Relationships between processing delay and microbial load of broller neck skin samples

Journal of Food Protection

Volumn 73, Issue 1, 2010, Pages 26-31

  Lucianez, A ^a,c   Holmes, M A ^b   Tucker, A W ^b  

^a Hallmark Meat Hygiene Ltd   (United Kingdom)

^b UNIVERSITY OF CAMBRIDGE   (United Kingdom)

^c Haras Llavaneras Equine Reproduction Centre   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

PSEUDOMONAS; STAPHYLOCOCCUS AUREUS;

EID: 75349098127     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.1.26     Document Type: Article

References (14)

1. Adak. G. K., S. M. Meakins, H. Yip. B. A. Lopman, and S. J. O'Brien. 2005. Disease risks from foods, England and Wales, 1996-2000. Emerg. Infect. Dis. 11:365-372.
2. Allen, V. M., M. H. Hinton, D. B. Tinker, C. Gibson, G. C. Mead, and C. M. Wathes. 2003. Microbial cross-contamination by airborne dispersion and contagion during defeathering of poultry. Br. Poult. Sci. 44:567-576.
3. Allen. V. M., D. B. Tinker, M. H. Hinton, and C. M. Wathes. 2003. Dispersal of micro-organisms in commercial defeathering systems. Br. Poult. Sci. 44:53-59.
4. 4. Bolder, N. M. 2007. Microbial challenges of poultry meat production. World Poult. Sci. J. 63:401-411. (Pubitemid 47478966)
5. Hinton, A., Jr., J. A. Cason, and K. D. Ingram. 2004. Tracking spoilage bacteria in commercial poultry processing and refrigerated storage of poultry carcasses. Int. J. Food Microbiol. 91:155-165.
6. Hutchison, M. L., L. D. Walters. G. C. Mead. M. Howell, and V. M. Allen. 2006. An assessment of sampling methods and microbiological hygiene indicators for process verification in poultry slaughterhouses. J. Food Prot. 69:145-153.
7. Ingham, S. C., M. A. Fanslau, G. M. Burnham, B. H. Ingham, J. P. Norback, and D. W. Schaffner. 2007. Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool. J. Food Prot. 70: 1446-1456.
8. International Organization for Standardization. 1991. Methods for microbiological examination of food and animal feedingstuffs. Enumeration of microorganisms. Colony count technique at 30°C. ISO 4833. International Organization for Standardization, Geneva.
9. International Organization for Standardization. 1999. Microbiology of food and animal feedingstuffs. Preparation of test samples, initial suspension, and decimal dilution for microbiological examination. General rules for the preparation of preparation of the initial suspension and decimal dilutions. ISO 6887-6891 International Organization for Standardization, Geneva.
10. Mead, G. C., and C. E. Dodd. 1990, Incidence, origin and significance of staphylococci on processed poultry. Soc. Appl. Bacteriol. Symp. Ser. 19:81S-91S.
11. Renwick, S. A., W. B. McNab, H. R. Lowman, and R. C. Clarke. 1993. Variability and determinants of carcass bacterial load ut a poultry abattoir. J. Food Prot. 56:694-699.
12. Russell, S. M., D. L. Fletcher, and N. A. Cox. 1995. Spoilage bacteria of fresh broiler chicken carcasses. Poult. Sci. 74:2041-2047.
13. Smith. M. G. 1985. The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. J. Hyg. (Lund.) 94:289-300.
14. 14. Tuncer, B., and U. T. Sireli. 2008. Microbial growth on broiler carcasses stored at different temperatures after air- or water-chilling. Poult. Sci. 87:793-799. (Pubitemid 351601007)