Hygiene Problems and Control of Process Contamination

Mead, G. C.

doi:10.1007/978-1-4615-2059-7_6

Cited by 30 publications

(40 citation statements)

References 111 publications

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“…However, chicken is not only highly susceptible to spoilage, but also frequently implicated in the spread of foodborne illnesses. During the various stages of slaughter and processing, all potential edible tissues are subjected to contamination from a variety of sources within and outside the animal [1][2][3] and also from the environment, equipment and operators [4]. Over 30 genera of microorganisms including seven pathogens (Campylobacter, Salmonella, Yersinia enterocolitica, Clostridium perfringens, Listeria monocytogenes, Staphylococcus aureus, E. coli O157:H7), are known to contaminate poultry products [5,6].…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality of Chicken Sold in Accra and Determination of D10-Value of E. coli

Adu-Gyamfi¹,

Torgby-Tetteh²,

Appiah³

2012

FNS

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Chicken is an excellent source of good quality protein, but it is highly susceptible to microbial contamination and often implicated in food borne disease. The microbiological quality of chicken at different retail outlets (supermarkets, local markets and farms) in Accra was investigated, and D 10 -values of E. coli in refrigerated and frozen retailed chicken was determined. The microbiological quality of chicken was studied by analyzing 27 chicken thigh samples collected from the retail outlets. D 10 -value of Escherichia coli was determined by using a linear regression model after gamma irradiation of inoculated chicken samples with doses of 0, 150, 300, 450, 600, 750 and 900 Gy. Mean total viable counts for the supermarkets, local markets and farms were 6.46, 6.91 and 6.57 log 10 cfu/g respectively. Mean total coliform counts for the supermarkets, local markets and farms were 3.80, 3.46 and 3.14 log 10 cfu/g respectively and the mean S. aureus counts were also 2.32, 2.28 and 2.70 log 10 cfu/g respectively. There were no significant differences (p > 0.05) between the mean total viable count, total coliform counts and S. aureus count for the supermarkets, local markets and the farms. Mean counts of E. coli detected at the supermarket, local markets and farms were 1.27, 2.59 and 2.74 log 10 cfu/g respectively. Salmonella spp. was detected in 2 out of the 27 samples. Fifty-two percent and 70% of samples respectively had total viable counts and total coliform counts within the microbial safety standards. Mean D 10 -values of E. coli were 0.22 and 0.32 kGy in refrigerated and frozen chicken respectively. Presence of pathogenic bacteria in fresh chicken sold in some retail outlets in Accra was confirmed. Low D 10 -values of E. coli especially under refrigerated conditions suggest susceptibility to low dose irradiation and possibility of controlling spoilage and pathogenic microflora of fresh poultry.

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Section: Introductionmentioning

confidence: 99%

Microbiological Quality of Chicken Sold in Accra and Determination of D10-Value of E. coli

Adu-Gyamfi¹,

Torgby-Tetteh²,

Appiah³

2012

FNS

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“…Products excessively contaminated with microorganisms are undesirable from the standpoint of public health, storage quality, and general aesthetics (Cunningham, 1982;Mead, 1989).…”

Section: Introductionmentioning

confidence: 99%

The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat

Okolocha

Ellerbroek

2005

Food Control

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“…Spoilage bacteria most frequently associated with poultry processing are Pseudomonas, Acinetobacter; Moraxella, Alteromonas putrefaciens, Corynebacterium, Flavobacterium, Micrococcus and Enterococcus (BRYAN 1980, BANWART 1989, MEAD 1989. Bacterial pathogens associated with poultry are Salmonella, Staphylococcus aureus, Clostridium perfringens, Campylobacter jejuni, Listeria monocytogenes and Escherichiu coli (BRYAN 1980, BROWN et al 1982, MEAD 1982, ROBERTS 1982, RALPH et al 1984, GRAU 1986, BANWART 1989, MEAD 1989, ZOTTOLA et al 1990. Although extensive research has been done on the micro-organisms associated with the processing of poultry, no data have been reported from South African Grade B poultry processing plants.…”

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confidence: 97%

Microbiological status of selected chicken carcases from a non‐automated poultry processing plant

Olivier

Veary

Cloete

et al. 1996

J. Basic Microbiol.

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The microbiological status of chicken carcases sampled at three different processing points in a South African Grade B poultry abattoir slaughtering ca. 750 birds per hour, was determined. Six skin samples and two meat samples were aseptically collected from different sites on each carcase. Total bacterial counts were performed at 25 degrees C, 37 degrees C and 43 degrees C and all colonies from plates showing between 30 and 300 cfu were characterised. Bacterial counts of the skin samples at 37 degrees C were consistently the highest, followed by those at 25 degrees C and then 43 degrees, but for the two meat samples the highest bacterial counts were found at 37 degrees C and the lowest at 25 degrees C. Neck skin counts were marginally higher than bacterial counts of the other skin samples. The Gram negative genera Escherichia and Acinetobacter were isolated most frequently at all three incubation temperatures and from all sampling sites, while the dominant Gram positive genera were Staphylococcus and Enterococcus. Escherichia isolates predominated on the skin sampling site cranio-dorsal to the pygostyle, whilst Staphylococcus isolates predominated on the skin sampling site caudal to the breastbone. Microbiological contamination is a major problem in the abattoir studied and further studies should therefore aim to determine points of maximum contamination in the processing line.

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Hygiene Problems and Control of Process Contamination

Cited by 30 publications

References 111 publications

Microbiological Quality of Chicken Sold in Accra and Determination of D<sub>10</sub>-Value of <i>E. coli</i>

Microbiological Quality of Chicken Sold in Accra and Determination of D<sub>10</sub>-Value of <i>E. coli</i>

The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat

Microbiological status of selected chicken carcases from a non‐automated poultry processing plant

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Hygiene Problems and Control of Process Contamination

Cited by 30 publications

References 111 publications

Microbiological Quality of Chicken Sold in Accra and Determination of D&lt;sub&gt;10&lt;/sub&gt;-Value of &lt;i&gt;E. coli&lt;/i&gt;

Microbiological Quality of Chicken Sold in Accra and Determination of D&lt;sub&gt;10&lt;/sub&gt;-Value of &lt;i&gt;E. coli&lt;/i&gt;

The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat

Microbiological status of selected chicken carcases from a non‐automated poultry processing plant

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Product

Resources

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Microbiological Quality of Chicken Sold in Accra and Determination of D<sub>10</sub>-Value of <i>E. coli</i>

Microbiological Quality of Chicken Sold in Accra and Determination of D<sub>10</sub>-Value of <i>E. coli</i>