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Yeast diversity in chicken meat products

2025Artigo científico Acesso aberto
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dc.contributor.authorSaraiva, Sónia
dc.contributor.authorSaraiva, Cristina
dc.contributor.authorLazou, Tomai
dc.contributor.authorChaintoutis, Serafeim
dc.contributor.authorMesquita, João R.
dc.contributor.authorCoelho, Ana C.
dc.contributor.authorPoeta, Patrícia
dc.contributor.institutionLAQV@REQUIMTE
dc.contributor.pblGerman Multidisciplinary Publishing Center
dc.date.accessioned2025-09-05T22:32:56Z
dc.date.available2025-09-05T22:32:56Z
dc.date.issued2025
dc.descriptionFunding information: This research was funded by the projects UIDB/CVT/00772/2020(DOI:10.54499/UIDB/00772/2020) and LA/P/0059/2020 of the Portuguese Science and Technology Foundation (FCT). Publisher Copyright: © 2025 Authors. Published by GMPC.
dc.description.abstractFood spoilage poses a significant challenge for both the food industry and consumers, rendering products unfit for consumption and leading to substantial food waste and economic losses. This study aimed to assess the occurrence of yeasts in five distinct types of raw meat poultry products (feet, gizzard, heart, liver, and neck) under two packaging conditions, providing insights into potential spoilage agents. For this purpose, one hundred poultry samples were collected from retail markets and supermarkets in Portugal to evaluate the total yeast count and assess the profiles and diversity of mycological species. Species identification was based on culture morphology, microscopic examination, biochemical profile, and Matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF-MS). Results showed that local markets and unpacked samples exhibited significantly higher total yeast counts, particularly in heart, gizzard, and liver samples. Yeasts were isolated from 96% (95% CI: 90-98%) of the samples, with an average count of 3.13±0.96 log colony-forming units (CFU)/g. All yeast isolates belonged to seven different genera, i.e., Candida, Debaryomyces, Malassezia, Zygosaccharomyces, Rhodotorula, Yarrowia, and Cryptococcus, which are commonly found in food and environmental samples. The yeast species identified included Candida zeylanoides (26.83%), C. ciferrii (2.44%), Debaryomyces hansenii (19.51%), Zygosaccharomyces sp. (7.34%), Rhodotorula mucilaginosa (9.76%), Cryptococcus laurentii (4.88%), Malassezia pachydermatis (2.44%), Yarrowia lipolytica (9.76%) and Yarrowia galli (2.44%). A yeast-like fungus, Aureobasidium pullulans, was also identified in one unpacked sample of feet obtained from the retail market, potentially introduced through contact with contaminated surfaces or handling equipment. Recognizing the prevalence and variety of yeasts in food is crucial for developing effective strategies to mitigate these spoilage agents and ensure food safety and suitability. In conclusion, this study provides valuable insights into the occurrence of yeasts in fresh chicken meat products, highlighting the importance of developing effective strategies to mitigate yeast spoilage throughout the poultry supply chain. Furthermore, identifying emerging health concerns associated with yeasts, such as Y. galli and A. pullulans, which are implicated in human infections, highlights the critical need for comprehensive contamination control and monitoring practices to ensure food safety and public health.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent10
dc.format.extent649794
dc.identifier.doi10.51585/gjvr.2025.1.0125
dc.identifier.issn2703-1322
dc.identifier.otherPURE: 128750897
dc.identifier.otherPURE UUID: d145978c-7ad5-497e-9e80-3cade0b066fc
dc.identifier.otherScopus: 105012282788
dc.identifier.urihttp://hdl.handle.net/10362/187607
dc.identifier.urlhttps://www.scopus.com/pages/publications/105012282788
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Base/UIDB%2F00772%2F2020/PT
dc.relationinfo:eu-repo/grantAgreement/FCT/Concurso para Atribuição do Estatuto e Financiamento de Laboratórios Associados (LA)/LA%2FP%2F0059%2F2020/PT
dc.subjectIdentification
dc.subjectMALDI-TOF
dc.subjectPoultry meat
dc.subjectSpoilage
dc.subjectTotal count
dc.subjectYeast
dc.subjectveterinary (miscalleneous)
dc.subjectSDG 3 - Good Health and Well-being
dc.titleYeast diversity in chicken meat productsen
dc.title.subtitleOccurrence, hazards, and quality implicationsen
dc.typejournal article
degois.publication.firstPage118
degois.publication.issue1
degois.publication.lastPage127
degois.publication.titleGerman Journal of Veterinary Research
degois.publication.volume5
dspace.entity.typePublication
oaire.awardNumberUIDB/00772/2020
oaire.awardNumberLA/P/0059/2020
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Base/UIDB%2F00772%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso para Atribuição do Estatuto e Financiamento de Laboratórios Associados (LA)/LA%2FP%2F0059%2F2020/PT
oaire.fundingStreamConcurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017/2018) - Financiamento Base
oaire.fundingStreamConcurso para Atribuição do Estatuto e Financiamento de Laboratórios Associados (LA)
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublicationf6782c9f-db70-404c-b17f-204ca5133eb8
relation.isProjectOfPublication2b33b7f1-9a2c-4ac5-9e41-3c128e692022
relation.isProjectOfPublication.latestForDiscovery2b33b7f1-9a2c-4ac5-9e41-3c128e692022

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