Microbiological quality of organic chicken meat during refrigerated storage in air and modified atmospheres

ABSTRACT

1. The aim of this study was to assess the incidence of pathogens and the development of spoilage microflora in organic chicken meat originating from a small poultry slaughterhouse and stored for 14 days at 2°C aerobically (control) or in one of two modified atmosphere packaging systems (MAP1: 80% O₂, 20% CO₂ and MAP2: 70% N₂, 30% CO₂).

2. Campylobacter jejuni survived well during storage; and was found on the skin in 95% of samples (262/276).

3. In general, both the skin and meat samples showed a good initial microbiological quality with total viable counts of less than 3 log cfu/g in meat and approximately 5 log cfu/g on skin.

4. No difference was found between breast and thigh samples during the experiment.

5. Shelf life was limited mainly by the development of mesophilic and psychrotrophic microflora on skin which were found at 7-day storage for the control and MAP1 and 10 days for MAP2.     

Effect of boiling water carcass immersion on aerobic bacteria counts of poultry skin and processed ground poultry meat

This study was conducted to determine the relationship between bacteria destruction on poultry carcass skin and bacteria in raw ground poultry meat from the same carcasses. Immersion time in boiling water of broiler chicken whole carcasses required for maximum reduction of naturally occurring aerobic bacterial count on skin was measured. Treatments for chicken carcasses consisted of immersion in boiling water (approximately 95 degrees C) for 0, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, and 4 min. Four skin samples taken following treatment and three taken from subsequently ground carcass meat were analyzed for total aerobic plate counts (APC). Analysis of the data indicated a linear increase in bacterial destruction on skin with increased boiling water immersion time from 0 to 4 min. Reduction of skin bacteria to less than 1 log10 occurred at 3 min carcass immersion or longer. The analysis also indicated that treatment with boiling water and removal of skin was effective in reducing bacterial counts in ground meat to similar levels at all treatment times from 0.5 to 4.0 min. Findings from this study indicated that a boiling water immersion intervention and removal of skin could reduce subsequent bacteria contamination of ground meat. This intervention could minimize the risk of pathogen-contaminated primary processed poultry carcasses used in further processing.     

Effects of inulin on performance, egg quality, gut microflora and serum and yolk cholesterol in laying hens

1. The present study was conducted to investigate the effects of inulin on laying hens. A total of 360 Brown Nick laying hens were divided randomly into 6 groups of 60 with 6 replicates of 10 hens and fed on diets containing 0 (control), 0·1, 0·5, 1·0, 1·5 or 2·0% inulin during the 4-week trial. 2. Dietary supplementation of inulin reduced cholesterol concentration (mg/g yolk) and content (mg/egg) in eggs. Cholesterol content in eggs decreased linearly with increasing levels of dietary inulin level. 3. Supplementation of inulin in diets decreased coliform bacteria counts and pH in the caecum. The lowest coliform bacteria counts (6·30 ± 0·03 log10 cfu/g) and pH (6·47 ± 0·01) were obtained in the 2·0% inulin group, the two indices decreasing by 21·6% and 3·0% respectively, compared with the control group. Coliform bacteria count and pH were changed linearly in accordance with increasing levels of dietary inulin level. Caecal Bifidobacteria counts were increased in the 2·0%-inulin group. 4. Inulin supplementation of layer diets did not appear to have any adverse effects on laying rate, egg weight, feed intake, feed conversion efficiency, cracked-egg rate, eggshell thickness or Haugh unit compared with the control laying hens. 5. Therefore, dietary supplementation with inulin may lead to the development of low-cholesterol chicken eggs as demanded by health-conscious consumers.     

Modified-atmosphere storage under subatmospheric pressure and beef quality: I. Microbiological effects

The microflora was studied in beef stored in stainless steel containers kept under reduced pressure (20 to 30 kPa) in a modified atmosphere (70% N2 + 30% CO2 or pure CO2) at 3 to 4 degrees C and 0 to 1 degrees C at a headspace:meat volume ratio of 2:1. Samples were obtained at weekly intervals, 1 to 3 times. Total colony counts (TCC) for Pseudomonas spp. and Brochothrix thermosphacta were generally 1 to 2 log10 cfu greater than in the control group of vacuum-packaged beef cuts stored at the same temperatures. In containers with the 70% N2 + 30% CO2 atmosphere at 20 to 30 kPa and 3 to 4 degrees C, substantial growth of Pseudomonas sp. was observed (median of 6 log10 cfu/cm2 at d 21 of storage compared with 3 log10 cfu/cm2 for vacuum-packaged beef). Pseudomonas counts were lower when the container system was held at 0 to 1 degrees C, especially when combined with the pure CO2 atmosphere. As expected for CO2-enriched atmospheres, B. thermosphacta was the dominant spoilage bacterium, in the same log10 order as the TCC. Lowering the storage temperature and changing the atmosphere to pure CO2 resulted in a reduction of 1 log10 for TCC (median values after 2 wk of storage). Although pathogenic bacteria such as Campylobacter, Salmonella, and Listeria monocytogenes were not detected in any sample, further studies are necessary to evaluate potential growth risks. The results demonstrate that CO2-enriched and O2-depleted atmospheres under low pressure have a limited effect on reducing bacterial growth, probably because the antibacterial activity of CO2 is proportional to the effective concentration of this gas in the headspace. At pressures of 20 to 30 kPa, a headspace with pure CO2 would still contain only approximately 20 to 30% CO2.     

Effect of acidified feed on susceptibility of broiler chickens to intestinal infection by Campylobacter and Salmonella

Consumption of poultry meat is associated with human Campylobacter and Salmonella infections. One way to control the presence of these bacteria in broiler flocks is to make chickens less susceptible for colonisation. Acidification of feed may be a tool to reduce the Campylobacter and Salmonella carriage in broiler chickens. In the present experiments an acidified feed with high levels of organic acid, 5.7% lactic acid and 0.7% acetic acid, was applied. In an in vitro experiment the reduction or growth of Campylobacter and Salmonella was measured after addition of 10(7)cfu of these bacteria into a conventional broiler feed, acidified feed and fermented feed, whereas the numbers of Salmonella increased in non-acidified feed. The number of Campylobacter decreased 2-3 (10)log cfu. In the acidified and fermented feed a complete reduction of Campylobacter was observed within 20 min, and a total Salmonella reduction started after 1h, and was complete after 2h. Subsequently, an in vivo experiment with 100 individually housed broiler chickens showed that chickens fed acidified feed were less susceptible to an infection with Campylobacter than were chickens fed conventional feed. The size of reduction was however limited. The susceptibility for Salmonella colonisation was not affected by acidified feed. It is concluded that the role for acidified feed in the control of Campylobacter and Salmonella is limited.     

Prevalence, numbers and antimicrobial susceptibilities of Salmonella serovars and Campylobacter spp. in retail poultry in Phnom Penh, Cambodia

Salmonella and Campylobacter are common bacterial pathogens associated with human gastro-enteritis; and raw poultry is considered to be an important source of these bacteria. To evaluate whether the Salmonella serovars and Campylobacter spp. bacteria could be monitored for the purpose of microbial presence, enumeration and antimicrobial resistance in raw poultry, 152 poultry carcasses were randomly selected from 10 markets in retail outlets of Phnom Penh during March 2006 to February 2007. The majority of poultry samples was contaminated by Salmonella serovars (88.2%) and Campylobacter spp. (80.9%). A very high contamination of Salmonella was found at 3-4 log?? CFU/g for 22.4% of samples and of Campylobacter at 7-8 log?? CFU/g for 1.3% of samples. Fifty nine different Salmonella serovars contaminated 134 poultry carcasses; five most prevalent serovars covered 29.1% of serovars isolates (Anatum, Typhimurium, Corvallis, Stanley and Enteritidis). Three Campylobacter species contaminating 123 raw poultry were Campylobacter jejuni (50.0%), Campylobacter coli (29.0%) and Campylobacter lari (21.0%). High antibiotic resistance percentages were found among Salmonella serovars and Campylobacter spp. isolates. This study revealed that raw poultry at the retail outlets in Phnom Penh markets are contaminated with high prevalences of food-borne pathogens, and communicating the importance of minimizing this risk in reducing human infections.     

Evaluation of the performance of different cleaning treatments in reducing microbial contamination of poultry transport crates

1. The present systems for cleaning the plastic crates (drawers) used to transport live poultry to the processing plant are known to be inadequate for removing microbial contamination. 2. To investigate possible improvements, a mobile experimental rig was constructed and operated in the lairage of a poultry processing plant. The cleaning rig could simulate the conditions of commercial cleaning systems and utilise freshly emptied crates from the processing plant. 3. The aim of the study was to improve cleaning by enhancing the removal of adherent organic material on the crates and by reducing microbial contamination by at least 4 log(10) units. 4. Trials showed that the most effective treatments against Campylobacter were either (a) the combination of soaking at 55 degrees C, brushing for 90 s, washing for 15 s at 60 degrees C, followed by the application of disinfectant (Virkon S in this study) or (b) the use of ultrasound (4 kW) at 65 degrees C for 3 to 6 min, with or without mechanical brushing of crates. 5. Both of these treatments also achieved a 4 log(10) reduction or more in the counts of Enterobacteriaceae but were less effective in reducing aerobic plate counts. 6. It was noted that there was little correlation between the visual assessment of crate cleanliness and microbiological counts. 7. It was concluded that the demonstrated enhanced cleaning could contribute significantly to overall hygiene control in poultry meat production.     

Campylobacter and Salmonella control in chickens and the role of fermented food

Salmonella and Campylobacter are undesirable pathogens on poultry. Therefore the effect of fermented feed on the colonization in the gastro-intestinal tract of the chicken, the introduction of both bacteria in a chicken flocks, and the transmission between chickens was studied. Broilers that were fed with fermented feed were significantly less susceptible for Salmonella and Campylobacter than chickens on a standard chicken feed. The spread of Salmonella between broiler chickens was reduced. However, the results also showed, like for other known control measures, that this feed can not absolutely guarantee the absence of Salmonella and Campylobacter. Therefore fermented feed must be seen as one of the hurdles in a so called multiple hurdle strategy. The combination of different hurdles should prevent the introduction and transmission. The effect of fermented feed on Campylobacter and Salmonella is partially caused by the presence of high concentrations of organic acids. In chickens fed with liquid feed the acidic barrier in the first part of the GI-tract was clearly improved. Besides organic acids there are other changes in the GI-tract. Changes in colonization levels of indicator organisms, changes in levels of organic acids and an increased pH in ileum and ceacum. These changes indicate a stabilised GI-flora in fermented feed fed poultry. The research confirmed that by changes in the composition of the feed (carbohydrates, acids, or micro-organisms) the GI-health can be promoted and therewith can contribute to the control of food pathogens in farmed animals.     

Presence of inoculated Campylobacter and Salmonella in unabsorbed yolks of male breeders raised as broilers

Day-old male broiler breeder chicks were obtained from a commercial hatchery and raised as broilers. For Experiment 1, at 5 wk of age, the broilers were orally inoculated with a 10(6) cfu/ml of a characterized strain of Campylobacter jejuni and a cocktail (three naladixic acid-resistant strains) of Salmonella serovars. One week after inoculation, the birds were euthanatized and defeathered. The abdominal cavity was examined and any unabsorbed yolk material (and remaining yolk stalk) and ceca were aseptically removed for microbiological analyses. For each pooled sample (two birds per pool), an aerobic plate count (APC), an Enterobacteriaceae (ENT) count, and a test for the presence of Campylobacter and Salmonella was performed. For Experiment 2, at 5 wk of age, the broilers were orally inoculated with 10(5) cfu/ml of a characterized strain of Campylobacter jejuni. One week after inoculation, the birds (n = 20) were killed, defeathered, and the yolk stalk, attached yolk, or free-floating yolk and ceca were individually analyzed for presence of Campylobacter. For Experiment 1, the Salmonella-inoculated birds had 2/12 ceca and 0/12 unabsorbed yolk samples positive for Salmonella. The average yolk APC was log10 3.4 cfu/g and the average ENT was log10 1.9 cfu/g. For the Campylobacter-inoculated birds, 12/12 ceca and 9/12 unabsorbed yolk samples were positive for Campylobacter. The average yolk APC was log10 3.5 cfu/g and the average ENT was log10 3.1 cfu/g. For Experiment 2, the inoculated Campylobacter birds had 19/20 ceca, 5/20 free floating yolks, and 19/20 yolk stalks positive. In Experiment 1, the inoculated Campylobacter colonized the ceca in every instance and were present in 75% of the unabsorbed yolks. Alternatively, the inoculated Salmonella were not found in any of the unabsorbed yolks and only rarely in the ceca. In Experiment 2, the inoculated Campylobacter was found in very high numbers in the yolk and internal body samples. Determining to what extent these internal bodies and unabsorbed yolks play in bacterial colonization and contamination of the birds at processing has not been determined. The next step will be to determine the incidence of unabsorbed yolks and presence of Campylobacter and Salmonella in these bodies of commercial broilers at processing.     

Phage therapy reduces Campylobacter jejuni colonization in broilers

The effect of phage therapy in the control of Campylobacter jejuni colonization in young broilers, either as a preventive or a therapeutic measure, was tested. A prevention group was infected with C. jejuni at day 4 of a 10-day phage treatment. A therapeutic group was phage treated for 6 days, starting 5 days after C. jejuni colonization of the broilers had been established. Treatment was monitored by enumerating Campylobacter colony forming units (CFU) and phage plaque forming units (PFU) from caecal content. Counts were compared with control birds not receiving phage therapy. A clear 3 log decline in C. jejuni counts was initially observed in the therapeutic group, however, after 5 days bacterial counts stabilized at a level 1 log lower than that of the control group. Colonization of C. jejuni in the prevention group was delayed by the treatment and after an initial 2 log reduction, colonization stabilized within a week at levels comparable to the therapeutic group. The CFU and PFU counts displayed opposing highs and lows over time, indicative of alternating shifts in amplification of bacteria and phages. There were no adverse health effects from the phage treatment. Two different phages were combined as therapeutic treatment of Campylobacter positive chickens challenged at the age approaching broiler harvest. This again resulted in a significant decrease in Campylobacter colonization. We conclude that phage treatment is a promising alternative for reducing C. jejuni colonization in broilers.     

Effect of ultrasonic treatment during cleaning on the microbiological condition of poultry transport crates

1. Small sections cut from commercial crates used to transport live poultry to the processing plant were artificially contaminated with effluent taken from a commercial crate-cleaning system. 2. Laboratory trials, involving the immersion of these sections in an ultrasonic water bath (4 kW energy) showed that aerobic plate counts (APC) and counts of Enterobacteriaceae were progressively reduced as the immersion time was increased from 0 to 120 s and the water temperature raised from 35 to 58 degrees C. 3. In subsequent trials at a processing plant, using commercially cleaned crates, there was relatively little effect of ultrasound (or pressure washing) on the biofilm present. However, ultrasonic treatment in combination with an immersion temperature of 60 degrees C reduced counts of Enterobacteriaceae to below the detection limit (log(10) 2.3 cfu) within 1 to 3 min, while APC were reduced by >2 log(10) units after 3 min. 4. It was concluded that ultrasonic treatment has a possible role in the crate-cleaning process, when used in conjunction with higher immersion temperatures. In this way, it could contribute significantly to hygiene control.     

The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions

1. The combined effect of sage (S), sodium erythorbate (SE), a mixture of sage and sodium erythorbate (MIX) and vacuum packaging (VP) and modified atmosphere packaging (MAP) on the quality of cooked turkey meatballs stored at 4°C was investigated. The physicochemical properties (colour, MDA, AV, pH, water activity), microbiological quality characteristics (counts of mesophilic and psychrotrophic bacteria, fungi, coliforms and Clostridium sp.) and flavour attributes of meatballs were determined. 2. The values of the colour parameters L*, a* and b* were affected by the additives and packaging method. The colour of meatballs was better protected by sodium erythorbate than by sage or a mixture of sage and sodium erythorbate. The additives effectively stabilised lipids against oxidation and slowed down hydrolytic changes in turkey meatballs. Sage and a mixture of sage and sodium erythorbate showed stronger antioxidant properties than sodium erythorbate added alone. Products with additives were characterised by better sensory quality than control samples. Sage and MIX prevented the growth of mesophilic and psychrotrophic bacteria. All additives inhibited the growth of coliforms. 3. MAP was more effective than VP in maintaining the microbial and sensory quality stability of cooked turkey meatballs. However, VP appears to be a better method as regards the maintaining of lipid stability in turkey meatballs.     

Influence of bird strain on competitive exclusion of Campylobacter jejuni in young chicks

1. Newly hatched chicks of either layer or broiler strain were treated orally at regular intervals with either homologous or heterologous gut-flora preparations from young donor birds, in an attempt to prevent subsequent colonisation with Campylobacter jejuni by 'competitive exclusion' (CE). 2. Donors of 3 to 10 d of age were chosen to correspond with the period in which intensively reared poultry are least likely to become colonised with Campylobacter. 3. In two separate trials, material from donor layer hens (ISA Brown) protected male chicks of the same strain against a low (195 to 360 cfu/bird) Campylobacter challenge, but the same kind of material was ineffective when administered to chicks of a broiler strain (JA957). 4. Two further trials involved treatment preparations from young broilers, which failed to prevent Campylobacter colonisation of broiler chicks, even when colonisation occurred relatively slowly from a challenge of 90 to 94 cfu/bird. 5. It was concluded that any CE effect observed was strongly dependent on bird strain.     

弯曲杆菌中具有高抑菌活性乳酸菌的筛选

使用微生态制剂来替代抗生素用于动物疫病防制是未来的发展趋势,而乳酸菌是目前微生态制剂最主要的成分。试验旨在筛选弯曲杆菌中具有高抑菌活性并耐受动物胃肠道环境的乳酸菌。从广东不同地区采集家禽粪便样品,对分离的乳酸菌进行生化鉴定、PCR鉴定及16S rDNA测序。同时,对分离菌株进行鸡源空肠弯曲杆菌、鸭源空肠弯曲杆菌和鹅源结肠弯曲杆菌的抑菌试验,以及模拟胃肠道环境的耐酸、耐胆盐和耐胰蛋白酶试验。结果表明,唾液乳杆菌R3对不同禽源的弯曲杆菌都具有高抑菌活性和耐受能力。因此,唾液乳杆菌R3为开发防控家禽弯曲杆菌疾病的微生态制剂提供了候选株。     

Effects of chlorination of chill water on the bacteriologic profile of raw chicken carcasses and giblets.

In March 1989, the USDA Food Safety and Inspection Service sampled raw chicken carcasses and giblets at a federally inspected slaughter establishment in Puerto Rico to determine the effects of adding chlorine to carcass and giblet chill water on bacterial contents of raw poultry products. Over four 8-hour workdays, 200 carcass rinse samples were collected at 3 sites in the establishment; 39 giblet rinse samples were collected at 1 site. Analyses of the carcass rinse samples indicated that carcasses had average aerobe plate counts of log10 3.20 before chilling and 2.51 after chilling; Enterobacteriaceae counts of log10 2.57 before chilling and 1.75 after chilling; and Escherichia coli counts of log10 2.04 before chilling and 1.20 after chilling. Salmonellae were found on 43% of the carcasses before chilling and on 46% after chilling. Analyses of the giblet and neck rinse samples indicated that raw giblets and necks after chilling had average aerobe plate count of log10 3.49, Enterobacteriaceae count of log10 2.57, and E coli count of log10 1.06. Salmonellae were found on 12% of the giblets and necks sampled. Results compared favorably with giblet and neck rinse sample results obtained during a baseline sampling study in November and December 1987. The baseline results indicated aerobe plate count of log10 3.72; Enterobacteriaceae count of log10 2.90; E coli count of log10 1.14; and salmonellae on 69% of the giblets and necks sampled. Placing raw chicken carcasses in chlorinated chill water reduced aerobe, Enterobacteriaceae, and E coli plate counts. Prevalence of carcasses with salmonellae remained nearly the same.(ABSTRACT TRUNCATED AT 250 WORDS)     

Effects of caprylic acid and triacylglycerols of both caprylic and capric acid in rabbits experimentally infected with enteropathogenic Escherichia coli O103

Eighty-eight rabbits weaned at the age of 35 days were divided into four groups. Rabbits of the first two groups were fed a granulated feed, free of antimicrobials. Rabbits of the 3rd and the 4th groups were fed the same diet, supplemented with caprylic acid at 5 g/kg, and with triacylglycerols (TAG) of caprylic and capric acid at 10 g/kg, respectively. Rabbits of the 2nd, 3rd and 4th groups were challenged orally with 10(9) cells of Escherichia coli of the O103 serogroup. Numbers of coliform bacteria in faeces of non-infected rabbits averaged 4.66 log(10)cfu/g. Six days after inoculation, caprylic acid and TAG of caprylic and capric acid decreased faecal output of coliforms from 10.18+/-0.62 to 7.79+/-0.48 log(10)cfu/g and 8.04+/-0.50 log(10)cfu/g, respectively. In the 2nd, 3rd and 4th groups 15, 11 and 9 infected rabbits died, respectively. However, the differences in mortality rate were not statistically significant. Surviving rabbits were slaughtered at 53 days of age. In caecal contents of infected rabbits, numbers of coliform bacteria were significantly reduced from 8.71 log(10)cfu/g to 5.55-5.83 log(10)cfu/g in treated groups. It can be concluded that both antimicrobial lipids are active against coliform bacteria, and may improve the resistance of weaned rabbits to enterocolitis.     

纤维素分解菌与乳酸菌复合发酵条件的响应曲面优化分析

为给今后复合发酵添加剂的开发提供新的途径,研究了纤维素分解菌与乳酸菌复合发酵情况下二者数量均达到最优值的发酵剂量。采用响应曲面设计法,设计乳酸菌(LAB)和真菌的数量为响应值,求出响应值均为最大时的自变量值。自变量为同、异型发酵LAB和纤维素分解菌添加比例及添加剂量,其中同型[植物乳杆菌(Lactobacillus plantarum)+戊糖片球菌(Pediococcus acidilactici)]、异型[布氏乳杆菌(Lactobacillus buchneri)]发酵LAB的添加量均为1×105、3×105和5×105cfu·g~(-1)(即5、5.48、5.70 lg cfu·g~(-1)),纤维素分解菌的比例为黑曲霉(Aspergillus niger)∶绿色木霉菌(Trichoderma viride)∶枯草芽孢杆菌(Bacillus subtilis)=1∶1∶2、1∶2∶1和2∶1∶1,纤维素分解菌的添加剂量为0.1%、0.2%和0.3%。LAB和真菌的数量的测定采用传统菌种计数法计数。结果表明:建立的LAB和真菌数量的二次多项式模型显著性分别为P0.01和P=0.03,R2分别为0.95和0.74。其中同、异型发酵LAB的添加量及其交互作用对LAB数量的曲面效应影响显著(P0.05)。真菌的添加量以及同、异型发酵LAB的交互作用对真菌数量的曲面效应影响显著(P0.05)。最终优化结果为同型发酵LAB添加量为5×105cfu·g~(-1)(5.70 lg cfu·g~(-1)),异型发酵LAB添加量为4.7×105cfu·g~(-1)(5.67 lg cfu·g~(-1)),纤维素分解菌比例为2∶1∶1,添加量为0.3%。     

Fermented and nonfermented liquid feed to growing pigs: effect on aspects of gastrointestinal ecology and growth performance

The effect of feeding dry feed (DF), nonfermented liquid feed (NFLF), and fermented liquid feed (FLF) to growing pigs on aspects of gastrointestinal ecology and on performance was investigated. Nonfermented liquid feed was prepared by mixing feed and water at a ratio of 1:2.5 immediately before feeding. Fermented liquid feed was prepared by mixing feed and water in the same ratio as NFLF, and stored in a tank at 20 degrees C for 4 d, after which half the volume was removed twice daily at each feeding and replaced with the same volume of feed and water mixture. A total of 60 pigs (initial BW of 30.7 kg) from 20 litters was used. Twenty pigs, housed individually, were allotted to each of the diets and fed restrictively. Five pigs from each diet were sacrificed at an average BW of 112 kg and digesta from the gastrointestinal tract (GI-tract) was obtained to examine variables describing some aspects of the gastrointestinal ecology. Fermented liquid feed contained high levels of lactic acid bacteria (9.4 log cfu/g) and lactic acid (approximately 169 mmol/kg), low levels of enterobacteria (<3.2 log cfu/g), and had a low pH (4.4). Nonfermented liquid feed contained 7.2 log cfu/g of lactic acid bacteria, and 6.2 log cfu/g of enterobacteria, which indicated that fermentation had started in the feed. The pigs fed FLF had the lowest levels of enterobacteria along the GI-tract (<3.2 to 5.0 log cfu/g), and those fed NFLF the highest levels (5.7 to 6.6 log cfu/g; P < or = 0.02). Fermented liquid feed caused a decrease in gastric pH from 4.4 and 4.6 for DF and NLF, to 4.0 (P = 0.003), and increased numerically the gastric concentration of lactic acid (P = 0.17) from 50 to 60 mmol/kg in the DF and NFLF treatments to 113 mmol/kg in the FLF treatment. The animals fed NFLF showed the highest weight gain (995 g/d) and feed intake (2.14 kg/d), and those fed FLF the lowest values (weight gain, 931 g/d; feed intake, 1.96 kg/d; P = 0.003 for weight gain, and P < 0.001 for feed intake). The results from the present study indicate that feeding FLF as prepared here may be a valid feeding strategy to decrease the levels of enterobacteria in the GI-tract of growing pigs, whereas feeding liquid feed that has started to ferment (high levels of enterobacteria and high pH as with NFLF) increases the presence of these undesirable bacteria. Nonetheless, higher daily feed intake and body weight gain are obtained when feeding NFLF compared with feeding FLF or DF.     

原料乳中耐冷假单胞菌的种类及其肽酶活力

在冷藏的原料乳中,假单胞菌经常出现并成为主导菌群,其分泌的耐热酶会使原料乳变质。对从原料乳中分离的102株假单胞菌经rpoB基因测序进行菌种分析,用偶氮酪蛋白测试所有假单胞菌在2种培养条件(30℃培养2d或6℃培养8d)下胞外肽酶的蛋白水解活性和耐热性。结果表明:荧光假单胞菌(Pseudomonas fluorescens)是假单胞菌中最主要的菌种,其次是莓实假单胞菌(Pseudomonas fragi)和假单胞菌sp1 (Pseudomonas sp1)。不同假单胞菌菌种之间的产肽酶能力存在明显差异。大多数荧光假单胞菌(23/41)在不同温度(30℃和6℃)条件下培养后能产肽酶,而大多数的假单胞菌sp1不产肽酶,所有分离的莓实假单胞菌(13/13)只在6℃条件下产肽酶,大多数的假单胞菌所产肽酶都有热稳定性。在6℃培养条件下,荧光假单胞菌菌株M02有最高肽酶活力(11.78ΔA/ (h·mL)),其胞外肽酶最佳催化pH值为6.5,最佳催化温度为40℃。当M02的接种浓度为103 CFU/mL时,6℃培养5d就能使脱脂乳溶液产生沉淀。对耐冷假单胞菌的种类和产肽酶能力进行分析和考察有助于提高原料乳或乳制品的质量和安全性。     

Some aspects of the gastrointestinal microflora of veal calves fed different rations: a pilot study

The gastrointestinal microflora of veal calves reared on different diets was studied because the nature of this microflora affects the quality of veal as a result of contamination of carcass surfaces with intestinal contents during slaughter. Diet A consisted of a milk substitute, diet B of milk substitute + straw pellets and diet C of milk substitute + straw pellets + concentrates. In the rumen fluid of calves reared on diet A significantly higher counts of Gram-negative bacteria but lower counts of thermotrophic enterobacteriaceae were found than in calves reared on diets B or C. As for the faecal flora, diets B and C seem to result in significantly lower counts of Gram-negative bacteria and thermotrophic enterobacteriaceae. In 46% of the faecal specimens and 62% of the specimens of rumen fluid from calves fed on milk substitute only, Pseudomonas aeruginosa was isolated in mean counts of 4.1 log cfu/g and 5.2 log cfu/g respectively. P. aeruginosa could not be isolated from any specimen from calves receiving straw pellets. These results indicate that the inclusion of straw pellets in the diet of veal calves may increase the bacteriological safety and keeping quality of veal.