Chlorine resistance of Staphylococcus aureus isolated from turkeys and turkey products

@article{Mead1986ChlorineRO,
  title={Chlorine resistance of Staphylococcus aureus isolated from turkeys and turkey products},
  author={G. Mead and B. W. Adams},
  journal={Letters in Applied Microbiology},
  year={1986},
  volume={3}
}
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… Expand
18 Citations
Comparison of poultry processing equipment surfaces for susceptibility to bacterial attachment and biofilm formation.
  • 67
  • PDF
Biofilms in poultry processing
  • 4
...
1
2
...

References

SHOWING 1-10 OF 10 REFERENCES
Biochemical characteristics and enterotoxigenicity of Staphylococcus aureus strains isolated from poultry.
  • 46
The distribution of Staphylococcus aureus in a poultry processing plant.
  • 42
Quantitative aspects of the Staphylococcus aureus flora of poultry.
  • 36
The effectiveness of in-plant chlorination in poultry processing.
  • 49
Staphylo - coccus aureus from a site of contamination in a broiler processing plant
  • Record of Agricultural Research
  • 1983
Staphylococcus aureus indigenous to poultry processing plants ; persistance , enterotoxigenicity and biochemical characteristics
  • Quality of Poultry Meat ed
  • 1983
The effect of slaughter procedures on the contamination of broiler chickens with Staphylococcus aureus
  • Qualify of Poultry Meat ed
  • 1981
Influence of some processing factors on hygienic quality of poultry meat
  • Qualify of Poultry Meat ed
  • 1975