Microbiological quality of fresh chicken meat products from different farms

Merjem Mlaćo; Adis Mukača; Nirves Bulaja; Elvedin Borić; Sanin Tanković

doi:10.31727/m.20.6.5

Microbiological quality of fresh chicken meat products from different farms

Meso ◽

10.31727/m.20.6.5 ◽

2018 ◽

Vol 20 (6) ◽

pp. 492-502

Author(s):

Merjem Mlaćo ◽

Adis Mukača ◽

Nirves Bulaja ◽

Elvedin Borić ◽

Sanin Tanković

Keyword(s):

Shelf Life ◽

Meat Products ◽

Microbiological Quality ◽

Chicken Meat ◽

Variable Degree ◽

Test Interval ◽

Ph Values ◽

Microbiological Criteria ◽

Number Of Bacteria ◽

Microbiological Status

The purpose of this paper was to verify the shelf life of fresh chicken meat and offal (grilled chicken, drumsticks, wings, and liver, hearts and gizzards) by determining the microbiological status and the presence of Salmonella bacteria, and the total number of aerobic mesophilic bacteria, Listeria monocytogenes, Escherichia coli and Enterobacteriaceae during the nine days of storage, as well as to determine the correlation between microbial growth of certain bacteria with respect to the test interval and established pH values. The obtained results served to determine farm's rating and classification in relation to the established microbiological status. All products tested in relation to their microbiological quality maintained their hygienic safety within their 7-day shelf life. Only grilled chicken sample remained within the prescribed microbiological criteria limits on the ninth day after production. We established positive correlation with variable degree of correlation between the total number of bacteria isolated from chicken meat samples originating from all farms and the test interval, as well as the positive and negative correlation with variable degree of correlation, and the complete absence of correlation between the total number of bacteria isolated from samples and resulting pH values. Because the highest counts of certain bacteria on the seventh and ninth day for individual farms that were the subject of the study differed even though we examined the same type of product, we carried out a classification of individual farms. The conditions for keeping, transporting and slaughtering broilers, as well as the adequate storage of related products, have a significant impact on the microbiological status, hygienic safety and shelf life of fresh chicken meat.

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Microbiology of Mechanically Recovered Meat

Journal of Food Protection ◽

10.4315/0362-028x-50.7.557 ◽

1987 ◽

Vol 50 (7) ◽

pp. 557-561 ◽

Cited By ~ 5

Author(s):

FIONA L. KRAUTIL ◽

JOHN D. TULLOCH

Keyword(s):

Shelf Life ◽

Meat Products ◽

Microbiological Quality ◽

Raw Meat ◽

Plate Counts

The microbiological quality of Mechanically Recovered Meat (MRM) produced in 11 machines at eight meat plants was investigated. Aerobic Plate Counts (APC) were incubated at 35°C for 3 d, 21°C for 5 d and 4°C for 7 d. The number of samples contaminated with Salmonella was also determined. Overall, 85% of MRM had acceptable 35°C APCs of less than 106 CFU/g, but 30% of MRM had 21°C APCs greater than 106 CFU/g. The latter samples represented 47% of MRM lots, indicating that a significant amount of MRM produced during this survey would be expected to have a limited shelf life. Salmonella contamination was much higher in MRM than reported in other raw meat and meat products, with 39% of samples contaminated with 13 serovars. Quality of MRM varied between plants, with only three plants able to consistently produce good quality MRM. The best product was produced at plants which boned out on the premises, held bones at less than 10°C, and processed them within 8 h.

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Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage

Czech Journal of Food Sciences ◽

10.17221/80/2019-cjfs ◽

2019 ◽

Vol 37 (No. 6) ◽

pp. 417-424 ◽

Cited By ~ 1

Author(s):

Khabat Hussein ◽

Laszlo Friedrich ◽

Gabriella Kisko ◽

Emna Ayari ◽

Csaba Nemeth ◽

...

Keyword(s):

Lipid Oxidation ◽

Meat Products ◽

Allyl Isothiocyanate ◽

Physicochemical Characteristics ◽

Chicken Meat ◽

Escherichia Coli O157 ◽

Colour Changes ◽

Microbiological Status ◽

Natural Additives

The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid oxidation, microbiological status, sensorial electronic-nose based properties were examined. AITC, particularly 1000 ppm, showed greater activity than CARV and resulted in colour changes, accumulative odour production, triggered reduction in the growth of Pseudomonas lundensis, Staphylococcus aureus, and Bacillus cereus and 3 log10 CFU/g reduction in aerobic mesophilic counts. However, CARV was more active in increasing chroma properties and reducing the growth of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. Concomitantly, 500 ppm CARV showed greater activity than AITC in controlling lipid oxidation and protecting the colour changes. Therefore, both AITC and CARV possess great potential to extend the shelf life of meat and meat products.

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Behavior of Listeria monocytogenes and Aeromonas spp. on Fresh-Cut Produce Packaged under Equilibrium-Modified Atmosphere

Journal of Food Protection ◽

10.4315/0362-028x-62.10.1128 ◽

1999 ◽

Vol 62 (10) ◽

pp. 1128-1135 ◽

Cited By ~ 99

Author(s):

L. JACXSENS ◽

F. DEVLIEGHERE ◽

P. FALCATO ◽

J. DEBEVERE

Keyword(s):

Listeria Monocytogenes ◽

Shelf Life ◽

Microbiological Quality ◽

Modified Atmosphere ◽

Brussels Sprouts ◽

Iceberg Lettuce ◽

Aeromonas Caviae ◽

Taste And Odor ◽

Microbiological Criteria ◽

Fresh Cut

Storage experiments were conducted to follow the behavior of pathogens on fresh-cut vegetables (trimmed brussels sprouts, grated carrots, shredded iceberg lettuce, and shredded chicory endives) packaged under an equilibrium-modified atmosphere (EMA) (2 to 3% O2, 2 to 3% CO2, and 94 to 96% N2) and stored at 7°C. As a comparison, fresh-cut vegetables were also packaged in a perforated high-barrier film (air conditions) and stored at 7°C. In a first step, the shelf life of the vegetables in the two kinds of packages was determined by evaluating the microbiological quality as well as the sensorial quality (appearance, taste, and odor). In general, sensorial properties were faster in limiting the shelf life than microbiological criteria. The shelf life of the vegetables stored under an EMA was extended by 50% or more, compared with the air-stored vegetables. In a second storage experiment, the four fresh-cut vegetables were inoculated with a cocktail of psychrotrophic pathogens (Listeria monocytogenes, Aeromonas caviae [HG4]) and A. bestiarum (HG2) before packaging under an EMA and air at 7°C. The inoculated pathogens were more influenced by the type of vegetable than by the type of atmosphere. No growth was detected on the brussels sprouts or on carrots (L. monocytogenes). Aeromonas spp. had a higher growth rate than L. monocytogenes on the shredded chicory endives and shredded iceberg lettuce at 7°C.

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The effect of plasma generated ozone for cold storage the broiler chicken meat

Nusantara Bioscience ◽

10.13057/nusbiosci/n110103 ◽

2019 ◽

Vol 11 (1) ◽

pp. 12-17

Author(s):

MERISA MERISA YULIANI ◽

L D MAHFUDZ ◽

NURWANTORO NURWANTORO ◽

M NUR

Keyword(s):

Statistical Analysis ◽

Shelf Life ◽

Cold Storage ◽

Combination Treatment ◽

Broiler Chicken ◽

Chicken Meat ◽

Ph Values ◽

Ozone Concentrations ◽

Start Process ◽

Range Test

Yuliani M, Mahfudz LD, Nurwantoro, Nur M. 2019. The effect of plasma generated ozone for cold storage the broiler chicken meat. Nusantara Bioscience 11: 12-17. The aim of this study was to determine the effect of combination treatment washing chicken meat with three ozone concentrations in the water during 10 min and stored at 2-7˚C without ozonation and with ozonation, on the shelf life of chicken meat. The study was conducted with a complete random factorial design (CRD) factorial pattern 3 x 2 with 3 replications. The data were analyzed by using analysis of variance (ANOVA). If the results were significant, the analysis followed Duncan's New Multiple Range Test (DMRT). The results of statistical analysis showed that average pH values, color scores intensity b * for brightness (yellowness) and Peroxide value (PV) showed significant differences (P <0.05). H 2 S test showed that combination treatment washing chicken meat with ozone concentrations 3ppm in the water during 10 min and stored at 2-7˚C with ozonation was able to inhibit the start process of decomposition chicken meat until the 10th days. The conclusion of these results that combination treatment washing chicken meat with ozone concentrations 3ppm in the water during 10 min and stored at 2-7˚C with ozonation can extend the shelf life of chicken meat until the 10th days.

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Comparison and Evaluation of Different Microbiological Quality Criteria for Shellfish and Shellfish-Growing Waters

Water Science & Technology ◽

10.2166/wst.1993.0316 ◽

1993 ◽

Vol 27 (3-4) ◽

pp. 31-34 ◽

Cited By ~ 3

Author(s):

E. Martinez-Manzanares ◽

M. A. Moriñigo ◽

D. Castro ◽

M. C. Balebona ◽

J. J. Borrego

Keyword(s):

Sea Water ◽

Microbiological Quality ◽

Quality Criteria ◽

Human Consumption ◽

Faecal Coliforms ◽

Mediterranean Countries ◽

Four Seasons ◽

Microbiological Criteria ◽

Chamelea Gallina ◽

Log Normal

The objective of this study is to compare different microbiological criteria based on the control of shellfish-growing waters and shellfish flesh, to assess the microbiological quality of the shellfish harvested in a marine zone affected by discharges of a moderately polluted river. Two species of shellfish grown in Mediterranean countries, cockles (Cardium edule) and striped venus (Chamelea gallina) were chosen to carry out this study. A total of 55 samples of diellfish and sea water were collected over the four seasons of the year. According to the results obtained, the US, EEC and Spanish criteria, based on the level of faecal coliforms in shellfish flesh, guaranteed appropriately their safety for human consumption, but among the criteria based on the level of Escherichia coli, only the Australian criterion has been shown to be totally safe, this microorganism being the best indicator of the presence of Vibrio parahaemolyticus and Salmonella. For the criteria based on the analysis of indicators in seawater, the indicators which relate to the age of faecal pollution, such as spores of clostridium sulfite reducer and faecal streptococci are the best indexes of the presence of pathogens in shellfish. Furthermore, criteria that establish the percentage of water samples that fulfill the microbiological level specified, or log-normal distributions of indicators such as total coliforms, faecal coliforms and E. coli, are better than mean counts.

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Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15277 ◽

2021 ◽

Author(s):

Bruna E. Auriema ◽

Juarez Vicente ◽

Mario G. Carvalho ◽

Rosane N. Castro ◽

Rosa H. Luchese ◽

...

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Lipid Oxidation ◽

Traditional Method ◽

Meat Products ◽

Chicken Meat ◽

Fat Replacement ◽

Green Banana ◽

Nuclear Magnetic

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Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽

10.3390/polym13050716 ◽

2021 ◽

Vol 13 (5) ◽

pp. 716

Author(s):

Milad Yaghoubi ◽

Ali Ayaseh ◽

Kazem Alirezalu ◽

Zabihollah Nemati ◽

Mirian Pateiro ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Thiobarbituric Acid ◽

Chicken Meat ◽

Refrigerated Storage ◽

Quality Properties ◽

Overall Acceptability ◽

Chitosan Coating ◽

The Impact ◽

Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

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Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Foods ◽

10.3390/foods10061241 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1241

Author(s):

Yuthana Phimolsiripol ◽

Srirana Buadoktoom ◽

Pimporn Leelapornpisid ◽

Kittisak Jantanasakulwong ◽

Phisit Seesuriyachan ◽

...

Keyword(s):

Shelf Life ◽

Antioxidant Activities ◽

Antibacterial Properties ◽

Meat Products ◽

Thiobarbituric Acid ◽

Antibacterial Activities ◽

Life Extension ◽

Microbial Count ◽

Basella Alba ◽

Chilled Pork

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

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