The study was conducted to evaluate the impact of feeding multistrain probiotic on breast muscle characteristics of avian pathogenic Escherichia coli (APEC) infected broilers. Three hundred and thirty six Lohmann MB-202 day-old-chicks were divided to four treatment groups, including CNTRL (chicks receiving basal diet and not infected), APEC (chicks receiving basal diet and infected with APEC), ...

Several case-control studies have investigated risk factors for human salmonellosis while others have used Salmonella subtyping to attribute human infections to different food and animal reservoirs. This study combined case-control and source attribution data into a single analysis to explore risk factors at the point of exposure for human salmonellosis originating from four putative food-produ...

Lag-phase duration (LPD) and growth rate (GR) values were calculated from experimental data obtained using a previously described protocol (S. C. Ingham, M. A. Fanslau, G. M. Burnham, B. H. Ingham, J. P. Norback, and D. W. Schaffner, J. Food Prot. 70:1445-1456, 2007). These values were used to develop an interval accumulation-based tool designated THERM (temperature history evaluation for raw m...

Five Matured Noiler chickens 3 months old weighing 3kg±120g were used for the experiment. The birds have fasted 16 hours without food but with a supply of fresh cool water. slaughtered and dressed conventionally. breast meat was excised within one-hour post-mortem preparation Asun using charcoal oven smoking. meats cut into fillets average weight bone; spiced, rubbed vegetable oil, smoked to an...

Oxidative rancidity is a major cause of flavor deterioration in thermally treated meats. Common methods of preserving food quality, such as refrigeration, do not prevent lipid oxidation and the reaction even takes place at freezing temperatures. Off-flavors due to oxidative changes in meat are autocatalytic type reactions which produce various by-products that contribute to the rancid odors and...

The source of Enterobacteriaceae on meats was shown to be associated with the meat-handling work surfaces in two packing plants studies. A total of 2,343 Enterobacteriaceae were isolated and identified from meat samples and work surfaces at the packing plants and at the retail facilities. Escherichia coli biotype I and Serratia liquefaciens were detected at all stages of meat handling, indicati...

The detection of enterotoxigenic Escherichia coli (ETEC) in food, especially raw meat, has rarely been documented in Thailand, although the presence of this bacterial pathogen is considered of important public health concern. The quantity of ETEC in 150 meat samples collected from fresh food markets in southern Thailand were determined using a most probable number (MPN)-PCR-based quantification...

Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 degrees C) during smoking unexpected...