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

De Beer, H.; Hugo, C.J.

dc.contributor.author	De Beer, H.
dc.contributor.author	Hugo, C.J.
dc.contributor.other	Central University of Technology, Free State, Bloemfontein
dc.date.accessioned	2015-09-29T14:00:23Z
dc.date.available	2015-09-29T14:00:23Z
dc.date.issued	2010
dc.date.issued	2010
dc.identifier.issn	16844998
dc.identifier.uri	http://hdl.handle.net/11462/566
dc.description	Published Article	en_US
dc.description.abstract	The 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.extent	3 449 118 bytes, 1 file
dc.format.mimetype	Application/PDF
dc.language.iso	en_US	en_US
dc.publisher	Journal for New Generation Sciences, Vol 8, Issue 3: Central University of Technology, Free State, Bloemfontein
dc.relation.ispartofseries	Journal for New Generation Sciences;Vol 8, Issue 3
dc.subject	Chryseobacterium	en_US
dc.subject	Food contamination	en_US
dc.subject	Processing	en_US
dc.title	Potential sources of chryseobacterium contamination during poultry processing : a pilot study	en_US
dc.type	Article	en_US
dc.rights.holder	Central University of Technology, Free State, Bloemfontein