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Development of Microorganisms and Fluorescence on Poultry Dipped in Water Containing Iron a
Author(s) -
KRAFT A. A.,
AYRES JOHN C.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01721.x
Subject(s) - food science , fluorescence , chemistry , microorganism , chelation , bacterial growth , metal , bacteria , pigment , inoculation , growth medium , biology , inorganic chemistry , horticulture , physics , organic chemistry , quantum mechanics , genetics
SUMMARY Studies were undertaken to determine the effects of iron on the microbiological quality and fluorescence of poultry dipped in solutions containing different concentrations of the metal. When pseudomonads were grown in different broth media, fluorescent pigment production differed with bacterial species, amount of iron, and medium used. Growth was inhibited by the chelating agent, 8‐hydroxyquinoline; inhibition was reversed by addition of iron. When chicken was dipped in solutions containing 0, 0.1, 1, and 5 ppm iron, and stored 1 week at 5°C, fluorescence was greatest in broth inoculated with organisms from poultry treated with the two highest concentrations. Bacterial growth was also greatest on chicken in the presence of 1 ppm added iron.