http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
effect of processing, packaging and storage conditions on the incidence of Campylobacter jejuni in selected egg products and on broilers
In this study the distribution and concentration of Campylobacter jejuni throughout egg and broiler processing was evaluated. Retail broilers were also examined for the incidence of Campylobacter jejuni. The effects of various broiler packaging storage systems on the incidence of C. jejuni were also determined. Five trials were conducted at two egg further processing facilities to determine the incidence of C. jejuni in egg products throughout the typical egg processing operation. C. jejuni was not recovered from the shell eggs, from egg products taken at any sampling location within the processing operation, or from any of the raw or cooked final egg products. Six trials were conducted at three broiler processing plants to determine the occurrence of C. jejuni on commercial broilers as affected by specific processing functions. Counts were determined at specific sampling stations throughout the plants, and trends between sampling stations and plants were observed. There were between 1100 and 5500 C. jejuni per 1000 cm² of skin surface on the birds entering the plants. Increases in C. jejuni concentration were associated with both the picking and evisceration operations. The poultry products ready for packaging contained approximately 50 organisms per 1000 cm². Broilers at retail were also evaluated for the presence of C. jejuni. The concentration of C. jejuni on the commercial broilers decreased with retail storage time. Additionally, four packaging and storage systems were evaluated for the incidence and survival of C. jejuni. These included ice-pack storage, chill-pack storage, frozen storage, and two modified atmosphere systems. C. jejuni was recovered from broilers in all of the packaging systems tested except from the broilers packaged in the modified atmosphere systems. Initial samples were also obtained from broilers that were packaged in dry ice; however, no C. jejuni could be detected.
Ph. D. in Food Science and Technology Texas A & M University 1987
Includes bibliographical references (leaves 77-82).