Trends in microbial control techniques for poultry products

Abstract

Fresh poultry meat and poultry products are highly perishable foods and high potential sources of human infection due to the presence of several foodborne pathogens. Focusing on the microbial control of poultry products, the food industry generally implements numerous preventive measures based on the Hazard Analysis and Critical Control Points (HACCP) food safety management system certification together with technological steps, such as refrigeration coupled to modified atmosphere packaging that are able to control identified potential microbial hazards during food processing. However, in recent years, to meet the demand of consumers for minimally processed, high-quality, and additive-free foods, technologies are emerging associated with nonthermal microbial inactivation, such as high hydrostatic pressure, irradiation, and natural alternatives, such as biopreservation or the incorporation of natural preservatives in packaging materials. These technologies are discussed throughout this article, emphasizing their pros and cons regarding the control of poultry microbiota and their effects on poultry sensory properties. The discussion for each of the preservation techniques mentioned will be provided with as much detail as the data and studies provided in the literature for poultry meat and products allow. These new approaches, on their own, have proved to be effective against a wide range of microorganisms in poultry meat. However, since some of these emergent technologies still do not have full consumer's acceptability and, taking into consideration the hurdle technology concept for poultry processing, it is suggested that they will be used as combined treatments or, more frequently, in combination with modified atmosphere packaging.

Antimicrobial-Resistant Escherichia coli Strains and Their Plasmids in People, Poultry, and Chicken Meat in Laos

“…However, as we observed, a recent study from Vietnam reported that 39% of the ESC-R- Ec from chicken meat were also CST-R ( Yamaguchi et al, 2018 ). The observation that ∼40% of the ESC-R- Ec contaminating chicken meat in Laos and Vietnam is also CST-R is alarming and should drive the implementation, whenever possible, of Hazard Analysis and Critical Control Points concepts to avoid the spread of these pathogens through the food chain ( Silva et al, 2018 ).…”

An analysis of the farmers contractual preferences in process innovation implementation

“…The testing approach concentrates on the statistical significance of the parameters for the variables specifying the following: the allocation of decision rights around process design and prototyping (for H1 ); the allocation of decision rights around the specific type of innovation (for H1 ), as both market forces and a European Union legislation ban has induced poultry companies and farmers to search for a substitute for antibiotic growth promoter (AGP), which has a mode of action that is not fully understood and uncertain (Silva et al , 2017); and transaction ( H2a ) and production cost ( H2b ) determinants.…”

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

“…Bearing in mind current consumer needs for fresh or minimally processed, microbiologically safe and healthy foods of high quality, a concept called hurdle technology has been proposed. This approach is based on the careful combination of traditional and novel preservation methods called ‘hurdles’ in order to inhibit growth of microorganisms and other deterioration reactions [ 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 ]. In this context, the possibility of combining chilled storage with other techniques in the context of the ‘hurdle technology’ like the direct addition of chemical preservatives or, preferably, natural antimicrobial compounds is extensively studied as an effective way to further prolong the shelf life of animal tissue [ 29 , 55 , 56 , 57 ].…”