Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/20/2002
Publication Date: 6/1/2002
Citation: Hinton Jr, A., Cason Jr, J.A., Ingram, K.D. 2002. Enumeration and identification of yeasts associated with commercial poultry processing and spoilage of refrigerated broiler carcasses. Journal of Food Protection.
Interpretive Summary: The number and types of yeasts found on chicken carcasses was determined. Chicken carcasses that were examined included carcasses taken from various steps of poultry processing and carcasses that had been stored in a refrigerator for up to 14 days. Experiments were also performed to determine how closely the yeast isolates were related to each other. Findings indicated that as the chicken carcasses are moved through the processing line, the number of yeasts on the carcasses is reduced and the types of yeasts that are isolated from the carcasses changes. However, when the processed carcasses are stored in the refrigerator for 7 or 14 days, the number of yeast that are recovered increases. It was also determined that the same yeast may be found on different carcasses at different points in the processing line and that the same yeast may be isolated from carcasses processed on different days in the same processing facility. Yeast play an important role in the spoilage of chicken meat. Determining the types of yeasts involved with poultry processing and finding methods to control their growth on chicken carcasses might help to develop new ways to increase the amount of time that fresh poultry can be kept in the refrigerator.
Technical Abstract: Yeasts associated with broiler carcasses taken from various stages of commercial poultry processing operations and with broiler carcasses stored at refrigerated temperatures were enumerated and identified. Whole carcass rinses were performed to recover yeasts from the carcasses taken from a processing facility and from processed carcasses stored at 4 degrees Celsius for up to 14 days. Yeasts in the carcass rinsates were enumerated on acidified Potato Dextrose Agar and identified with the MIDI Sherlock Microbial Identification System. Dendrograms of fatty acid profiles of yeast were prepared to determine the degree of relatedness of the yeast isolates. Findings indicated that as the carcasses are moved through the processing line, significant decreases in the number of yeasts associated with broiler carcasses usually occur, and the composition of the yeast flora of the carcasses is altered. Significant increases in the yeast population of the carcasses generally occur during storage at 4 degrees Celsius, however. Furthermore, it was determined that the same strain of yeast may be found on different carcasses at different points in the processing line and that the same strain of yeast may be isolated from carcasses processed on different days in the same processing facility.