Disease relevance of Poultry Products

• Susceptibilities to arsenite, arsenate, and the organoarsenical roxarsone were measured in 251 Campylobacter isolates from conventional and antimicrobial-free retail poultry products [1].
• In recent years, a dramatic increase in incidence of the dextro-rotatory tartrate-positive variant (dT+) of Salmonella enterica subspecies enterica serovar Paratyphi B has been observed in poultry and poultry products [2].

High impact information on Poultry Products

• Isolates from conventional poultry products had significantly higher roxarsone MICs (z = 8.22; P < 0.0001) [1].
• Virulence determinants invA and spvC in salmonellae isolated from poultry products, wastewater, and human sources [3].
• Sulfur dioxide offers a new option for the control of botulinal outgrowth in cured or noncured meat and poultry products [4].
• Dibutyltin (DBT) is found in plastic products, beverages stored in PVC pipes during manufacturing, and poultry products [5].
• To investigate the potential of poultry products as the source of human infections associated with quinolone-resistant campylobacters, 140 human and 75 poultry isolates of nalidixic acid-resistant campylobacters were collected between 1996 and 1998, and analysed by two molecular typing methods [6].

Associations of Poultry Products with chemical compounds

• Consumption of poultry products showed a weak correlation with DDE content of milk, whereas consumption of vegetable oils showed a negative correlation [7].
• Poultry products showed a high content of linoleic (19.54%) and low content of stearic (8.22%) acids [8].
• Chromatograms from beef, pork, and poultry products show adequate separation and quantitation of beta-alanine, 1-methyl-histidine, and 3-methyl-histidine, indicating that the procedure could be used to estimate muscle content of products [9].
• While presently not permitted to be added directly to meat and poultry products in the US, potassium sorbate has been proposed as a preservative for bacon, as an additive in conjunction with nitrite and ascorbate or erythorbate [10].
• A method for essential amino acids analysis in mechanically separated red meat and poultry products has been adapted to liquid chromatography using postcolumn hypochlorite oxidation, OPA derivatization, and fluorescence detection [11].

Gene context of Poultry Products

• Gas chromatograph analysis of the residual PCB patterns in the diet showed that the patterns in the marine products were somewhat different from those in dairy, meat, and poultry products [12].
• Pork, poultry products, and beef liver presented a considerable amount of linoleic acid 11.85%, 19.54%, and 12.09%, respectively [8].

References