caa a22 4500 397542674 CHVBK 20180308164730.0 cr unu---uuuuu 161202s1995 xx s 000 0 eng 10.1093/japr/4.2.164 doi (NATIONALLICENCE)oxford-10.1093/japr/4.2.164 Bacterial Quality of Broilers and Alternative Processing Procedures [Elektronische Daten] [N. J. Stern, C. E. Lyon, M. T. Musgrove] Pathogenic bacteria such as Salmonella and Campylobacter on poultry products have been linked with cases of human intestinal disease. Inadequate poultry processing procedures may play a role in producing products that contain high concentrations of Salmonella and Campylobacter. The purpose of this paper was to determine whether different processing procedures provided significant variation in the bacterial contamination of raw, ready-to-cook carcasses. In this experiment, broiler chickens were processed with and without skin as well as with and without evisceration procedures. Standard processed chicken carcasses, with intact skin and viscera removed, had lower bacterial counts than did carcasses without skin or carcasses containing intact viscera ("New York dressed”). Current processing procedures widely used within the poultry industry yield superior product with regard to microbiological quality when compared to the alternative procedures described in this paper. © 1995 Applied Poultry Science, Inc. Bacterial quality nationallicence broilers nationallicence carcasses nationallicence processing nationallicence skin nationallicence Stern N. J. Poultry Microbiological Safety Research Unit and Poultry Processing and Meat Quality Research Unit, Richard Russell Agricultural Research Center, USDA-Agricultural Research Service, P. O. Box 5677, Athens, GA 30604-5677; Phone: (706) 546-3516; FAX: (706) 546-3771 aut Lyon C. E. Poultry Microbiological Safety Research Unit and Poultry Processing and Meat Quality Research Unit, Richard Russell Agricultural Research Center, USDA-Agricultural Research Service, P. O. Box 5677, Athens, GA 30604-5677; Phone: (706) 546-3516; FAX: (706) 546-3771 aut Musgrove M. T. Poultry Microbiological Safety Research Unit and Poultry Processing and Meat Quality Research Unit, Richard Russell Agricultural Research Center, USDA-Agricultural Research Service, P. O. Box 5677, Athens, GA 30604-5677; Phone: (706) 546-3516; FAX: (706) 546-3771 aut Journal of Applied Poultry Research Oxford University Press 4/2(1995), 164-169 1056-6171 4:2<164 1995 4 japr https://doi.org/10.1093/japr/4.2.164 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1093/japr/4.2.164 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Stern N. J. Poultry Microbiological Safety Research Unit and Poultry Processing and Meat Quality Research Unit, Richard Russell Agricultural Research Center, USDA-Agricultural Research Service, P. O. Box 5677, Athens, GA 30604-5677; Phone: (706) 546-3516; FAX: (706) 546-3771 aut NATIONALLICENCE 700 1- Lyon C. E. Poultry Microbiological Safety Research Unit and Poultry Processing and Meat Quality Research Unit, Richard Russell Agricultural Research Center, USDA-Agricultural Research Service, P. O. Box 5677, Athens, GA 30604-5677; Phone: (706) 546-3516; FAX: (706) 546-3771 aut NATIONALLICENCE 700 1- Musgrove M. T. Poultry Microbiological Safety Research Unit and Poultry Processing and Meat Quality Research Unit, Richard Russell Agricultural Research Center, USDA-Agricultural Research Service, P. O. Box 5677, Athens, GA 30604-5677; Phone: (706) 546-3516; FAX: (706) 546-3771 aut NATIONALLICENCE 773 0- Journal of Applied Poultry Research Oxford University Press 4/2(1995), 164-169 1056-6171 4:2<164 1995 4 japr Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford