Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-26T01:17:56.707Z Has data issue: false hasContentIssue false
  • English
  • Français

Contamination of raw poultry with pathogens1

Published online by Cambridge University Press:  18 September 2007

A.L. Waldroup
A.L. Waldroup
Affiliation:
Department of Poultry Science, University of Arkansas, B114 Animal Science Building, Fayetteville, Arkansas 72701, USA
Get access

Abstract

The incidence and numbers of numerous pathogenic organisms on raw processed poultry have been well documented in the scientific literature. This paper is an attempt to summarize the data in a logical manner, and is timely and useful because of growing concern regarding the microbial safety of poultry products. The literature relating to pathogens commonly associated with processed poultry is extensive, so future surveys should concentrate on those which are emerging.

Keywords

Contaminationincidencemeatnumberspathogenspoultryraw
Type
Research Article
Information
World's Poultry Science Journal , Volume 52 , Issue 1 , March 1996 , pp. 7 - 25
Copyright
Copyright © Cambridge University Press 1996

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.)

References

Adams, B.W. and Mead, G.C. (1983) Incidence and properties of Staphylococcus aureus associated with turkeys during processing and further-processing operations. Journal of Hygiene 91: 479–490CrossRefGoogle ScholarPubMed
Aho, M. and Hirn, J. (1988) Prevalence of campylobacteria in the Finnish broiler chicken chain from the producer to the consumer. Acta Veterinaria Scandinavica 29: 451–462CrossRefGoogle Scholar
Al-Rajab, W.J., Al-Dabbagh, W.Y. and Al-Zahawi, S.M. (1986) Incidence of Salmonella in poultry and meat products in Iraq. Journal of Food Protection 49: 282–284CrossRefGoogle Scholar
Barnhart, H.M., Pancorbo, O.C., Dreesen, D.W. and Shotts, E.B. Jr. (1989) Recovery of Aeromonas hydrophila from carcasses and processing water in a broiler processing operation. Journal of Food Protection 52: 646–649CrossRefGoogle Scholar
Bernardo, F.M.A. and Machado, J.C.C. (1989) Prevalence of Salmonella in chicken carcasses in Portugal. Revista Portuguesa de Ciencias Veterinarias 84: 31–45Google Scholar
Bersani, C., Casati, E. and Cantoni, C. (1983) Yersinia in foods. Industrie Alimentari 22: 749–753Google Scholar
Bersani, G. and Mioni, R. (1991) Listeria in foods of animal origin. Industrie Alimentari 30: 735–737Google Scholar
Boer, E. de and Hartog, B.J. (1981) Occurrence of Yersinia enterocolitica in poultry products. World Poultry Science Association, European Federation. Food Inspection Service, Zutphen, The Nether-lands440–446Google Scholar
Bok, H.E., Holzapfel, W.H., Odendaal, E.S. and van der Linde, H.J. (1986) Incidence of foodborne pathogens on retail broilers. International Journal of Food Microbiology 3: 273–285CrossRefGoogle Scholar
Bryan, F.L. and McKinley, T.W. (1974) Prevention of foodborne illness by time-temperature: control of thawing, cooking, chilling and reheating turkey in school lunch kitchens. Journal of Milk Food Technology 37: 420CrossRefGoogle Scholar
Burow, H. (1992) Predominance of Salmonella enteritidis in isolates from foods of animal origin in Northern Bavaria. Fleischwirtschaft 72: 1045–1050Google Scholar
Cabrita, J., Rodrigues, J., Braganca, F., Morgado, C., Pires, I. and Penha Goncalves, A. (1992) Prevalence, biotypes, plasmid profile and antimicrobial resistance of Campylobacter isolated from wild and domestic animals from Northeast Portugal. Journal of Applied Bacteriology 73: 279–285CrossRefGoogle ScholarPubMed
Campbell, D.F., Johnston, R.W., Campbell, G.S., McClain, D. and Macaluso, J.F. (1983) The microbiology of raw, eviscerated chickens: a ten year comparison. Poultry Science 62: 437–444CrossRefGoogle ScholarPubMed
Campbell, D.F., Johnston, R.W., Wheeler, M.W., Nagaraja, K.V., Szymansaki, C.D. and Pomeroy, B.S. (1984) Effects of the evisceration and cooling processes on the incidence of Salmonella in fresh dressed turkeys grown under Salmonella-controlled and uncontrolled environments. Poultry Science 63: 1069–1072CrossRefGoogle ScholarPubMed
Caserio, G., Garzaroli, C., Villa, C. and Gronchi, C. (1991) Spread of Listeria monocytogenes in foods and the working environment. II. Further investigations. Industrie Alimentari 30: 129–132Google Scholar
Castillo-Ayala, A. (1992) Comparison of selective enrichment broths for isolation of Campylobacter jejuni/coli from freshly deboned market chicken. Journal of Food Protection 55: 333–336CrossRefGoogle ScholarPubMed
Christopher, F.M. (1982) Characterization of Campylobacter fetus in foods. Dissertation Abstract International 42: 3622Google Scholar
CoxN.A., del N.A., delCorral, F., Bailey, J.S., Shotts, E.B. and Papa, C.M. (1990) The presence of Yersinia enterocolitica and other Yersinia species on the carcasses of market broilers. Poultry Science 69: 482–485CrossRefGoogle ScholarPubMed
da Cunha Netto, S.J., Brant, P.C., Ferreira, M. das Dores and Pessoa, G.V.A. (1974) Salmonella serotypes isolated from chicken carcasses at 3 abattoirs in Belo Horizonte, Brazil in 1974. Arquivos da Escola de Veterinaria, Universidade Federal de Minas Gerais 34: 337–344Google Scholar
da Cunha Netto, S.J., Brant, P.C., das Dores Ferreira, M. and Pessoa, G.V.A. (1976) Salmonella serotypes isolated from chicken carcasses at 3 abattoirs in Belo Horizonte, Brazil in 1974. Arquivos da Escola de Veterinaria, Universidade Federal de Minas Gerais 28: 125–129Google Scholar
D'Aoust, J.Y., Purvis, U.T., Coulter, R.M. and Weiss, K. (1985) Salmonella in fresh pork liver and chicken liver in Canada: a 1979–80 survey. Canadian Institute of Food Science Technology Journal 18: 323–325CrossRefGoogle Scholar
Deibel, K.E. (1985) A study of Campylobacter jejuni. Dissertation Abstract International 46: 1812–1813Google Scholar
Dijkstra, R.G. (1978) Incidence of Listeria monocytogenes in the intestinal contents of broilers on various farms. Tijdschrift voor Diergeneeskunde 103: 229–231Google Scholar
Doyle, M.P. (1989) Foodborne Bacterial Pathogens, Marcel Dekker, New YorkGoogle Scholar
Dromigny, E. (1985) Campylobacter in meats: isolation methods and preliminary results of an epidemiological study. Sciences des Aliments 5: 123–126Google Scholar
Duitschaever, C.L. (1977) Incidence of Salmonella in retailed raw cut-up chicken. Journal of Food Protection 40: 191–192CrossRefGoogle ScholarPubMed
Duitschaever, C.L. and Buteau, C. (1979) Incidence of Salmonella in pork and poultry products. Journal of Food Protection 42: 662–663CrossRefGoogle ScholarPubMed
Farber, J.M., Sanders, G.W. and Johnston, M.A. (1989) A survey of various foods for the presence of Listeria species. Journal of Food Protection 52: 456–458CrossRefGoogle ScholarPubMed
Fernandez-Escartin, E., Saldana-Lozano, J. and Mireles-Hernandez, C. (1983) Occurrence of Salmonella in raw meat. Effect of enrichment on recovery. Revista Latinoamericana de Microbiologia 25: 263–269Google Scholar
Fricker, C.R. and Park, R.W.A. (1989) A two-year study of the distribution of ‘thermophilic’ campylobacters in human, environmental and food samples from the Reading area with particular reference to toxin production and heat-stable serotypes. Journal of Applied Bacteriology 66: 477–490CrossRefGoogle Scholar
Fricker, C.R. and Tompsett, S. (1989) Aeromonas spp. in foods: a significant cause of food poisoning? International Journal of Food Microbiology 9: 17–23CrossRefGoogle Scholar
Fuchs, G., Jansson, S. and Norberg, P. (1980) Studies on the soft fraction from mechanical deboning equipment. Var Foeda 32: 50–63Google Scholar
Galli, R., Sannipoli, C.G.T. and Valente, C. (1992) Listeria monocytogenes as a contaminant on broiler carcasses. Industrie Alimentari 30: 21–23Google Scholar
Genigeorgis, C.A., Dutulescu, D. and Garayzabal, J.F. (1989) Prevalence of Listeria spp. in poultry meat at the supermarket and slaughterhouse level. Journal of Food Protection 52: 618–624CrossRefGoogle ScholarPubMed
Genigeorgis, C.A., Oanca, P. and Dutulescu, D. (1990) Prevalence of Listeria spp. in turkey meat at the supermarket and slaughterhouse level. Journal of Food Protection 53: 282–288CrossRefGoogle ScholarPubMed
Gogov, I. (1985) Presence of Streptococcus avium on surfaces of broiler carcasses. Proceedings of European Meeting of Meat Research Workers 31: 438–440Google Scholar
Green, S.S., Moran, A.B., Johnson, R.W., Uhler, P. and Chiu, J. (1982) The incidence of Salmonella species and serotypes in young whole chicken carcasses in 1979 as compared with 1967. Poultry Science 61: 288–293CrossRefGoogle ScholarPubMed
Gupta, P.D. (1976) Incidence of Salmonella in poultry meat in West Bengal and its public health significance. Indian Veterinary Journal 53: 567Google Scholar
Haenninen, M.L. (1993) Occurrence of Aeromonas spp. in samples of ground meat and chicken. International Journal of Food Microbiology 18: 339–342CrossRefGoogle Scholar
Hagberg, M.M., Busta, F.F., Zottola, E.A. and Arnold, E.A. (1973) Incidence of potentially pathogenic microorganisms in further-processed turkey products. Journal of Milk Food Technology 36: 625–634CrossRefGoogle Scholar
Hahne, M. and de Boer, E. (1990) Cross contamination with Salmonella spp. and Campylobacter jejuni in raw poultry products. Voedingsmiddelentechnologie 23: 11–13Google Scholar
Hartung, M. (1993) Salmonellosis – monitoring in foods, animals and the environment in Germany in 1991. Dundesgesundheisblatt 36: 267–274Google Scholar
Hellesnes, I., Ronningen, K., Beseth, L., Stulen, A., Gustavsen, S., Kristiansen, F. and Myhr, E. (1983) Salmonellosis in a flock of turkeys. Norsk Veterinaertidsskrift 95: 633–638Google Scholar
Henner, S., Schneiderhahn, M. and Kleith, W. (1980) Salmonellae in poultry, with special reference to sampling schedules. Fleischwirtschaft 60: 1889–1893Google Scholar
Hentschel, S., Kusch, D. and Sinell, H.-J. (1979) Staphylococcus aureus in slaughter poultry. Biochemical characteristics, antibiotic resistance and phage pattern. Zentralblatt fuer Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene 168: 546–561Google ScholarPubMed
Hood, A.M., Pearson, A.D. and Shahamat, M. (1988) The extent of surface contamination of retailed chickens with Campylobacter jejuni serogroups. Epidemiology and Infection 100: 17–25CrossRefGoogle ScholarPubMed
Horakova, D. and Lukacka, J. (1984) Hygenic aspects of mechanically deboned poultry meat. Hydinarsky Priemsel 26: 261–266Google Scholar
Izat, A.L., Gardner, F.A., Denton, J.H. and Golan, F.A. (1988) Incidence and level of Campylobacter jejuni in broiler processing. Poultry Science 67: 1568–1572CrossRefGoogle ScholarPubMed
Izat, A.L., Kopek, J.M. and McGinnis, J.D. (1991) Incidence, number, and serotypes of Salmonella on frozen broiler chickens at retail. Poultry Science 70: 1438–1440CrossRefGoogle ScholarPubMed
Kamat, A.S., Alur, M.D., Nerkar, D.P. and Nair, P.M. (1991) Hygienization of Indian chicken meat by ionizing radiation. Journal of Food Safety 12: 59–71CrossRefGoogle Scholar
Kasrazadeh, J. and Genigeorgis, C. (1987) Origin and prevalence of Campylobacter jejuni in ducks and duck meat at the farm and processing plant level. Journal of Food Protection 50: 3321–3326CrossRefGoogle ScholarPubMed
Klinger, I., Fuchs, V., Basker, D., Malencky, E., B Arkat, G. and Egoz, N. (1981) Microbiological quality of industrially processed frozen broiler chickens in Israel. Refuah Veterinarith 38: 96–100; 135–149Google Scholar
Kokubo, Y., Kaneko, S., Iida, T. and Maruyama, T. (1992) Incidence of Listeria species in raw meat and poultry. Annual Report of Tokyo Metropolitan Research Laboratory of Public Health 43: 82–86.Google Scholar
Kool, W.H. and Bes, J. (1973) Incidence of Salmonella in a butcher's shop selling unwrapped fresh poultry and poultry pieces. Tijdschrift voor Diergeneeskunde 98: 503–505Google Scholar
Kwiatek, K., Wojton, B., Rola, J. and Rozanska, H. (1992) The incidence of Listeria monocytogenes and other Listeria spp. in meat, poultry and raw milk. Bulletin of the Veterinary Institute in Pulaway 35: 7–11Google Scholar
Kwantes, W. and Isaac, M. (1975) Listeria infection in West Glamorgan. Public Health Laboratory Lecture pp. 112–114Google Scholar
Labbe, R. (1989) Clostridium perfringens. In: Foodborne Bacterial Pathogens (Ed. Doyle, M.P.), Marcel Dekker, New York, pp. 191–234Google Scholar
Ladiges, W.C. and Foster, J.F. (1974) Incidence of Salmonella in beef and chicken. Journal of Milk Food Technology 37: 213–214CrossRefGoogle Scholar
Leistner, L., Hechelmann, H., Kashiwazaki, M. and Albertz, R. (1975) Detection of Yersinia enterocolitica in faeces and meat of pigs, beef and poultry. Fleischwirtschaft 55: 1599–1602Google Scholar
Lewis, S. and Corry, J.E.L. (1991) Survey of the incidence of Listeria monocytogenes and other Listeria spp. in experimentally irradiated and in matched unirradiated raw chickens. International Journal of Food Microbiology 12: 257–262CrossRefGoogle ScholarPubMed
Lillard, H.S., Hamm, D. and Thomson, J.E. (1984) Effect of reduced processing on recovery of foodborne pathogens from hot-boned broiler meat and skin. Journal of Food Protection 47: 209–212CrossRefGoogle ScholarPubMed
Lillard, H.S. (1971) Occurrence of Clostridium perfringens in broiler processing and further processing operations. Journal of Food Science 36: 1008–1010CrossRefGoogle Scholar
Manickam, R. and Victor, D.A. (1975) A study on the occurrence of Salmonella in market-meat. Indian Veterinary Journal 53: 209–211Google Scholar
Manso, R., Perez, M.L., Delgado, M.J., Gonzalez, B., Fernandez-Cuesta, D., Leon, M.P. and Moreno, E. (1987) Bacteriological study of refrigerated chicken carcasses. Alimentaria 185: 11–13Google Scholar
Mates, A. (1983) Microbiological survey of frozen ground meat and a proposed standard. Journal of Food Protection 46: 87–89CrossRefGoogle Scholar
McBride, G.B., Brown, B. and Skura, B.J. (1978) Effect of bird type, growers and season on the incidence of salmonellae in turkeys. Journal of Food Science 43: 323–326CrossRefGoogle Scholar
Mead, G.C., Hudson, W.R. and Hinton, M.H. (1993) Microbiological survey of five poultry processing plants in the UK. British Poultry Science 34: 497–503CrossRefGoogle ScholarPubMed
Mickova, V. (1991) Listeria monocytogenes in foods. Veterinarni Medicina 36: 745–750Google Scholar
Mitchell, W.R. and McGarr, C. (1980) Salmonellae in broiler poultry production in Ontario. Lecture, Department of Veterinary Microbiology and Immunology, Ontario Veterinary College, University of Guelph, Guelph, Ontario, pp. 95–102Google Scholar
Nair, K.K.S., Rao, D.N., Nair, R.B. and Haleem, M.A. (1990) Bacteriological quality of dressed chicken. Indian Veterinary Journal 67: 55–58Google Scholar
Nakanishi, H., Murase, M., Nukina, M., Takizawa, K., Asakawa, Y. and Sakazaki, R. (1981) Microbial standards and specifications. In: Control of the Microbial Contamination of Foods and Feeds in International Trade (Eds Kurata, H. and Hesseltine, C.W.), Saikon Publishing Co. Ltd, Tokyo, Japan, pp. 121–132Google Scholar
Norberg, P. (1981) Enteropathogenic bacteria in frozen chicken. Applied Environmental Microbiology 42: 32–34CrossRefGoogle ScholarPubMed
Notermans, S. and van Leeuwen, W.J. (1981) The effect of slaughter procedures on the contamination of broiler chickens with Staphylococcus aureus. National Institute of Public Health, The Netherlands, pp. 434–439Google Scholar
Okrend, A.J.G., Rose, B.E. and Bennett, B. (1987) Incidence and oxigenicity of Aeromonas species in retail poultry, beef and pork. Journal of Food Protection 50: 509–513CrossRefGoogle ScholarPubMed
Palumbo, S.A., Maxino, F., Williams, A.C., Buchanan, R.L. and Thayer, D.W. (1985) Starch-ampicillin agar for the quantitative detection of Aeromonas hydrophila. Applied Environmental Microbiology 50: 1027–1030CrossRefGoogle ScholarPubMed
Park, C.E., Stankiewicz, Z.K., Lovett, J. and Hunt, J. (1981) Incidence of Campylobacter jejuni in fresh eviscerated whole market chickens. Canadian Journal of Microbiology 27: 841–842CrossRefGoogle ScholarPubMed
Patterson, J.T. (1969) Salmonellae in meat and poultry, poultry plant cooling waters and effluents, and animal feedingstuffs. Journal of Applied Bacteriology 32: 329–337CrossRefGoogle ScholarPubMed
Ramisse, J., Manet, G., Pellerin, J., Poudelet, E. and Stainer, F. (1990) Yersinia biotypes isolated from food products, water and biological samples. Microbiology Aliments Nutrition 8: 39–43Google Scholar
Rayes, J.M., Genigeorgis, C.A. and Farver, T.B. (1983) Prevalance of Campylobacter jejuni on turkey wings at the supermarket level. Journal of Food Protection 46: 292–294CrossRefGoogle ScholarPubMed
Roberts, D. (1991) Salmonella in chilled and frozen chicken. Lancet 337: 984–985CrossRefGoogle ScholarPubMed
Rosef, O., Gondrosen, B. and Kapperud, G. (1984) Campylobacter jejuni and Campylobacter coli as surface contaminants of fresh and frozen poultry carcasses. International Journal of Food Microbiology 1: 205–215CrossRefGoogle Scholar
Sauter, E.A., Petersen, C.F. and Parkinson, J.F. (1978) Microfloral comparison of fresh and thawed frozen fryers. Poultry Science 57: 422–424CrossRefGoogle ScholarPubMed
Shanker, S., Rosenfield, J.A., Davey, G.R. and Sorrell, T.C. (1982) Campylobacter jejuni: incidence in processed broilers and biotype distribution in human and broiler isolates. Applied Environmental Microbiology 43: 1219–1220CrossRefGoogle ScholarPubMed
Shimizu, A., Ozaki, J., Kawano, J. and Kimura, S. (1991) Isolation and characterization of Staphylococcus aureus from raw fish and meat. Japanese Journal of Food Microbiology 8: 135–141Google Scholar
Siems, H., Hildebrandt, G., Inal, T. and Sinell, H.-J. (1975) Salmonellae in frozen poultry on the German market. Zentralblatt fur Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene 160: 84–97Google ScholarPubMed
Simon, M. de, Tarrago, C. and Ferrer, M.D. (1992) Incidence of Listeria monocytogenes in fresh foods in Barcelona, Spain. International Journal of Food Microbiology 16: 153–156CrossRefGoogle ScholarPubMed
Smith, M.V. II, and Muldoon, P.J. (1974) Campylobacter fetus subspecies jejuni (Vibrio fetus) from commercially processed poultry. Applied Microbiology 27: 995–996CrossRefGoogle ScholarPubMed
Stern, N.J. and Line, J.E. (1992) Comparison of three methods for recovery of Campylobacter spp. from broiler carcasses. Journal of Food Protection 55: 663–666CrossRefGoogle ScholarPubMed
Stern, N.J., Green, S.S., Thaker, N., Drout, D.J. and Chiu, J. (1984) Recovery of Campylobacter jejuni from fresh and frozen meat and poultry collected at slaughter. Journal of Food Protection 47: 372–374CrossRefGoogle ScholarPubMed
Stern, N.J., Hernandez, M.P.Blankenship, L., Deibel, K.E., Doores, S., Doyle, M.P. et al. (1985) Prevalence and distribution of Campylobacter jejuni and Campylobacter coli in retail meats. Journal of Food Protection 48: 595–599CrossRefGoogle ScholarPubMed
Strong, D., Canada, J. and Griffiths, B. (1963) Clostridium perfringens in foods. Applied Microbiology 11: 42–44CrossRefGoogle ScholarPubMed
Surkiewicz, B.F., Johnston, R.W., Moran, A.B. and Krumm, G.W. (1969) A bacteriological survey of chicken eviscerating plants. Food Technology 23: 1066–1069Google Scholar
Swaminathan, B., Link, M.A.B. and Ayres, J.C. (1978) Incidence of salmonellae in raw meat and poultry samples in retail stores. Journal of Food Protection 41: 518–520CrossRefGoogle ScholarPubMed
Ternstroem, A. and Molin, G. (1987) Incidence of potential pathogens on raw pork, beef and chicken in Sweden with special reference to Erysipelothrix rhusiopathiae. Journal of Food Protection 50: 141–146; 149CrossRefGoogle Scholar
Tiwari, N.P. and Aldenrath, S.G. (1990) Occurrence of Listeria species in food and environmental samples in Alberta. Canadian Institute of Food Science Technology Journal 23: 109–113CrossRefGoogle Scholar
Toquin, M.T. (1985) Origin of Yersinia enterocolitica isolated from poultry cutlets. Sciences des Aliments 5: 85–91Google Scholar
Toquin, M.T. and Lahellec, C. (1989) Yersinia in the poultry industry. Viandes et Produits Carnes 10: 53–57Google Scholar
Turek, P., Grieger, C., Burdova, O. and Lengyel, G. (1983) Surfaces of poultry during processing as regards occurrence of some hygienically significant microorganisms. Hydinarsky Priemysel 25: 286–291Google Scholar
Varabioff, Y. (1990) Incidence and recovery of Listeria from chicken with a pre-enrichment technique. Journal of Food Protection 53: 555–557CrossRefGoogle ScholarPubMed
Venkateswaran, K., Nakano, H., Kawakami, H. and Hashimoto, H. (1988) Microbiological aspects and recovery of Salmonella in retailed foods. Journal of Food Protection 52: 88–91Google Scholar
Waldroup, A.L., Rathgeber, B.M. and Forsythe, R.H. (1992) Effects of six modifications on the incidence and levels of spoilage and pathogenic organisms on commercially processed postchill broilers. Journal of Applied Poultry Research 1: 226–234CrossRefGoogle Scholar
Waldroup, A.L., Rathgeber, B.M. and Hierholzer, R.E. (1993) Effects of reprocessing on microbiological quality of commercial prechill broiler carcasses. Journal of Applied Poultry Research 2: 111–116CrossRefGoogle Scholar
Wang, G.H., Yan, K.T., Feng, D.M., Chen, S.M., Lui, A.P. and Kokubo, Y. (1991) Isolation and identification of Listeria monocytogenes from retail meats in Beijing. Journal of Food Protection 55: 56–58CrossRefGoogle Scholar
Warnken, M.B., Nunes, M.P. and Solino Noleto, A.L. (1987) Incidence of Yersinia species in meat samples purchased in Rio de Janeiro, Brazil. Journal of Food Protection 50: 578–579CrossRefGoogle ScholarPubMed
Wempe, J.M., Genigeorgis, C.A., Farver, T.B. and Yusufu, H.I. (1983) Prevalence of Campylobacter jejuni in two California chicken processing plants. Applied Environmental Microbiology 45: 355–359.CrossRefGoogle ScholarPubMed
Wesley, R.D. and Stadelman, W.J. (1985) The effect of carbon dioxide packaging on detection of Campylobacter jejuni from chicken carcasses. Poultry Science 64: 763–764CrossRefGoogle ScholarPubMed
Wong, H.C., Chao, W.L. and Lee, S.J. (1990) Incidence and characterization of Listeria monocytogenes in foods available in Taiwan. Applied Environmental Microbiology 56: 3101–3104CrossRefGoogle ScholarPubMed
Wos, Z. and Jagodzinska, H. (1978) Characteristics of staphylococci found on chicken carcasses. Przemysl Spozywcsy 32: 186–187Google Scholar
Yangueela-Martinez, J., Herrera-Marteache, A., Rivas-Pala, T. and Brault, J. (1987) Isolation of Yersinia enterocolitica from pigs' tongues and broiler carcasses. Microbiologie Aliments Nutrition 5: 339–343Google Scholar
Zivcovic, J., Jelic, A., Hadziosmanovic, M. and Pranjic, D. (1989) Control of enteropathogenic bacteria in poultry meat in Yugoslavia. Technologija Mesa 30: 163–168Google Scholar
Zottola, E.A. and Busta, F.F. (1971) Microbiological quality of further-processed turkey products. Journal of Food Science 36: 1001–1004CrossRefGoogle Scholar