[Microbiological studies of pheasant meat].
Investigations were carried out to establish the total count of aerobic mesophiles and that of coliform bacteria, enterococci, staphylococci, micrococci, and sulfite-reducing clostridia in the meat and internal organs of pheasants that were eviscerated up to 30 and 60 minutes following their killing. It was demonstrated that the total counts of all bacteria mentioned rose 2.8, 2.4, and 2.2 times when studying the meat and viscera of pheasants 60 min after killing as against those found 30 min after killing. Determined was the species composition of the isolated microflora. No Salmonella bacteria, pathogenic staphylococci, and sulfite-reducing clostridia were isolated.
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D005516:Food Microbiology; D008460:Meat; D011200:Poultry
Mikrobiologichni prouchvaniia na meso ot fazani.