AIM To assess the prevalence of antimicrobial resistance producing extended-spectrum β-lactamases (ESBL) (blaTEM, blaSHV, and blaCTX-M) genes in Escherichia coli isolated from chicken meat, chevon meat, raw milk, and human urine and stool samples collected from tribal districts of Chhattisgarh, viz., Jagdalpur, Dantewada, Kondagaon, and Kanker. MATERIALS AND METHODS A total of 330 samples, co...

UNLABELLED A study was undertaken to investigate and model behavior of Salmonella on chicken meat during cold storage at constant temperatures. Chicken meat (white, dark, or skin) portions (0.75 cm(3)) were inoculated with a single strain of Salmonella Typhimurium DT104 (2.8 log) followed by storage for 0 to 8 d at -8, 0, 8, 12, 14, or 16 °C for model development and at -4, 4, 10, or 14 °C for ...

in this research the effects of different levels of oily and aqueous extracts of chamomile flower on biochemical characteristics and quality of breast meat were examined. using 400 broiler chicken (cup 500) in to 5 treatments, with 4 replicates and 20 chickens per replicate chicken were daily treated with 85 and 128 mg per kg body weight aqueous extracts, and 14 and 21 mg per kg body weight of ...

The 1,007,172-bp complete genome of Mycoplasma pullorum strain B359_6, isolated from domestic chickens, has been sequenced, assembled, and annotated.

Meat spoilage during low temperature can be considered as an ecological phenomenon, which encompasses the changes of the available substrata, during the prevailing of a particular microbial association of specific spoilage organisms. In fact, spoilage of meat (Chicken, Mutton and Beef) depends on a temperature and duration of storage time. These specific spoilage organisms are the consequence o...

S. typhimurium S. enteritidis S. Kentucky chicken meat MultiplexPCR The present study was conducted for identification of molecular characterization of Salmonella enterica isolated from chicken meat by using multiplex-PCR isolated from 200 samples of fresh chicken meat and 100 samples of ready to eat chicken meat. Samples were assessed by performing the pre-enrichment and enrichment culture, bi...

This study aims to determine the antibiotic resistance phenotypes of Salmonella isolates of broiler meat and chicken samples against a total of 23 antimicrobial agents. For this, 64 meat and 79 chicken Salmonella isolates, which were obtained from retail meat and farm samples analyzed in our laboratory from February 2006 to January 2009, were used. All Salmonella isolates were resistant to at l...

Poultry meat is one of the perishable foods. The growth of pathogenic microorganisms may occur in chicken meat during refrigerated storage. Microbial growth causes serious hazard in food safety consumer. The aim of this study was to compare antimicrobial properties of Thymus vulgaris (TEO) and Zataria multiflora essential oil (ZEO) and the effect of carboxymethyl cellulose (CMC) films containin...

To determine the optimum meat mixture combination, the effects of different meat sources on physical, chemical, and sensory properties of cooked or stored meat patties were investigated using a response surface methodology mixture design. Meat patties were prepared using chicken, turkey, beef, and beef back fat. They were divided 2 groups, with 1 group cooked and 1 group stored. The first part ...