Fate of Bacteria in Chicken Meat During Freeze-Dehydration, Rehydration, and Storage

Total plate counts were determined on boneless cooked, cubed chicken meat obtained from a commercial processor. Survival of the natural flora was determined after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and 50, 85, and 100 C for 10 min. Total counts of bacteria in the rehydrated samples were determined during storage of the meat at 4, 22, and 37 C until spoilage odor was detectable. Meat samples were inoculated with Staphylococcus aureus, then dried, rehydrated, and stored at the same temperatures. Numbers of surviving organisms in the inoculated samples were determined with use of both selective and nonselective media. Representative genera surviving the various rehydration treatments were determined. Approximately 32% of the bacteria in the meat survived during dehydration and rehydration at room temperature. Many numbers and types of vegetative bacteria also survived rehydration at 50 C. When meat was rehydrated at 85 or 100 C, the initial count was less than one per gram. The only organisms isolated from samples rehydrated at 85 or 100 C were of the genus Bacillus. S. aureus in inoculated samples survived dehydration and rehydration at 60 C. Storage of all rehydrated samples at 4 C gave a good shelf life (18 or more days). The study indicates that freeze-dehydrated meat should be produced with adequate microbiological control and that such meat should be rehydrated in very hot water.     

Effect of Carbon Dioxide on Growth of Meat Spoilage Bacteria

The ability of CO₂ to inhibit respiration and growth of representative strains of seven species of meat spoilage bacteria was examined. Enterobacter and Microbacterium thermosphactum were unaffected by CO₂. Both respiration and growth of the other species were inhibited. With four of the species (fluorescent and nonfluorescent Pseudomonas, Alteromonas putrefaciens, and Yersinia enterocolitica), the inhibition pattern in a complex medium was similar, and inhibition was incomplete and reached a maximum level at comparatively low concentrations of CO₂. With Acinetobacter, inhibition continued to increase with increasing CO₂ concentration. The degree of inhibition with a constant concentration of CO₂ in solution increased with decreasing temperature for all CO₂-susceptible species except the nonfluorescent Pseudomonas. Anaerobic growth of CO₂-susceptible facultative anaerobes was unaffected by CO₂.     

Survival of Aerobic and Anaerobic Bacteria in Chicken Meat During Freeze-Dehydration, Rehydration, and Storage

Total and anaerobic counts were ascertained on boneless, cooked, cubed, frozen chicken meat. We determined survival of aerobes and anaerobes in the natural flora after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and at 50, 85, and 100 C for 10 min. Total and anaerobic counts of bacteria in the rehydrated meat were established during storage of samples at 4, 22, and 37 C-until a spoilage odor was detected. Samples were also inoculated with Clostridium sporogenes and were dried and rehydrated at 100 C and stored at 37 C. Approximately 21% of the aerobes and 37% of the anaerobes survived drying and rehydration at room temperature. Many genera of aerobes, anaerobes, and facultative anaerobes survived drying and rehydration at 50 C; only sporeformers survived rehydration at 85 or 100 C. Low-temperature (4 C) storage of rehydrated meat produced ample shelf life (over 20 days), whereas storage at the higher temperature resulted in a shelf life of less than 30 hr. Approximately 81% of the C. sporogenes cells survived rehydration at 100 C and grew to over 10(7) cells within 40 hr. Our study presents additional data for adequate microbiological control in processing of freeze-dehydrated meat. Also, it points out the natural selection for sporeformers at high temperature of rehydration, stressing the need for consumer education in product handling for safety purposes.     

Sources of Psychrotrophic Bacteria on Meat at the Abattoir

An export abattoir was examined to determine the sources and types of psychrotrophic bacteria which gain access to meat. Gram negative psychrotrophs were recovered from the hides, from structural and work surfaces within the abattoir, and from carcasses and meat at all stages of processing. Microbacterium thermosphactum was recovered intermittently at all sampling sites. Psychrotrophic and total counts and the incidence of M. thermosphactum on carcasses and meat increased during processing through the abattoir. Structural and work surfaces may be as important as the hide as sources of bacterial contaminants on meat. Seasonal variation was observed in psychrotrophic counts which correlated positively with rainfall and negatively with temperature.     

Influence of Substratum Wettability on Attachment of Freshwater Bacteria to Solid Surfaces

We studied the attachment of a number of freshwater bacteria from River Sowe, Coventry, England, to test substrata. The attachment of each organism to hydrophobic and hydrophilic surfaces was evaluated, and further studies evaluated the attachment of selected isolates to a number of substrata with a range of water wettabilities. The wettability of each substratum was determined by contact angle measurements and was expressed as the work of adhesion (W_A). No generic pattern of attachment to the test surfaces was found, although the majority of the organisms isolated showed a preference for the hydrophobic surface. A more detailed study of selected isolates showed a relationship between W_A and number of attached cells. Each bacterium attached in maximum numbers to a surface that was characteristic of that organism and that had a W_A between 75 and 105 mJ m⁻².     

Detection of a Cis eQTL Controlling BMCO1 Gene Expression Leads to the Identification of a QTG for Chicken Breast Meat Color

Classical quantitative trait loci (QTL) analysis and gene expression QTL (eQTL) were combined to identify the causal gene (or QTG) underlying a highly significant QTL controlling the variation of breast meat color in a F2 cross between divergent high-growth (HG) and low-growth (LG) chicken lines. Within this meat quality QTL, BCMO1 (Accession number GenBank: {"type":"entrez-nucleotide","attrs":{"text":"AJ271386","term_id":"7799040","term_text":"AJ271386"}}AJ271386), encoding the β-carotene 15, 15′-monooxygenase, a key enzyme in the conversion of β-carotene into colorless retinal, was a good functional candidate. Analysis of the abundance of BCMO1 mRNA in breast muscle of the HG x LG F2 population allowed for the identification of a strong cis eQTL. Moreover, reevaluation of the color QTL taking BCMO1 mRNA levels as a covariate indicated that BCMO1 mRNA levels entirely explained the variations in meat color. Two fully-linked single nucleotide polymorphisms (SNP) located within the proximal promoter of BCMO1 gene were identified. Haplotype substitution resulted in a marked difference in BCMO1 promoter activity in vitro. The association study in the F2 population revealed a three-fold difference in BCMO1 expression leading to a difference of 1 standard deviation in yellow color between the homozygous birds at this haplotype. This difference in meat yellow color was fully consistent with the difference in carotenoid content (i.e. lutein and zeaxanthin) evidenced between the two alternative haplotypes. A significant association between the haplotype, the level of BCMO1 expression and the yellow color of the meat was also recovered in an unrelated commercial broiler population. The mutation could be of economic importance for poultry production by making possible a gene-assisted selection for color, a determining aspect of meat quality. Moreover, this natural genetic diversity constitutes a new model for the study of β-carotene metabolism which may act upon diverse biological processes as precursor of the vitamin A.     

Options for the Production of Selenized Chicken Meat

A 42-day experiment was conducted to compare the effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY) on chicken productivity, carcass traits, and breast Se concentration. Six hundred 1-day-old Cobb 500 broiler chicks were placed on 1 of 6 experimental treatments. The treatments consisted of feeding a diet without Se supplementation (basal diet) or basal diet with 0.6 mg/kg supplemented Se supplied by SS, SY, or a mix of the two (0.45 SS + 0.15 SY; 0.3 SS + 0.3 SY; 0.15 SS + 0.45 SY). Chicks in all Se-supplemented treatments had significantly higher final body weight and eviscerated weight than those on the basal diet (P < 0,05) and no significant differences were observed among selenium source (P < 0.05). Also, chicks in all Se-supplemented treatments had significantly higher Se contents in breast tissue than the control group (P < 0.05). Replacing SS by SY in the broiler diets resulted in increased concentrations of Se in the breast (P < 0.01). Strong correlations were found between breast Se concentrations and the level of SY supplementation of the broiler diet (r = 0.992). The results from this experiment indicate that SY is a superior source of selenium for the production of selenized meat, and can be used, without any detrimental effect on chicken performance, for adding nutritional value to broiler meat and thus safely improving human selenium intake.     

恩诺沙星对蛭弧菌生长及吸附的影响

本实验通过观察不同浓度恩诺沙星对固体培养条件下蛭弧菌产生噬斑和液体培养条件下蛭弧菌增殖的情况,以及蛭弧菌在不同浓度恩诺沙星下吸附到载体上的情况,研究了恩诺沙星对蛭弧菌BDF-H16生长及吸附的影响.实验发现:2μg/mL、5μg/mL、10μg/mL、20μg/mL和50μg/mL恩诺沙星对蛭弧菌BDF-H16噬斑的产生及增殖均具有抑制作用(P<0.05).在固体培养72 h后.随着恩诺沙星浓度逐渐增大,蛭弧菌BDF-H16产生的噬斑数目逐渐减少;在液体培养72 h后,随着恩诺沙星的浓度逐渐增高,蛭弧菌BDF-H16的增殖浓度不断减少,但10μg/mL恩诺沙星并没有改变蛭弧菌BDF-H16的生长趋势.此外,以沸石作为吸附载体,2μg/mL、5 μg/mL、10 μg/mL、20 μg/mL和50 μg/mL恩诺沙星降低了蛭弧菌BDF-H16吸附量,随着恩诺沙星浓度的增大,蛭弧菌BDF-H16的吸附量逐渐降低,而蛭弧菌BDF-H16的吸附率却在一定恩诺沙星浓度(2 μg/mL～20μg/mL)下却有所升高(P<0.05).以上结果表明,恩诺沙星对蛭弧菌BDF-H16噬斑的产生及增殖具有抑制作用,但在有载体存在的情况下,蛭弧菌的吸附能力在一定恩诺沙星浓度范围内有所增强,添加载体沸石有助于降低恩诺沙星对蛭弧菌BDF-H16的不良影响.     

Growth of Bacteria on Meat at Room Temperatures

The development of spoilage flora and the growth of individual psychrotrophs and pathogens on meat held at 20 or 30°C were studied. Under aerobic conditions psychrotrophic pseudomonads accounted for 60% of the spoilage flora at 20°C, but <20% at 30°C where they were displaced by species of Acinetobacter and Enterobacteriaceae which included both mesophilic and psychrotrophic strains. Mesophiles dominated the anaerobic spoilage flora at 30°C when clostridia were the major species, but at 20° the flora contained mesophiles and psychrotrophs in similar proportions and was dominated by Enterobacteriaceae. These results were largely predictable from the growth rate data for individual organisms.
Interactions between species occurred more frequently at 20°C than at 30°C. When pathogenic species were grown at 20 or 30°Cin competition with equal numbers of psychrotrophic spoilage organisms, no interactions were observed. When pathogens were grown in competition with high numbers of psychrotrophs, only Lactobacillus growing anaerobically inhibited Salmonella typhimurium and Escherichia coli , but other pathogens were inhibited to varying degrees depending on the competing species and the incubation conditions. In general, the degree of inhibition was greater at 20 than at 30°C and facultative organisms were more susceptible under anaerobic than aerobic conditions. It appears that the cumulative stresses of low pH, suboptimal temperatures and competition with large numbers of saprophytic organisms can inhibit many of the pathogens likely to be present on meat. The organisms least affected by the conditions on meat surfaces, Salmonella and Esch. coli , are likely to be the main hazards on meat of normal pH held at room temperatures.     

Comparison of Enrichment Procedures for Fluorescent Antibody and Cultural Detection of Salmonellae in Raw Meat and Poultry

No advantage was shown in preenriching raw meat samples for detecting salmonellae by fluorescent antibodies or culture. Trypticase soy-tryptose (Edwards and Ewing, 1972) was equal to or better than selenite-cystine as a postenrichment broth.     

Surface Attachment of Ammonia-Oxidizing Bacteria in Soil

Abstract Indigenous ammonia-oxidizing bacteria (AOB) in a clay loam soil were extremely difficult to release from soil particles compared to most heterotrophic bacteria; less than 1% of indigenous AOB (estimated as potential ammonia oxidation rate) were extractable by the dispersion-density-gradient centrifugation technique. This is at least 10-fold less than the extractability of heterotrophic bacteria. Urea applications to the same soil induced a 5-fold increase in the potential ammonia oxidation rate, and this resulted in a much higher percentage (8%) extractability of AOB. Thus, the newly grown AOB in the urea-treated soil were less strongly attached to the soil particles. The contrast suggests that the strong attachment of indigenous AOB is a gradual process taking place due to a long residence time (infrequent/slow cell division) compared to heterotrophic organisms. However, the contrast could also reflect differences in species composition of the original AOB community and those growing in response to urea inputs. Specific detection of AOB in extinction dilution cultures was done by PCR and sequencing of the products. Considerable diversity was found within the genus Nitrosospira, but severe problems with the specificity of the primers were observed. Two allegedly AOB specific PCR primers pairs were used: one specific for Nitrosospira (SPIRA) and one which should encompass all AOB within the β-Proteobacteria (GAOB). Only 33% of the cultures that gave PCR products with GAOB also gave products with the SPIRA primer pair, suggesting the presence of AOB other than Nitrosospira. However, the phylogeny based on the sequencing placed all the cultures in various clusters of the Nitrosospira clade, suggesting that the SPIRA primers do not match all members of the Nitrosospira genus. The cultures obtained from the urea-treated soil were different from the others in giving PCR products only with the SPIRA primers and not with the GAOB. Since sequencing also here confirmed the presence of Nitrosospira, these observations suggest that the GAOB primers do not match all AOB species. Received: 15 September 1999; Accepted: 8 November 1999; Online Publication: 28 April 2000     

Influence of O Side Chains on the Attachment of the Felix O-1 Bacteriophage to Salmonella Bacteria

The adsorption rate constant (ARC) of the Felix O-1 (FO) bacteriophage to sensitive Salmonella strains was used to determine the effect of variations in surface antigens on phage attachment. The N-acetylglucosamine of the common-core polysaccharide of the Salmonella lipopolysaccharide (LPS) was found to be an essential part of the receptor for the FO phage in conformation with earlier reports. It was found that (i) the ARC was low for strains having O side chains containing two or three non core monosaccharides, (ii) the ARC varied when the O side chain contained no, or only one, noncore monosaccharide, (iii) the ARC was high when the O side chain contained only one repeating unit, and (iv) the ARC was high to mutants of chemotype Ra in which the N-acetylglucosamine was the terminal sugar of the LPS. Since a good correlation was found between the ARC of the FO phage and the phage-inactivating capacity of phenol water-extracted LPS, the results suggest that only the structure and composition of the LPS determines the adsorption rate of the FO phage. The phage-inactivating capacity of LPS from the Ra mutants increased in parallel with higher glucosamine contents in the core polysaccharide. In smooth strains having long and numerous O side chains, the access of the FO phage to its receptor is probably blocked by the presence of the side chains, whereas short and numerous side chains or T1 side chains do not interfere with the FO attachment.     

Effect of Substratum Surface Chemistry and Surface Energy on Attachment of Marine Bacteria and Algal Spores

Two series of self-assembled monolayers (SAMs) of ω-substituted alkanethiolates on gold were used to systematically examine the effects of varying substratum surface chemistry and energy on the attachment of two model organisms of interest to the study of marine biofouling, the bacterium Cobetia marina (formerly Halomonas marina) and zoospores of the alga Ulva linza (formerly Enteromorpha linza). SAMs were formed on gold-coated glass slides from solutions containing mixtures of methyl- and carboxylic acid-terminated alkanethiols and mixtures of methyl- and hydroxyl-terminated alkanethiols. C. marina attached in increasing numbers to SAMs with decreasing advancing water contact angles (θ_AW), in accordance with equation-of-state models of colloidal attachment. Previous studies of Ulva zoospore attachment to a series of mixed methyl- and hydroxyl-terminated SAMs showed a similar correlation between substratum θ_AW and zoospore attachment. When the hydrophilic component of the SAMs was changed to carboxylate, however, the profile of attachment of Ulva was significantly different, suggesting that a more complex model of interfacial energetics is required.     

The Attachment of Bacteria to the Gastric Epithelium of the Pig and its Importance in the Microecology of the Intestine

Some characteristics of the association between lactic acid bacteria and pig squamous epithelial cells were studied. Strains from several sources were tested for adhesion in vitro but only those from pigs and chickens attached. The adhesion rate of pig isolates was very variable and, of the isolates tested, strains of Lactobacillus fermentum and Streptococcus salivarius attached in largest numbers. These strains were selected for further study. They did not attach to columnar epithelial cells from the small and large intestine. Adhesion was reduced by sodium periodate or protease. Both strains had a microcapsule with fibrils which stained with ruthenium red. The adhesive bond between lactobacilli and squamous tissue was strong enough to resist washing 50 times but there was a persistent release of bacteria during the washing process. When the strains of both species or of L. fermentum alone were fed to artificially reared pigs there was a statistically significant reduction in the numbers of Escherichia coli in the stomach.     

肌肽对离体培养的鸡肝细胞的影响

研究了肌肽对离体培养的鸡肝细胞的影响。实验采用胶原酶原位二步灌流法获得鸡肝细胞,再用不同浓度的肌肽(①2 μmol L、②2 0 μmol L、③2 0 0 μmol L ,④2 0mmol L)分别进行处理。结果表明,1 )在各个时期,含2 0 μmol L肌肽的实验组肝细胞生长均好于对照组(0 μmol L肌肽) ,而且在48和72h时二者差异显著(P <0 0 5 ) ;2 ) 2 0mmol L肌肽能显著提高肝细胞的分泌白蛋白的功能(P <0 0 5 ) ;3 )添加肌肽的各实验组上清液中丙二醛(MDA)含量在2 4和48h时均低于对照组;4)添加2 0mmol L肌肽的实验组与对照组相比,能维持无血清培养肝细胞的形态达8d。表明了肌肽对鸡肝细胞增殖和分泌白蛋白有促进作用,同时可以保护肝细胞对抗过氧化,保护细胞形态。     

The Effect of the pH of Meat on the Boiling Test

The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution.     

Effect of Anticellular Serum on the Attachment of Enteroviruses to HeLa Cells

Anticellular serum (ACS), in the absence of an active complement system, was shown to inhibit the attachment of poliovirus types 1 and 2, echovirus type 6, and coxsackievirus types A13, B1, and B3 to viral receptors of live HeLa cells. This is the first report to provide evidence that ACS has an inhibitory effect on the interaction between host cells and coxsackieviruses of group B. The titer of inhibitory activity of ACS varied inversely with the cell concentration used, the reaction being virtually completed after an incubation period of 30 min at 37 C. The inhibitory activity of ACS persisted for more than 4 hr at 37 C, and was shown to be reversible at pH 2.0, revealing that although the receptors for attaching virus were inactivated by ACS the inactivation was not permanent. These findings are consistent with the concept that antibodies in the ACS combine with and blockade viral receptors located at the cell surface. An antiserum with a specificity for inhibiting attachment of coxsackievirus B1 was obtained by dual absorption of ACS with cells saturated with coxsackievirus type B3 and chymotrypsin-treated cells. These findings offer an approach whereby the antigenic relationship of viral receptors to other constituents of the cell surface can be studied.     

The Effect of Nitric Oxide on Bacteria

Nitric oxide, as well as several other oxides of nitrogen, were assayed for their antibacterial action. It is shown that nitric oxide has virtually no effect on bacteria, whereas both NaNO₃ and NaNO₂ appear to have either neutral or stimulatory effects. It is suggested that the formation of nitrous acid is mainly responsible for the quantitative as well as the qualitative changes that occur in the bacterial flora of cured meat. A pH-dependent “nitrite cycle” is presented to account for the production of nitrous acid in cured meat systems.