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[Microbiological studies of pheasant meat]
Abstract:
Investigations were carried out to establish the total count of aerobic mesophiles and that of coliform bacteria, enterococci, staphylococci, micrococci, and sulfite-reducing clostridia in the meat and internal organs of pheasants that were eviscerated up to 30 and 60 minutes following their killing. It was demonstrated that the total counts of all bacteria mentioned rose 2.8, 2.4, and 2.2 times when studying the meat and viscera of pheasants 60 min after killing as against those found 30 min after killing. Determined was the species composition of the isolated microflora. No Salmonella bacteria, pathogenic staphylococci, and sulfite-reducing clostridia were isolated.
Insights
Bacterial counts in pheasant meat and organs increase significantly 60 minutes post-killing compared to 30 minutes. Pathogenic bacteria like Salmonella and sulfite-reducing clostridia were notably absent in the tested game birds.
Area of Science:
- Food Microbiology
- Game Bird Science
- Microbial Ecology
Context:
- Poultry and game bird meat are susceptible to microbial contamination.
- Timeliness of evisceration post-mortem impacts microbial load in meat products.
- Understanding microbial dynamics in pheasants is crucial for food safety.
Purpose:
- To quantify aerobic mesophiles and specific indicator bacteria (coliforms, enterococci, staphylococci, micrococci, sulfite-reducing clostridia) in pheasant meat and organs.
- To assess the effect of evisceration time (30 vs. 60 minutes post-killing) on bacterial counts.
- To identify the species composition of the microflora in pheasants.
Summary:
- Total bacterial counts for aerobic mesophiles, coliforms, enterococci, staphylococci, micrococci, and sulfite-reducing clostridia were significantly higher in pheasant meat and organs 60 minutes after killing compared to 30 minutes.
- Bacterial counts increased 2.8, 2.4, and 2.2 times at 60 minutes versus 30 minutes post-mortem.
- The study identified the specific bacterial species present but found no Salmonella, pathogenic staphylococci, or sulfite-reducing clostridia.
Impact:
- Highlights the critical importance of rapid evisceration in minimizing microbial proliferation in game birds.
- Provides baseline microbiological data for pheasant meat quality and safety assessments.
- Informs best practices for handling and processing game birds to ensure consumer safety.