The spoilage flora of eviscerated chickens stored at different temperatures

Summary The methods used for isolating and characterizing the Gram‐negative spoilage bacteria of chickens are described and discussed. When a comparison was made of the spoilage flora of chickens stored at 1, 10 and 15°G it was confirmed that pigmented and non‐pigmented strains of Pseudomonas predom...

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Published inInternational journal of food science & technology Vol. 1; no. 2; pp. 113 - 119
Main Authors BARNES, ELLA M., THORNLEY, MARGARET J.
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.06.1966
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Summary:Summary The methods used for isolating and characterizing the Gram‐negative spoilage bacteria of chickens are described and discussed. When a comparison was made of the spoilage flora of chickens stored at 1, 10 and 15°G it was confirmed that pigmented and non‐pigmented strains of Pseudomonas predominated at 1°C together with the chromogenic organism hitherto described as Pseudomonas putrefaciens. On the other hand, the main spoilage organisms at 15°C were found to be strains of Acinetobacter and Enterobacteriaceae, the latter being difficult to relate to known species.
Bibliography:istex:9B873D4DC4A8F3D6E2CF7234F3F574AAFF82C775
ark:/67375/WNG-40JTBD3Z-H
ArticleID:IJFS113
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.1966.tb01034.x