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Foods
Special Issues
Quality and Safety of Poultry Meat
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Quality and Safety of Poultry Meat

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 1 November 2025 | Viewed by 362

Special Issue Editors

Dr. Simeon Rakonjac

E-Mail Website
Guest Editor
Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia
Interests: poultry; rearing systems; quality of eggs and meat; indigenous poultry breeds; phytobiotics
Dr. Nikola Stanišić

E-Mail Website
Guest Editor
Department of Biomedicine, Technology and Food Safety Research and Development, Institute for Animal Husbandry, 11080 Belgrade, Serbia
Interests: meat; meat products; chemical; technological and sensory quality
Special Issues, Collections and Topics in MDPI journals
Dr. Zlata Kralik

E-Mail Website
Guest Editor
Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, V. Preloga 1, 31000 Osijek, Croatia
Interests: poultry production; meat and egg quality; autochthonous breeds; nutricines; functional food; health food consumption
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Poultry meat is one of the most popular meats in the world whose production increased almost 15 times in the last 6 decades, and it is expected to represent 41-45% of all protein from meat sources in 2030. This increased production of poultry meat was accompanied by increased consumer demands for its quality and safety because consumers expect food to not only meet essential nutritional needs but also have a positive impact on their health—to have a functional role. Poultry meat has the potential to be considered as an ideal functional food because its chemical composition and nutritional value can be influenced through production technology.

Accordingly, we invite leading scientists working on the quality and safety of poultry meat to submit original research or review papers in this Special Issue of Foods. We are interested in all papers that deal with topics including, but not limited to, production technology, rearing systems, genotypes, nutrition, meat processing procedures, and microbiological and hygienic conditions.

Dr. Simeon Rakonjac
Dr. Nikola Stanišić
Dr. Zlata Kralik
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat quality
  • chemical composition of meat
  • nutritive value of meat
  • nutrition
  • production technology
  • meat processing
  • health benefits
  • meat safety
  • microbiological and hygienic characteristics of meat

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Published Papers (1 paper)

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Research

17 pages, 2172 KiB  
Article
Microbial Assessment and Antibiotic Susceptibility of Isolated Pathogens in Retail Chicken
by Eniola Betiku, Philip Glen Crandall and Tomi Obe
Foods 2025, 14(10), 1738; https://doi.org/10.3390/foods14101738 - 14 May 2025
Viewed by 243
Abstract
Poultry is U.S. consumers’ protein of choice with an annual consumption of nearly 45 kg per person. This increasing demand has required poultry producers to minimize pathogen contamination to protect public health. This study assessed Salmonella and Campylobacter incidence and loads in retail [...] Read more.
Poultry is U.S. consumers’ protein of choice with an annual consumption of nearly 45 kg per person. This increasing demand has required poultry producers to minimize pathogen contamination to protect public health. This study assessed Salmonella and Campylobacter incidence and loads in retail chicken from conventional (CON) and raised without antibiotics (RWA) sources, while profiling antibiotic resistance of selected isolates. A total of 170 chicken samples from two brands (A and B), including whole carcass WOG (60), parts (80), and giblets (30) were evaluated. Both pathogens were examined by culture and BAX® system methods and confirmed isolates were identified. Aerobic bacteria count (AC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were also tested using Petrifilms™. Selected isolates of Salmonella (22) and Campylobacter (24) were tested for antibiotic susceptibility using the Sensititre™ system. The overall respective incidence of Salmonella and Campylobacter was 36% and 35% with no difference between CON (33% and 25%) and RWA (23% and 29%), but product types differed (p < 0.05). Salmonella incidence was not different between the brands, but Campylobacter differed. Giblets had a higher incidence of both pathogens at 80% and 70%, respectively. The most and least abundant Salmonella serotypes were Infantis (60%) and Ouakam (2%), while Campylobacter jejuni was the abundant species. All the indicators differed (p < 0.05) between CON and RWA. Many isolated pathogens possessed resistance to at least one antibiotic, Salmonella (91%) and Campylobacter (38%), with multidrug resistance in 45% of CON and 36% of RWA Salmonella isolates. The highest resistance was to tetracycline and nalidixic acid for both pathogens and the lowest was to antibiotics in the macrolides class. These results highlight the need for robust microbial control at all levels, as both production practices showed notable contamination and antibiotic resistance, emphasizing the need for continued surveillance at the retail level and encouraging consumers to properly cook poultry to 165 °F. Full article
(This article belongs to the Special Issue Quality and Safety of Poultry Meat)
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