Literature is reviewed on bacteriological problems in poultry processing, especially the mechanism of bacterial contamination.
During processing, bacteria become attached to the carcases. The attachment rate of flagellate bacteria was greatly dependent on temperature and pH. Heat destruction of bacteria attached to the skin did not occur at a logarithmic rate provided the temperature is above 51°C. An analogous process is considered to take place during scalding of broilers. Bacteria that survived scalding and those that attached to the skin were difficult to remove from the carcases.
The attachment of bacteria to the skin of broilers was not influenced by freezing or thawing of the carcases. Through bacterial attachment, the level of contamination is not determined as accurately by the skin-dip method or the rinsing method of the whole carcass as by the skin-maceration method.
|Qualification||Doctor of Philosophy|
|Award date||26 Sep 1975|
|Place of Publication||Wageningen|
|Publication status||Published - 1975|
- poultry meat
- meat products
- animal products
- bacterial count