Chicken meat is an important food for human as it is most concentrated and easily assaimilable nitrogenous food. It is considered good source of protein, due to its rich essential amino acids content for human life and growth. Healthy meat has been reported to contain few or may be no micro-organisms (Thornon and Gracey, 1981).
Fungi comprise a large group of microorganisms which are ubiquitous in nature due to easy dissemination and their vegetative spores, which are produced in large numbers and can present in the environment for long period. They can contaminate meat and meat products due to lack of hygienic measures also during handling procedures and processing of meat products through the use of contaminated additive and spices which
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flavus and were 20.0, 13.0 and 16.7% for A.niger. Penicillium corylophilum was 6.7, 11.6 and11.1% for chicken meat slice, chicken luncheon and chicken minced meat products, respectively. Cladosporium species were 20.0, 4.4, 11.1% and Geotrichum candidum were 0, 29.0 and10.0% for chicken meat slice, chicken luncheon and chicken minced meat products, respectively. Nearly similar results were recorded by Edris et al. (1992), Zayed (1999), Gad (2004), Shawish (2011) and Samaha (2013).
Luncheon is exposed to heat treatment during its processing and any microbial activities may be recorded as a result of post processing contamination, unhygienic storage and long storage life which may lead to spoilage. The comminution of poultry meat greatly increases the surface area and distribution of the microorganisms throughout the creating microenvironment (Saad et al., 1989). While, whole poultry carcasses have a lower microbial count than cut up poultry (Jay, 1978). Some members of the isolated molds were reported in cases of pulmonary and urinary tract infection, arthritis, osteomyelitis, dermatitis, endocarditis, meningitis, and eye infection (Mossel, 1982).
Table (4): Frequency percentages of the isolated yeast genera in the examined chicken processed product
Makousky, David Tangley, Laura Loeb, Penny Holstein, William J. Thorton, Jeannye, "Hay feed might stop infections from meat." U.S. News & World Report 125.11(1998): middlesearchplus. EBSCO.web.27.Oct.2011
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...
This method is usually carried out on ready to eat food and processed meat and poultry. This method is a proven way to extend shelf life by killing microorganisms and pathogens, which are the reason processed meat such as deli meats last so long. However, there are negative effects of this method. There is a change in nutritional value and sensory value in foods that have been used in this process. It can change the flavour and can cause vitamin and protein destruction. However, non-thermal methods offer an extension in shelf life without changing the sensory values or nutritional values. It is a low cost method of food processing also. Non thermal methods have a big place in the future of food processing as consumers are becoming more aware of the nutritional value of the food, as well as wanting to save money and enjoy the flavour of the
Clostridium botulinum has a rich history dating back to 19th century Europe where it first contaminated sausages, causing outbreaks of foodborne botulism. (1-3) In fact, the term botulism is derived from the Latin term botulus, meaning sausage. (1,3) Microbiologist Emile Pierre Marie van Ermengem first described the etiologic agent in 1897, (1-3) following isolation of the anaerobic bacillus from ham and splenic tissue obtained upon autopsy. (2,3) Although first referred to as Bacillus botulinus, it was eventually renamed Clostridium botulinum to distinguish it from the aerobic spore-forming genus Bacillus. (2) Importantly, the presence of a toxin was noted at this time, as cell-free extracts were capable of causing disease. (1,2) By 1943 and 1976, wound botulism and infant botulism were also respectively described. (1)
16) It is possible for foodborne illness to erupt in developed country due to improper handling and importation of food. There has been recent E.coli outbreak in developed countries like U.S (2006) and Germany (2011). However, the public health community is well prepared to respond to such
We arranged the subsequent determinative biochemical tests after the dichotomous keys for definite identification of the bacteria present in broth sample. As the initial screening tests identified the unknown bacterial broth as a mixture of gram-positive cocci and gram-negative bacilli, we organized two different test regimes to follow the dichotomous keys.
...ere have been many cases in which trichinellosis were found in homemade sausages and jerkies (CDC, 1997-2001).
The Perdue Farms is an American business corporation which has specialized in the processing of chicken as well as turkey together with pork products ("Perdue Farms Homepage : Company History, Corporate Responsibility and More", n.d.). Just as other production companies, this corporation is involved in practices that place the surrounding conditions at risk and hence it calls for correct precautionary activities which must be adopted as well as implemented to avoid potential risks to the environment. Processing of meat results to the release of harmful fatty substances together with other macrobiotic biodegradable substances that are much harmless but require to be monitored together with disposed of in an appropriate manner.
However, some of them can cause intestinal infection. Bacteria which can cause infections can enter to human body of different ways. Meat contaminated with E.coli bacteria during processing, contaminated water, from person to person and through improper food handling. Infected faeces of animals or human sometimes get into lakes, water supplies or pools so people can become infected when they use this contaminated water. The infected meat needs to be cooked to 160 F0 (71C0) if it is cooked below that the bacteria can survive and affect the person who eats that meat. Any food, which is in contact with row meat, can become
In April 2008 the In Vitro Consortium first met at the Norwegian Food Research Institute. The consortium is “an international alliance of environmentally concerned scientists striving to facilitate the establishment of a large scale process industry for the production of muscle tissue for human consumption through concerted R&D efforts and attraction of funding fuels to these efforts.”Meat in both its production and its consumption has a number of destructive effects on not only the environment and humans but also live stock. Some of these effects are antibiotic resistant bacteria due to the overuse of antibiotics in livestock, meat-borne pathogens (e. coli), and diseases associated with diets rich in animal fats (diabetes). Meat consumption all over the world is increasing making meat a global issue. As a result many researchers have been trying to create meat substitutes to minimize the impact of consumption. Substitutes, to date, have been made from soybeans, peas, or even from animal tissues grown in a culture.
Poultry production is a very important and diverse component of Northern American agriculture. Poultry products including eggs, chicken and turkey meat have been an essential part of the diets of most Americans throughout history and other individuals all arou...
Today, chickens born of pinpoint-focused genetics are raised by the millions in factory farms. The industrial frying chicken is physiologically adapted to gain weight so that it’s ready for the skillet in six weeks. Modern hybrid laying hens are so efficient that they don’t even think of sitting on eggs (Will).
E. coli O157:H7 is frequently found on the hide, hoofs and in the digestive tracts of cattle. As a result of this, meat can potentially be contaminated during the slaughter and processing of the meat. Since E. coli O157:H7 contamination can cause serious human illness, it is critical to reduce this risk during slaughter and processing.
Various meat products have been associated with outbreaks caused by Salmonella, Shigella and E. coli (Cruickshank et al.,
The most commonly recognized food borne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli 0157:H7, and by a group of viruses called Calicivirus, also know as the Norwalk viruses. “Thousands of types of bacteria are naturally present in our environment, but not all bacteria cause disease in humans.” (Schmutz 1)