Affiliation:
1. United States Department of Agriculture, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, Georgia 30613
Abstract
Conflicting reports appear in the literature regarding attachment of flagellated and nonflagellated bacteria to poultry skin. The following parameters which may influence bacterial attachment were examined: (a) sample type and size; (b) skin from fully processed and scalded but uneviscerated broilers; (c) skin from hard- and soft-scalded broilers; and (d) potentially variable tap rinse and constant pressure spray wash (50 psi). Gram-positive and gram-negative, flagellated and nonflagellated bacteria were used in suspension fluids (Salmonella typhimurium, Salmonella gallinarum, Proteus vulgaris, Pseudomonas fluoresces, Clostridium perfringens, Staphylococcus aureus and a nonflagellated species of Micrococcus). Results showed that none of the variables tested affected the ability of bacteria to adhere to poultry skin in 0.25 min. All species tested adhered to skin, and there was a generally linear increase in rate of attachment with time (0.25 to 60 min) following exposure of poultry skin to suspending fluid. It was concluded that nonflagellated bacteria attach as readily as flagellated bacteria under the same controlled conditions.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
65 articles.
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