Potential sources of chryseobacterium contamination during poultry processing : a pilot study

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dc.contributor.authorDe Beer, H.
dc.contributor.authorHugo, C.J.
dc.contributor.otherCentral University of Technology, Free State, Bloemfontein
dc.date.accessioned2015-09-29T14:00:23Z
dc.date.available2015-09-29T14:00:23Z
dc.date.issued2010
dc.date.issued2010
dc.descriptionPublished Articleen_US
dc.description.abstractThe genus Chryseobacterium is often found in food and is regarded as a food spoilage organism. In this study, the source of the chryseobacteria was uncertain. As an exploratory investigation, the potential source of chryseobacterial contamination was determined. Total bacteria counts and yellow-pigmented colony counts were performed. Chryseobacterium species were present on poultry carcasses at all stages of processing. Total Chryseobacterium counts increased from 5.6 to 11.8 % after the brine injection stage. A significant increase in total Chryseobacterium counts (20.0 and 25.2 %) in the processing waters occurred where cutting up of the carcasses was involved. It is speculated that live chickens are the source of contamination.en_US
dc.format.extent3 449 118 bytes, 1 file
dc.format.mimetypeApplication/PDF
dc.identifier.issn16844998
dc.identifier.urihttp://hdl.handle.net/11462/566
dc.language.isoen_USen_US
dc.publisherJournal for New Generation Sciences, Vol 8, Issue 3: Central University of Technology, Free State, Bloemfontein
dc.relation.ispartofseriesJournal for New Generation Sciences;Vol 8, Issue 3
dc.rights.holderCentral University of Technology, Free State, Bloemfontein
dc.subjectChryseobacteriumen_US
dc.subjectFood contaminationen_US
dc.subjectProcessingen_US
dc.titlePotential sources of chryseobacterium contamination during poultry processing : a pilot studyen_US
dc.typeArticleen_US

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