Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

0
20
0
3

Year Published

1991
1991
2009
2009

Publication Types

Select...
5
3

Relationship

0
8

Authors

Journals

citations
Cited by 36 publications
(23 citation statements)
references
References 44 publications
0
20
0
3
Order By: Relevance
“…Although there are some studies on contamination level of S. aureus in poultry meat samples. In these studies micrococci and staphylococci counts of poultry meat were 10 2 -10 3 cfu/g with a ratio of 35 -92.7 % (11,17). Similarly, Adams and Mead (1) reported contamination level of S. aureus in turkey carcasses in 3 different slaughterhouses were between <10 2 cfu/g and >10 5 cfu/g and also they indicated that in two slaughterhouse contamination level was 10 2 cfu/g after slaughtering, and was not higher than 10 3 cfu/g after chilling processes.…”
Section: Discussionmentioning
confidence: 79%
See 1 more Smart Citation
“…Although there are some studies on contamination level of S. aureus in poultry meat samples. In these studies micrococci and staphylococci counts of poultry meat were 10 2 -10 3 cfu/g with a ratio of 35 -92.7 % (11,17). Similarly, Adams and Mead (1) reported contamination level of S. aureus in turkey carcasses in 3 different slaughterhouses were between <10 2 cfu/g and >10 5 cfu/g and also they indicated that in two slaughterhouse contamination level was 10 2 cfu/g after slaughtering, and was not higher than 10 3 cfu/g after chilling processes.…”
Section: Discussionmentioning
confidence: 79%
“…Also these rubbers may be abraded and cracked after long using periods. Therefore, S. aureus may penetrate through these defaults and protect themselves from outer sanitation agents (11).…”
Section: Introductionmentioning
confidence: 99%
“…Some surveys have found 79% of carcasses positive for Salmonella (Gilbert & Roberts, 1986), 60% for Campylobacter jejuni (Shanker et al, 1982) and over 50% for Listeria monocytogenes (Gitter, 1976;Pini & Gilbert, 1988). High carriage rates of Staphylococcus aureus can also occur (Mead & Dodd, 1990) and, since some strains are enterotoxigenic (Adams & Mead, 1983), can lead to carcass rejection, particularly for use in further processed products (Mead, 1985). S. aureus has been shown to be present on the skin of live poultry at low levels (Devriese et al, 1975) but during processing an increase in numbers can occur and, in some instances, this can be by up to 1000 fold (Dodd et al, 1988a).…”
Section: Introductionmentioning
confidence: 96%
“…Staphylococcus aureus is a significant cause of avian disease and may thus contaminate foods as a result of processed carcasses (30). Enterotoxin-producing S. aureus is the most common cause of food-borne human illness throughout the world (9,27).…”
mentioning
confidence: 99%
“…In the United Kingdom, for example, 53% of the staphylococcal food poisoning cases reported between 1969 and 1990 were due to meat products and meat-based dishes, and 22% of the cases were due to poultry and poultry-based meals (27,39). While staphylococci commonly occur on the skin and nasopharynx of healthy poultry (30), it is primarily S. aureus which can survive, colonize, and persist at various processing stages in commercial poultry processing plants due to the expression of various key properties, including adhesion (8,29) and chlorine resistance (10,21). In a typical processing operation, after slaughtering and defeathering, fresh chicken carcasses are eviscerated and washed.…”
mentioning
confidence: 99%