[Contamination of butchered poultry with psychrophilic and psychrotrophic microorganisms].
Studied were the ways in which slaughtered birds were contaminated with psychrophilic and psychrotrophic microorganisms as well as the effect of the various technologic stages in the yield and processing of the poultry meat on the extent of its contamination and the occurrence of such organisms in alive and slaughtered broilers in dependence on the season. It was found that the individual stages of production of poultry meat influenced the rate of contamination of slaughtered birds. There was a difference between the psychrophilic microflora in alive birds and that found after slaughter and processing. In the first group highest was the percent of the Acinetobacter (100%) genus, followed by the Flavobacter (80%), Corinebacter (60%) and other genera, while in the slaughtered birds prevailing were the Pseudomonas (50-75%) and Flavobacter (17-30%) genera. Following scalding the psychrophile count dropped 12 times as compared to the count established at stunning, and the count of psychrotrophic organisms dropped 7 times. Greatest was the drop following the process of singeing--8 times for the psychrophiles and 2.5 times for the psychrotrophic organisms. During the following stages of the technologic process no rise was observed of the count of both types of organisms. The count of psychrotrophic organisms was found to be lower in the spring and autumn seasons, and it was higher in the summer. Psychrophiles showed highest number of strains isolated in the winter season--as many as 102.
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D002645:Chickens; D003080:Cold Temperature; D005511:Food Handling; D005516:Food Microbiology; D008460:Meat; D012621:Seasons
Kontaminirane na zaklani ptitsi s psikhrofilni i psikhrotrofni mikroorganizmi.