Reduction of Campylobacter jejuni counts on chicken meat treated with different seasonings

González, Manuel; Hänninen, Marja‐Liisa

doi:10.1016/j.foodcont.2011.04.018

Cited by 12 publications

(7 citation statements)

References 27 publications

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“…In addition, freezing chicken meat has been successful in reducing Campylobacter counts [11]. At retail level, selling the meat prepacked and marinated as ready-to-oven products may also decrease the consumer risk during food preparation at home [46]. The final consumer risks can be reduced by preventing cross-contamination of ready-to-eat foods from cutting boards, knives and hands during food preparation as well as heating foods at temperatures that kill the organisms.…”

Section: Intervention Measuresmentioning

confidence: 99%

Campylobacteriosis: the role of poultry meat

Skarp

Hänninen

Rautelin

2016

Clinical Microbiology and Infection

353

242

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The incidence of human infections caused by Campylobacter jejuni and Campylobacter coli, the main bacterial agents of gastrointestinal disease, has been increasing worldwide. Here, we review the role of poultry as a source and reservoir for Campylobacter. Contamination and subsequent colonization of broiler flocks at the farm level often lead to transmission of Campylobacter along the poultry production chain and contamination of poultry meat at retail. Yet Campylobacter prevalence in poultry, as well as the contamination level of poultry products, vary greatly between different countries so there are differences in the intervention strategies that need to be applied. Temporal patterns in poultry do not always coincide with those found in human infections. Studies in rural and urban areas have revealed differences in Campylobacter infections attributed to poultry, as poultry seems to be the predominant reservoir in urban, but not necessarily in rural, settings. Furthermore, foreign travel is considered a major risk factor in acquiring the disease, especially for individuals living in the northern European countries. Intervention strategies aimed at reducing Campylobacter colonization in poultry and focused at the farm level have been successful in reducing the number of Campylobacter cases in several countries. Increasing farm biosecurity and education of consumers are likely to limit the risk of infection. Overall, poultry is an important reservoir and source of human campylobacteriosis, although the contribution of other sources, reservoirs and transmission warrants more research.

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Section: Intervention Measuresmentioning

confidence: 99%

Campylobacteriosis: the role of poultry meat

Skarp

Hänninen

Rautelin

2016

Clinical Microbiology and Infection

353

242

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“…Several essential elements required in the human diet, such as cobalt and manganese, are also detected in seasonings (Lemos and others ). Besides the technological properties, some seasonings are investigated as antimicrobial agents (Siripongvutikorn and others ; González and Hänninen ).…”

Section: Introductionmentioning

confidence: 99%

Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation

Tian

Lan

et al. 2014

Journal of Food Science

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This study examines the feasibility of electronic nose as a method to discriminate chicken and beef seasonings and to predict sensory attributes. Sensory evaluation showed that 8 chicken seasonings and 4 beef seasonings could be well discriminated and classified based on 8 sensory attributes. The sensory attributes including chicken/beef, gamey, garlic, spicy, onion, soy sauce, retention, and overall aroma intensity were generated by a trained evaluation panel. Principal component analysis (PCA), discriminant factor analysis (DFA), and cluster analysis (CA) combined with electronic nose were used to discriminate seasoning samples based on the difference of the sensor response signals of chicken and beef seasonings. The correlation between sensory attributes and electronic nose sensors signal was established using partial least squares regression (PLSR) method. The results showed that the seasoning samples were all correctly classified by the electronic nose combined with PCA, DFA, and CA. The electronic nose gave good prediction results for all the sensory attributes with correlation coefficient (r) higher than 0.8. The work indicated that electronic nose is an effective method for discriminating different seasonings and predicting sensory attributes.

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“…It has been well documented that addition of conjugated linoleic acid, selenium, soy protein, and natural products, such as herbs and spices improve meat quality ( Zhang et al, 2010 ). In addition, introduction of vegetable oil or seasonings to meat products has been shown to improve physicochemical, microbiological, and sensory properties ( Weiss et al, 2010 ; González and Hänninen, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

Kruk

Kim²,

Kim³

et al. 2014

Asian Australas. J. Anim. Sci

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This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

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Reduction of Campylobacter jejuni counts on chicken meat treated with different seasonings

Cited by 12 publications

References 27 publications

Campylobacteriosis: the role of poultry meat

Campylobacteriosis: the role of poultry meat

Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

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