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Patty A. Bennett - One of the best experts on this subject based on the ideXlab platform.

  • Dietary Estimates of Dioxins Consumed in U.S. Department of Agriculture–Regulated Meat and Poultry Products†
    Journal of Food Protection, 2013
    Co-Authors: Kerry L. Dearfield, Sarah R. Edwards, Margaret M. O'keefe, Naser M. Abdelmajid, Ashley J. Blanchard, David Labarre, Patty A. Bennett
    Abstract:

    The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) examined whether levels of dioxin-like compounds (DLCs) measured in FSIS-regulated meat and Poultry Products indi...

  • Dietary estimates of dioxins consumed in U.S. Department of Agriculture-regulated meat and Poultry Products.
    Journal of food protection, 2013
    Co-Authors: Kerry L. Dearfield, Sarah R. Edwards, Margaret M. O'keefe, Naser M. Abdelmajid, Ashley J. Blanchard, David Labarre, Patty A. Bennett
    Abstract:

    The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) examined whether levels of dioxin-like compounds (DLCs) measured in FSIS-regulated meat and Poultry Products indicate possible concern for U.S. public health based on usual and recommended consumption patterns of meat and Poultry for the U.S. population. The FSIS estimated daily dietary exposures and compared them with the reference dose (RfD) established by the U.S. Environmental Protection Agency (EPA) for potential noncancer risks from 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD), assuming that all measured DLCs were represented by the RfD (i.e., not just TCDD alone). The estimates indicate that a typical U.S. adult daily exposure of DLCs from FSIS-regulated Products is below the EPA-established RfD. Only children consuming chronic average daily servings of meat or Poultry Products containing the highest measured levels of DLCs may exceed the RfD. If one follows the recommendations from the 2010 Dietary Guidelines for Americans, all expected exposures to DLCs from FSIS-regulated Products are estimated to be well below the RfD.

Kerry L. Dearfield - One of the best experts on this subject based on the ideXlab platform.

  • Dietary Estimates of Dioxins Consumed in U.S. Department of Agriculture–Regulated Meat and Poultry Products†
    Journal of Food Protection, 2013
    Co-Authors: Kerry L. Dearfield, Sarah R. Edwards, Margaret M. O'keefe, Naser M. Abdelmajid, Ashley J. Blanchard, David Labarre, Patty A. Bennett
    Abstract:

    The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) examined whether levels of dioxin-like compounds (DLCs) measured in FSIS-regulated meat and Poultry Products indi...

  • Dietary estimates of dioxins consumed in U.S. Department of Agriculture-regulated meat and Poultry Products.
    Journal of food protection, 2013
    Co-Authors: Kerry L. Dearfield, Sarah R. Edwards, Margaret M. O'keefe, Naser M. Abdelmajid, Ashley J. Blanchard, David Labarre, Patty A. Bennett
    Abstract:

    The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) examined whether levels of dioxin-like compounds (DLCs) measured in FSIS-regulated meat and Poultry Products indicate possible concern for U.S. public health based on usual and recommended consumption patterns of meat and Poultry for the U.S. population. The FSIS estimated daily dietary exposures and compared them with the reference dose (RfD) established by the U.S. Environmental Protection Agency (EPA) for potential noncancer risks from 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD), assuming that all measured DLCs were represented by the RfD (i.e., not just TCDD alone). The estimates indicate that a typical U.S. adult daily exposure of DLCs from FSIS-regulated Products is below the EPA-established RfD. Only children consuming chronic average daily servings of meat or Poultry Products containing the highest measured levels of DLCs may exceed the RfD. If one follows the recommendations from the 2010 Dietary Guidelines for Americans, all expected exposures to DLCs from FSIS-regulated Products are estimated to be well below the RfD.

Mohammadreza Mahzounieh - One of the best experts on this subject based on the ideXlab platform.

  • Prevalence and antimicrobial resistance patterns of Listeria species isolated from Poultry Products marketed in Iran
    Food Control, 2012
    Co-Authors: Aziz A. Fallah, S. Siavash Saei-dehkordi, Mohammad Rahim Rahnama, Hossein Tahmasby, Mohammadreza Mahzounieh
    Abstract:

    Abstract In the present study, a total of 402 Poultry product samples composed of raw, ready-to-cook (RTC) and ready-to-eat (RTE) Products were examined for the presence of Listeria spp. The total contamination rate with Listeria spp. in Poultry Products was 33.3% with a higher rate of contamination in warm seasons than in cold seasons. The most species recovered was Listeria innocua (46.3%); the remaining isolates were Listeria monocytogenes (38.8%), Listeria ivanovii (9.7%) and Listeria seeligeri (5.22%). L. monocytogenes was detected in 14.1%, 12.2% and 11.4% of raw, RTC and RTE Poultry Products, respectively. Serotype 4b (44.9%) was the predominant serotype of L. monocytogenes isolates followed by 1/2a (40.8%), 1/2b (10.2%) and 1/2c (4.08%). Considering seasonal variability, 1/2a was the most prevalent serotype in warm seasons, while 4b was predominant in cold seasons. The Listeria spp. particularly L. monocytogenes isolates were highly resistant to ampicillin, penicillin, fluroquinolones and tetracycline. The results indicate that high prevalence of Listeria spp. especially L. monocytogenes in Poultry Products, and resistance of the isolates to the antimicrobials commonly used to treat human listeriosis could be a potential health hazard for consumers. In addition, prevalence of L. monocytogenes serotype 4b that involved in the majority of foodborne outbreaks of human listeriosis is a public health concern.

Si Hong Park - One of the best experts on this subject based on the ideXlab platform.

  • Microbiome characterization of Poultry Products based on the Poultry part and production label.
    FEMS microbiology letters, 2019
    Co-Authors: Sang In Lee, Jungmin Choi, Devin Z Daeschel, Si Hong Park
    Abstract:

    Poultry is one of the most consumed meats worldwide and there are many different types of Poultry Products available on the market for consumers. Many Poultry producers provide a variety of labeled meats based on rearing system such as organic, free-range and antibiotic-free. However, these labels often can be misleading by implying organic Products are better in safety and quality compared to Poultry Products without additional labels. In this study, the microbiological profiles of commercial Poultry Products were characterized via a next generation sequencing. A variety of Poultry Products including whole carcass, leg, breast and thigh were purchased from local markets and subdivided by labels indicating organic, non-antibiotic, free range and no-label. According to the microbiome analysis based on the 16S rRNA gene, similar level of species richness were observed in comparison by labels, however, different parts and producers exhibited significant differences. Also, microbial similarities among groups were measured and most samples showed relatively close clustering based on the Poultry part and the producer. The results emphasize potential contamination routes and the importance of the control strategy during the pre-harvest step of Poultry Products. The results also envision potential opportunities to improve current production procedure being utilized by industries.

  • Current and emerging technologies for rapid detection and characterization of Salmonella in Poultry and Poultry Products.
    Food microbiology, 2013
    Co-Authors: Si Hong Park, Muhsin Aydin, Anita Khatiwara, Maureen C. Dolan, David F. Gilmore, Jennifer L. Bouldin, Soohyoun Ahn, Steven C Ricke
    Abstract:

    Salmonella is the leading cause of foodborne illnesses in the United States, and one of the main contributors to salmonellosis is the consumption of contaminated Poultry and Poultry Products. Since deleterious effects of Salmonella on public health and the economy continue to occur, there is an ongoing need to develop more advanced detection methods that can identify Salmonella accurately and rapidly in foods before they reach consumers. Rapid detection and identification methods for Salmonella are considered to be an important component of strategies designed to prevent Poultry and Poultry product-associated illnesses. In the past three decades, there have been increasing efforts towards developing and improving rapid pathogen detection and characterization methodologies for application to Poultry and Poultry Products. In this review, we discuss molecular methods for detection, identification and genetic characterization of Salmonella associated with Poultry and Poultry Products. In addition, the advantages and disadvantages of the established and emerging rapid detection and characterization methods are addressed for Salmonella in Poultry and Poultry Products. The methods with potential application to the industry are highlighted in this review.

Wayne Schlosser - One of the best experts on this subject based on the ideXlab platform.

  • Temporal patterns in the occurrence of Salmonella in raw meat and Poultry Products and their relationship to human illnesses in the United States
    Food Control, 2014
    Co-Authors: Michael S. Williams, Eric D. Ebel, Neal J. Golden, Wayne Schlosser
    Abstract:

    The prevalence and level of microbial pathogens on various commodities often exhibit seasonal patterns. As a consequence, the incidence of foodborne illness tends to follow these trends. Of the various product classes, the occurrence of microbial contamination can be high on raw meat and Poultry Products, with Salmonella potentially occurring in all meat and Poultry product classes. Since 1999, the Food Safety and Inspection Service in the United States has collected samples of meat and Poultry Products and analyzed them for the presence of Salmonella. This study uses a common modeling approach to estimate the seasonal change in the proportion of test-positive samples for seven classes of raw meat and Poultry Products. The results generally support the hypothesis of a seasonal increase of Salmonella during the summer months. The proportions of test-positive samples decrease rapidly in the late fall for all product classes except chicken and ground turkey, which remain somewhat elevated through late winter. A comparison of the pathogens' seasonal pattern in meat and Poultry with human cases reveals that the seasonal increase in human cases precedes the seasonal increase in meat and Poultry by between one and three months. These results suggest that while contaminated meat and Poultry Products may be responsible for a substantial number of human cases, they are not necessarily the primary driver of the seasonal pattern in human salmonellosis.