# Brominated flame retardants in broiler chickens

Adeline Huneau-Salaün, Angélique Travel, Ronan Cariou, Loïc Balaine, Christophe Souchet, J. Coton, Anais Venisseau, R. Thomas, P. Marchand, G. Dervilly-Pinel, et al.

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## To cite this version:

Adeline Huneau-Salaün, Angélique Travel, Ronan Cariou, Loïc Balaine, Christophe Souchet, et al. Brominated flame retardants in broiler chickens. XVII. European symposium on the quality of eggs and egg products, Sep 2017, Edimbourg, United Kingdom. , 2017, Book of abstracts. 'EGGMEAT 2017' XVIIth European symposium on the quality of eggs and egg products. XXIIIth European Symposium on the Quality of Poultry Meat. hal-01608896

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Submitted on 2 Jun 2020

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'EGGMEAT 2017'

XVII<sup>th</sup> European
Symposium on the
Quality of Eggs and
Egg Products

XXIII<sup>th</sup> European
Symposium on the
Quality of Poultry Meat.

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EGGMEAT 2017
3-5th September, Edinburgh, Scotland
MEAT_II_SO_5

BIOCIDE AND ANTIBIOTIC SUSCEPTIBILITY OF *E. COLI* ISOLATES FROM BROILER HOUSES AFTER CLEANING AND DISINFECTION

Maertens H¹, Van Coillie E¹, Meyer E², Heyndrickx M¹, Dewulf J³, De Reu K¹

¹Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, 9090 Melle, Belgium; ²Department of Pharmacology, Toxicology and Biochemistry, Faculty of Veterinary Medicine, Ghent University, 9820 Merelbeke, Belgium; ³Veterinary Epidemiology Unit, Department of Reproduction, Obstetrics and Herd Health, Faculty of Veterinary Medicine, Ghent University, 9820 Merelbeke, Belgium

Presenting Author: Maertens H, <helder.maertens@ilvo.vlaanderen.be>

Farm disinfectants are widely used in primary production, but there is an increasing concern that the use of biocides is selecting for antibiotic resistance. To monitor antimicrobial susceptibility, *Escherichia coli* was isolated from environmental samples taken after cleaning and disinfection at 25 broiler houses. Two hundred isolates were subjected to a panel of 13 antibiotics and for each isolate the MIC (Minimum Inhibitory Concentration) was determined via broth dilution. For a selection of 57 isolates, biocide susceptibility testing was performed by determining the MBC (Minimal Bactericidal Concentration) of three frequently used disinfectants. Results showed high levels of resistance to ampicillin (77%), ciprofloxacin (60%), tetracycline (52%), sulfamethoxazole (61%), trimethoprim (56%) and nalidixic acid (46%). About 59% of the isolates were resistant to four or more antimicrobial agents, and only 14% were susceptible to all 13 antibiotics tested. The MBC of benzalkoniumchloride, formaldehyde and glutaraldehyde were 0.027 g/L (n=55), 0.093 mL/L (n=57) and 1.25 - 2.50 mL/L (n=56), respectively. No trend was observed between the susceptibility of the isolates and the respective in practice applied disinfectants.

Keywords: antibiotic resistance, biocide susceptibility, *E. coli*, broilers, disinfection

MEAT_II_SO_6

BROMINATED FLAME RETARDANTS IN BROILER CHICKENS

Huneau-Salaün A¹*, Travel A², Cariou R³, Balaine L¹, Souchet C², Coton J¹, Vénisseau A³, Thomas R¹, Marchand P³, Dervilly-Pinel G³, Le Bizec B³, Baéza E⁴, Jondreville C⁵, Le Bouquin S¹

¹ANSES-UMT Sanivol - Ploufragan-Plouzané Laboratory- BP 53, 22440 Ploufragan, France; ²ITAVI, Unité de Recherches Avicoles, Centre INRA de Tours, 37380 Nouzilly, France; ³LUNAM Université, Oniris, Laboratoire d'Etude des Résidus et Contaminants dans les Aliments (LABERCA), UMR INRA 1329, 44307 Nantes, France; ⁴URA, INRA, 37380, Nouzilly, France; ⁵INRA, Université de Lorraine, 54500, Vandoeuvre-lès-Nancy, France

Presenting Author: Baéza E, <elisabeth.baeza-campone@inra.fr>

Brominated Flame Retardants (BFRs) are synthetic substances primarily used as additive in insulating materials. These lipophilic compounds can bioaccumulate in animal tissues, leading to human exposure *via* food ingestion, and are suspected to act as endocrine disruptors. In 2015, an epidemiological study was carried out in 57 French broiler farms to quantify two families of BFRs (hexabromocyclododecane, HBCDD and polybrominated diphenyl ethers, PBDEs) in broiler breast muscle. One week before slaughter, five animals were euthanized; breast muscles were sampled and
pooled for further analysis. Eight PBDE congeners and 3 HBCDD stereoisomers were quantified in muscles using respectively gas chromatography coupled to high resolution mass spectrometry (GC-HRMS) and liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). Analysis revealed no PBDE congener in 16 samples (28%) and no HBCDD stereoisomer in 31 samples (54%). The overall concentration of the 8 PBDE congeners and HBCDD stereoisomers exceeded 1 ng/g of fat in 17 samples (30%) and in 3 samples respectively. The results were similar to those obtained in the French surveillance studies since 2012, confirming that chicken meat produced in France contributes little to human dietary exposure to BFRs.

Keywords: broiler chicken, brominated flame retardant, persistent organic pollutant, chemical food safety

MEAT_II_SO_7

WEIGHT AND MEAT QUALITY AS WELL AS SENSORY ATTRIBUTES OF DUAL-PURPOSE CHICKEN AND COMMERCIAL BROILER

Janisch S¹, Siekmann L¹, Wicke M¹*

¹Department of Animal Sciences, Division of Product Knowledge - Quality of Animal Products, Georg-August-University Göttingen, Germany

*deceased

Presenting Author: Janisch S, Sabine.Janisch@agr.uni-goettingen.de

In Germany, laying-hen production kills over 40 million male chicks per year. The ethical issues associated with this practice have triggered increasing research into alternatives, one of these is breeding dual-purpose chickens. This study analyses differences between commercial broilers (Ross, N=30) and dual-purpose chickens (LD, N=30). Both lines were raised under same conditions and feeding with a commercial diet for 42 d (Ross) and 77 d (LD). The results shows significant (P<0.05) differences between the lines in all weight parameters, whereas Ross are bigger, and in most of quality parameters. 24 h after slaughter the pH-values are higher in breast meat (MPS) of Ross (5.83 vs. 5.69), and electrical conductivity (EC) is lower (4.47 vs. 7.43). MPS of LD shows higher drip loss and shear force values, and the MPS are darker (L*) and more red (a*). Sensory analysis (trained expert panel) of cooked MPS on the appearance, odor, flavor, and texture depicts that LD meat is "sourer", "tougher", "juicer" and has an increased off-odor ("stall smell") compared to Ross meat. In addition, Ross meat is "sweeter". The lower pH-values of LD meat are reflected in the "sour" taste. Low pH can be problematic for meat industry when manufacturing meat products. The attribute "tougher" for LD meat correlates with the higher shear force values. For consumers, chicken meat is associated with tenderness; therefore the "tougher" LD meat may be disfavored, but concerning of animal welfare, a higher use of this kind of chicken is desirable.

Keywords: dual-purpose chicken, weight, meat quality, sensory