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 in | International journal of food science & technology Vol. 1; no. 2; pp. 113 - 119 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford, UK
Blackwell Publishing Ltd
01.06.1966
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| Online Access | Get full text |
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| Abstract | 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. |
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| AbstractList | 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. 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. |
| Author | THORNLEY, MARGARET J. BARNES, ELLA M. |
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| Cites_doi | 10.1111/j.1365-2672.1960.tb00219.x 10.1111/j.1365-2672.1958.tb00149.x 10.1128/jb.63.3.399-406.1952 10.1128/jb.66.1.24-26.1953 10.1111/j.1365-2672.1960.tb00220.x 10.1038/173208b0 10.1128/am.5.1.21-25.1957 10.1111/j.1365-2672.1959.tb04610.x 10.1038/178703a0 10.1111/j.1365-2672.1960.tb00211.x 10.1111/j.1365-2672.1960.tb00178.x 10.1038/1841254a0 |
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The methods used for isolating and characterizing the Gram‐negative spoilage bacteria of chickens are described and discussed.
When a comparison was... |
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| Title | The spoilage flora of eviscerated chickens stored at different temperatures |
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