Sakaridis I., Soultos N., Batzios Ch., Ambrosiadis I., Koidis P. (2014): Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes. Czech J. Food Sci., 32: 61–68. Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine thei...

The European Food Safety Authority (EFSA) recently published a report on factors that may contribute to the spread of Campylobacter in live chickens and chicken carcasses. The findings of the report [1], based on an European Union (EU)-wide survey [2] will provide the basis for further work by scientific experts to investigate further how Campylobacter-contaminated chicken meat affects the leve...

The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between se...

Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order...

Salmonella Typhimurium is frequently isolated from chicken meat. The main purpose of current study was to analyze the decontamination S. by using different concentrations chitosan, lactic acid and chitosan combination on broiler carcasses. inoculated carcasses at 108 cfu/mL in eight groups. Then, contaminated were treated with 1%, 2% 0.1%, 0.05% for 5, 10, 15 min. Also, effects (0.05% chitosan-...

On 34 days over a period of 30 months, samplings were made of randomly selected birds slaughtered in randomly chosen processing plants. Methods were designed so that Salmonella and paracolon bacteria isolated were indigenous to the intestinal tract of the selected bird. Incidence rates were 5.25% for turkeys, 0.54% for chicken hens, and 1.05% for chicken fryers. Infected birds, providing the po...

Pathogenic bacteria are responsible for a significant number of food poisonings in humans through infected poultries. The main objective of this study was to assess the effect of transportation of chicken carcasses at 18-24, 4-5, and 10-14 oC on the bacterial loads of Staphylococcus aureus, Salmonella species, and Escherichia coli. This study was conducted on 180 fresh chicken carcasses (1197.0...

Chicken meat is a valuable source of protein and consumption of it continues to rise day to day. The aim of the present study was to evaluate the genetic homogeneity of Listeria monocytogenes (L. monocytogenes) isolates obtained from chicken carcasses and human. Random Amplification of Polymorphic DNA (RAPD) PCR with three different primers were used to analyze the 31 L. monocytogenes isolates ...

A novel real-time PCR assay was developed for the direct detection in food of Helicobacter pullorum-like bacteria, which are occasionally associated with human enteric disease. Experiments using control strains showed that the realtime PCR assay was specific and reproducible, with a detection level of 1 colony-forming unit (CFU)/g. The assay was then applied to determine contamination rates in ...