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

• Main Authors: De Beer, H., Hugo, C.J.
• Other Authors: Central University of Technology, Free State, Bloemfontein
• Format: Others
• Language: en_US
• Published: Journal for New Generation Sciences, Vol 8, Issue 3: Central University of Technology, Free State, Bloemfontein 2015
• Subjects: Chryseobacterium; Food contamination; Processing
• Online Access: http://hdl.handle.net/11462/566

Published Article === 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.