Three-Year Longitudinal Study: Prevalence of in Chicken Meat is Higher in Supermarkets Than Wet Markets from Mexico.

Worldwide, chicken meat is considered one of the main sources of in humans. To protect consumers from this foodborne pathogen, international health authorities recommend the establishment of continuous surveillance programs in meat. However, these programs are scarce in many world regions; thus, the goal of the present study was to perform a longitudinal surveillance of in chicken meat in Mexico.

Insights into the Identification of the Specific Spoilage Organisms in Chicken Meat.

Poultry meat deterioration is caused by environmental conditions, as well as proliferation of different bacterial groups, and their interactions. It has been proposed that meat spoilage involves two bacterial groups: one group that initiates the deterioration process, known as specific spoilage organisms (SSOs), and the other known as spoilage associated organisms (SAOs) which represents all bacteria groups recovered from meat samples before, during, and after the spoilage process. Numerous studies have characterized the diversity of chicken meat SAOs; nonetheless, the identification of the SSOs remains a long-standing question.