Microbiological Characteristics of Wet- and Dry-Chilled Poultry

Abstract INTRODUCTION STUDIES completed by Ayres et al. (1950), Walker and Ayres (1956), and Nagel et al. (1960) have shown that the predominant organisms present on the surface of refrigerated poultry when spoiled are psychrophiles. According to the second group of workers, organisms of the genera, Pseudomonas and Achromobacter, constituted only 37% of the total flora immediately after processing. After 12 days of refrigerated storage however, these genera constituted 94% of the total flora. Since Pseudomonas and Achromobacter organisms are psychrophilic, they are found frequently in water supplies. The initial contamination of chicken carcasses greatly influences the shelf-life of the birds, but as Wells (1961) reported, the percentage of Pseudomonas and Achromobacter organisms in the initial population also greatly influences the shelf-life. This worker also observed that better control of the steps involved in poultry processing can increase shelf-life, but the sequence of development of the spoilage flora is not altered.…

• Publication year

  1971

• Venue

  Poultry Science

• Publication date

  1971-03-01

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.3382/PS.0500530
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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