Objective: To establish the growth prediction model of Escherichia coli in chicken breast meat and provide reference for the temperature control of processing, storage and preservation. Methods: The growth of Escherichia coli O157:H7 on cooked chicken breast meat at 4, 8, 10, 12, 16, 20, 28 and...

The construction of urban food safety involves food quality and safety control of planting, breeding, food production and management, livestock and poultry slaughtering, food and beverage disinfection, etc. This paper expounded the factors affecting urban food security, including agricultural,...

New Zealand (NZ) has a high rate of reported campylobacteriosis cases. Cross-contamination in home kitchens during poultry handling is considered the main factor in campylobacteriosis transmission. The main aim of this study was to measure NZ consumers' food safety awareness and self-reported food...

Food handlers working in food factories play a major role in transmission of foodborne diseases. This study aimed to assess food safety knowledge, attitude and practice of food handlers working in food factories in Jordan. A total of 1000 food handlers in 50 food factories were participated in this ...

Objective: To investigate the contamination situation, serotype distribution and drug resistance of salmonella in poultry sold in Jiading District, Shanghai. Methods: Between 2019 and 2020, four types of poultry meat (chicken, duck, goose and pigeon) were sampled from markets, and potential...

This study aimed to detect the contamination of refrigerated poultry meat with psychrotrophic bacteria, such as Pseudomonas species. Pseudomonas spp. can grow well in the skin and muscle of poultry meat by using carbonhydrates and amino acids at refrigeration temperature (4°C). They are mainly...

Objective: The work aimed to assess the safety and quality of broiler meat in experimental listeriosis changes in storage. Materials and Methods: Ross Cobb 500 chickens (40) were divided into 4 groups of 10 animals each. Chickens from three experimental groups were infected by Listeria innocua, ...

This chapter discusses the regulatory aspects application of HACCP guidelines for the handling, packaging, storage, hygiene and transport of meat products.

This study aimed to evaluate the viability of thermotolerant Campylobacter spp. in chicken carcasses during the slaughter process (n = 150) and at retail level (n = 72). All samples were analysed by quantitative PCR (qPCR), propidium monoazide (PMA)-treated qPCR, and direct plate counting (DPC)....

The poultry processing industry has been investigating the new decontamination applications to prevent foodborne pathogens and extend the shelf life of poultry products. This study investigates the effects of lactic acid, acetic acid and sodium lactate, alone and in combination, on the survival of...