Madden R.H.,Food Microbiology Branch |
Ball H.,AFBI |
Hutchison M.,University of Bristol |
Young F.,Food Microbiology Branch |
Taylor M.,Food Microbiology Branch
Romanian Biotechnological Letters | Year: 2014
Most retail chicken in Europe, and in many other parts of the world, is contaminated with Campylobacter spp., a major cause of food poisoning. There is therefore a need to detect this pathogen on broiler farms in order to verify the efficacy of control measures which have been implemented, and determine which flocks are infected. In this study eight potential matrices from broiler houses were studied; bootswabs, cecal droppings, ceca, cloacal swab, dust, feces, litter, and ventral swab. They were compared in a quantitative manner to determine which was best for the detection of Campylobacter, using samples collected from commercial broiler houses. Campylobacter spp. recovered by the matrices were enumerated using ISO 10272-1:2006. Bootswabs consisting of plastic overshoes (Tunika) recovered the highest number of Campylobacter (p < 0.05) and showed the highest prevalence. When bootswabs were stored chilled no loss of Campylobacter viability was seen for up to 48h allowing for flexibility in sampling, and sample handling, since immediate analysis was not required. However, overgrowth of the selective medium, mCCDA, by non-campylobacters was seen if samples were stored at 22°C. Therefore transport of bootswabs cannot be undertaken at ambient temperature. Overall, in terms of Campylobacter recovery, ease of use and cost, bootswabs were the preferred sample matrix.
Patterson M.F.,Food Microbiology Branch |
McKay A.M.,Food Microbiology Branch |
Connolly M.,Food Microbiology Branch |
Linton M.,Food Microbiology Branch
Food Microbiology | Year: 2010
Vacuum-packaged cooked poultry meat was treated at a range of pressures (400-600 MPa) and hold times (1, 2 and 10 min), followed by storage at 4°, 8° or 12 °C for up to 35 days. Weissella viridescens was found to be the dominant microorganism in the pressure-treated meat, constituting 100% of the microflora identified at 500 and 600 MPa. None of the pressure-treated samples had obvious signs of spoilage during the 35 day storage period, even when the Weissella count was >7 log10 cfu/g. Studies on a typical W. viridescens isolate showed it to be relatively pressure-resistant in poultry meat, with <1 log reduction in numbers after a treatment of 2 min at 600 MPa. Agar diffusion assays showed that the isolate also caused the inhibition of a number of Gram-positive and Gram-negative pathogens, including strains of Clostridium botulinum, Listeria monocytogenes, Bacillus cereus and Escherichia coli. The selection of a pressure-resistant organism, such as this Weissella sp. could be advantageous in extending the shelf-life, and also microbiological safety, of the cooked meat, as it could give protection in addition to the pressure treatment itself. © 2009 Elsevier Ltd. All rights reserved.