Standardized method for determining the microbiological condition of processed poultry in relation to potential shelf-life

Abstract

The method elaborated by Working Group 5 involves standard procedures for poultry meat sampling, sample preparation, inoculation of a selective isolation medium, counting of colonies and interpretation of results. These are described, together with full details of media preparation. Widespread adoption of the method in processing plants would help considerably in the establishment of more uniform quality control standards. In turn there could be significant benefits to international trade and to the image of the products of the poultry meat industry among consumers.

Keywords::

• Measurement
• methodology
• microbiology
• poultry meat
• processing
• shelf-life
• spoilage
• storage