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

  title={Chlorine resistance of strains of Staphylococcus aureus isolated from poultry processing plants},
  author={K J Bolton and Christine E R Dodd and Geoffrey C. Mead and William Waites},
  journal={Letters in Applied Microbiology},
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. The resistance of endemic strains to chlorine was compared with that of isolates from the natural skin flora of poultry. Endemic strains were almost eight times more resistant and this was due primarily to their ability to grow in macroclumps but also to the production of an extracellular slime layer. 

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.

Molecular Diversity and Characterization of Tetracycline-Resistant Staphylococcus aureus Isolates from a Poultry Processing Plant

ABSTRACT DNA fingerprinting and molecular characterization showed that the tetracycline-resistant Staphylococcus aureus population of a South African poultry processing plant comprised one or

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.

Persistence of Escherichia coli in a poultry processing plant

It was concluded that thorough cleaning and disinfection procedures should control E. coli contamination of slaughterhouse equipment.

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

Biofilm formation by Gram-positive bacteria including Staphylococcus aureus, Mycobacterium avium and Enterococcus spp. in food processing environments

The role of biofilm formation for survival and spread of two emerging pathogens, the Mycobacterium avium group and enterococci, is briefly discussed.

Characterization of the microbial flora in disinfecting footbaths with hypochlorite.

The results of the survey indicated that disinfecting footbaths containing chlorine may act as contamination sources in food factories and should not be used without regular hygienic monitoring.

Staphylococcus aureus and other pathogenic Gram-positive cocci

The role of Gram-positive cocci as agents of foodborne illness is described along with methods for their control and entryococci and pathogenic streptococci that can be transmitted by food are discussed.



Chlorine resistance of Staphylococcus aureus isolated from turkeys and turkey products

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

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

Resistance mechanisms of mucoid-grown Staphylococcus aureus to the antibacterial action of some disinfectants and antiseptics

The effects of commercial preparations of some disinfectants and antiseptics on mucoid-grown Staphylococcus aureus were investigated and reductions in antibacterial efficacies were comparable to the inhibitory effects of hard water, killed yeast, asparagine, blood plasma, thioglycollate and Tween-80.

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.

Significance of staphylococci in poultry processing and products

  • 1986

Significance of staphylococci in poultry processing and products. The Meat Hygie

  • 1985

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

  • In Quality of Poultry Meat ed. Lahellec,
  • 1983