INTRODUCTION Poultry meat is by far the most accepted food product worldwide. The microbiological safety and quality of the meat are equally important to producers, retailers and consumers, and both involve microbial contaminants on the processed product. Two quite different groups of microorganisms are relevant: on the one hand certain foodborne pathogens, and on the other, organisms that are generally harmless to human health, but, being psychotropic, are able to multiply on the product during chill storage. Spoilage results mainly from off'-odour development, and product shelf-life is resoluted both by the number of spoilage organisms present initially and the temperature history of the product at all stages of production and subsequent storage and handling (Pooni and Mead, 1984). Contamination of poultry meat with foodborne pathogens remains an important public health issue, because it can show the way to illness if there are malpractices in handling, cooking or post-cooking storage of the product. In developed countries, foodborne illness causes human suffering and loss of productivity, and adds significantly to the costs of food production and healthcare. It is also a possible cause of mortality, which is even more of a problem in developing regions, where the health status of many individuals is already compromised. The problem is exacerbated by modern conditions of intensive rearing, where large numbers of birds are kept together, and high-rate processing, in which carcasses remain in close proximity throughout the operation. Such conditions favour the spread of any pathogens that may gain access to the flock. Moreover, the use of antimicrobials in poultry production, whether for prophylactic, therapeutic or performanc... ... middle of paper ... ...ed during food processing, including heat, salt, an activated lactoperoxidase system, and surface-active agents (Leyer and Johnson, 1993). In the present investigation, enumerate the bacterial population on chicken meat which collected in different location and control of E. coli and S. aureus by acetic acid, lactic and citric acid. AIM AND OBJECTIVE The objective of the study can be summarized as follows. 1. Isolation and identification of E. coli and S. aureus from poultry meat in different slaughtering house of Namakkal district 2. Evaluation of chemical food preservatives for their antibacterial activity against E. coli and S. aureus 3. Study on the minimum inhibitory concentration of acetic acid on E. coli and S. aureus 4. Evaluate and compare the effectiveness of organic acid treatment in reducing E. coli and S. aureus on chicken meat surfaces.
Reducing the risk of salmonellosis from these farms would include food safety practices such as: washing eggs and hands thoroughly, making sure that the farm is kept in good condition, feeding the chickens good food, and using fresh water
Infection with C. perfringens as a food-borne illness is acquired from consumption of food or water that has come in contact with the bacterium. Some possibilities include unwashed fruits and vegetables, undercooked me...
E. Coli and other foodborne illnesses are something that should be of major concern to everybody, becasue nobody is safe from it. It is not something that can be prevented or
...ood to above 60 degrees C and storing food below 7.2 degees C are two effective ways of controling S. aureus growth in food. The most important recent epidemiological information concerning this organism involves the increasing resistance to antibiotics. Methicillin-resistant S. aureus (MRSA) is the most common of these antibiotic resistant organisms. The effects of MSRA are the same as any other S. aureus infection, however, MSRA infections are a difficult to treat because there are few effective antibiotics available. MSRA infections are generally not life threatening, however in some extreme cases death can occur.
A self-sterilizing formula is one that either prevents microbial growth (bacteriostatic) or kills-microorganisms (bactericidal /microbicidal).a self –preserving formula may or may not contain antimicrobial preservatives. Relatively anhydrous products (e.g. talcum powder, corn starch, mineral oil, and stick deodorants) do not require preservatives because they do not have sufficient water content to supply microbial growth. However, manufactures may incorporate preservatives in to these products to prevent microbial growth that may occur due to addition of water by consumer during use or abuse. The physicochemical make-up of the product, including low water activity (aw), high or low pH, and multifunctional materials that have antimicrobial properties (e.g. alcohol, surfactants, quaternary ammonium companies) determines whether a formula is self-preserving. Aqueous products in multiuse containers generally require the addition of preservation if they do not prevent microbial growth. The type of packaging and consumer use habits determines the preservation requirements of a
However, scientist have begun to find that farm animals such as chickens have bacteria in their food that has resisted even the strongest antibiotics. This is extremely worrying because animals such as chickens, cows and pigs are consumed by people. Which means that if the animals is infected, the infection can pass to the human population. For now these bacterias are harmless but the problem still remains; what would happen if out animal food supply is infected and we are unable to cure it?
Microbiological quality control criteria for food globally still rely on standard counts of coliform bacteria that were developed as indicators for fecal contamination. There is now ample documentation that these criteria are insufficient to protect against viral food-borne infections. For example high loads of infectious human pathogenic viruses have been detected in foods at retail that passed all microbiological control criteria, and this has led to discussions about the validity of proof for a recall. It is, therefore, important to understand the fundamental properties of food-borne.
Many natural preservatives like salt and sugar are often used in preserving canned fruits, processed meats as well as various types of canned or jarred vegetables whereas chemical preservatives like benzoic acid and sorbets are used to prevent the growth of microorganism. Most recent preservatives i.e. artificial preservatives revolutionized the food industry in term of flavor, quality and storage. Food manufacturers use an array of food preservatives to keep food fresh and stable, as well as to extend shelf life and prevent natural
Yang H, Mokhtari A, Jaykus L-A, Morales RA, Cates SC, Cowen P. 2006. Consumer phase risk assessment for Listeria monocytogenes in deli meats. Risk Anal. [Internet] 26:89–103. Available from: http://www.ncbi.nlm.nih.gov/pubmed/16492183
Thanksgiving is an annual national holiday marked by religious observances and a traditional meal including turkey. In Charles Mann’s National Geographic article, America Found and Lost, discussed the first known Thanksgiving holiday dinner in English America. It was celebrated on December 4th, 1619 at Berkely Hundred, a brand new plantation around thirty miles west of James town. During the first Thanksgiving dinner the colonists ate a rather large feast which most likely involved the consumption of turkey meat. This is believed to be true based on the fact that wild turkey was beyond plentiful in the region and a common food source for both English settlers and Native Americans. Back then, turkeys were undomesticated animals who fed off of the natural food sources available to them in nature. That is no longer the case for turkeys and other poultry livestock that are utilized for human consumption. Ever since 1996, farmers in animal agriculture have been feeding genetically modified grains such as corn and oilseeds to their livestock. The multiple processes in which the birds are produced and distributed have also changed dramatically over the years. This has also inevitably led to a significant increase in the consumption levels of poultry products on a global scale. All of these factors have led to the stimulation of many countries’ economies but also caused an increased need of genetically modified animal feed in order to maintain the balance between supply and demand.
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from
Each and every year millions of people become sick because of food poisoning and other food related illnesses. Many of these illnesses can easily be prevented by properly cooking and handling food in the kitchen. Unfortunately, many people around the world are unaware of the consequences that can occur from contaminated and undercooked food. It is important for every individual who is planning on making a meal in their life (virtually everyone) to understand how to properly prepare their meal.
Bare hand contact with ready-to-eat food is not allowed because this will transfer the viruses, bacteria or parasites from hands to the food. Besides that, hair in food also can be a source of bacterial and microbial contamination. Thus, brushing or combing hair is not allowed during food preparation. Hair should be tied and covered where necessary to ensure a good food product integrity. Moreover, jewellery and plain wedding band should not be worn because this kind of things can carry the bacteria. Furthermore, especially for the food handler in food industry, smoking, spitting, eating and drinking are not allowed in the food handling or storage area. This is because saliva which could contaminate the food would be generated through these action. In addition, food handlers should put on the clean outer clothing like aprons during handling the food in order to minimize the contamination. Moreover, if food handler have cuts or wounds, should be make sure that they are completely covered by a brightly coloured and waterproof wound strip. Bright coloured of wound strip is used so that it can been seen easily if it is