Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant
Flavobacteria and pseudomonads are traditionally known to cause spoilage in food and food products (Forsythe, 2000, pp. 96–98 and 101–103). In the literature on meat spoilage, ‘flavobacteria’ is used as a generic name for yellowpigmented rods (Hendrie et al., 1969). Usually, pathogens such as Salmon...
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International Journal of Systematic and Evolutionary Microbiology
2005
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ndltd-netd.ac.za-oai-union.ndltd.org-tut-oai-encore.tut.ac.za-d10009802015-11-27T03:53:06Z Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant de Beer, H Hugo, CJ Jooste, PJJ Willems, A Vancanneyt, M Coenye, T Ranst, E Verplancke, H Vandamme, AR Chryseobacterium Raw chicken Flavobacteria and pseudomonads are traditionally known to cause spoilage in food and food products (Forsythe, 2000, pp. 96–98 and 101–103). In the literature on meat spoilage, ‘flavobacteria’ is used as a generic name for yellowpigmented rods (Hendrie et al., 1969). Usually, pathogens such as Salmonella and Campylobacter are associated with poultry, but large numbers of other bacteria often associated with spoilage are found on poultry carcasses. These include many so-called flavobacteria that may originate from the poultry itself or from the abattoir environment and which are responsible for spoilage (Hang’ombe et al., 1999). Mai & Conner (2001) found that the incidence of members of the genus Pseudomonas and flavobacteria on chicken carcasses was 17 and 16 %, respectively. The incidence of flavobacteria on poultry is much higher than on other fresh meat (Nychas & Drosinos, 1999). Over the past decade, many changes have taken place in the taxonomy of the family Flavobacteriaceae, and the revised genus Flavobacterium comprises mainly aquatic bacteria that are not known in food microbiology (Bernardet et al., 1996). Several former Flavobacterium species were transferred to the novel genus Chryseobacterium (Vandamme et al., 1994) and novel species have been described, including Chryseobacterium joostei (Hugo et al., 2003), Chryseobacterium defluvii (Ka¨mpfer et al., 2003), Chryseobacterium miricola (Li et al., 2003) and, most recently, Chryseobacterium formosense (Young et al., 2005), Chryseobacterium daecheongense (Kim et al., 2005a) and Chryseobacterium taichungense (Shen et al., 2005). ‘Chryseobacterium proteolyticum’ was described by Yamaguchi & Yokoe (2000), but its name has not been validly published. In addition, two Chryseobacterium species, Chryseobacterium meningosepticum and Chryseobacterium miricola, have been reclassified into the novel genus Elizabethkingia (Kim et al., 2005b). In general, these Chryseobacterium species are widely distributed in water, soil and the clinical environment, but they are also found in food specimens, such as milk, meat, poultry and fish (Jooste & Hugo, 1999). International Journal of Systematic and Evolutionary Microbiology 2005-06-03 Text Pdf en c2005 IUMS http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1000980 |
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Chryseobacterium Raw chicken |
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Chryseobacterium Raw chicken de Beer, H Hugo, CJ Jooste, PJJ Willems, A Vancanneyt, M Coenye, T Ranst, E Verplancke, H Vandamme, AR Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant |
description |
Flavobacteria and pseudomonads are traditionally known
to cause spoilage in food and food products (Forsythe,
2000, pp. 96–98 and 101–103). In the literature on meat
spoilage, ‘flavobacteria’ is used as a generic name for yellowpigmented
rods (Hendrie et al., 1969). Usually, pathogens
such as Salmonella and Campylobacter are associated with
poultry, but large numbers of other bacteria often associated
with spoilage are found on poultry carcasses. These include
many so-called flavobacteria that may originate from the
poultry itself or from the abattoir environment and which
are responsible for spoilage (Hang’ombe et al., 1999). Mai &
Conner (2001) found that the incidence of members of the
genus Pseudomonas and flavobacteria on chicken carcasses
was 17 and 16 %, respectively. The incidence of flavobacteria on poultry is much higher than on other fresh meat (Nychas
& Drosinos, 1999).
Over the past decade, many changes have taken place in the
taxonomy of the family Flavobacteriaceae, and the revised
genus Flavobacterium comprises mainly aquatic bacteria
that are not known in food microbiology (Bernardet et al.,
1996). Several former Flavobacterium species were transferred
to the novel genus Chryseobacterium (Vandamme
et al., 1994) and novel species have been described, including
Chryseobacterium joostei (Hugo et al., 2003), Chryseobacterium
defluvii (Ka¨mpfer et al., 2003), Chryseobacterium
miricola (Li et al., 2003) and, most recently, Chryseobacterium
formosense (Young et al., 2005), Chryseobacterium
daecheongense (Kim et al., 2005a) and Chryseobacterium
taichungense (Shen et al., 2005). ‘Chryseobacterium proteolyticum’
was described by Yamaguchi & Yokoe (2000), but
its name has not been validly published. In addition, two
Chryseobacterium species, Chryseobacterium meningosepticum
and Chryseobacterium miricola, have been reclassified
into the novel genus Elizabethkingia (Kim et al., 2005b). In
general, these Chryseobacterium species are widely distributed
in water, soil and the clinical environment, but they are
also found in food specimens, such as milk, meat, poultry
and fish (Jooste & Hugo, 1999). |
author |
de Beer, H Hugo, CJ Jooste, PJJ Willems, A Vancanneyt, M Coenye, T Ranst, E Verplancke, H Vandamme, AR |
author_facet |
de Beer, H Hugo, CJ Jooste, PJJ Willems, A Vancanneyt, M Coenye, T Ranst, E Verplancke, H Vandamme, AR |
author_sort |
de Beer, H |
title |
Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant |
title_short |
Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant |
title_full |
Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant |
title_fullStr |
Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant |
title_full_unstemmed |
Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant |
title_sort |
chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant |
publisher |
International Journal of Systematic and Evolutionary Microbiology |
publishDate |
2005 |
url |
http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1000980 |
work_keys_str_mv |
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_version_ |
1718137114738032640 |