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United States Department of Agriculture

Agricultural Research Service

Title: Volatile Organic Compounds Produced by Bacteria from the Poultry Processing Environment

item Arnold, Judy
item Edwards, Judson - Vince

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 12/7/2007
Publication Date: 4/7/2008
Citation: Arnold, J.W., Edwards, J.V. 2008. Volatile Organic Compounds Produced by Bacteria from the Poultry Processing Environment. American Chemical Society Abstracts. AGFD 88.

Interpretive Summary:

Technical Abstract: In recent years the characterization of volatile organic compounds (VOCs) emitted from food-borne bacteria has prompted studies on the development of approaches to utilize the profile of volatiles emitted as a way of detecting contamination. We have examined VOCs from poultry with this in mind. Patterns of volatile organic compounds in various subgroups of bacterial species were evaluated using sensitive solid phase microextraction (SPME), gas chromatography-mass spectroscopy technology. A comparison of the concentrations and percentages of classes of volatile organic compounds was made. For each species studied the data provided estimates of the amount and percentage of each VOC. Data analysis of 76 different VOCs from gram-positive and gram-negative bacteria under varying conditions of time, temperature, and processing showed a prevalence of long chain alcohols for gram-negative bacteria and methylketones for gram-positive bacteria. Patterns and exceptions of other classes of compounds were specific to bacterial type and in some cases varied based on the conditions. Ethanol and 3-methyl-butanol were found in high percentage in all gram-negative bacteria suggesting they may be useful as potential markers for detection of contaminated poultry products.

Last Modified: 10/20/2017
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