The Efficacy of Chlortetracycline at Several Temperatures in Controlling Spoilage of Poultry Meat

Shannon, W. G.; Stadelman, W. J.

doi:10.3382/ps.0360121

Cited by 11 publications

(5 citation statements)

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“…Effects of antibiotics: It was reported by Baker (1957), Eklund et al (1961) and Shannon and Stadelman (1957) that chlorote tracycline extended the shelf life of fresh frayers. Kohler er al.…”

Section: Factors Affecting Shelf Life Of Unfrozen Poultrymentioning

confidence: 97%

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A Review of Microbiological Aspects of Poultry Processing

Brune

Cunningham

1971

World's Poultry Science Journal

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Section: Factors Affecting Shelf Life Of Unfrozen Poultrymentioning

confidence: 97%

“…Shannon and Stadelman (1957) found that birds stored at 0°C. kept considerably longer than did those held at higher temperatures.…”

Section: Factors Affecting Shelf Life Of Unfrozen Poultrymentioning

confidence: 99%

A Review of Microbiological Aspects of Poultry Processing

Brune

Cunningham

1971

World's Poultry Science Journal

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“…Further work has confirmed and extended these observations (Ziegler & Stadelman, 1955;Apes et al 1956;McVicker et al 1958; Barnes & Shrimpton, 1958). Shannon & Stadelman (1957) and Shrimpton (1957) demonstrated that chlortetracycline was ineffective a t unrefrigerated temperatures, while Ayres et al (1956) reported that a notable change in the nature of the spoilage flora resulted when the normal level of chlortetracycline (10 p/m) was used. Representatives of Pseudomonas and Achromobacter constituted almost the entire flora I 46 Elizabeth A .…”

mentioning

confidence: 99%

The Effect of Chlortetracycline on Eviscerated Chilled Chickens Commercially Processed in Great Britain

Walker

Taylor

Davis³

1960

Journal of Applied Bacteriology

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SUMMARY Thirty broiler chickens of known weight and history were processed simultaneously under normal conditions in each of three poultry packing stations, visually assessed to be operating at ‘ideal’, ‘good’, and ‘poor’levels of hygiene. The eviscerated carcases were bisected, cooled to 3° in chilled air, and distributed between three treatment groups which were dipped for 30 min in chilled water containing 0, 10 and 20 p/m of chlortetracycline respectively. During storage at 3° for 3 weeks, microbiological and sensory examinations were undertaken. At all levels of hygiene, the application of the antibiotic significantly delayed the onset of spoilage; the differences between the effects of 10 and 20 p/m were small and generally insignificant. Bacterial counts of 106/cm2 of skin were obtained from the controls on the 7th day of storage whereas similar counts on the treated groups were not reached until the 14th day. ‘Off’odours developed in the control groups between the 5th and 7th days and in the treated groups between the 10th and 14th days. The nature of the spoilage flora acquired during processing appeared to be associated with the duration of storage.

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“…The greater effectiveness of CTC for the preservation of fresh poultry meat at the lower storage temperatures has been shown by Wells et al (1957) and Shannon and Stadelman (1957).…”

Section: Discussionmentioning

confidence: 73%

Growth of Psychrophiles. II. Growth of Poultry Meat Spoilage Bacteria and Some Effects of Chlortetracycline^a

Wells

Stadelman

Hartsell

1963

Journal of Food Science

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SUMMARY The alteration of growth characteristics by environmental factors, such as growth‐temperature reductions and addition of chlortetraeycline to growth medium, was studied. Three bacteria that possessed different psychrophilic abilities were used as test organisms. The stresses imposed were measured by changes in growth rate, cell pigmentation, and lytic response to lysozyme. All strains grew well at 25°C, but differences began to become more pronounced at 12°C and differences were great at 4°C. Temperature fluctuations influenced subsequent growth. The effect of environmental changes on pigmentation varied with the test strain. The lytic response to lysozyme varied but was not greatly influenced by the environmental factors tested. A strain of Brevibacterium linens was found extremely resistant to lysozyme in a number of test systems.

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The Efficacy of Chlortetracycline at Several Temperatures in Controlling Spoilage of Poultry Meat

Cited by 11 publications

References 1 publication

A Review of Microbiological Aspects of Poultry Processing

A Review of Microbiological Aspects of Poultry Processing

The Effect of Chlortetracycline on Eviscerated Chilled Chickens Commercially Processed in Great Britain

Growth of Psychrophiles. II. Growth of Poultry Meat Spoilage Bacteria and Some Effects of Chlortetracycline^a

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The Efficacy of Chlortetracycline at Several Temperatures in Controlling Spoilage of Poultry Meat

Cited by 11 publications

References 1 publication

A Review of Microbiological Aspects of Poultry Processing

A Review of Microbiological Aspects of Poultry Processing

The Effect of Chlortetracycline on Eviscerated Chilled Chickens Commercially Processed in Great Britain

Growth of Psychrophiles. II. Growth of Poultry Meat Spoilage Bacteria and Some Effects of Chlortetracyclinea

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Growth of Psychrophiles. II. Growth of Poultry Meat Spoilage Bacteria and Some Effects of Chlortetracycline^a