A study was made of the extent to which frozen broilers, contaminated with indicator organisms, can cause cross-contamination in the kitchen. In 60 kitchens a number of relevant objects were sampled during the preparation of contaminated frozen broilers. The results show that cross-contamination occurred in a high proportion of the kitchens examined. In many instances the indicator organism was still present on various objects even after rinsing, 'clearing' or washing up. In view of the possible risk of a cross-contamination with Salmonella spp. the importance of instructing food preparers is emphasized. No salmonellas could be found in the sinks of the 60 kitchens examined.
1. Heat destruction of bacteria attached to the skin did not occur at a logarithmic rate provided the temperature was above 51 degrees C. 2. It was concluded that the bacteria are protected by their location in the skin surface rather than by polymers produced during attachment. 3. An analogous process is considered to take place during the scalding of broilers, since bacteria which survived were difficult to remove from the carcasses during further processing.
Summary: In a survey on the occurrence of Vibrio parahaemolyticus and V. alginolyticus on mussels and oysters and in estuarine waters in The Netherlands it appeared necessary to use at least 2 different enrichment procedures as well as isolation methods in parallel to obtain reliable results. A consistent identification of V. parahaemolyticus on biochemical grounds remains a difficult task; further research in this area is definitely required. The ligated intestinal segment technique gave inconsistent results; injection of organisms into the yolk sac of fertilized hen eggs seems to be a more reliable diagnostic procedure. Of 288 samples of mussels examined 2·4% were V. parahaemolyticus positive, 80 samples of oysters were all negative and amongst 64 water samples 4·7% were positive. V. alginolyticus was isolated in similar percentages of samples of mussels and water, but oysters were positive to an extent of 6·8%.
Chilled and deep‐frozen broiler carcasses were examined for total counts of salmonellae using pooled samples taken from 76 batches each of five birds. By means of a most probable number technique (MPN) it was found that counts expressed/100 g of skin or /500 ml of thaw water varied between < 2 and 1400 with 90% being < 100. Irradiation of carcasses using a dose of 250 krad was found to be highly effective in destroying salmonellae whether the birds had been chilled or deep‐frozen.
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