Spoilage association of chicken skin.
The bacterial succession on the skin of broiler chicken carcasses stored at 2 degrees C was traced, and the ability of representative isolates to produce off-odors was determined by using sterile leg and breast muscle sections. Off-odors were identified by olfactory and chemical means. The inability of peptone-iron agar to detect sulfide-producing strains was noted.
D000818:Animals; D001419:Bacteria / Q000254:growth & development* / Q000378:metabolism; D002645:Chickens / Q000382:microbiology*; D005506:Food Contamination; D005516:Food Microbiology; D009812:Odorants; D012034:Refrigeration; D012867:Skin / Q000382:microbiology*; D013045:Species Specificity; D013440:Sulfides / Q000378:metabolism
D013440:Sulfides