Quantitative characterization and dynamics of bacterial communities in ready-to-eat chicken using high-throughput sequencing combined with internal standard-based absolute quantification.

Food Microbiol

State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China. Electronic address:

Published: April 2024

Ready-to-eat (RTE) chicken products are prone to bacterial contamination, posing foodborne illness risks. High-throughput sequencing (HTS) has been widely used to study the distribution of pathogenic and spoilage bacteria in RTE chicken products but lacks quantitative data on taxa abundances. In this study, we employed a method combining HTS with absolute quantification, using Edwardsiella tarda as an internal standard strain, to achieve the relative and absolute abundances of microbiota in RTE chicken products stored at 4 and 25 °C. The results showed that the addition of appropriate concentration of internal standard strains exhibited no significant impact on the structure composition, relative abundance, and absolute abundance of bacterial communities in chicken meat, achieving comprehensive absolute quantification in RTE chicken products. Furthermore, the absolute abundance of bacterial genera at the end of storage followed a log-normal distribution, with most genera having an absolute abundance between 10 and 10 CFU/g. This study provides insights into the quantification of bacterial communities in RTE chicken products, laying a foundation for the development of strategies to extend the shelf life of RTE products.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.fm.2023.104419DOI Listing

Publication Analysis

Top Keywords

rte chicken
20
chicken products
20
bacterial communities
12
absolute quantification
12
absolute abundance
12
high-throughput sequencing
8
internal standard
8
abundance bacterial
8
chicken
7
absolute
7

Similar Publications

We present the genome of BDSA isolated from ready-to-eat (RTE) meat collected in Dhaka, Bangladesh. The genome displays the Listeria pathogenicity island 1 and virulence, stress response, and antimicrobial resistance genes. It was phylogenetically classified as ST7, and clustered with serotype 1/2a belonging to lineage II.

View Article and Find Full Text PDF
Article Synopsis
  • Food packaging significantly contributes to environmental pollution, leading consumers to seek biodegradable alternatives made from agricultural waste.
  • Research developed and tested plastic-alternative films using chicken skin gelatin combined with antimicrobial agents to improve mechanical properties and food safety.
  • The study found that these biopolymer films effectively reduced Listeria monocytogenes and spoilage microorganisms in stored, fully cooked beef bologna, demonstrating their potential for market acceptance in sustainable packaging solutions.
View Article and Find Full Text PDF

Introduction: Arcobacter species are emerging foodborne pathogens increasingly associated with human illness worldwide. They are commonly found in the gastrointestinal tracts of animals and are frequently isolated from various food sources, including raw meat, poultry, and seafood. The aim of this study is to investigate the antimicrobial resistance patterns of Arcobacter spp.

View Article and Find Full Text PDF

Methicillin- and vancomycin-resistant Staphylococcus aureus in chicken carcasses, ready-to-eat chicken meat sandwiches, and buffalo milk.

Int J Food Microbiol

January 2025

Department of Food Hygiene, Safety, and Technology, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt. Electronic address:

Methicillin-resistant Staphylococcus aureus (MRSA) is a growing public health concern; however, there is limited information about MRSA and VRSA (Vancomycin-resistant S. aureus) among animal-origin food. Therefore, this study intended to elucidate the prevalence, enterotoxin existence, antimicrobial resistance profiles, and antimicrobial resistance genes of S.

View Article and Find Full Text PDF

Texture deterioration of meat products upon high-temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready-to-eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water-holding capacity of the products.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!