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 identifi...

The presence of extended-spectrum β-lactamase (ESBL) and plasmidic AmpC (pAmpC) producing Escherichia coli (EEC) in food animals, especially broilers, has become a major public health concern. The aim of the present study was to quantify the EEC exposure of humans in The Netherlands through the consumption of meat from different food animals. Calculations were done with a simplified Quantitativ...

Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector ...

We determined the genotypes of seven Bacillus anthracis strains that were recovered from nine anthrax outbreaks in North-East China from 2010 to 2014, and two approved vaccine strains that are currently in use in China. The causes of these cases were partly due to local farmers being unaware of the presence of anthrax, and butchers with open wounds having direct contact with anthrax-contaminate...

Introduction Under the Ordinance on the implementation of compulsory measures to be observed in selected plants and facilities in order to reduce microbiological and other kinds of meat contamination, meat products and other foodstu s of animal origin intended for human use, the implementation of compulsory measures and the compliance to the stipulated veterinary and safety conditions applicabl...

Enterococci isolated from packaging areas of meat-processing facilities that produce ready-to-eat meat products were examined for high-level vancomycin resistance. A total of 406 enterococci isolates from the plants' packaging areas were examined for vancomycin resistance. High-level vancomycin resistance was not demonstrated in any enterococci isolated from 12 meat-processing plants.

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteu...

The growing concern of consumers regarding the food health and safety issues has led to the development of products that promote health and well-being beyond its nutritional effect [1]. Functional foods are those which promote beneficial effects to human ́s health beyond nutrition. Their effects are due to the addition of active ingredients, the removal or the replacement of undesirable compound...