32. Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Elina J. Vihavainen and
  2. Johanna Björkroth

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch32

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Vihavainen, E. J. and Björkroth, J. (2010) Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch32

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • microbial ecology and spoilage of poultry meat and poultry meat products;
  • off-odors and off-flavors, slime formation, color and texture changes, and gas formation - very typical bacterial spoilage changes;
  • Shewanella putrefaciens - gram-negative organisms associated with spoilage of aerobically stored poultry

Summary

This chapter contains sections titled:

  • Concept of a specific food spoilage organism

  • Microbial ecology in a poultry meat environment

  • Tracing specific spoilage bacteria in poultry slaughtering and meat processing

  • References