Chlorine resistance of Staphylococcus aureus isolated from turkeys and turkey products

  title={Chlorine resistance of Staphylococcus aureus isolated from turkeys and turkey products},
  author={Geoffrey C. Mead and B. W. Adams},
  journal={Letters in Applied Microbiology},
When tested in phosphate buffer at pH 7·0, strains of Staphylococcus aureus isolated from turkeys immediately after commercial slaughter were reduced in viability by at least 10000‐fold following exposure to 1 mg/1 of free available chlorine for 2 min at 20°C. In contrast, corresponding isolates from samples taken later in the process, and apparently derived from strains capable of colonizing processing equipment (‘endemic’ strains), were reduced only ca 100‐fold; some of these strains survived… 

Chlorine resistance of strains of Staphylococcus aureus isolated from poultry processing plants

Strains of Staphylococcus aureus which colonize defeathering machinery and become endemic within poultry processing plants appear to be resistant to the normal cleaning and disinfection processes.

Adhesion of Staphylococcus aureus: Its importance in poultry processing

The main contamination occurs on the rubber fingers of the defeathering machinery, where the endemic strains, which grow in clumps and are eight times more resistant to hypochlorite than non‐endemic strains, resist cleaning and disinfection by producing a glucosamine‐rich extracellular polymer, which has been characterised by electron microscopy and chemical tests.

Differentiation of Staphylococcus aureus from freshly slaughtered poultry and strains 'endemic' to processing plants by biochemical and physiological tests.

A comparison was made of 27 'endemic' strains of Staphylococcus aureus and 35 strains from freshly slaughtered birds, isolated at five commercial slaughterhouses processing chickens or turkeys, which revealed several distinct groupings which were influenced by strain type, processing plant and bird origin.

Plasmid profiles as indicators of the source of contamination of Staphylococcus aureus endemic within poultry processing plants

A total of 530 strains of Staphylococcus aureus were isolated from the defeathering machinery of a chicken processing plant and from neck skin samples of carcasses at different stages of processing

Hygiene Problems and Control of Process Contamination

Although some of the residual organisms are likely to be of public health concern, those bacteria capable of spoiling the product under chill conditions, such as Pseudomonas spp.

Comparison of poultry processing equipment surfaces for susceptibility to bacterial attachment and biofilm formation.

It was showed that surfaces vary in affinity for bacterial attachment and biofilm formation, and picker-finger rubber inhibits bacterial contamination, which will assist in the development of interventions to counteract these processes and enhance plant sanitation and pathogen control.

Increase in microbial contamination of defeathering machinery in a poultry processing plant after changes in the method of processing

The numbers of coliforms, Enterobacteriaceae and Staphylococcus aureus and the extent of their colonization of the fingers of the defeathering machinery within a poultry processing plant were increased and the pattern of contamination suggested that the changes had allowed an endemic flora to develop on the fingers.

Biofilms in poultry processing

Abstract: The chapter conveys the importance of biofilm study in the environment of the poultry production and processing industries. Implications for food safety and security are established for



Incidence and properties of Staphylococcus aureus associated with turkeys during processing and further-processing operations

Despite the limited susceptibility of isolates from the different factories to typing by means of either standard human or poultry bacteriophages, evidence was obtained with the aid of biotyping for the presence of both human and animal-derived strains.

Biochemical characteristics and enterotoxigenicity of Staphylococcus aureus strains isolated from poultry.

Starch gel zymograms of intracellular esterases showed a general correlation with the biotyping and phage typing results, and overall 62% of strains were enterotoxigenic, the majority producing enterotoxin A.

The distribution of Staphylococcus aureus in a poultry processing plant.

A set of phages previously isolated from poultry strains of Staphylococcus aureus was used to type such isolates from poultry before, during and after processing in a poultry plant and a site of cross-contamination within the plant was discovered.

Quantitative aspects of the Staphylococcus aureus flora of poultry.

Important populations of Staphylococcus aureus were found to be present on the body surfaces of live poultry originating from flocks without history of staphylococcal disease. Their sized increased

Characterization of poultry isolates of Staphylococcus aureus by a new set of poultry phages.

A set of phages has been isolated from strains of Staphylococcus aureus, non-typable with the International (human) phage set, recovered from processed poultry, and biochemical tests confirmed divisions, members of each group exhibiting characteristics of both ‘human’ and ‘animal’strains.

The effectiveness of in-plant chlorination in poultry processing.

In most cases the chlorine-resistance of poultry spoilage pseudomonads was greater than that of E. coli; hence in-plant chlorination is to be recommended for processing-plant water supplies which carry such spoilage organisms.

The effect of slaughter procedures on the contamination of broiler chickens with Staphylococcus aureus

  • Qualify of Poultry Meat ed
  • 1981

Staphylococcus aureus indigenous to poultry processing plants ; persistance , enterotoxigenicity and biochemical characteristics

  • Quality of Poultry Meat ed
  • 1983

Staphylo - coccus aureus from a site of contamination in a broiler processing plant

  • Record of Agricultural Research
  • 1983

Influence of some processing factors on hygienic quality of poultry meat

  • Qualify of Poultry Meat ed
  • 1975