Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-05T22:25:57.128Z Has data issue: false hasContentIssue false
  • English
  • Français

Studies on the estimation of the hygienic condition of frozen broiler chickens

Published online by Cambridge University Press:  15 May 2009

M. van Schothorst ,
M. D. Northolt ,
E. H. Kampelmacher  and
S. Notermans
M. van Schothorst
Affiliation:
Laboratory for Zoonoses and Food Microbiology, National Institute of Public Health, P.O. Box 1, Bilthoven, The Netherlands
M. D. Northolt
Affiliation:
Laboratory for Zoonoses and Food Microbiology, National Institute of Public Health, P.O. Box 1, Bilthoven, The Netherlands
E. H. Kampelmacher
Affiliation:
Laboratory for Zoonoses and Food Microbiology, National Institute of Public Health, P.O. Box 1, Bilthoven, The Netherlands
S. Notermans
Affiliation:
Laboratory for Food Microbiology and Hygiene, Agricultural University, Wageningen, The Netherlands
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Various sampling techniques to determine the aerobic, E. coli and Entero-bacteriaceae counts and to detect the presence of salmonellas were compared. As a simple method for the detection of salmonellas a modified Surkeiwicz procedure using both drip and rinse water is advocated. To evaluate hygiene during processing, determination of the number of Enterobacteriaceae in pieces of skin from the ventral, lateral and breast region is preferred.

Type
Research Article
Information
Journal of Hygiene , Volume 76 , Issue 1 , February 1976 , pp. 57 - 63
Copyright
Copyright © Cambridge University Press 1976

References

REFERENCES

Barnes, E. M., Impey, C. S. & Parry, R. T. (1973). The sampling of chickens, turkeys, ducks and game birds. In Sampling – Microbiological Monitoring of Environments (ed. Board, R. G. and Lovelock, D. W.). Society for Applied Bacteriology Technical Series, no. 7. London: Academic Press.Google Scholar
Büchli, K., Schothorst, M.Van & Kampelmacher, E. H. (1966). Untersuchungen über die hygienische Beschaffenheit von mit Wasser resp. Luft gekühltem Schlachtgeflügel. Archiv für Lebensmittelhygiene 17, 97–9.Google Scholar
Edel, W. & Kampelmacrer, E. H. (1973). Comparative studies on the isolation of ‘sublethally injured’ salmonellae in nine European laboratories. Bulletin of the World Health Organization 48, 167.Google ScholarPubMed
Leistner, L. & Szentkuti, L. (1970). Zwei Methoden zur bakteriologischen Untersuchung von Schlachtgeflügel. Die Fleischwirtschaft 1, 81.Google Scholar
Leistner, L., Woltersdorf, W. & Melko, S. (1973). Suggested standards for the extraneous water content, the total count of frozen broilers. Paper presented at the Poultry Meat Symposium,Denmark.Google Scholar
Mead, G. C. & Thomas, N. L. (1973). The bacteriological condition of eviscerated chickens processed under controlled conditions in a spin-chilling system and sampled by two different methods. British Poultry Science 14, 413–19.CrossRefGoogle Scholar
Mossel, D. A. A. & Krugers Dagneaux, E. L. (1959). Bacteriological requirements for and bacteriological analysis of precooked (‘instant’) cereals and similar foods. Antonie van Leeuwenhoek 25, 230–36.CrossRefGoogle ScholarPubMed
Mossel, D. A. A., Mengerink, W. H. J. & Scholts, H. H. (1962). Use of a modified Mac-Conkey agar medium for the selective growth and enumeration of Enterobacteriaceae. Journal of Bacteriology 84, 381.CrossRefGoogle Scholar
Notermans, S. & Kampelmacher, E. H. (1974). Attachment of some bacterial strains to the skin of broiler chickens. British Poultry Science 15, 573–85.CrossRefGoogle Scholar
Notermans, S. & Kampelmacher, E. H. (1975). Further studies on the attachment of some bacterial strains to broiler skin. British Poultry Science 16, 487–96.CrossRefGoogle Scholar
Roberts, D. (1972). Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria. Journal of Hygiene 70, 565–88.CrossRefGoogle ScholarPubMed
Schothorst, M. Van & Leusden, F. M. Van (1972). Studies on the isolation of injured salmonellae from foods. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene (Abt. I. Orig.) A 221, 19–29.Google ScholarPubMed
Surkeiwicz, B. F., Johnston, R. W., Moran, A. B. & Krumm, G. W. (1969). A bacteriological survey of chicken eviscerating plants. Food Technology 23, 1066–9.Google Scholar