Hostname: page-component-cb9f654ff-mnl9s Total loading time: 0 Render date: 2025-09-01T15:46:28.787Z Has data issue: false hasContentIssue false
  • English
  • Français

Standardized method for determining the microbiological condition of processed poultry in relation to potential shelf-life*

Published online by Cambridge University Press:  23 March 2009

G.C. Mead
G.C. Mead
Affiliation:
AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY, UK
Get access

Abstract

The method elaborated by Working Group 5 involves standard procedures for poultry meat sampling, sample preparation, inoculation of a selective isolation medium, counting of colonies and interpretation of results. These are described, together with full details of media preparation. Widespread adoption of the method in processing plants would help considerably in the establishment of more uniform quality control standards. In turn there could be significant benefits to international trade and to the image of the products of the poultry meat industry among consumers.

Keywords

Measurementmethodologymicrobiologypoultry meatprocessingshelf-lifespoilagestorage

Information

Type
Reviews
Information
World's Poultry Science Journal , Volume 46 , Issue 1 , March 1990 , pp. 14 - 18
Copyright
Copyright © Cambridge University Press 1990

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Barnes, E.M., Mead, G.C., Impey, C.S. and Adams, B.W. (1979) Spoilage organisms of refrigerated poultry meat. In: Cold Tolerant Microbes in Spoilage and the Environment (Eds Russell, A.D. and Fuller, R.) Academic Press, London, UK, pp. 101–116Google Scholar
Colin, P. and Lahellec, C. (1986) Influence du conditionnement sous atmosphére modifiée sur la conservation des carcasses et découpés de volailles. Sciences des Aliments 6: 105–112Google Scholar
Cowan, S.T. (1974) Cowan and Steel's Manual for the Identification of Medical Bacteria 2nd Edn., Cambridge University Press, UKGoogle Scholar
ICMSF (1986) Microorganisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Applications 2nd Edn., Blackwell Scientific Publications, Oxford, UKGoogle Scholar
McMeekin, T.A. (1982) Microbial spoilage of meats. In: Developments in Food Microbiology – 1 (Ed. Davies, R.) Applied Science Publishers, London, UK, pp. 1–40Google Scholar
Mead, G.C. and Adams, B.W. (1977) A selective medium for the rapid isolation of pseudomonads associated with poultry meat spoilage. British Poultry Science 18: 661–670.CrossRefGoogle ScholarPubMed
Mulder, R.W.A.W. and Bolder, N.M. (1987) Shelf-life of chilled poultry after various scalding and chilling treatments. Fleischwirtschaft 67: 114–116Google Scholar
Pooni, G.S. and Mead, G.C. (1984) Prospective use of temperature function integration for predicting the shelf-life of non-frozen poultry-meat products. Food Microbiology 1: 67–78CrossRefGoogle Scholar