Ecology ofListeria monocytogenesin the environment of raw poultry meat and raw pork meat processing plants

Occurrence of Listeria Sp. in Raw Poultry Meat and Poultry Meat Products

The aim of the study was to determine the occurrence of Listeria sp. in poultry meat and poultry meat products and estimate the prevalence of L. monocytogenes strains producing listeriolysin O. No listeria strain was detected in any of 50 examined heat-treated products. These bacteria were present in 43 out of 70 samples of raw poultry meat and 6 of Listeria strains were defined as L. monocytog...

The Science of Poultry and Meat Processing

Impact of rearing conditions on the microbiological quality of raw retail poultry meat.

There is a gap in knowledge of microbiological quality in raw chicken products produced by nonconventional methods and no studies have reported the microbiological quality of turkeys produced under different rearing environments. Thus, the aim of this study was to compare the microbiological quality of conventionally and organically reared whole chicken and turkey carcasses purchased from 3 ret...

Prevalence and Control of Thermo- Tolerant Campylobacter Species in Raw Poultry Meat in Morocco

1 Mustapha Jouahri, Abdeslam Asehraou; Laboratory of Biology of Plants and Microorganisms, Section of Applied Microbiology, Biology Department, Faculty of Sciences, Mohamed 1st University, BP: 524, 60 000 Oujda, Morocco. Corresponding author Abdeslam Asehraou Tel: 212 36 50 06 01/02, Fax: 212 36 50 06 03, email: [email protected] 2 Hakim Karib; Department of HIDAOA, Hassan II Institute of Agron...

The Relationship between Different Body Types of Kalmyk Steers and Their Raw Meat Production and Quality

The article presents the data on a comparative research study of the beef production of Kalmyk steers of compact (Group I), medium (Group II) and tall (Group III) body types. It has been found that the steers of a tall body type had higher pre-slaughter weight at the age of 16 months than steers of compact and medium types by 24.7 and 12.1 kg, respectively; the weight of hot carcasses by 15.9 a...