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[Microbiological studies of pheasant meat].

R Petkov, I Gogov, V Lozenski

    Veterinarno-Meditsinski Nauki
    |January 1, 1984
    PubMed
    Summary

    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.

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    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.

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