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MES research in bacteria. Bacterial examinations were made of skin surfaces of rabbit carcasses following several meth...

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Abstract

Bacterial examinations were made of skin surfaces of rabbit carcasses following several methods of processing. There was a correlation between high bacterial counts and shelf life. Prolonged pre-chilling shortened shelf life. The value of adding ice to chill water was not indicated but 15 ppm chlorine lowered bacterial counts and extended shelf life one day. The types of organisms encountered were micrococci, coliforms, gram-positive bacilli, and pasteurellae.

Keywords

Shelf lifeBacilliContaminationRabbit (cipher)MicrobiologyFood science

Identifiers

DOI
10.4315/0022-2747-33.10.460
Journal
Journal of Milk and Food Technology
Year
1970