The spoilage flora of eviscerated chickens stored at different temperatures

Abstract

Summary The methods used for isolating and characterizing the Gram‐negative spoilage bacteria of chickens are described and discussed. When a comparison was made of the spoilage flora of chickens stored at 1, 10 and 15°G it was confirmed that pigmented and non‐pigmented strains of Pseudomonas predominated at 1°C together with the chromogenic organism hitherto described as Pseudomonas putrefaciens . On the other hand, the main spoilage organisms at 15°C were found to be strains of Acinetobacter and Enterobacteriaceae , the latter being difficult to relate to known species.