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Title: ZYGOSACCHAROMYCES BAILII AND OTHER YEASTS ASSOCIATED WITH REFRIGERATED STORAGE OF COMMERCIALLY PROCESSED BROILER CARCASSES

Author
item Hinton Jr, Arthur
item Cason Jr, John
item Ingram, Kimberly

Submitted to: International Association for Food Protection
Publication Type: Abstract Only
Publication Acceptance Date: 4/1/2002
Publication Date: 6/3/2002
Citation: Hinton Jr, A., Cason Jr, J.A., Ingram, K.D. 2002. Zygosaccharomyces bailii and other yeasts associated with refrigerated storage of commercially processed broiler carcasses. [abstract] International Association for Food Protection.

Interpretive Summary:

Technical Abstract: Experiments were performed to examine changes in the size of yeast populations on broiler carcasses during refrigerated storage and to determine the relationship between Zygosaccharomyces bailii isolates recovered from the carcasses. Broiler carcasses were taken from the processing line of a local commercial poultry processing facility immediately after being chilled in an immersion chill tank. Whole carcass rinses were performed to recover yeasts from fresh carcasses and from carcasses stored at 4oC for up to 14 days. Yeasts in the carcass rinsates were enumerated on acidified Potato Dextrose Agar. Yeast isolates were identified with the MIDI Sherlock Microbial Identification System, and dendrograms of fatty acid profiles of Z. bailii isolates were prepared to determine the degree of relatedness of the isolates. Findings indicated that the yeast population of the carcasses may increase significantly (P < 0.05) during storage at 4oC. Z. bailii was isolated from fresh broiler carcasses in 1 of 3 trials and from refrigerated carcasses stored for either 7 or 14 days in 2 of 3 trials. Furthermore, the same strain of Z. bailii was recovered from carcasses that were processed together but stored for different periods of time, and the same strain of Z. bailii was isolated from carcasses processed on different days in the same processing facility. Monitoring the size and composition of the yeast population of processed poultry during refrigerated storage may provide information that can be used to control the proliferation of these microorganisms and to extend the shelf life of fresh poultry.