Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
Hellenic Agricultural Organization - DEMETER, Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece.
Int J Food Microbiol. 2020 May 2;320:108506. doi: 10.1016/j.ijfoodmicro.2019.108506. Epub 2020 Jan 9.
The prevalence of three pathogens in marinated chicken products and the evaluation of their quality by microbiological and sensory analysis were assessed. Eighty (80) samples obtained from several meat retail markets in Greece were analyzed for the presence of Campylobacter spp., Salmonella and Listeria monocytogenes. Concerning Campylobacter, rep-PCR and species specific PCR were applied for the differentiation and identification of isolates, respectively. The samples were subsequently stored aerobically at 4 °C for 5 days. Microbiological analysis, sensory assessment and HPLC analysis were carried out for the evaluation of spoilage microorganisms, sensory quality and the presence of preservatives (potassium sorbate and sodium benzoate). Τhe prevalence of Campylobacter spp., Salmonella, and Listeria monocytogenes was 50%, 11% and 44%, respectively. In the case of Campylobacter, from a total of 40 isolates, 27 were identified as Campylobacter coli, 4 as Campylobacter jejuni, whereas the remaining 9 belonged to unidentified Campylobacter species. Pseudomonas spp. was the dominant spoilage microbial genus in 43% of the samples, while in 31% of them a co-dominance of Pseudomonas spp. and Brochothrix thermosphacta was observed. Total aerobic counts increased to 7.0 log CFU/g at the 1st, 2nd or 3rd day of storage in 71% of the samples, while sensory analysis showed that 80% of the samples were characterized as spoiled after 3, 4 or 5 days. The presence of preservatives was confirmed in 31% of the samples and slightly affected the microbiological profile. In conclusion, the obtained data demonstrated the occurrence of foodborne pathogens and allowed the acquisition of an overall view about the microbiological quality of marinated chicken products.
研究了腌制鸡肉产品中三种病原体的流行情况，并通过微生物学和感官分析评估了它们的质量。从希腊几个肉类零售市场采集了 80 个样本，用于检测弯曲杆菌、沙门氏菌和单核细胞增生李斯特菌的存在。关于弯曲杆菌，分别应用 rep-PCR 和种特异性 PCR 进行分离物的区分和鉴定。随后将样品在 4°C 下有氧储存 5 天。进行微生物分析、感官评估和 HPLC 分析，以评估腐败微生物、感官质量和防腐剂（山梨酸钾和苯甲酸钠）的存在。弯曲杆菌、沙门氏菌和单核细胞增生李斯特菌的流行率分别为 50%、11%和 44%。在弯曲杆菌的情况下，总共 40 个分离株中，有 27 个被鉴定为大肠弯曲杆菌，4 个为空肠弯曲杆菌，而其余 9 个属于未鉴定的弯曲杆菌种。在 43%的样本中，假单胞菌是主要的腐败微生物属，而在 31%的样本中，假单胞菌和嗜热解糖梭菌呈共同优势。在 71%的样本中，总需氧计数在储存的第 1、2 或 3 天增加到 7.0 log CFU/g，而感官分析表明，80%的样本在 3、4 或 5 天后被认为变质。在 31%的样本中证实了防腐剂的存在，对微生物学特征略有影响。总之，研究结果表明存在食源性病原体，并获得了腌制鸡肉产品微生物质量的整体情况。
