Microbiological Aspects of Poultry and Poultry Products - An Update ^{1, 2}

This update summarizes recent research related to incidence and control of microorganisms contaminating poultry and poultry products. Several reports are cited on numbers and kinds of bacteria likely to be present on poultry carcasses. Discussion includes both pathogenic and spoilage organisms. Studies on lesser known pathogenic bacteria are included. Numerous techniques are described that could disinfect the poultry carcass and extend the shelf life of products. Some of these techniques are not used commercially, but some of the methods discussed could show considerable promise. Further-processed poultry items have been studied less than the refrigerated, ready-to-cook carcass; however, several studies deal with the problems of microbial contamination of cooked, canned, dried or frozen products.