Prevalent organisms on ostrich carcasses found in a commercial abattoir

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dc.contributor.authorHoffman L.C.
dc.contributor.authorBritz T.J.
dc.contributor.authorSchnetler D.C.
dc.date.accessioned2011-05-15T15:56:59Z
dc.date.available2011-05-15T15:56:59Z
dc.date.issued2010
dc.description.abstractThe prevalent microbial growth on carcasses before and after overnight cooling in an ostrich abattoir and de-boning plant was investigated. The effect of warm or cold trimming of the carcasses was examined together with possible causes of contamination along the processing line. An attempt was made to link the prevalent microorganisms that were identified from carcasses to those from specific external contamination sources. Samples of carcasses and possible contaminants were collected in the plant, plated out and selected organisms were typed using a commercial rapid identification system. It was indicated that the cold trim (mainly of bruises) of carcasses was advantageous in terms of microbiological meat quality. Results indicated pooled water in the abattoir as the most hazardous vector for carcass contamination and that contaminants from this source are mostly Gram-negative pathogens. Pseudomonas and Shigella were frequently isolated from surface and air samples and indicated that the control of total plant hygiene is a requirement for producing ostrich meat that is safe to consume and has an acceptable shelf-life.
dc.description.versionArticle
dc.identifier.citationJournal of the South African Veterinary Association
dc.identifier.citation81
dc.identifier.citation3
dc.identifier.issn10199128
dc.identifier.urihttp://hdl.handle.net/10019.1/10148
dc.subjectarticle
dc.subjectcarcass
dc.subjectcooling
dc.subjectmeat
dc.subjectmicrobial contamination
dc.subjectmicrobial growth
dc.subjectmicrobial identification
dc.subjectnonhuman
dc.subjectostrich
dc.subjectPseudomonas
dc.subjectshelf life
dc.subjectShigella
dc.subjectslaughterhouse
dc.subjectwater contamination
dc.subjectAbattoirs
dc.subjectAnimals
dc.subjectBacteria
dc.subjectFood Microbiology
dc.subjectMeat
dc.subjectSouth Africa
dc.subjectStruthioniformes
dc.subjectNegibacteria
dc.subjectPseudomonas
dc.subjectShigella
dc.subjectStruthioniformes
dc.titlePrevalent organisms on ostrich carcasses found in a commercial abattoir
dc.typeArticle
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