Spread of an enteric 'marker' organism during evisceration of New York dressed poultry in a simulated kitchen environment

British Poultry Science

Volumn 38, Issue 2, 1997, Pages 195-198

  Mead, G C ^a   Scott, M J ^a  

^a ROYAL VETERINARY COLLEGE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AVES; ENTEROBACTER; ESCHERICHIA COLI; GALLUS GALLUS;

ANIMAL; ANIMAL DISEASE; ARTICLE; BIRD DISEASE; CHICKEN; COLON; ENTEROBACTER INFECTION; ESCHERICHIA COLI; FOOD CONTROL; FOOD HANDLING; HETEROZYGOTE; INCIDENCE; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; SKELETAL MUSCLE; STANDARD; UNITED STATES;

ANIMALS; CARRIER STATE; CHICKENS; COLON; ESCHERICHIA COLI; ESCHERICHIA COLI INFECTIONS; FOOD HANDLING; FOOD MICROBIOLOGY; INCIDENCE; MEAT; MUSCLE, SKELETAL; NEW YORK; POULTRY DISEASES;

EID: 0031135545     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071669708417968     Document Type: Article

References (9)

1. ADVISORY COMMITTEE ON THE MICROBIOLOGICAL SAFETY OF FOOD (1996) Report on Poultry Meat (London, HMSO).
2. BARNES, E.M. & IMPEY, C.S. (1975) The shelf-life of uneviscerated and eviscerated chicken carcasses stored at 10°C and 4°C. British Poultry Science, 16: 319-326.
3. BARNES, E.M. & SHRIMPTON, D.H. (1957) Course of greening of uneviscerated poultry carcasses during storage. Journal of Applied Bacteriology, 20: 273-285.
4. BARROW, G.I. & FELTHAM, R.K.A. (Eds) (1993) Cowan and Steel's Manual for the Identification of Medical Bacteria, 3rd edn (Cambridge, Cambridge University Press).
5. DE BOER, E. & HAHNE, M. (1990) Cross-contamination with Campylobacter jejuni and Salmonella spp. from raw chicken products during food preparation. Journal of Food Protection, 53: 1067-1068.
6. DE WIT, J-C , BROEKHUIZEN, G. & KAMPELMACHER, E.H. (1979) Cross contamination during the preparation of frozen chickens in the kitchen. Journal of Hygiene, Cambridge, 83: 27-32.
7. GRIFFITHS, N.M., MEAD, G.C., JONES, J.M. & GREY, T.C. (1984) Effect of storage on meat quality in uneviscerated turkeys held at 4°C. British Poultry Science, 25: 259-266.
8. HUMPHREY, T.J., MARTIN, K.W. & WHITEHEAD, A. (1994) Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes. Epidemiology and Infection, 113: 403-409.
9. SEMPLE, A.B., TURNER, G.C. & LOWRY, D.M.O. (1968) Outbreak of food poisoning caused by Salmonella virchow in spit-roasted chicken. British Medical Journal, 4: 801-803.