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

@article{Adams1983IncidenceAP,
  title={Incidence and properties of Staphylococcus aureus associated with turkeys during processing and further-processing operations},
  author={B. W. Adams and G. C. Mead},
  journal={Journal of Hygiene},
  year={1983},
  volume={91},
  pages={479 - 490}
}
SUMMARY The incidence of Staphylococcus aureus on turkeys sampled at various stages of processing and further-processing was determined on four occasions at each of three different processing plants. For freshly-slaughtered birds, counts from neck skin varied from plant to plant over the range < 102 to > 105/g but in all cases the corresponding counts obtained from carcasses sampled after chilling rarely exceeded 103/g and the same was true for samples of mechanically recovered meat (MRM), the… 

Detection of the site of contamination by Staphylococcus aureus within the defeathering machinery of a poultry processing plant

Data obtained from four visits to the processing plant over a period of 10 months suggested that the incidence of S. aureus on the birds is affected by the season (summer or winter) whereas levels in the plucking machines depended on the day of sampling.

Microbiological survey of five poultry processing plants in the UK.

1. Neck skin samples were taken from chickens and turkeys at all the main stages of processing to monitor changes in total viable count (TVC) and counts of coliforms and pseudomonads. 2. Processing

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.

Staphylococcus aureus in Western Australian poultry

The presence of Staphylococcus aureus on poultry and poultry processing equipment, in two processing plants in the Perth metropolitan area, was determined from eight visits to the plants over a 5

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

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.

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

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.

Detection the enterotoxin producing capacity of coagulase positive Staphylococcus by EIA (Enzyme immuno assay) isolated from turkey meat.

The examined turkey meats were found to be partially contaminated with enterotoxigenic coagulase positive staphylococci, which can be substantially achieved by the establishment and management of poultry slaughterhouses, which apply systems such as GMP, HACCP and general hygienic practices.

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.

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