Heat destruction of some bacterial strains attached to broiler skin.
1. Heat destruction of bacteria attached to the skin did not occur at a logarithmic rate provided the temperature was above 51 degrees C. 2. It was concluded that the bacteria are protected by their location in the skin surface rather than by polymers produced during attachment. 3. An analogous process is considered to take place during the scalding of broilers, since bacteria which survived were difficult to remove from the carcasses during further processing.
D000818:Animals; D002645:Chickens / Q000382:microbiology*; D004926:Escherichia coli / Q000302:isolation & purification; D005516:Food Microbiology; D006358:Hot Temperature; D007709:Klebsiella / Q000302:isolation & purification; D011202:Poultry Products; D011549:Pseudomonas / Q000302:isolation & purification; D012475:Salmonella / Q000302:isolation & purification; D012867:Skin / Q000382:microbiology*