Microbiological Sampling of Poultry Carcass Portions by Excision, Rinsing, or Swabbing

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Abstract:

Groups of 25 skin-on thighs or skin-on, skinned, or tumbled breast portions of broiler chicken carcasses were sampled by excision of skin or muscle tissue, rinsing, or swabbing. Counts of total aerobic bacteria, coliforms, and Escherichia coli were recorded for each sample. For all types of carcass portions, the mean log counts and the total log counts obtained for each group of bacteria by excision or rinsing mostly differed by <0.5 log unit. However, the counts obtained by swabbing were generally >0.5 log unit lower than the smaller of the values obtained by the other two sampling methods.

Document Type: Research Article

Affiliations: 1: Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1 2: Department of Food Science and Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario, Canada N1G 2W1

Publication date: December 1, 2005

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