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MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 1. BACTERIAL FLORA AND GROWTH DURING STORAGE.

Author(s) : GALLO L., SCHMITT R. E., SCHMIDT LORENZ W.

Type of article: Article

Summary

TO STUDY THE MICROBIAL SPOILAGE OF CHICKENS THE COURSE OF THE DETERIORATION OF THE CARCASSES DURING STORAGE AT 277 K (4 DEG C) WAS DETERMINED SIMULTANEOUSLY BY TOTAL COLONY COUNTS, ANALYSIS OF THE SPECIES COMPOSITION OF THE MICROFLORA AND COLONY COUNTS ON VARIOUS SELECTIVE MEDIA. THE MICROFLORA OF FRESHLY SLAUGHTERED CHICKEN CONSISTED MAINLY OF MICROCOCCI (34%), CORYNEBACTERIA 2%LOIAA (EACH 16%). WITH THE BEGINNING OF SPOILAGE AFTER 5 TO 7 DAYS THE PSEUDOMONADS WERE INCREASINGLY PREDOMINANT UP TO 80% OF THE TOTAL FLORA. BESIDES THIS B. THERMOSPHACTA WAS THE SECOND MOST IMPORTANT GROUP. THE COLONY COUNTS OF ENTEROBACTERIACEAE AND YEASTS INCREASED MORE SLOWLY. THE GROWTH TEMPERATURES WERE STUDIED FOR 17 TYPICAL SPOILAGE STRAINS. ALL ISOLATES TESTED, EXCEPT S. LIQUEFACIENS, COULD GROW AT 273 K (0 DEG C) WITHIN 14 DAYS.

Details

  • Original title: MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 1. BACTERIAL FLORA AND GROWTH DURING STORAGE.
  • Record ID : 1989-1427
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 21 - n. 4
  • Publication date: 1988

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