The Microbiology of Poultry Meat Products - 1st Edition - ISBN: 9780121998806, 9780323153713

The Microbiology of Poultry Meat Products

1st Edition

Editors: F Cunningham
eBook ISBN: 9780323153713
Imprint: Academic Press
Published Date: 15th January 1987
Page Count: 370
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The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology. This volume is the first single-source compilation of research in this segment of the food industry.

After a brief introduction to prevalence of poultry meat contamination, chapters 2 to 4 examine various types of microorganisms affecting poultry meat and their classification and identification. Chapter 5 describes the contamination of poultry meat in various stages of processing, including in scalding methods, picking, evisceration, and chilling. The book goes on to discuss the United States Department of Agriculture standards for processed poultry and poultry products. The latter chapters cover refrigerated, frozen, and canned storage problems, as well as proven methods of poultry and poultry products preservation, including radiation, heating, use of antibiotics and sanitizers, salting, and smoking.
This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, microbiologists, food technologists, and any producer, distributor, or retailer of poultry meat products.

Table of Contents


1. Introduction



2. Types of Microorganisms

I. Microbial World

II. Microbes Important in Poultry Microbiology

III. Bacteria

IV. Yeasts and Molds

V. Microbial Growth and Death

VI. Effects of Physical and Chemical Agents on Microbes

VII. Conclusions


3. Types of Microorganisms Associated with Poultry Carcasses

Incidence of Microorganisms


4. Standard and Experimental Methods of Identification and Enumeration

I. Introduction

II. Detection and Enumeration

III. Sampling Techniques

IV. Evaluation of Indicator Microorganisms as a Measure of Food Quality

5. Contamination of Poultry during Processing

I. Introduction

II. Bacteria Associated with Live Poultry

III. Scalding

IV. Bacteriology of Other Scalding Methods

V. Picking

VI. Evisceration

VII. Chilling

VIII. Bacteria Associated with Giblets

IX. Summary


6. U.S. Department of Agriculture Standards for Processed Poultry and Poultry Products



7. Packaging of Processed Poultry

I. Introduction

II. Specific Package Function

III. Package Materials and Their Development

IV. Packaging Films for Poultry

V. Packaging as It Affects Microbial Control on Poultry

VI. Summary


8. Radiation Preservation of Poultry Meat

I. Introduction

II. A Brief History of Radiation Food Preservation

III. Radiation Technology

IV. Classification of Radiation Treatments

V. Food Product Potentialities for Radiation Treatment

VI. International Cooperation in Food Irradiation

VII. U.S. Regulation of Radiation Food Processing

VIII. Incentives for Radiation Preservation of Poultry Meat

IX. Medium-Dose Treatment of Poultry Meat

X. High-Dose Treatment of Poultry Meat

XI. Economics of Poultry Irradiation


9. Methods of Preservation of Poultry Products

I. Introduction

II. Heat Treatments

III. Use of Antibiotics

IV. Use of Sanitizers

V. Use of Food Acids

VI. Use of Controlled Atmosphere

VII. Use of Salts

VIII. Disinfectants

IX. Coatings

X. Polyphosphates

XI. Miscellaneous


10. Pathogens Associated with Processed Poultry

I. Introduction

II. Campylobacter

III. Clostridium

IV. Salmonella

V. Staphylococcus

VI. Yersinia


11. Further-Processed Poultry Meat Products

I. Introduction

II. Cutting

III. Deboning

IV. Precooked Poultry Products

V. Cured Poultry Products


12. Microbiology of Frozen Poultry Products

I. Introduction and History of Frozen Poultry Products

II. Microbiology of Frozen Poultry

III. Thawing of Poultry Products

IV. Microbial Buildup after Thawing


13. Microbiology of Cooked and Canned Poultry Products

I. Introduction

II. Equipment

III. Microorganisms and Canned Poultry Products


14. Microbiology of Salted and Smoked Poultry Products

I. Introduction

II. Salted and Smoked Products

III. Salting

IV. Smoking

V. Storage

VI. Conclusions




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© Academic Press 1987
Academic Press
eBook ISBN:

About the Editor

F Cunningham

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