Microbiology of Poultry Meat

가금육의 미생물

Several hundred different species of microorganisms have been reported in poultry meat. Many of them are present as a result of contamination from feathers, feet, and intestinal contents of the bird. Equipment and personnel on the processing lines contribute to spreading microorganisms. Walker and Ayres(1956) reported that eviscerated poultry carcasses had 11,000 to 93,000 organisms per sq. cm. Elliott and Michener(1961) reported that off-odors appeared from poultry carcasses when the log number of microorganisms reached 6.5 to 8.0 per st. cm. Slime formation occurred when the number of microorganisms reached a log number of 7.5 to 9.0/$\textrm{cm}^2$. However, Schmidhofer(1969) indicated that bacterial counts gave no conclusive information as to the possible shelf life of poultry meat. (omitted)