Microorganisms Isolated from Turkey Giblets

Salzer, R. H.; Kraft, A. A.; Ayres, John C.

doi:10.3382/ps.0460611

Cited by 5 publications

(4 citation statements)

References 15 publications

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“…(1963). The occurrence of coagulase-positlve staphylococci in turkey giblets and the effects of washing in reducing staphy lococci in the edible viscera were reported by Salzer et al (1965Salzer et al ( , 1967. hen livers, and turkey livers were 1.2 and 10.2, 3.2 and 8.1, and 0.7 and 5*3 respectively.…”

Section: Incidence Of Staphylococci In Poultry Productsmentioning

confidence: 72%

“…Many bacterial genera including Achromobacter, Alcallgenes, Bacillus, Corynebacterium, Escherichia, Flavobacterium, Microbacterium, Micrococcus, Paracolobactrum, Proteus, Pseudomonas, Salmonella, and Staphylococcus have been found in poultry, poultry products, and processing plants (Lochhead and Landerkin, 1935» Gunderson et al, 1946, 19^7, 1954Ayres et al, 1950Ayres et al, , 1956Ayres, 1956, 1959;Barnes, 1960aBarnes, , 1960bNagel et a2., I96O;Kotula et al, I962;Kraft et al, 1963;Biester and Schwarte, 1965;Bryan, 1965;Salzer et al, 1965Salzer et al, , 1967da Silva, 1967;Woodard, 1968;and others). In examining chicken giblets, cooked pot pies, and chicken a-la-king, Gunderson et al (195^) found coagulase positive staphylococci in almost all the samples examined.…”

Section: Incidence Of Staphylococci In Poultry Productsmentioning

confidence: 98%

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Rapid methods for determining staphylococcal toxins and Salmonellae associated with poultry products

Fung

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descending order were: (1) tellurite polymyxin egg yolk agar, (2) Baird-Parker's egg-tellurite-glyoine-pyruvate-agar, (3) tellurite glycine agar, (4) tellurite egg yolk agar, and (5) staphylococcus medium No. 110. These studies did not give conclusive indications as to the superiority of any one medium. It should be noted that except for tellurite glycine agar, the media used by Jay (1963) and Crisley et aï. (1965) were different. De Waart et al. (I968) compared the efficiency of Baird-Parker's egg-tellurite-glycine-pyruvate-agar and Chapman's agar in the enumeration of S. aureus in foods. They concluded that the former medium was better, A new medium, phenolphthalein diphosphate agar with polymyxin was found to give results comparable to seven other selective media (staphylo coccus medium Mo. 110, tellurite-polymyxin-egg-yolk agar, Baird-Parker medium, Vogel and Johnson agar, egg yolk-sodium azide-agar, Russian milk-salt-agar, and English milk-saltagar) when tested for the Isolation and enumeration of coagulase-positive staphylococci from foods (Hobbs et , I968). Liquid enrichment media have also been used in conjunction with the solid plating media for greater recovery of staphylo cocci especially when small numbers are involved. Wilson et al. (1959) incubated aliquots of food samples (custard, ham, creamed chicken, and milk) in an enrichment broth (3«7^ brain heart infusion broth, 2.0^ mannitol, and 7.5^ NaCl) for 24-48

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Section: Incidence Of Staphylococci In Poultry Productsmentioning

confidence: 72%

Section: Incidence Of Staphylococci In Poultry Productsmentioning

confidence: 98%

Rapid methods for determining staphylococcal toxins and Salmonellae associated with poultry products

Fung

View full text Add to dashboard Cite

show abstract

“…The occurrence of coagulase-positlve staphylococci in turkey giblets and the effects of washing in reducing staphy lococci in the edible viscera were reported by Salzer et al (1965Salzer et al ( , 1967. and Sadler (1966a) found 1.6^ of the samples from poultry livers had coagulase positive staphylococci.…”

Section: Incidence Of Staphylococci In Poultry Productsmentioning

confidence: 95%