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

Gonçalves-Tenório

Silva

Rodrigues

et al. 2018

Foods

117

View full text Add to dashboard Cite

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“…and Campylobacter spp. But, from the commercial point of view, other spoilage bacteria also play a role as potential threats (Voidarou et al, 2011). The primary objective of chilling poultry is to reduce microbial growth to a level that will maximise both food safety and shelf-life (Carroll and Alvarado, 2008).…”

Section: Resultsmentioning

confidence: 99%

The Efficacy of Air Spray Chilling and Its Impact on Microbial Quality of Broiler Carcasses

Nagyová

Korim

Mellen

et al. 2015

Italian Journal of Animal Science

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“…In order to take into account the variability of bacterial loads within the tested batches, the number of samples to be collected within each bacth was estimated by a Monte Carlo simulation with the following assumptions: i) prevalence of Salmonella lower than 30% (maximum prevalence value of Salmonella on broiler carcasses within European countries); ii) aerobic colony count between 1x10 5 and 5x10 5 CFU/carcass (aerobic colony count described on broiler carcasses) (Voidarou et al , 2011); iii) homogeneous distribution of microorganism on samples; iv) no correlation within batches. Based on the statistic results of the simulation, 330 samples of house sparrows (each sample was a pool of three carcasses collected from the same pack) belonging to 11 different lots, were collected from June to October 2011 and stored at -18°C for 6-8 months.…”

Section: Methodsmentioning

confidence: 99%

Salmonella detection and aerobic colony count in deep-frozen carcasses of house sparrow (Passer domesticus) and starling (Sturnus vulgaris) intended for human consumption

et al. 2014

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Wild birds are potential vehicles of zoonotic pathogen transmission to humans. The zoonotic concern increases for small wild birds like house sparrows (Passer domesticus) and starlings (Sturnus vulgaris) which are hunted in developing countries and commercialised in Italy for human consumption. From June to October 2011, 330 house sparrows and 140 starlings were hunted and slaughtered. Deep-frozen carcasses were transported to Italy and stored for 6-8 months at -18°C. Aerobic colony count and Salmonella detection in carcasses were assessed following standard microbiological methods (ISO 4833:2003 and ISO 6579:2004, respectively). Carcasses of house sparrows showed higher levels of aerobic bacteria in comparison to starling carcasses (5.7 vs 3.2 log10 CFU/g). Moreover, 7 out of 11 lots of carcasses of house sparrows were positive for Salmonella. Among the 18 isolates of Salmonella, 14 were S. Typhimurium, 2 were S. Enteritidis, and 2 were not distinguishable. All of them were susceptible to antibiotics. All tested carcasses of starling were Salmonella negative. Deep-freezing was not efficient as a decontamination technique on carcasses of house sparrows.

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Microbial challenges of poultry meat production

Cited by 36 publications

References 9 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

The Efficacy of Air Spray Chilling and Its Impact on Microbial Quality of Broiler Carcasses

Salmonella detection and aerobic colony count in deep-frozen carcasses of house sparrow (Passer domesticus) and starling (Sturnus vulgaris) intended for human consumption

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