The Microbiology of Poultry Meat Products

Preface


1. Introduction

Text

Reference


2. Types of Microorganisms

I. Microbial World

II. Microbes Important in Poultry Microbiology

III. Bacteria

IV. Yeasts and Molds

V. Microbial Growth and Death

VI. Effects of Physical and Chemical Agents on Microbes

VII. Conclusions

References


3. Types of Microorganisms Associated with Poultry Carcasses

Incidence of Microorganisms

References


4. Standard and Experimental Methods of Identification and Enumeration

I. Introduction

II. Detection and Enumeration

III. Sampling Techniques

IV. Evaluation of Indicator Microorganisms as a Measure of Food Quality


5. Contamination of Poultry during Processing

I. Introduction

II. Bacteria Associated with Live Poultry

III. Scalding

IV. Bacteriology of Other Scalding Methods

V. Picking

VI. Evisceration

VII. Chilling

VIII. Bacteria Associated with Giblets

IX. Summary

References


6. U.S. Department of Agriculture Standards for Processed Poultry and Poultry Products

Text

References


7. Packaging of Processed Poultry

I. Introduction

II. Specific Package Function

III. Package Materials and Their Development

IV. Packaging Films for Poultry

V. Packaging as It Affects Microbial Control on Poultry

VI. Summary

References


8. Radiation Preservation of Poultry Meat

I. Introduction

II. A Brief History of Radiation Food Preservation

III. Radiation Technology

IV. Classification of Radiation Treatments

V. Food Product Potentialities for Radiation Treatment

VI. International Cooperation in Food Irradiation

VII. U.S. Regulation of Radiation Food Processing

VIII. Incentives for Radiation Preservation of Poultry Meat

IX. Medium-Dose Treatment of Poultry Meat

X. High-Dose Treatment of Poultry Meat

XI. Economics of Poultry Irradiation

References


9. Methods of Preservation of Poultry Products

I. Introduction

II. Heat Treatments

III. Use of Antibiotics

IV. Use of Sanitizers

V. Use of Food Acids

VI. Use of Controlled Atmosphere

VII. Use of Salts

VIII. Disinfectants

IX. Coatings

X. Polyphosphates

XI. Miscellaneous

References


10. Pathogens Associated with Processed Poultry

I. Introduction

II. Campylobacter

III. Clostridium

IV. Salmonella

V. Staphylococcus

VI. Yersinia

References


11. Further-Processed Poultry Meat Products

I. Introduction

II. Cutting

III. Deboning

IV. Precooked Poultry Products

V. Cured Poultry Products

References


12. Microbiology of Frozen Poultry Products

I. Introduction and History of Frozen Poultry Products

II. Microbiology of Frozen Poultry

III. Thawing of Poultry Products

IV. Microbial Buildup after Thawing

References


13. Microbiology of Cooked and Canned Poultry Products

I. Introduction

II. Equipment

III. Microorganisms and Canned Poultry Products

References


14. Microbiology of Salted and Smoked Poultry Products

I. Introduction

II. Salted and Smoked Products

III. Salting

IV. Smoking

V. Storage

VI. Conclusions

References

Index