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Results for “POULTRY/microbiology”

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18 recordsLinked to original sources
PubMed1962

Sampling techniques for the enumeration of microorganisms in the diverticulum of the anterior thoracic air sac of chickens.

The swab, excise, flush, and agar microbial sampling techniques were applied randomly to the air sac cavities of 130 healthy broiler chickens of 56 to 70 days of age when slaughtered. Samples were obtained from both nonscalded and scalded chickens. The scalded chickens were immersed in the scald water (49 +/- 0.5 C) for 120 sec immediately after severing the blood vessels from the outside at the base of the lower mandible. From these data, a selection was made of a sampling technique for the air sac cavity which would yield reproducible counts with the least amount of variation. The flush and swab technique did not differ significantly and had less variation than did the excise and agar techniques. Even though no significant differences existed between the flush and swab techniques, the flush technique might be preferred because of the closed system present during the time in which the sample is obtained. The method of expressing microbial concentration in the air sac cavity might best be as "per air sac."

Air Sacs↗
PubMed1961

Characterization of Clostridium perfringens (welchii) isolated from market poultry.

Strains of Clostridium perfringens capable of producing heat-resistant spores, characteristic of the food-poisoning types, were not recovered in a random survey of feces and livers of market poultry. Favorable growth response with a known food-poisoning strain indicated that the media and methods employed were adequate. Spores produced in vitro from this strain survived at 100 C for several hours. Animal feeding experiments with this strain showed that heat-resistant spores (surviving for 1 hr at 100 C) could be readily demonstrated 24 hr after oral instillation of vegetative cells in mouse feces, but not in chicken feces. One experiment suggests that this strain might adapt to the environment of the intestinal tract of chickens, but not all of the spores recovered were as heat resistant as those of the parent culture.

Animal Feed↗
PubMed1961

Production of fluorescence on packaged chicken.

Development of fluorescence caused by pseudomonads proliferating on packaged chicken was determined by examination of the poultry under ultraviolet light and by measurements of absorption spectra. Asparagine broth inoculated with organisms from chicken showed absorption maxima at 270 mmu and 410 mmu; these peaks are characteristic of the fluorescent pigment, pyoverdine. Absorbance calculated as the ratio (A(270mmu) + A(410mmu))/A(350mmu) provided a convenient measure of amount of pigment produced; this ratio was related to numbers of fluorescing organisms recovered from chicken. Absorption peaks generally increased during the first few days the poultry was stored at 5 C and then declined during the latter part of the 7-day holding period. Production of fluorescence was influenced by packaging materials. Fluorescence was not visible on poultry until counts of fluorescing bacteria were as great as 100,000 to 1,000,000 per cm(2). Growth of fluorescent pigment-producing pseudomonads on chicken was stimulated during storage after the poultry was dipped in solutions containing iron.

Animals↗
PubMed1961

Mycoplasma inocuum sp. n., a saprophyte from chickens.

Adler, H. E. (University of California, Davis), M. Shifrine, and Herrad Ortmayer. Mycoplasma inocuum sp. n., a saprophyte from chickens. J. Bacteriol. 82:239-240. 1961.-A new species of Mycoplasma was isolated from the infraorbital sinuses of chickens. The organism, a saprophyte, differs from all known mycoplasmas of avian origin. A description of this isolate is given. It has been named Mycoplasma inocuum sp. n.

Animals↗