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BACTERIOLOGICAL TESTING OF MECHANICALLY SEPARATED POULTRY MEAT AND THAWING PROCESS.

EXAMEN BACTERIOLOGIQUE DE VIANDES DE VOLAILLE SEPAREES MECANIQUEMENT ET MODE DE DECONGELATION.

Author(s) : COLIN P.

Type of article: Article

Summary

150 MECHANICALLY SEPARATED POULTRY MEAT SAMPLES WERE FROZEN, THEN THAWED IN A MICROWAVE OVEN FOR 90 S, IN A WATER BATH AT 310 K (37 DEG C) FOR 30 MIN, AT THE AMBIENT TEMPERATURE FOR 5 HRS AND AT 277 K (4 DEG C) FOR A NIGHT. SAMPLES WERE TAKEN ALSO FROM FROZEN PRODUCTS. THE RESULTS ARE NOT DIFFERENT FOR MESOPHILIC AEROBIC COUNTS AT 303 K (30 DEG C), SULFITO-REDUCING ANAEROBIC COUNTS AT 319 K (46 DEG C) AND STAPHYLOCOCCUS AUREUS COUNTS. E. COLI COUNTS OBSERVED ON THE SAMPLES TAKEN DIRECTLY ARE SIGNIFICANTLY LOWER THAN THOSE OBTAINED WITH THE FOUR THAWING PROCESSES. SALMONELLA COUNTS ARE NOT AFFECTED BY THE THAWING PROCESS.

Details

  • Original title: EXAMEN BACTERIOLOGIQUE DE VIANDES DE VOLAILLE SEPAREES MECANIQUEMENT ET MODE DE DECONGELATION.
  • Record ID : 1982-2002
  • Languages: French
  • Source: Recl. Méd. vét. Alfort - vol. 157 - n. 12
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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