Staphylococci

Evans, James B.

doi:10.1007/978-1-349-09145-4_8

Cited by 1 publication

(3 citation statements)

References 20 publications

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“…The nasal mucous membrane, particularly, is another likely source of staphylococci of human origin. Consequently, they constitute part of the flora on meat products although normally as a minor component (Evans 1986, Gracey & Collins 1992. Notermans et al (1982), found S. aureus population on the skin of broilers before processing to be less than 10/g, but after processing the counts had increased to more than 1 000/g.…”

Section: Spoilage Organismsmentioning

confidence: 99%

“…The plucking and eviscerating operations were the major source of the increased S. aureus. (Evans 1986).…”

Section: Spoilage Organismsmentioning

confidence: 99%

“…With regard to bacterial counts on samples collected post-chilling, it is commonly believed in the meat trade, that chilling reduces the number of viable bacteria on the carcase, especially organisms like S. aureus which cause food poisoning, although contradictory results have been reported (Evans 1986, Nortje et al 1990a). Chilling involves the exposure of carcases to a rapid flow of cold air as heat is extracted.…”

Section: Bacterial Identificationmentioning

confidence: 99%

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Microbial Quality of Ostrich Carcasses Produced at an Export-Approved South African Abattoir

Karama

Jesus

Veary

2003

Journal of Food Protection

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The aim of this study was to evaluate the microbial quality of ostrich carcasses produced in a South African export-approved ostrich abattoir. Ninety surface samples were collected from 30 ostrich carcasses at three processing points in the abattoir: after skinning, after evisceration, and after chilling. Samples were evaluated for aerobic plate counts, for levels of Pseudomonas spp., Enterobacteriaceae, and Staphylococcus aureus, and for the presence of Escherichia coli. Surface counts (means +/- standard deviations) at postskinning, postevisceration, and postchilling processing points were, respectively, 4.32 +/- 0.62, 4.21 +/- 0.63, and 4.57 +/- 0.48 log CFU/cm2 for total aerobes; 2.82 +/- 1.65, 2.86 +/- 1.53, and 3.75 +/- 0.94 log CFU/ cm2 for Pseudomonas spp.; 2.89 +/- 0.78, 2.90 +/- 0.53, and 2.38 +/- 0.67 log CFU/cm2 for S. aureus; and 2.55 +/- 1.53, 2.78 +/- 1.31, and 2.73 +/- 1.46 log CFU/cm2 for Enterobacteriaceae. Statistically significant differences were detected between the counts for the postskinning and postchilling processing points and between the counts for the postevisceration and postchilling processing points for total aerobes, Pseudomonas spp., and S. aureus. Of practical significance was the increase in Pseudomonas spp. counts on samples collected after chilling. Seventeen of 90 samples (18.8%) tested positive for E. coli. Counts for E. coli-positive samples ranged from 1.0 to 3.79 log CFU/cm2, with a mean count of 2.15 +/- 0.94 log CFU/cm2. The majority of the samples testing positive for E. coli were collected after evisceration.

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Section: Spoilage Organismsmentioning

confidence: 99%

“…The plucking and eviscerating operations were the major source of the increased S. aureus. (Evans 1986).…”

Section: Spoilage Organismsmentioning

confidence: 99%

Section: Bacterial Identificationmentioning

confidence: 99%

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