Characteristics of Microorganisms Associated With Hot-Packaged, Washed and Immersion Chilled Broilers

The shelf life and microbial characteristics of cut-up hot-packaged, washed and immersion chilled broilers were investigated. Hot-packaging of broilers resulted in a 5 to 7 day increase in shelf life as compared to those which had been immersion chilled. Washed parts had an intermediate shelf life between the other two treatments. Physiological and biochemical characteristics of the microflora from fresh parts showed that the incidence of microbial groups was different among treatments. Alcaligenes and Acbromobacter were the predominant psychrotrophs on immersion chilled poultry; while Staphylococcus and Alcaligenes were the predominant psychrotrophs on the fresh hot-packaged parts. The development pattern of the spoilage-type microorganisms was similar in the hot-packaged, washed and the immersion chilled broiler parts. Pseudomonas followed by Enterobacter were the major two genera isolated from spoiled poultry meat.