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Standardized method for determining the microbiological condition of processed poultry in relation to potential shelf-life*

Published online by Cambridge University Press:  23 March 2009

G.C. Mead
G.C. Mead
Affiliation:
AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY, UK
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Abstract

The method elaborated by Working Group 5 involves standard procedures for poultry meat sampling, sample preparation, inoculation of a selective isolation medium, counting of colonies and interpretation of results. These are described, together with full details of media preparation. Widespread adoption of the method in processing plants would help considerably in the establishment of more uniform quality control standards. In turn there could be significant benefits to international trade and to the image of the products of the poultry meat industry among consumers.

Keywords

Measurementmethodologymicrobiologypoultry meatprocessingshelf-lifespoilagestorage
Type
Reviews
Information
World's Poultry Science Journal , Volume 46 , Issue 1 , March 1990 , pp. 14 - 18
Copyright
Copyright © Cambridge University Press 1990

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References

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