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      Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics

      review-article
      Author(s): , , *
      Publication date (Electronic):
      Journal: Microorganisms
      Publisher: MDPI
      Keywords: chicken meat, bacteria, slaughter, spoilage, pathogen

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          Abstract

          With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is essential. In the present review, we address the bacterial contamination of poultry meat from the slaughtering steps to the use-by-date of the products. The different contamination sources are identified. The contaminants occurring in poultry meat cuts and their behavior toward sanitizing treatments or various storage conditions are discussed. A list of the main pathogenic bacteria of concern for the consumer and those responsible for spoilage and waste of poultry meat is established.

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          Outbreak-associated Salmonella enterica Serotypes and Food Commodities, United States, 1998–2008

          Brendan R. Jackson, Patricia Griffin, Dana Cole … (2013)
          Salmonella enterica infections are transmitted not only by animal-derived foods but also by vegetables, fruits, and other plant products. To clarify links between Salmonella serotypes and specific foods, we examined the diversity and predominance of food commodities implicated in outbreaks of salmonellosis during 1998–2008. More than 80% of outbreaks caused by serotypes Enteritidis, Heidelberg, and Hadar were attributed to eggs or poultry, whereas >50% of outbreaks caused by serotypes Javiana, Litchfield, Mbandaka, Muenchen, Poona, and Senftenberg were attributed to plant commodities. Serotypes Typhimurium and Newport were associated with a wide variety of food commodities. Knowledge about these associations can help guide outbreak investigations and control measures.
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            Spoilage microbiota associated to the storage of raw meat in different conditions.

            Agapi I Doulgeraki, Danilo Ercolini, Francesco Villani … (2012)
            The spoilage of raw meat is mainly due to undesired microbial development in meat during storage. The type of bacteria and their loads depend on the initial meat contamination and on the specific storage conditions that can influence the development of different spoilage-related microbial populations thus affecting the type and rate of the spoilage process. This review focuses on the composition of raw meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw meat. In addition, the most recent tools used for the detection and identification of meat microbiota are also reviewed. Copyright © 2012 Elsevier B.V. All rights reserved.
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              Deciphering chicken gut microbial dynamics based on high-throughput 16S rRNA metagenomics analyses

              Mohd Mohd Shaufi, Chin Sieo, Chun Wie Chong … (2015)
              Background Chicken gut microbiota has paramount roles in host performance, health and immunity. Understanding the topological difference in gut microbial community composition is crucial to provide knowledge on the functions of each members of microbiota to the physiological maintenance of the host. The gut microbiota profiling of the chicken was commonly performed previously using culture-dependent and early culture-independent methods which had limited coverage and accuracy. Advances in technology based on next-generation sequencing (NGS), offers unparalleled coverage and depth in determining microbial gut dynamics. Thus, the aim of this study was to investigate the ileal and caecal microbiota development as chicken aged, which is important for future effective gut modulation. Material and methods Ileal and caecal contents of broiler chicken were extracted from 7, 14, 21 and 42-day old chicken. Genomic DNA was then extracted and amplified based on V3 hyper-variable region of 16S rRNA. Bioinformatics, ecological and statistical analyses such as Principal Coordinate Analysis (PCoA) was performed in mothur software and plotted using PRIMER 6. Additional analyses for predicted metagenomes were performed through PICRUSt and STAMP software package based on Greengenes databases. Results A distinctive difference in bacterial communities was observed between ilea and caeca as the chicken aged (P < 0.001). The microbial communities in the caeca were more diverse in comparison to the ilea communities. The potentially pathogenic bacteria such as Clostridium were elevated as the chicken aged and the population of beneficial microbe such as Lactobacillus was low at all intervals. On the other hand, based on predicted metagenomes analysed, clear distinction in functions and roles of gut microbiota such as gene pathways related to nutrient absorption (e.g. sugar and amino acid metabolism), and bacterial proliferation and colonization (e.g. bacterial motility proteins, two-component system and bacterial secretion system) were observed between ilea and caeca, respectively (P < 0.05). Conclusions The caeca microbial communities were more diverse in comparison to ilea. The main functional differences between the two sites were found to be related to nutrient absorption and bacterial colonization. Based on the composition of the microbial community, future gut modulation with beneficial bacteria such as probiotics may benefit the host. Electronic supplementary material The online version of this article (doi:10.1186/s13099-015-0051-7) contains supplementary material, which is available to authorized users.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Microorganisms
                Journal ID (iso-abbrev): Microorganisms
                Journal ID (publisher-id): microorganisms
                Title: Microorganisms
                Publisher: MDPI
                ISSN (Electronic): 2076-2607
                Publication date (Electronic): 25 August 2017
                Publication date Collection: September 2017
                Volume: 5
                Issue: 3
                Electronic Location Identifier: 50
                Affiliations
                Secalim, INRA, LUNAM Université, 44307 Nantes, France; amelie.rouger@ 123456gmail.com (A.R.); odile.tresse@ 123456oniris-nantes.fr (O.T.)
                Author notes
                [* ]Correspondence: monique.zagorec@ 123456oniris-nantes.fr ; Tel.: +33-(0)2-40-68-7846
                Author information
                https://orcid.org/0000-0001-9833-2510
                Article
                Publisher ID: microorganisms-05-00050
                DOI: 10.3390/microorganisms5030050
                PMC ID: 5620641
                PubMed ID: 28841156
                SO-VID: 75ffd3b8-f125-4e29-a94b-8a438d5b0e33
                Copyright © © 2017 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 27 July 2017
                Date accepted : 21 August 2017
                Categories
                Subject: Review

                Keywords: chicken meat,bacteria,slaughter,spoilage,pathogen
                Data availability:
                Keywords: chicken meat, bacteria, slaughter, spoilage, pathogen

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