A Rapid Method for Predicting the Potential Shelf-Life of Fresh Chicken

Abstract

Psychrotrophic bacteria on the surface of poultry are the main cause of deterioration during the storage of fresh poultry. Off-odours and - flavours are attributed to metabolites produced by these psychrotrophic bacteria. Various microbiological methods have been developed to predict the shelf-life of food products. The limitations of some of these methods are briefly discussed. It is suggested that the determination of Pseudomonas fluorescens (which is often associated with the spoilage of poultry) could be useful for the prediction of shelf-life of fresh chicken. A medium, brain heart infusion broth containing nitrofurantoin, carbenicillin and Irgasan, was developed as a selective medium for P. fluorescens. Correlations between P. fluorescens enumeration and spoilage in chicken carcasses were observed. Results are not included.