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M Sukumar - One of the best experts on this subject based on the ideXlab platform.
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evaluation and predictive modeling the effects of spice extracts on Raw Chicken Meat stored at different temperatures
Journal of Food Engineering, 2015Co-Authors: Radha K Krishnan, S Babuskin, Manoharan Sivarajan, Azhagu Saravana P Babu, M SukumarAbstract:Abstract In the present study, the anti-microbial and anti-oxidant effects of Syzygium aromaticum (SA), Cinnamomum cassia (CC) and Origanum vulgare (OV) on the shelf life of Raw Chicken Meat stored at different temperatures (4, 10, 15 and 20 °C ± 1) were studied. Gompertz model was used to model the microbial growth using the data from microbial analysis of Meat samples. Arrhenius equation was applied to understand the effect of storage temperature on the specific growth rate ( μ ) and lag phase duration. Highest μ max and LPD (lag phase duration) values were obtained for Enterobacteriaceae in T-SA (Treatment with 1% S. aromaticum extract) samples stored at 4 °C. The μ max values of T-SA–CC–OV (Treatment with 0.33% S. aromaticum extract + 0.33% C. cassia extract + 0.33% O. vulgare extract) samples were found to be low at all the tested temperatures and especially at 4 °C with better color values and lower TBARS (Thiobarbituric acid reactive substances) values than the other samples. The best preservative effects were achieved with the combination of spice extracts.
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antimicrobial and antioxidant effects of spice extracts on the shelf life extension of Raw Chicken Meat
International Journal of Food Microbiology, 2014Co-Authors: Radha K Krishnan, K. Sabina, M. Sasikala, S Babuskin, Manoharan Sivarajan, G. Archana, Azhagu Saravana P Babu, M SukumarAbstract:The antimicrobial and antioxidant effects of different spice extracts in Raw Chicken Meat during storage for 15 days at 4 °C were studied. Raw Chicken Meat was treated with BHT (positive control), Syzygium aromaticum (SA), Cinnmomum cassia (CC), Origanum vulgare (OV), and Brassica nigra (BN) extracts and the different combinations as well as the results were compared to Raw Chicken Meat without any additive (negative control). The antioxidant and antimicrobial activities of spice extracts were determined. Total phenolic contents and flavonoid contents were ranged from 14.09 ± 0.78 to 24.65 ± 0.83 mg of GAE/g and 7.07 ± 0.15 to 12.13 ± 0.24 mg of quercetin/g, respectively. The pH, instrumental color (CIE L*, a*, b*), total viable counts (TVC), Lactic Acid Bacteria (LAB) counts, Enterobacteriaceae counts, Pseudomonas spp. counts and 2-thiobarbituric acid reactive substances (TBARS) were determined at a gap of 3 days interval for a period of 15 days. The bacterial counts of T-W-SA+T-W-CC+T-W-OV samples were lower than control samples during storage. T-W-SA+T-W-CC+T-W-OV samples maintained significantly (P<0.05) higher L*, a* and b* values while storing. The TBARS values of T-W-SA+T-W-CC+T-W-OV samples were lowest among the samples. These results show that spice extracts are very effective against microbial growth, lipid oxidation and has potential as a natural antioxidant in Raw Chicken Meats.
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Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of Raw Chicken Meat
International Journal of Food Microbiology, 2014Co-Authors: K. Radha Krishnan, P. Azhagu Saravana Babu, K. Sabina, M. Sasikala, S Babuskin, Manoharan Sivarajan, G. Archana, M SukumarAbstract:The antimicrobial and antioxidant effects of different spice extracts in Raw Chicken Meat during storage for 15. days at 4. °C were studied. Raw Chicken Meat was treated with BHT (positive control), Syzygium aromaticum (SA), Cinnmomum cassia (CC), Origanum vulgare (OV), and Brassica nigra (BN) extracts and the different combinations as well as the results were compared to Raw Chicken Meat without any additive (negative control). The antioxidant and antimicrobial activities of spice extracts were determined. Total phenolic contents and flavonoid contents were ranged from 14.09. ±. 0.78 to 24.65. ±. 0.83. mg of GAE/g and 7.07. ±. 0.15 to 12.13. ±. 0.24. mg of quercetin/g, respectively. The pH, instrumental color (CIE L*, a*, b*), total viable counts (TVC), Lactic Acid Bacteria (LAB) counts, Enterobacteriaceae counts, Pseudomonas spp. counts and 2-thiobarbituric acid reactive substances (TBARS) were determined at a gap of 3. days interval for a period of 15. days. The bacterial counts of T-W-SA. +. T-W-CC. +. T-W-OV samples were lower than control samples during storage. T-W-SA. +. T-W-CC. +. T-W-OV samples maintained significantly (P.
David E. Swayne - One of the best experts on this subject based on the ideXlab platform.
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Pathogenesis of H5N1 Influenza Virus Infections in Mice and Ferret Models Differs According to Respiratory Tract or Digestive System Exposure
2016Co-Authors: R S. Lipatov, Yong Kuk A Kwon, Mary A J. Pantin-jackwood, David E. SwayneAbstract:through and predominantly affect the respiratory system of mammals. Some data suggest digestive system involve-ment. However, direct evidence of alimentary transmission and infection in mammals is lacking. Methods. Infection with and pathogenesis of 4 H5N1 viruses were assessed in mice and ferrets inoculated intra-nasally or intragastrically with virus in liquid. In addition, ferrets were fed infected Raw Chicken Meat or minced Meat administered into the stomach by gavage with a tube. Results. Only one virus, A/Whooper swan/Mongolia/244/05, was able to infectmice after intragastric inoculation in liquid, whereas no evidence of infection was observed in ferrets after intragastric inoculation. Consumption of infected Meat by ferrets resulted in respiratory system infection only (due to A/Muscovy duck/Vietnam/209/05 and A/Whooper swan/Mongolia/244/05 viruses) or in both severe respiratory and systemic infection with predominant involvement of the liver, pancreas, and large and small intestine (due to A/Vietnam/1203/04 virus). Direct intragastric exposure to infectedMeat (A/Vietnam/1203/04 virus) resulted in lethal systemic diseasemainly affecting the intestine, liver, and pancreas but not involving the lungs. Conclusions. Our results demonstrated that exposure of the digestive system to H5N1 influenza viruses could initiate infection either through the tonsil, with spread to respiratory tissues, or through intestinal infection, with spread to the liver and pancreas
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pathogenesis of h5n1 influenza virus infections in mice and ferret models differs according to respiratory tract or digestive system exposure
The Journal of Infectious Diseases, 2009Co-Authors: Aleksandr S Lipatov, Yong Kuk Kwon, Mary J Pantinjackwood, David E. SwayneAbstract:Background. Epidemiologic, clinical, and laboratory data suggest that H5N1 influenza viruses are transmitted through and predominantly affect the respiratory system of mammals. Some data suggest digestive system involvement. However, direct evidence of alimentary transmission and infection in mammals is lacking. Methods. Infection with and pathogenesis of 4 H5N1 viruses were assessed in mice and ferrets inoculated intranasally or intragastrically with virus in liquid. In addition, ferrets were fed infected Raw Chicken Meat or minced Meat administered into the stomach by gavage with a tube. Results. Only one virus, A/Whooper swan/Mongolia/244/05, was able to infect mice after intragastric inoculation in liquid, whereas no evidence of infection was observed in ferrets after intragastric inoculation. Consumption of infected Meat by ferrets resulted in respiratory system infection only (due to A/Muscovy duck/Vietnam/209/05 and A/Whooper swan/Mongolia/244/05 viruses) or in both severe respiratory and systemic infection with predominant involvement of the liver, pancreas, and large and small intestine (due to A/Vietnam/1203/04 virus). Direct intragastric exposure to infected Meat (A/Vietnam/1203/04 virus) resulted in lethal systemic disease mainly affecting the intestine, liver, and pancreas but not involving the lungs. Conclusions. Our results demonstrated that exposure of the digestive system to H5N1 influenza viruses could initiate infection either through the tonsil, with spread to respiratory tissues, or through intestinal infection, with spread to the liver and pancreas.
Ali Khanjari - One of the best experts on this subject based on the ideXlab platform.
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combined effect of n o carboxymethyl chitosan and oregano essential oil to extend shelf life and control listeria monocytogenes in Raw Chicken Meat fillets
Lwt - Food Science and Technology, 2013Co-Authors: Ali Khanjari, I K Karabagias, Michael G KontominasAbstract:Abstract The combined effect of 1 g/100 ml N,O-carboxymethyl chitosan (NOCC) and 1% oregano essential oil (OEO) dip for the control of Listeria monocytogenes and shelf life extension of Chicken breast fillets was investigated. L. monocytogenes was inoculated in Chicken breast Meat at 10 3 and 10 5 cfu/g. Samples were packaged aerobically and stored at 4 °C for a period up to 14 days. Results showed that total viable count (TVC) exceeded 7 log cfu/g after day 6 and 10 for control samples and samples treated with OEO respectively. Samples treated with either NOCC or OEO plus NOCC never reached 7 log cfu/g throughout storage. NOCC had a substantially stronger antimicrobial effect as compared to OEO. A 1.2 and 2.8 log cfu/g reduction in L. monocytogenes (low inoculum) in comparison to control samples was recorded for the OEO and NOCC treated samples respectively after 14 day of storage. Respective values for the high Listeria inoculum were 1.5 and 3.3 log cfu/g. Complete inhibition of L. monocytogenes was achieved for the combination OEO plus NOCC as early as day 2 and 4 of storage for the low and high inoculum samples respectively.
Yutaka Tamura - One of the best experts on this subject based on the ideXlab platform.
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antimicrobial resistance types and genes in salmonella enterica infantis isolates from retail Raw Chicken Meat and broiler Chickens on farms
Journal of Food Protection, 2006Co-Authors: Tetsuo Asai, Michiyo Itagaki, Yutaka Shiroki, Makiko Yamada, Mitsuo Tokoro, Akemi Kojima, Kanako Ishihara, Hidetake Esaki, Yutaka TamuraAbstract:Salmonella enterica subsp. enterica serotype Infantis isolates from retail Raw Chicken Meat (n = 98) and broiler Chickens on farms (n = 70) were examined for antimicrobial susceptibility and antimicrobial resistance genes. A total of 15 antimicrobial resistance types, 14 in Meat and 10 in broiler isolates, were identified, and 9 of the 15 types were indistinguishable between Meat and broiler isolates. Resistance to both oxytetracycline and dihydrostreptomycin accounted for 94.0% of the resistance types in Meat and broiler isolates, and each type harbored aadA1 within 1.0 kb of class 1 integron and tetA. Of nalidixic acid resistance types, point mutations at 87Asp (GAC) to Tyr (TAC) in the quinolone resistance-determining region of gyrA was detected in 10 of 13 Meat isolates and at 87Asp to Asn (AAC) in four of seven broiler isolates. These findings suggest that the antimicrobial resistance of Salmonella Infantis in retail Chicken Meat predominantly originates from broiler Chickens.
S Babuskin - One of the best experts on this subject based on the ideXlab platform.
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evaluation and predictive modeling the effects of spice extracts on Raw Chicken Meat stored at different temperatures
Journal of Food Engineering, 2015Co-Authors: Radha K Krishnan, S Babuskin, Manoharan Sivarajan, Azhagu Saravana P Babu, M SukumarAbstract:Abstract In the present study, the anti-microbial and anti-oxidant effects of Syzygium aromaticum (SA), Cinnamomum cassia (CC) and Origanum vulgare (OV) on the shelf life of Raw Chicken Meat stored at different temperatures (4, 10, 15 and 20 °C ± 1) were studied. Gompertz model was used to model the microbial growth using the data from microbial analysis of Meat samples. Arrhenius equation was applied to understand the effect of storage temperature on the specific growth rate ( μ ) and lag phase duration. Highest μ max and LPD (lag phase duration) values were obtained for Enterobacteriaceae in T-SA (Treatment with 1% S. aromaticum extract) samples stored at 4 °C. The μ max values of T-SA–CC–OV (Treatment with 0.33% S. aromaticum extract + 0.33% C. cassia extract + 0.33% O. vulgare extract) samples were found to be low at all the tested temperatures and especially at 4 °C with better color values and lower TBARS (Thiobarbituric acid reactive substances) values than the other samples. The best preservative effects were achieved with the combination of spice extracts.
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antimicrobial and antioxidant effects of spice extracts on the shelf life extension of Raw Chicken Meat
International Journal of Food Microbiology, 2014Co-Authors: Radha K Krishnan, K. Sabina, M. Sasikala, S Babuskin, Manoharan Sivarajan, G. Archana, Azhagu Saravana P Babu, M SukumarAbstract:The antimicrobial and antioxidant effects of different spice extracts in Raw Chicken Meat during storage for 15 days at 4 °C were studied. Raw Chicken Meat was treated with BHT (positive control), Syzygium aromaticum (SA), Cinnmomum cassia (CC), Origanum vulgare (OV), and Brassica nigra (BN) extracts and the different combinations as well as the results were compared to Raw Chicken Meat without any additive (negative control). The antioxidant and antimicrobial activities of spice extracts were determined. Total phenolic contents and flavonoid contents were ranged from 14.09 ± 0.78 to 24.65 ± 0.83 mg of GAE/g and 7.07 ± 0.15 to 12.13 ± 0.24 mg of quercetin/g, respectively. The pH, instrumental color (CIE L*, a*, b*), total viable counts (TVC), Lactic Acid Bacteria (LAB) counts, Enterobacteriaceae counts, Pseudomonas spp. counts and 2-thiobarbituric acid reactive substances (TBARS) were determined at a gap of 3 days interval for a period of 15 days. The bacterial counts of T-W-SA+T-W-CC+T-W-OV samples were lower than control samples during storage. T-W-SA+T-W-CC+T-W-OV samples maintained significantly (P<0.05) higher L*, a* and b* values while storing. The TBARS values of T-W-SA+T-W-CC+T-W-OV samples were lowest among the samples. These results show that spice extracts are very effective against microbial growth, lipid oxidation and has potential as a natural antioxidant in Raw Chicken Meats.
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Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of Raw Chicken Meat
International Journal of Food Microbiology, 2014Co-Authors: K. Radha Krishnan, P. Azhagu Saravana Babu, K. Sabina, M. Sasikala, S Babuskin, Manoharan Sivarajan, G. Archana, M SukumarAbstract:The antimicrobial and antioxidant effects of different spice extracts in Raw Chicken Meat during storage for 15. days at 4. °C were studied. Raw Chicken Meat was treated with BHT (positive control), Syzygium aromaticum (SA), Cinnmomum cassia (CC), Origanum vulgare (OV), and Brassica nigra (BN) extracts and the different combinations as well as the results were compared to Raw Chicken Meat without any additive (negative control). The antioxidant and antimicrobial activities of spice extracts were determined. Total phenolic contents and flavonoid contents were ranged from 14.09. ±. 0.78 to 24.65. ±. 0.83. mg of GAE/g and 7.07. ±. 0.15 to 12.13. ±. 0.24. mg of quercetin/g, respectively. The pH, instrumental color (CIE L*, a*, b*), total viable counts (TVC), Lactic Acid Bacteria (LAB) counts, Enterobacteriaceae counts, Pseudomonas spp. counts and 2-thiobarbituric acid reactive substances (TBARS) were determined at a gap of 3. days interval for a period of 15. days. The bacterial counts of T-W-SA. +. T-W-CC. +. T-W-OV samples were lower than control samples during storage. T-W-SA. +. T-W-CC. +. T-W-OV samples maintained significantly (P.
