Microbial Quality of Ostrich Carcasses Produced at an Export-Approved South African Abattoir

$37.00 plus tax (Refund Policy)

Buy Article:


The aim of this study was to evaluate the microbial quality of ostrich carcasses produced in a South African exportapproved ostrich abattoir. Ninety surface samples were collected from 30 ostrich carcasses at three processing points in the abattoir: after skinning, after evisceration, and after chilling. Samples were evaluated for aerobic plate counts, for levels of Pseudomonas spp., Enterobacteriaceae, and Staphylococcus aureus, and for the presence of Escherichia coli. Surface counts (means ± standard deviations) at postskinning, postevisceration, and postchilling processing points were, respectively, 4.32 ± 0.62, 4.21 ± 0.63, and 4.57 ± 0.48 log CFU/cm2 for total aerobes; 2.82 ± 1.65, 2.86 ± 1.53, and 3.75 ± 0.94 log CFU/ cm2 for Pseudomonas spp.; 2.89 ± 0.78, 2.90 ± 0.53, and 2.38 ± 0.67 log CFU/cm2 for S. aureus ; and 2.55 ± 1.53, 2.78 ± 1.31, and 2.73 ± 1.46 log CFU/cm2 for Enterobacteriaceae. Statistically significant differences were detected between the counts for the postskinning and postchilling processing points and between the counts for the postevisceration and postchilling processing points for total aerobes, Pseudomonas spp., and S. aureus. Of practical significance was the increase in Pseudomonas spp. counts on samples collected after chilling. Seventeen of 90 samples (18.8%) tested positive for E. coli. Counts for E. coli-positive samples ranged from 1.0 to 3.79 log CFU/cm2, with a mean count of 2.15 ± 0.94 log CFU/cm2. The majority of the samples testing positive for E. coli were collected after evisceration.


Document Type: Miscellaneous

Affiliations: 1: Department of Paraclinical Sciences, Faculty of Veterinary Science, University of Pretoria, P/B X04, Onderstepoort 0110, South Africa 2: Meat Industry Centre, Animal Nutrition and Animal Products Institute, Private Bag X2, Irene 0062, South Africa

Publication date: May 1, 2003

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org

    To access the Journal of Milk and Food Technology, please click here.
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content



Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more