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CONTAMINATION OF BLOOD SYSTEM AND EDIBLE PARTS OF POULTRY WITH Clostridium perfringens DURING WATER SCALDING
Author(s) -
LILLARD H. S.
Publication year - 1973
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.1365-2621.1973.tb02800.x
Subject(s) - scalding , clostridium perfringens , contamination , critical control point , food science , chemistry , biology , food safety , bacteria , ecology , genetics
Clostridium perfringens was isolated by enrichment techniques from commercially processed ready‐to‐market broiler giblets. Aseptic removal of giblets from whole carcasses taken from four points during processing showed that hearts and livers become contaminated during scalding. By using indicator dyes or Serratia marcescens as an indicator organism in scald water, it was shown that scald water and its concomitant contaminants enter the body cavity, circulatory, digestive, as well as the respiratory systems of water scalded broilers. The indicator organism was also isolated from thighs of scalded birds indicating that contaminants of the circulatory system are carried to edible parts.