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[Origin of the staphylococci in slaughtered poultry]
Veterinarno-Meditsinski Nauki
|January 1, 1976
Summary
This study investigated Staphylococcus strains from poultry processing, finding avian-origin strains were prevalent. Worker handling and evisceration significantly increased bacterial counts in birds.
Area of Science:
- Microbiology
- Food Safety
- Veterinary Science
Context:
- Investigated Staphylococcus strains from poultry processing environments, including birds, cooling vats, and workers.
- Assessed bacterial behavior, including phage susceptibility, fibrinolysin production, crystal violet binding, and hemolysin types.
Purpose:
- To characterize Staphylococcus strains isolated during poultry post-slaughter handling.
- To identify potential sources and transmission routes of Staphylococcus in poultry processing.
Summary:
- Coagulase-positive staphylococci showed limited lysis with human and bovine phage sets.
- Worker nasal cavities and hands were primary sources of human and bovine-origin staphylococci.
- Evisceration significantly increased Staphylococcus counts in birds, with most strains appearing to be of avian origin.
Impact:
- Highlights the importance of worker hygiene in reducing Staphylococcus contamination in poultry.
- Suggests distinct Staphylococcus populations in poultry processing, with a significant avian reservoir.
- Provides insights into microbial ecology within poultry slaughterhouses for enhanced food safety protocols.