Microbiological characteristics of poultry meats. : Results of inspections carried out in the province of Milano, Italy
Articolo
Data di Pubblicazione:
2009
Citazione:
Microbiological characteristics of poultry meats. : Results of inspections carried out in the province
of Milano, Italy / S. Colmegna, A. Invernizzi, A.L. Mascher, E. Corsale, V. Ferrazzi, G. Grilli. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1594-4077. - 8:4(2009), pp. 765-770.
Abstract:
Examinations were conducted in terms of microbiological quality/quantity (TMC, Coliforms, E. coli, S. aureus,
Sulphate-reducing Clostridia, B. cereus, Salmonella spp. and Lysteria spp. and Campylobacter spp.)
on 240 poultry meat samples (chicken, turkey and quail) acquired pursuant to the standards set by the
Regional Plan of programming and coordination in the field of operations concerning official inspections
of Lombardia animal origin and by a few private companies for self-inspection. The TMC was consistently
low and in line with reports in the literature, as was the case with coliforms, E. coli, S. aureus, sulphatereducing
Clostrides and B. cereus. In the case of Salmonella spp., only 5 samples tested positive: one for
S. typhimurium and one for S. enteritidis (chicken); only one sample from turkey tested positive for S.
blokley, and two out of five samples analysed from quail tested positive result for S. typhimurium. About
3% of the samples analyzed tested positive for Listeria monocitogenes, but they were within the legal limits.
Research on Campylobacter thermophiles has involved only 50 samples, of which only 5 have tested
positive. These results confirm the high quality of hygiene and cleanliness of poultry meat, in accordance
with that reported in the national literature and with respect to EU norms
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Poultry ; turkey ; meat ; microbiological contamination
Elenco autori:
S. Colmegna, A. Invernizzi, A.L. Mascher, E. Corsale, V. Ferrazzi, G. Grilli
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