Yeast populations associated with processed poultry

The bacterial contamination of poultry carcasses during and after processing is well documented, however, little attention has been given to the composition and incidence of yeast populations of this product. A study was undertaken with the objective of identifying predominant yeasts associated with...

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Bibliographic Details
Published in:Food microbiology 1998-02, Vol.15 (1), p.113-117
Main Authors: Viljoen, B.C, Geornaras, I, Lamprecht, A, von Holy, A
Format: Article
Language:English
Subjects:
Biological and medical sciences
Candida
chickens
Cryptococcus
cryptococcus (deuteromycotina)
Debaryomyces
food contamination
Food industries
food spoilage
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
meat carcasses
microbial contamination
Rhodotorula
Saccharomyces
Saccharomycetales
Trichosporon
Yarrowia
Yarrowia lipolytica
yeasts
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Description
Summary:The bacterial contamination of poultry carcasses during and after processing is well documented, however, little attention has been given to the composition and incidence of yeast populations of this product. A study was undertaken with the objective of identifying predominant yeasts associated with the skin of fresh and spoiled processed poultry carcasses. A total of 159 representative yeast isolates obtained from fresh and spoiled processed carcasses were identified according to conventional methods. Species ofCandida, Cryptococcus, DebaryomycesandYarrowiawere isolated from fresh and spoiled carcasses.RhodotorulaandSaccharomycesspp. were isolated from fresh samples only andTrichosporonspp. from spoiled samples only.
ISSN:0740-0020
1095-9998
DOI:10.1006/fmic.1997.0137