36. Microbial Analytical Methodology for Processed Poultry Products

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Omar A. Oyarzabal1 and
  2. Syeda K. Hussain2

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch36

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Oyarzabal, O. A. and Hussain, S. K. (2010) Microbial Analytical Methodology for Processed Poultry 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.ch36

Editor Information

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

Author Information

  1. 1

    Department of Biological Sciences, Alabama State University, Montgomery, Alabama, USA

  2. 2

    Department of Poultry Science, Auburn University, Auburn, Alabama, USA

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 analytical methodology for processed poultry products;
  • preenrichment - first step in isolating the target microorganism;
  • most common plate agar used worldwide - the modified charcoal cefoperazone deoxycholate agar

Summary

This chapter contains sections titled:

  • Introduction

  • Method evaluation

  • Sample collection

  • Isolation methods

  • Pathogenic bacteria

  • Spoilage microorganisms

  • Application of molecular techniques for identification purposes

  • Future trends in the identification of bacteria

  • References