Listeria species are widely distributed in environment and L. monocytogenes are the causal agent of Listeriosis, the disease that can be serious and fatal to human and animals. The objectives of this study were to detect, isolate and identify Listeria monocytogenes from retail broiler chicken ready to eat meat products in restaurants-Khartoum state, Sudan. A total of 250 retail broiler chicken ...

Production of chicken meat is an important branch of food industry. Generally, poultry meat farmers aim to produce birds with superior body weight and feed conversion ratio. However, in line with current developments, there are other parameters that must to be taken into account such as lower body fat deposition and improvement in the nutrient composition of products corresponding to consumer r...

Introduction: The aim of the present study was to determine the levels of alpha particles and heavy metals contamination in the meat products consumed in Najaf, Iraq. Moreover, this study was also targeted toward comparing the results with those in the literature and making appropriate conclusion and recommendations. Material and Methods: This study determined the track of alpha particles and ...

This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted from spoiled chicken meat. Molecular identification of the isolated psychrotrophic bacteria was carried out using 16S rDNA sequencing and their ...

conclusions these results show that retail meat and vegetables can serve as a reservoir of multiple antimicrobial resistant salmonella and can probably be a potential route of transmission of these pathogens into human population. results the prevalence of salmonella in retail pork, chicken meat, and fresh vegetables were 82% (34/41), 67.5% (27/40), and 46% (37/80), respectively. the salmonella...

INTRODUCTION While allergic reactions to poultry products in the form of feathers and eggs are common, allergic reactions to chicken meat are rare. Despite the popularity of chicken in today's healthy diet, severe reactions after ingesting chicken meat are rarely described. This report describes a patient who developed chicken meat anaphylaxis without experiencing allergy to eggs or feathers. ...

The objective of this study was to determine the effect of electron-beam irradiation on the oxidation of cholesterol in raw and cooked chicken meats with different packaging and storage times. Patties were prepared with skinless chicken breasts and legs. Half of the patties were used for raw meat study and the other half for cooked meat work. For cooked samples, patties were cooked in an electr...

This paper presents an investigation of the microbiological quality of poultry meat sold on the Croatian market. Bacteriological analysis was performed on 66 samples of fresh, retail-cut chicken meat (21 samples of chicken breasts without skin “fillet”, and 19 samples of chicken breasts with skin) and frozen ground chicken meat (26 samples). Samples were collected from retailers (kept in coolin...

Avian influenza viruses (AIV) and Newcastle disease viruses (NDV) of high pathogenicity cause severe systemic disease with high mortality in chickens and can be isolated from the meat of infected chickens. Although AIV and NDV strains of low pathogenicity are typically not present in chicken meat, virus particles in respiratory secretions or feces are possible sources of carcass contamination. ...