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We report the draft genome sequence of MKL_BAU_Fe01 from chicken meat in Bangladesh. The 2,953,746 bp genome, with 37.99% GC content across 264 contigs, contains 3,117 genes, including 3,007 Coding Sequences (CDSs), 17 rRNAs, and 89 tRNAs, along with several antibiotic resistance and pathogenic genes.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12160569 | PMC |
http://dx.doi.org/10.1128/mra.00043-25 | DOI Listing |
Food Res Int
November 2025
Graduate School of Agriculture, Kyoto University, Kitashirakawa Oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan. Electronic address:
High-risk eating behavior, including the consumption of rare hamburgers and undercooked chicken as gourmet dishes, is a public health concern. Identifying the factors associated with such consumers' risky-eating behaviors is necessary to develop effective risk communication strategies. However, previous studies have primarily focused on undercooked meat resulting from mishandling during preparation, with few addressing the consumption of risky foods and its determinants.
View Article and Find Full Text PDFFood Res Int
November 2025
School of Public Health, Hebei Medical University, Shijiazhuang, China. Electronic address:
Salmonella spp. is one of the leading causes of bacterial foodborne illnesses in China, with animal-origin foods serving as the key transmission vectors. In this study, we analyzed the spatiotemporal prevalence and serotype distribution of Salmonella spp.
View Article and Find Full Text PDFJ Food Prot
September 2025
Department of Processing Technology, Nofima AS, 4021 Stavanger.
This study evaluated the effectiveness of combining recyclable packaging materials in preserving the quality of microwave-treated chicken meat. Specifically, it assessed the combination of polyethylene terephthalate (PET) and polypropylene (PP) with modified atmosphere packaging (100% N and 60% CO:40% N). Quality parameters, such as cook loss, colour, microbiological stability, and sensory analysis, were monitored over 36 days.
View Article and Find Full Text PDFJ Poult Sci
September 2025
Yamaguchi Prefectural Technology Center for Agricultural and Forestry, 10318 Mure, Hofu, Yamaguchi, 747-0004, Japan.
This study aimed to characterize the sensory attributes of Japanese thigh meat, such as texture, odor, and flavor/taste, and to identify the instrumental parameters that distinguish it from commercial broiler chickens. Six chicken thigh meats were used: one (, 14-week old) and five broilers-three Ross 308 (7, 7, 9-week old), one Hubbard ColorPac (10-week old), and one Hubbard RedBro (10-week old)-from different producers. Descriptive sensory analysis was conducted with a trained panel to establish a comprehensive sensory lexicon and quantify attribute intensities of thigh samples cooked in a steam convection oven at 185°C.
View Article and Find Full Text PDFInt J Food Microbiol
September 2025
Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States. Electronic address:
Alternatives to the use of chemical antimicrobials to treat meat and poultry carcasses during processing and food processing environments are of interest to consumers globally. The influence of bacterial cell concentration, membrane permeabilizing agents, and effect on macromolecules of the photosensitizer curcumin (PSC) on Salmonella inactivation in a medium model and on chicken skin and the inactivation of Listeria monocytogenes biofilms on stainless steel were determined. The addition of 30 mg/mL CaCl or higher significantly reduced the level of Salmonella compared to PSC treatment alone in a liquid media system.
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