Skip to main content
SpringerLink
Log in

Fresh Meats and Poultry

  • Chapter
Modern Food Microbiology

Part of the book series: Food Science Texts Series ((FSTS))

  • 1257 Accesses

Abstract

It is generally agreed that the internal tissues of healthy slaughter animals are free of bacteria at the time of slaughter, assuming that the animals are not in a state of exhaustion. When one examines fresh meat and poultry at the retail level, varying numbers and types of microorganisms are found. The following are the primary sources and routes of microorganisms to fresh meats with particular emphasis on red meats:

  • The stick knife. After being stunned and hoisted up by the hind legs, animals such as steers are exsanguinated by slitting the jugular vein with what is referred to as a “stick knife.” If the knife is not sterile, organisms are swept into the bloodstream where they may be deposited throughout the carcass.

  • Animal hide. Organisms from the hide are among those that enter the carcass via the stick knife. Others from the hide may be deposited onto the dehaired carcass or onto freshly cut surfaces. Some hide biota becomes airborne and can contaminate dressed out carcasses as noted below. See the section on carcass sanitizing and washing.

  • Gastrointestinal tract. By way of punctures, intestinal contents along with the usual heavy load of microorganisms may be deposited onto the surface of freshly dressed carcasses. Especially important in this regard is the paunch or rumen of ruminant animals, which typically contains ~ 1010 bacteria/g.

  • Hands of handlers. As noted in Chapter 2, this is a source of human pathogens to freshly slaughtered meats. Even when gloves are worn, organisms from one carcass can be passed on to other carcasses.

  • Containers. Meat cuts that are placed in nonsterile containers may be expected to become contaminated with the organisms in the container. This tends to be a primary source of microorganisms to ground or minced meats.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Acuff, G. R., C. Vanderzant, M. O. Hanna, J. G. Ehlers, F. A. Golan, and F. A. Gardner. 1986. Prevalence of Campylobacter jejuni in turkey carcass processing and further processing of turkey products. J. Food Protect. 49:712–717.

    Google Scholar 

  2. Acuff, G. R., C. Vanderzant, F. A. Gardner, and F. A. Golan. 1982. Examination of turkey eggs, poults, and brooder house facilities for Campylobacter jejuni. J. Food Protect. 45:1279–1281.

    Google Scholar 

  3. Adamcic, M., D. S. Clark, and M. Yaguchi. 1970. Effect of psychrotolerant bacteria on the amino acid content of chicken skin. J. Food Sci. 35:272–275.

    CAS  Google Scholar 

  4. Andrews, W. H., A. P. Duran, F. D. McClure, and D. E. Gentile. 1979. Use of two rapid A-1 methods for recovery of fecal coliforms and Escherichia coli from selected food types. J. Food Sci. 44:289–291, 293.

    Google Scholar 

  5. Ayres, J. C. 1960. The relationship of organisms of the genus Pseudomonas to the spoilage of meat, poultry and eggs. J. Appl. Bacteriol. 23:471–486.

    Google Scholar 

  6. Ayres, J. C., W. S. Ogilvy, and G. F. Stewart. 1950. Post mortem changes in stored meats. I. Microorganisms associated with development of slime on eviscerated cut-up poultry. Food Technol. 4:199–205.

    Google Scholar 

  7. Barbe, C. D., R. W. Mandigo, and R. L. Henrickson. 1966. Bacterial flora associated with rapid-processed ham. J. Food Sci. 31:988–993.

    Google Scholar 

  8. Barnes, E. M., and C. S. Impey. 1968. Psychrophilic spoilage bacteria of poultry. J. Appl. Bacteriol. 31:97–107.

    CAS  Google Scholar 

  9. Bauer, F. T., J. A. Carpenter, and J. O. Reagan. 1981. Prevalence of Clostridium perfringens in pork during processing. J. Food Protect. 44:279–283.

    Google Scholar 

  10. Bell, W. N., and L. A. Shelef. 1978. Availability and microbial stability of retail beef-soy blends. J. Food Sci. 43:315–318, 333.

    Google Scholar 

  11. Borton, R. J., L. J. Bratzier, and J. F. Price. 1970. Effects of four species of bacteria on porcine muscle. 2. Electrophoretic patterns of extracts of salt-soluble protein. J. Food Sci. 35:783–786.

    CAS  Google Scholar 

  12. Bryan, F. L. 1983. Epidemiology of milk-borne diseases. J. Food Protect. 46:637–649.

    Google Scholar 

  13. Carl, K. E. 1975. Oregon’s experience with microbiological standards for meat. J. Milk Food Technol. 38:483–486.

    Google Scholar 

  14. Cox, N. A., A. J. Mercuri, B. J. Juven, and J. E. Thomson. 1975. Enterobacteriaceae at various stages of poultry chilling. J. Food Sci. 40:44–46.

    Google Scholar 

  15. Craven, S. E., and A. J. Mercuri. 1977. Total aerobic and coliform counts in beef-soy and chicken-soy patties during refrigerated storage. J. Food Protect. 40:112–115.

    Google Scholar 

  16. Cutter, C. N., and G. R. Siragusa. 1994. Efficacy of organic acids against Escherichia coli 0157:H7 attached to beef carcass tissue using a pilot scale model carcass washer. J. Food Protect. 57:97–103.

    CAS  Google Scholar 

  17. Dainty, R. H., B. G. Shaw, K. A. DeBoer, and E. S. J. Scheps. 1975. Protein changes caused by bacterial growth on beef. J. Appl. Bacteriol. 39:73–81.

    CAS  Google Scholar 

  18. Davidson, C. M., M. J. Dowdell, and R. G. Board. 1973. Properties of gram negative aerobes isolated from meats. J. Food Sci. 38:303–305.

    Google Scholar 

  19. Dickson, J. S. 1995. Susceptibility of preevisceration washed beef carcasses to contamination by Escherichia coli 0157:H7 and salmonellae. J. Food Protect. 58:1065–1068.

    Google Scholar 

  20. Dickson, J. S., and M. E. Anderson. 1992. Microbiological decontamination of food animal carcasses by washing and sanitizing systems: A review. J. Food Protect. 55:133–140.

    Google Scholar 

  21. Dillon, V. M., and R. G. Board. 1991. Yeasts associated with red meats. J. Appl. Bacteriol. 71:93–108.

    CAS  Google Scholar 

  22. Draughon, F. A. 1980. Effect of plant-derived extenders on microbiological stability of foods. Food Technol. 34(10):69–74.

    Google Scholar 

  23. Duitschaever, C. L., D. H. Bullock, and D. R. Arnott. 1977. Bacteriological evaluation of retail ground beef, frozen beef patties, and cooked hamburger. J. Food Protect. 40:378–381.

    Google Scholar 

  24. Dutson, T. R., G. C. Smith, and Z. L. Carpenter. 1980. Lysosomal enzyme distribution in electrically stimulated ovine muscle. J. Food Sci. 45:1097–1098.

    CAS  Google Scholar 

  25. Edwards, R. A., R. H. Dainty, and C. M. Hibbard. 1985. Putrescine and cadaverine formation in vacuum packed beef. J. Appl. Bacteriol. 58:13–19.

    CAS  Google Scholar 

  26. Edwards, R. A., R. H. Dainty, and C. M. Hibbard. 1983. The relationship of bacterial numbers, and types of diamine concentration in fresh and aerobically stored beef, pork and lamb. J. Food Technol 18:777–788.

    CAS  Google Scholar 

  27. Eribo, B. E., and J. M. Jay. 1985. Incidence of Acinetobacter spp. and other gram-negative, oxidase-negative bacteria in fresh and spoiled ground beef. Appl. Environ. Microbiol. 49:256–257.

    CAS  Google Scholar 

  28. Eribo, B. E., S. D. Lall, and J. M. Jay. 1985. Incidence of Moraxella and other gram-negative, oxidase-positive bacteria in fresh and spoiled ground beef. Food Microbiol. 2:237–240.

    Google Scholar 

  29. Field, R. A. 1976. Mechanically deboned red meat. Food Technol. 30(9):38–48.

    CAS  Google Scholar 

  30. Field R. A. 1981. Mechanically deboned red meat. Adv. Food Res. 27:23–107.

    CAS  Google Scholar 

  31. Field, R. A., and M. L. Riley. 1974. Characteristics of meat from mechanically deboned lamb breasts. J. Food Sci. 39:851–852.

    CAS  Google Scholar 

  32. Froning, G. W. 1981. Mechanical deboning of poultry and fish. Adv. Food Res. 27:109–147.

    CAS  Google Scholar 

  33. Fung, D. Y. C., C. L. Kastner, M. C. Hunt, M. E. Dikeman, and D. H. Kropf. 1980. Mesophilic and psychrotrophic bacterial populations on hot-boned and conventionally processed beef. J. Food Protect. 43:547–550.

    Google Scholar 

  34. Fung, D. Y. C., C. L. Kastner, C.-Y. Lee, M. C. Hunt, M. E. Dikeman, and D. H. Kropf. 1981. Initial chilling rate effects of bacterial growth on hot-boned beef. J. Food Protect. 44:539–544.

    Google Scholar 

  35. Gardner, G. A. 1971. A note on the aerobic microflora of fresh and frozen porcine liver stored at 5°C. J. Food Technol. 6:225–231.

    Google Scholar 

  36. Gill, C. O. 1976. Substrate limitation of bacterial growth at meat surfaces. J. Appl. Bacteriol. 41:401–410.

    CAS  Google Scholar 

  37. Gill, C. O., and K. M. DeLacy. 1982. Microbial spoilage of whole sheep livers. Appl. Environ. Microbiol. 43:1262–1266.

    CAS  Google Scholar 

  38. Gill, C. O., and K. G. Newton. 1977. The development of aerobic spoilage flora on meat stored at chill temperatures. J. Appl. Bacteriol. 43:189–195.

    CAS  Google Scholar 

  39. Goepfert, J. M. 1977. Aerobic plate count and Escherichia coli determination on frozen ground-beef patties. Appl. Environ. Microbiol. 34:458–460.

    CAS  Google Scholar 

  40. Greenberg, R. A., R. B. Tompkin, B. O. Bladel, R. S. Kittaka, and A. Anellis. 1966. Incidence of mesophilic Clostridium spores in raw pork, beef, and chicken in processing plants in the United States and Canada. Appl. Microbiol. 14:789–793.

    CAS  Google Scholar 

  41. Gorman, B. M., J. B. Morgan, J. N. Sofos, and G. C. Smith. 1995. Microbiological and visual effects of trimming and/or spray washing for removal of fecal material from beef. J. Food Protect. 58:984–989.

    Google Scholar 

  42. Guthertz, L. S., J. T. Fruin, R. L. Okoluk, and J. L. Fowler. 1977. Microbial quality of frozen comminuted turkey meat. J. Food Sci. 42:1344–1347.

    Google Scholar 

  43. Guthertz, L. S., J. T. Fruin, D. Spicer, and J. L. Fowler. 1976. Microbiology of fresh comminuted turkey meat. J. Milk Food Technol. 39:823–829.

    Google Scholar 

  44. Hanna, M. O., G. C. Smith, J. W. Savell, F. K. McKeith, and C. Vanderzant. 1982. Microbial flora of livers, kidneys and hearts from beef, pork and lamb: Effects of refrigeration, freezing and thawing. J. Food Protect. 45:63–73.

    Google Scholar 

  45. Hanna, M. O., G. C. Smith, J. W. Savell, F. K. McKeith, and C. Vanderzant. 1982. Effects of packaging methods on the microbial flora of livers and kidneys from beef or pork. J. Food Protect. 45:74–81.

    Google Scholar 

  46. Hanna, M. O., G. C. Smith, J. W. Savell, F. K. McKeith, and C. Vanderzant. 1982. Microbial flora of livers, kidneys and hearts from beef, pork, and lamb: Effects of refrigeration, freezing and thawing. J. Food Protect. 45:63–73.

    Google Scholar 

  47. Hanna, M. O., G. C. Smith, J. W. Savell, F. K. McKeith, and C. Vanderzant. 1982. Effects of packaging methods on the microbial flora of livers and kidneys from beef or pork. J. Food Protect. 45:74–81.

    Google Scholar 

  48. Hardin, M. D., G. R. Acuff, L. M. Lucia, J. S. Oman, and J. W. Savell. 1995. Comparison of methods for decontamination from beef carcass surfaces. J. Food Protect. 58:368–374.

    Google Scholar 

  49. Harrison, M. A., F. A. Draughton, and C. C. Melton. 1983. Inhibition of spoilage bacteria by acidification of soy extended ground beef. J. Food Sci. 48:825–828.

    Google Scholar 

  50. Hsieh, D. Y., and J. M. Jay. 1984. Characterization and identification of yeasts from fresh and spoiled ground beef. Int. J. Food Microbiol. 1:141–147.

    Google Scholar 

  51. Ingram, M., and R. H. Dainty. 1971. Changes caused by microbes in spoilage of meats. J. Appl. Bacteriol. 34:21–39.

    CAS  Google Scholar 

  52. Jay, J. M., and L. A. Shelef. 1991. The effect of psychrotrophic bacteria on refrigerated meats. In Biodeterioration and Biodegradation 8. ed. H. W. Rossmoore, 147–159. London: Elsevier Applied Sciences.

    Google Scholar 

  53. Jay, J. M. 1964. Beef microbial quality determined by extract-release volume (ERV). Food Technol. 18:1637–1641.

    Google Scholar 

  54. Jay, J. M. 1967. Nature, characteristics, and proteolytic properties of beef spoilage bacteria at low and high temperatures. Appl. Microbiol. 15:943–944.

    CAS  Google Scholar 

  55. Jay, J. M. 1987. Meats, poultry, and seafoods. In Food and Beverage Mycology, 2d ed., ed. L. R. Beuchat, chap. 5. New York: Van Nostrand Reinhold.

    Google Scholar 

  56. Kakouri, A., and G. J. E. Nychas. 1994. Storage of poultry meat under modified atmospheres or vacuum packs: Possible role of microbial metabolites as indicator of spoilage. J. Appl. Bacteriol. 76:163–172.

    CAS  Google Scholar 

  57. Kastner, C. L., L. O. Leudecke, and T. S. Russell. 1976. A comparison of microbial counts on conventionally and hot-boned carcasses. J. Milk Food Technol. 39:684–685.

    Google Scholar 

  58. Keeton, J. T., and C. C. Melton. 1978. Factors associated with microbial growth in ground beef extended with varying levels of textured soy protein. J. Food Sci. 43:1125–1129.

    CAS  Google Scholar 

  59. Kotula, A. W. 1981. Microbiology of hot-boned and electrostimulated meat. J. Food Protect. 44:545–549.

    Google Scholar 

  60. Kotula, A. W., and B. S. Emswiler-Rose. 1981. Bacteriological quality of hot-boned primal cuts from electrically stimulated beef carcasses. J. Food Sci. 46:471–474.

    Google Scholar 

  61. Ladiges, W. C., J. F. Foster, and W. M. Ganz. 1974. Incidence and viability of Clostridium perfringens in ground beef. J. Milk Food Technol. 37:622–623.

    Google Scholar 

  62. Lahellec, C., C. Meurier, and G. Bennejean. 1975. A study of 5,920 strains of psychro trophic bacteria isolated from chickens. J. Appl. Bacteriol. 38:89–97.

    CAS  Google Scholar 

  63. Lawrie, R. A. 1966. Meat Science. New York: Pergamon Press.

    Google Scholar 

  64. Lee, C. Y., D. Y. C. Fung, and E. L. Kastner. 1982. Computer-assisted identification of bacteria on hot-boned and conventionally processed beef. J. Food Sci. 47:363–367, 373.

    Google Scholar 

  65. Lepovetsky, B. C., H. H. Weiser, and F. E. Deatherage. 1953. A microbiological study of lymph nodes, bone marrow and muscle tissue obtained from slaughtered cattle. App. Microbiol. 1:57–59.

    CAS  Google Scholar 

  66. Lerke, P., R. Adams, and L. Farber. 1963. Bacteriology of spoilage of fish muscle. I. Sterile press juice as a suitable experimental medium. Appl. Microbiol. 11:458–462.

    CAS  Google Scholar 

  67. Lillard, H. S. 1971. Occurrence of Clostridium perfringens in broiler processing and further processing operations. J. Food Sci. 36:1008–1010.

    Google Scholar 

  68. Lin, C. K., W. H. Kennick, W. E. Sandine, and M. Koohmaraie. 1984. Effect of electrical stimulation on meat microflora: Observations on agar media, in suspensions and on beef carcases. J. Food Protect. 47:279–283.

    Google Scholar 

  69. Lin, H.-S., D. G. Topel, and H. W. Walker. 1979. Influence of prerigor and postrigor muscle on the bacteriological and quality characteristics of pork sausage. J. Food Sci. 44:1055–1057.

    Google Scholar 

  70. Lowry, P. D., and C. O. Gill. 1984. Temperature and water activity minima for growth of spoilage moulds from meat. J. Appl. Bacteriol. 56:193–199.

    CAS  Google Scholar 

  71. Margitic, S., and J. M. Jay. 1970. Antigenicity of salt-soluble beef muscle proteins held from freshness to spoilage at low temperatures. J. Food Sci. 35:252–255.

    Google Scholar 

  72. May, K. N. 1962. Bacterial contamination during cutting and packaging chicken in processing plants and retail stores. Food Technol. 16:89–91.

    Google Scholar 

  73. May, K. N., J. D. Irby, and J. L. Carmon. 1961. Shelf life and bacterial counts of excised poultry tissue. Food Technol. 16:66–68.

    Google Scholar 

  74. McMeekin, T. A. 1975. Spoilage association of chicken breast muscle. Appl. Microbiol. 29:44–47.

    CAS  Google Scholar 

  75. McMeekin, T. A. 1977. Spoilage association of chicken leg muscle. Appl. Microbiol. 33:1244–1246.

    CAS  Google Scholar 

  76. McMeekin, T. A., and J. T. Patterson. 1975. Characterization of hydrogen sulfide-producing bacteria isolated from meat and poultry plants. Appl. Microbiol. 29:165–169.

    CAS  Google Scholar 

  77. McMillin, D. J., J. G. Sebranek, and A. A. Kraft. 1981. Microbial quality of hot-processed frozen ground beef patties processed after various holding times. J. Food Sci. 46:488–490.

    Google Scholar 

  78. Mead, G. C., and M. J. Scott. 1994. Coagulase-negative staphylococci and coliform bacteria associated with mechanical defeathering of poultry carcasses. Lett. Appl. Microbiol. 18:62–64.

    Google Scholar 

  79. Mercuri, A. J., G. J. Banwart, J. A. Kinner, and A. R. Sessoms. 1970. Bacteriological examination of commercial precooked Eastern-type turkey rolls. Appl. Microbiol. 19:768–771.

    CAS  Google Scholar 

  80. Murthy, T. R. K. 1984. Relative numbers of coliforms, Enterobacteriaceae (by two methods), and total aerobic bacteria counts as determined from minced goat meat. J. Food Protect. 47:142–144.

    Google Scholar 

  81. Nakamura, M., Y. Wada, H. Sawaya, and T. Kawabata. 1979. Polyamine content in fresh and processed pork. J. Food Sci. 44:515–517.

    CAS  Google Scholar 

  82. Newton, K. G., and C. O. Gill. 1978. Storage quality of dark, firm, dry meat. Appl. Environ. Microbiol. 36:375–376.

    CAS  Google Scholar 

  83. Ockerman, H. W., and J. Szczawinski. 1983. Effect of electrical stimulation on the microflora of meat. J. Food Sci. 48:1004–1005, 1007.

    Google Scholar 

  84. Ostovar, K., J. H. MacNeil, and K. O’Donnell. 1971. Poultry product quality. 5. Microbiological evaluation of mechanically deboned poultry meat. J. Food Sci. 36:1005–1007.

    Google Scholar 

  85. Peel, J. L., and J. M. Gee. 1976. The role of micro-organisms in poultry taints. InMicrobiology in Agriculture, Fisheries and Food, ed. F. A. Skinner and J. G. Carr, 151–160. New York: Academic Press.

    Google Scholar 

  86. Pivnick, H., I. E. Erdman, D. Collins-Thompson, G. Roberts, M. A. Johnston, D. R. Conley, G. Lachapelle, U. T. Purvis, R. Foster, and M. Milling. 1976. Proposed microbiological standards for ground beef based on a Canadian survey. J. Milk Food Technol. 39:408–412.

    Google Scholar 

  87. Prasai, R. K., R. K. Phebus, C. M. Garcia Depeda, C. L. Kastner, A. E. Boyle, and D. Y. C. Fung. 1995. Effectiveness of trimming and/or washing on microbiological quality of beef carcasses. J. Food Protect. 58:1114–1117.

    Google Scholar 

  88. Prieto, M., M. R. Garcia-Armesto, M. L. Garcia-López, A. Otero, and B. Moreno. 1992. Numerical taxonomy of gram-negative, nonmotile, nonfermentative bacteria isolated during chilled storage of lamb carcasses. Appl. Environ. Microbiol. 58:2245–2249.

    CAS  Google Scholar 

  89. Pulliam, J. D., and D. C. Kelley. 1965. Bacteriological comparisons of hot processed and normally processed hams. J. Milk Food Technol. 28:285–286.

    Google Scholar 

  90. Raccach, M., and R. C. Baker. 1978. Microbial properties of mechanically deboned fish flesh. J. Food Sci. 43:1675–1677.

    Google Scholar 

  91. Ray, B., and R. A. Field. 1983. Bacteriology of restructured lamb roasts made with mechanically deboned meat. J. Food Protect. 46:26–28.

    Google Scholar 

  92. Ray, B., C. Johnson, and R. A. Field. 1984. Growth of indicator, pathogenic and psychrotrophic bacteria in mechanically separated beef, lean ground beef and beef bone marrow. J. Food Protect. 47:672–677.

    Google Scholar 

  93. Rothenberg, C. A., B. W. Berry, and J. L. Oblinger. 1982. Microbiological characteristics of beef tongues and livers as affected by temperature-abuse and packaging systems. J. Food Protect. 45:527–532.

    Google Scholar 

  94. Sayem-El-Daher, N., and R. E. Simard. 1985. Putrefactive amine changes in relation to microbial counts of ground beef during storage. J. Food Protect. 48:54–58.

    CAS  Google Scholar 

  95. Shaw, B. G., and J. B. Latty. 1982. A numerical taxonomic study of Pseudomonas strains from spoiled meat. J. Appl. Bacteriol. 52:219–228.

    CAS  Google Scholar 

  96. Shaw, B. G., and J. B. Latty. 1984. A study of the relative incidence of different Pseudomonas groups on meat using a computer-assisted identification technique employing only carbon source tests. J. Appl. Bacteriol. 57:59–67.

    CAS  Google Scholar 

  97. Shelef, L. A. 1975. Microbial spoilage of fresh refrigerated beef liver. J. Appl. Bacteriol. 39:273–380.

    CAS  Google Scholar 

  98. Shelef, L. A., and J. M. Jay. 1969. Relationship between meat-swelling, viscosity, extract-release volume, and water-holding capacity in evaluating beef microbial quality. J. Food Sci. 34:532–535.

    Google Scholar 

  99. Shelef, L. A., and J. M. Jay. 1969. Relationship between amino sugars and meat microbial quality. Appl. Microbiol. 17:931–932.

    CAS  Google Scholar 

  100. Shelef, L. A., and J. M. Jay. 1970. Use of a titrimetric method to assess the bacterial spoilage of fresh beef. Appl. Microbiol. 19:902–905.

    CAS  Google Scholar 

  101. Siragusa, G. R., C. N. Cutter, W. J. Dorsa, and M. Koohmaraie. 1995. Use of a rapid microbial ATP bioluminescence assay to detect contamination on beef and pork carcasses. J. Food Protect. 58:770–775.

    CAS  Google Scholar 

  102. Slemr, J. 1981. Biogene Amine als potentieller chemischer Qualitätsindikator für Fleisch. Fleischwirt. 61:921–925.

    CAS  Google Scholar 

  103. Smith, F. C., R. A. Field, and J. C. Adams. 1974. Microbiology of Wyoming big game meat. J. Milk Food Technol. 37:129–131.

    Google Scholar 

  104. Steinkraus, K. H., and J. C. Ayres. 1964. Incidence of putrefactive anaerobic spores in meat. J. Food Sci. 29:87–93.

    Google Scholar 

  105. Stiles, M. E., and L.-K. Ng. 1981. Biochemical characteristics and identification of Enterobacteriaceae isolated from meats. Appl. Environ. Microbiol. 41:639–645.

    CAS  Google Scholar 

  106. Strong, D. H., J. C. Canada, and B. B. Griffiths. 1963. Incidence of Clostridium perfringens in American foods. Appl. Microbiol. 11:42–44.

    CAS  Google Scholar 

  107. Surkiewicz, B. F., M. E. Harris, R. P. Elliott, J. F. Macaluso, and M. M. Strand. 1975. Bacteriological survey of raw beef patties produced at establishments under federal inspection. Appl. Microbiol. 29:331–334.

    CAS  Google Scholar 

  108. Swartzentruber, A., A. H. Schwab, B. A. Wentz, A. P. Duran, and R. B. Read, Jr. 1984. Microbiological quality of biscuit dough, snack cakes and soy protein meat extender. J. Food Protect. 47:467–470.

    Google Scholar 

  109. Thomas, V. O., A. A. Kraft, R. E. Rust, and D. K. Hotchkiss. 1984. Effect of carbon dioxide flushing and packaging methods on the microbiology of packaged chicken. J. Food Sci. 49:1367–1371.

    Google Scholar 

  110. Watt, B. K., and A. L Merrill. 1950. Composition of foods—raw, processed, prepared. Agricultural Handbook No. 8. Washington, DC: USDA.

    Google Scholar 

  111. Woodburn, M. 1964. Incidence of Salmonellae in dressed broiler-fryer chickens. Appl. Microbiol. 12:492–495.

    CAS  Google Scholar 

  112. Yamamoto, S., H. Itano, H. Kataoka,. and M. Makita. 1982. Gas-liquid chromatographic method for analysis of di- and polyamines in foods. J. Agric. Food Chem. 30:435–439.

    CAS  Google Scholar 

  113. Zottola, E. A., and F. F. Busta. 1971. Microbiological quality of further-processed turkey products. J. Food Sci. 36:1001–1004.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Wayne State University, USA

    James M. Jay (Professor Emeritus, Adjunct Professor)

  2. University of Nevada Las Vegas, USA

    James M. Jay (Professor Emeritus, Adjunct Professor)

Authors
  1. James M. Jay
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 1998 Aspen Publishers, Inc.

About this chapter

Cite this chapter

Jay, J.M. (1998). Fresh Meats and Poultry. In: Modern Food Microbiology. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7476-7_4

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-7476-7_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-7478-1

  • Online ISBN: 978-1-4615-7476-7

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation