Spoilage Bacteria of Fresh Broiler Chicken Carcasses

TLDR

The study aimed to identify spoilage bacteria in fresh broiler chicken carcasses and characterize the off‑odors they produce. Broiler carcasses from multiple U.S. states were allowed to spoil at 3 °C, bacteria were isolated, then each isolate was inoculated into sterile chicken‑skin medium and incubated at 25 °C for 48 h for odor assessment.

Abstract

Studies were conducted to identify the bacteria responsible for spoilage of fresh broiler chicken carcasses and to characterize the off-odors these bacteria produce. Broiler carcasses were collected from processing plants in the northeast Georgia area, the southeastern U.S., Arkansas, California, and North Carolina. The carcasses were allowed to spoil under controlled conditions at 3 C and spoilage bacteria were isolated. Each spoilage bacterium was separately inoculated into a sterile chicken skin medium, incubated at 25 C for 48 h, and subjectively evaluated for odor. The bacteria isolated from spoiled carcasses that consistently produced off-odors in the chicken skin medium, regardless of the geographical location from which the chickens were obtained, were Shewanella putrefaciens A, B, and D, Pseudomonas fluorescens A, B, and D, and Pseudomonas fragi. These bacteria produced off-odors that resembled "sulfur", "dishrag", "ammonia", "wet dog", "skunk", "dirty socks", "rancid fish", "unspecified bad odor", or a sweet smell resembling "canned corn". Odors produced by the spoilage bacteria were varied; however, odors most associated with spoiled poultry, such as "dishraggy" odors, were produced by the bacteria that were most consistendy isolated, such as S. putrefaciens and the pseudomonads.