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Herrmann A, Schulz K, Wischnewski N, Brüssau J, Zeiler E, Sauter-Louis C. Risk Awareness and Attitude of German Farmers towards Biosecurity Measures. Animals (Basel) 2024; 14:1102. [PMID: 38612341 PMCID: PMC11010927 DOI: 10.3390/ani14071102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
The implementation of management activities depends on both the attitude of the people performing the work and their understanding of why the work should be performed. In the context of animal husbandry, the implementation of such practices is crucial for the functionality of biosecurity. Therefore, it is important to know how farmers perceive biosecurity as a whole. An anonymous online survey was conducted among German farmers. In addition to general data about their farm, information about their existing concept of biosecurity, as well as about the assessment of possible introduction routes for animal diseases into the farm with regard to their likelihood, was gathered. Furthermore, information on measures to protect their farm against disease introduction were retrieved. Analysis showed that in general, farmers were aware of the importance of biosecurity and consequently had concepts of biosecurity on their farms. However, awareness about dangerous introduction routes for animal diseases into a farm was associated with a lack of knowledge of how to improve the measures in these areas. The role of the veterinarian in the context of biosecurity was highlighted and further problematic areas were indicated. Overall, the high level of commitment from farmers indicated a good implementation of daily practices.
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Affiliation(s)
- Anna Herrmann
- Institute of Epidemiology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald-Insel Riems, Germany; (A.H.); (K.S.); (J.B.); (C.S.-L.)
| | - Katja Schulz
- Institute of Epidemiology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald-Insel Riems, Germany; (A.H.); (K.S.); (J.B.); (C.S.-L.)
| | - Natalie Wischnewski
- Institute of Epidemiology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald-Insel Riems, Germany; (A.H.); (K.S.); (J.B.); (C.S.-L.)
- Faculty of Sustainable Agricultural and Energy Systems, University of Applied Sciences Weihenstephan-Triesdorf, Am Staudengarten 1, 85354 Freising, Germany;
| | - Jule Brüssau
- Institute of Epidemiology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald-Insel Riems, Germany; (A.H.); (K.S.); (J.B.); (C.S.-L.)
| | - Eva Zeiler
- Faculty of Sustainable Agricultural and Energy Systems, University of Applied Sciences Weihenstephan-Triesdorf, Am Staudengarten 1, 85354 Freising, Germany;
| | - Carola Sauter-Louis
- Institute of Epidemiology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald-Insel Riems, Germany; (A.H.); (K.S.); (J.B.); (C.S.-L.)
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An JH, Lee HS. Effect of the storage temperature on the quality of eggs inoculated with Salmonella Enteritidis onto shell. Food Sci Biotechnol 2024; 33:1255-1260. [PMID: 38440673 PMCID: PMC10908673 DOI: 10.1007/s10068-023-01402-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 07/10/2023] [Accepted: 07/24/2023] [Indexed: 03/06/2024] Open
Abstract
This study explored the temperature-dependent effect on the growth characteristics of Salmonella Enteritidis (SE) on eggshell toward identifying an appropriate storage temperature for unwashed eggs in an actual distribution environment. Among the test storage temperatures (10 °C, 25 °C, and 35 °C), 25 °C was determined to be an appropriate storage temperature, with no effect of changing temperature on the control of SE on eggshell. Regarding the effect of the temperature on egg quality, the quality indicators of egg such as Haugh unit, yolk index, albumin index, and albumin pH were significantly maintained. These results indicated that unwashed eggs should be distributed at 25 °C for SE control, and the storage temperature should be below 10 °C from at least day 4 onward after the start of distribution to maintain egg quality. This study will assist for safety management of unwashed egg in an actual distribution environment.
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Affiliation(s)
- Ji-Hoon An
- Department of Food Safety and Regulatory Science, Chung-Ang University, Anseong, 17546 Republic of Korea
| | - Hee-Seok Lee
- Department of Food Safety and Regulatory Science, Chung-Ang University, Anseong, 17546 Republic of Korea
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong, 17546 Republic of Korea
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Kabploy K, Sukmas S, Phothisuwan S, Sinthupachee A, Kongchoosi N, Matan N. Development of an antimicrobial fungal egg tray containing orange oil and smoke for eggs preservation at room temperature. Poult Sci 2023; 102:102885. [PMID: 37421806 PMCID: PMC10344802 DOI: 10.1016/j.psj.2023.102885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 07/10/2023] Open
Abstract
The prevention and controlled growth of pathogenic bacteria on eggs during storage and distribution at room temperature is important to ensure commercial eggs and egg products are safe for consumer. This study investigated the combined effects of orange oil (0.001%-0.004% v/w) and smoke for 10 min in paper egg tray packaging produce from the fungal pulp of Trametes versicolor. Eggs were kept in the developed paper egg tray at room temperature (30 ± 2°C). The mechanism of the combined antibacterial effects against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus and egg quality were investigated. The combination of orange oil (0.004%) and smoke delayed all bacteria and suppressed changes in weight loss and the quality factor of eggs (Haugh unit, yolk index, albumen index) for at least 14 d. It was found that the volatile orange oil smoke in the egg tray could be passed through the structure of the cell wall and membrane of bacteria, giving rise to loss of cell viability by irreversibly damaging the cell membranes of all the bacteria in this test. Moreover, higher antioxidant activity was found on the eggs than on the eggshells, which is linked to greater shelf-life of treated eggs. The study demonstrates an improved paper egg tray packaging system and the possibility of combining released essential oils and smoke, which can be extended to egg products. Smoke can also be modified on the surface of paper egg trays easily, which shows potential in functionalizing implanted materials with antibacterial properties.
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Affiliation(s)
- Krittika Kabploy
- Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Sirimas Sukmas
- Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Saifon Phothisuwan
- Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Khlong Hok, Thailand
| | - Apiram Sinthupachee
- Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Nattana Kongchoosi
- Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Narumol Matan
- Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand.
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Oliveira GDS, McManus C, Salgado CB, Pires PGDS, de Figueiredo Sousa HA, da Silva ER, Dos Santos VM. Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs. Animals (Basel) 2023; 13:2123. [PMID: 37443921 DOI: 10.3390/ani13132123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/15/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.
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Affiliation(s)
| | - Concepta McManus
- Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910-900, Brazil
| | - Cristiane Batista Salgado
- Laboratory of Geosciences and Human Sciences, Federal Institute of Brasília-Campus Brasília, Brasília 70830-450, Brazil
| | | | | | - Edilsa Rosa da Silva
- Laboratory of Microbiology and Food, Federal Institute of Brasília-Campus Planaltina, Brasília 73380-900, Brazil
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Sokołowicz Z, Kačániová M, Dykiel M, Augustyńska-Prejsnar A, Topczewska J. Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs. Animals (Basel) 2023; 13:1899. [PMID: 37370410 DOI: 10.3390/ani13121899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The studies aimed to assess the impact of packaging, storage time, and temperature on the microbiological quality as well as on the sensory quality and functional properties of chicken eggs. The study material consisted of eggs from laying hens kept under free-range conditions. The eggs packed in cardboard and plastic cartons were stored at 5 °C and 22 °C, respectively. The eggs were examined on the day of laying and on days 14 and 28 of storage. The microbiological quality of the shell and contents of the eggs and the foaming properties of the egg white stored in cardboard and plastic packaging as well as the sensory characteristics of the eggs stored in both types of packaging after hard-boiling were examined on all evaluation dates. The type of packaging in which the eggs were stored was shown to influence the microbiological quality of the egg contents. Eggs stored in plastic packaging, on days 14 and 28 of storage, contained more bacteria in egg contents than eggs stored in cardboard packaging (p < 0.05). The type of packaging in which the eggs were stored did not have an effect on the foaming properties of the egg white (p > 0.05) or on the sensory characteristics of the eggs after hard-boiling. Irrespective of the type of packaging, the foaming properties of the egg white and the sensory characteristics of the eggs after hard-boiling deteriorated with storage time. The effect of temperature on egg quality was found. Regardless of the type of packaging, eggs stored at 5 °C after hard-boiling had better yolk colour, smell, and texture than eggs stored at 22 °C (p < 0.05).
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Affiliation(s)
- Zofia Sokołowicz
- Department of Animal Production and Poultry Products Evaluation, University of Rzeszów, Zelwerowicza Street 4, 35-601 Rzeszów, Poland
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 949 76 Nitra, Slovakia
| | - Magdalena Dykiel
- Department of Food Production and Safety, State University of Applied Sciences in Krosno, Rynek 1, 38-400 Krosno, Poland
| | - Anna Augustyńska-Prejsnar
- Department of Animal Production and Poultry Products Evaluation, University of Rzeszów, Zelwerowicza Street 4, 35-601 Rzeszów, Poland
| | - Jadwiga Topczewska
- Department of Animal Production and Poultry Products Evaluation, University of Rzeszów, Zelwerowicza Street 4, 35-601 Rzeszów, Poland
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Zhang T, Tang Y, Ge H, Zhang D, Li T, Cheng D, Liu J, Yu Y. Storage impact on egg white powder's physical and functional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3799-3811. [PMID: 36251338 DOI: 10.1002/jsfa.12274] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/22/2022] [Accepted: 10/15/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine its quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In the present study, the EWP samples were stored at four different temperatures (-20, 4, 25 and 37 °C) for 60 days, and then the protein structural, physical and functional properties of EWP were measured and assessed further for correlation with storage conditions using heatmap. RESULTS The viscosity of the EWP solution increased after 30 days. Foaming ability and rheological properties increased first and then decreased compared to untreated samples with the prolonged storage time. Correlation analysis results indicated that the gel hardness, water holding capacity, foaming ability, emulsifying ability, particle size, dispersibility and viscosity of EWP were significantly related to storage time (P < 0.05). Only the gelation properties of EWP stored at 37 °C for 60 days changed significantly and were negatively related to its moisture content (P < 0.05). Additionally, the random coil content of EWP was positively correlated with particle size, moisture content, solubility and gel properties, whereas β-sheet was negatively correlated with them. CONCLUSION Compared to other temperatures, the functional properties of EWP were relatively stable under 4 °C. Therefore, the low temperature (4 °C) was selected as the most suitable storage temperature for EWP. The results of the present study could provide a theoretical basis for the shelf-life extension of EWP. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yuanhu Tang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Huifang Ge
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Deju Zhang
- Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Hong Kong, China
| | - Ting Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Dongkun Cheng
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
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Hsu SC, Chen HL, Chou CF, Liu WC, Wu CT. Characterization of microbial contamination of retail washed and unwashed shell eggs in Taiwan. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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Nontyphoidal Salmonella infections acquired from poultry. Curr Opin Infect Dis 2022; 35:431-435. [PMID: 36098261 DOI: 10.1097/qco.0000000000000876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
PURPOSE OF REVIEW Nontyphoidal Salmonella is a major food safety concern in developed and developing countries. Table eggs are often linked to cases of foodborne gastrointestinal disease. This review is focused on the latest findings on foodborne Salmonella infections acquired from poultry products and their implications on food safety. RECENT FINDINGS Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST) are the predominant Salmonella serovars associated with human Salmonellosis. In Australia, ST is the predominant serovar but SE has been recently detected in some commercial free-range egg flocks. The Salmonella shedding in poultry flocks can be highly variable across different flocks and farms; as a result, the level of product contamination is largely attributed to the flock management. The microevolution in the ST genome after in-vivo passaging may have clinical significance. On farm use of Salmonella vaccines and/or interventions during the processing of the product can influence the bacterial load. The refrigeration of the product also influences the safety of the poultry product. SUMMARY Many interventions are in place for the control of Salmonella from farm to fork. However, given the biosecurity challenges because of the increase in public demand for free-range products, the emergence of Salmonella virulent types and expensive diagnostics, ongoing collaborative efforts from farmers, regulators and public health officials are required.
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Saad M, Fadel M, Abd El-Hafeez M, Abdel-Salam A. Assessment of safety and quality aspects of boiling treatment of quail eggs. Lett Appl Microbiol 2022; 75:410-421. [DOI: 10.1111/lam.13743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Abstract
A total of 300 quail eggs were collected randomly from different markets in Cairo and Giza Governorates. Five eggs were represented as one egg sample. Shell and content of each egg were examined for their microbiological contents, sensory evaluation and study of Escherichia coli O157 survival in artificially contaminated eggs. Moreover, qualitative detection of antimicrobial residues by seven plates microbiologically bioassay and confirmed by validated high-performance liquid chromatography (HPLC) methods for positively reacted antimicrobials in raw and boiled samples. There was a significant difference (P < 0·05) between the grading score of eggs after the boiling at 2-, 4-, 5- and 7-min. Based on the survival results, the refrigeration storage and boiling for 5 min of quail eggs was confirmed that such eggs are without E. coli O157. After the boil, the concentrations of oxytetracycline (OTC) and 4-Epi-OTC residues were significantly reduced, and there was no effect on the concentration of sulphadimidine (SDD), amoxicillin (AMO) and Diketo residues. Samples that exceeded the maximum residual limits (MRLs) were 17·0%, 12·0%, 10·0%, 16·0% and 14·0% for SDD, OTC, 4-Epi-OTC, AMO and Diketo, respectively. After boiling, no significant change was noted for SDD, AMO and Diketo, but all OTC and 4-Epi-OTC were completely below MRLs. Therefore, SDD and AMO with their metabolite (Diketo) are heat-stable antimicrobial residues with multiple human health hazards.
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Affiliation(s)
- M.F. Saad
- Department of Food Hygiene & Control Faculty of Veterinary Medicine, Cairo University Giza Egypt
| | - M.A. Fadel
- Pharmacology and Pyrogen Unit, Department of Chemistry, Toxicology and Feed Deficiency Animal Health Research Institute (AHRI), Agricultural Research Center (ARC) Giza Egypt
| | - M.S. Abd El-Hafeez
- Pharmacology and Pyrogen Unit, Department of Chemistry, Toxicology and Feed Deficiency Animal Health Research Institute (AHRI), Agricultural Research Center (ARC) Giza Egypt
| | - A.B. Abdel-Salam
- Department of Food Hygiene & Control Faculty of Veterinary Medicine, Cairo University Giza Egypt
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Moura‐Alves M, Machado C, Silva JA, Saraiva C. Shelf‐life determination of an egg‐based cake, relating sensory attributes microbiological characteristics and physico‐chemical properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Márcio Moura‐Alves
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS) Portugal
| | - Carolina Machado
- Department of Veterinary Sciences School of Agrarian and Veterinary Sciences (ECAV), University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
| | - José A. Silva
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS) Portugal
| | - Cristina Saraiva
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS) Portugal
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Sant’Ana AS. Editorial overview: Food Microbiology. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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