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.
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http://dx.doi.org/10.1016/j.fm.2023.104419 | DOI Listing |
Microbiol Resour Announc
January 2025
Department of Microbiology, University of Dhaka, Dhaka, Bangladesh.
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 PDFJ Food Prot
December 2024
Department of Poultry Science, Auburn University, 260 Lem Morrison Drive, Auburn, Alabama, USA.
BMC Infect Dis
November 2024
Research Center of Pediatric Infectious Diseases, Institute of Immunology and Infectious Diseases, Iran University of Medical Sciences (IUMS), Tehran, Iran.
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 PDFInt 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 PDFJ Texture Stud
June 2024
School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China.
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.
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