Optimum skin blending method for quantifying poultry carcass bacteria.
Optimum blending fluids and blending times for use in quantifying bacteria on poultry carcass skin by the skin "blending" method were determined. Butterfield's buffered-phosphate diluent, physiological saline solution (0.85% NaCl), peptone water (0.1% peptone), and deionized water, each at four different skin blending times of 1, 2, 3, and 4 min, were compared. The comparison was based on relative numbers of bacteria per cm(2) of skin, enumerated by each combination on turkey carcasses. Peptone water and physiological saline solution each yielded significantly (P < 0.01) higher bacteria counts from turkey carcass skin samples than did Butterfield's buffered-phosphate diluent or deionized water. There were no significant differences among the four skin blending times and no significant interaction effect between the two factors tested.
D000704:Analysis of Variance; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D001431:Bacteriological Techniques; D005516:Food Microbiology; D008722:Methods; D010461:Peptones; D010710:Phosphates; D011202:Poultry Products; D012867:Skin / Q000382:microbiology*; D012965:Sodium Chloride; D013997:Time Factors; D014422:Turkeys; D014867:Water
D010461:Peptones; D010710:Phosphates; D014867:Water; D012965:Sodium Chloride