Published Article / The genus Chryseobacterium is often found in food and is regarded as a food spoilage organism. In this study, the source of the chryseobacteria was uncertain. As an exploratory investigation, the potential source of chryseobacterial contamination was determined. Total bacteria counts and yellow-pigmented colony counts were performed. Chryseobacterium species were present on poultry carcasses at all stages of processing. Total Chryseobacterium counts increased from 5.6 to 11.8 % after the brine injection stage. A significant increase in total Chryseobacterium counts (20.0 and 25.2 %) in the processing waters occurred where cutting up of the carcasses was involved. It is speculated that live chickens are the source of contamination.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:cut/oai:ir.cut.ac.za:11462/566 |
| Date | January 2010 |
| Creators | De Beer, H., Hugo, C.J. |
| Contributors | Central University of Technology, Free State, Bloemfontein |
| Publisher | Journal for New Generation Sciences, Vol 8, Issue 3: Central University of Technology, Free State, Bloemfontein |
| Source Sets | South African National ETD Portal |
| Language | en_US |
| Detected Language | English |
| Type | Article |
| Format | 3 449 118 bytes, 1 file, Application/PDF |
| Rights | Central University of Technology, Free State, Bloemfontein |
| Relation | Journal for New Generation Sciences;Vol 8, Issue 3 |
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