Examinando por Autor "Bourassa, Dianna"

Mostrando 1 - 2 de 2
  • Miniatura
    Ítem
    Physiological responses of broiler chickens following controlled atmosphere or electrical waterbath stunning
    (Zamorano: Escuela Agrícola Panamericana, 2019., 2019) Berganza P., Ileana M.; Márquez, Mayra; Martinez, Yordan; Bourassa, Dianna
    The poultry industry has evolved and cares more for animal welfare looking for stunning options. Our research goal was to assess the potential for CAS systems for Halal slaughter. The impact of a multiphase CAS system (Controlled Atmosphere Stunning) on blood loss and cessation of heartbeat was assessed in broilers stunned by four methods: 1) electric water bath, 2) multiphase CAS withO2 added during the induction phase, 3) CAS multiphase without O2 added and 4) without stunning. The birds were equipped with cutaneous electrodes (ECG) registered with a PhysioTel DSI device, a neck cut was performed on all birds. The data were analyzed by analysis of variance (ANOVA), and a Pearson correlation was made between the EGG and the blood loss according to the sacrifice methods. Non-stunned or electrically stunned birds lost more blood compared to CAS birds with or without O2. At 10 seconds, there was a statistical difference for blood loss. The interruption of the heartbeat occurred more rapidly for non-stunned and electrically stunned birds compared to CAS with or without O2. For CAS birds, the application of the cut in the neck did not impact the cessation of the heartbeat. The use of CAS did not alter the cessation of heartbeat compared to birds not stunned or electrically. Both traditional and CAS methods can be used in Halal markets.
  • Miniatura
    Ítem
    Prevalence of Salmonella and Campylobacter from retail poultry in the Southeastern United States
    (Zamorano: Escuela Agrícola Panamericana, 2024) Baca A., María V.; Bourassa, Dianna; Espinal, Raúl
    Chicken meat the most consumed poultry products in the USA and one the most asociated with foodborne illnesses. The objetive of this study was to analyse the prevalence of two common patogens in poultry products, Salmonella and Campylobacter, in retail poultry at the Southeastern United States. A total of 74 samples were collected from four different grocery stores. Sample types were selected based on availability, divided into breasts, wings, thighs, and tenders and categorically collected from conventional, antibiotic-free, organic and air-chilled productions. All samples originated from 14 different processing plants based on the different codes marked in each package. Conventional detection was employed using bacterial culturing on selective media, XLT4 and Campy Cefex Agar. Also, molecular methods Gene-Up for Salmonella (SLM2) (AOAC Official Method of Analysis 2020.02) and the 3M^TM Molecular Detection Assay 2 (MDS) for Salmonella and Camylobacter were applied to ensure accurate results. A prevalence of 13.5% for Salmonella (p = <0.0001) and 6.8% for Campylobacter (p = <0.0001), respectively, was determined. No differences were determined, but breasts and wings showed higher prevalences for both pathogens. The highest contamination was for conventional and antibiotic-free (ABF) productions for Salmonella while Campylobacter showed the opposite. In processing plants, the highest Salmonella prevalence was 42% and the lowest 0%, similar to Campylobacter with 40% and 0%. Results revealed that the presence of skin, location in the body, and potencially certain practices employed in chicken production or processing may have influenced contamiantion levels Reinforced sanitation protocols is important to reduce contamination to the lowest possible level.