The effects of various treatments on the microbial flora of whole poultry carcasses with particular reference to Staphylococcus aureus contamination.
Experiments are described in which the effects of dipping defrosted eviscerated poultry carcasses, for various periods, in acetic, lactic, succinic and citric acids, hypochlorite solution containing 200 ppm free Cl2 and in water at temperatures from 70 degrees C to 100 degrees C on the microbial flora were determined. 2. Hot (70 degrees C) water dipping for 2 min appeared to be the treatment most likely to succeed in reducing Staph. aureus, giving reductions of staphylococci of from 63 to greater than 99%, without completely eliminating other organisms. 3. A storage experiment showed this method to be relatively safe, provided the carcasses were refrigerated to less than 3 degrees C as soon as possible after treatment and held at this temperature until adequately cooked.
D000085:Acetates / Q000494:pharmacology; D000818:Animals; D002951:Citrates / Q000494:pharmacology; D005506:Food Contamination; D005516:Food Microbiology; D005615:Freezing; D006358:Hot Temperature; D006997:Hypochlorous Acid / Q000494:pharmacology; D007773:Lactates / Q000494:pharmacology; D011202:Poultry Products; D012867:Skin / Q000382:microbiology; D013210:Staphylococcus / Q000187:drug effects / Q000302:isolation & purification*; D013386:Succinates / Q000494:pharmacology; D013696:Temperature; D014867:Water
D000085:Acetates; D002951:Citrates; D007773:Lactates; D013386:Succinates; D014867:Water; D006997:Hypochlorous Acid