GROWTH OF ESCHERICHIA COLI AND STAPHYLOCOCCUS AUREUS IN REFRIGERATED POULTRY MEAT

Long distance transportation of poultry meat products can expose them to temperature abuse which allows the growth of potentially pathogenic bacteria. These events have been evaluated by analysing the level of Total Coliform, Escherichia coli and Staphylococcus aureus in eight lots of sliced chicken breast, skewers with pepper and ripened chicken legs at 1, 2 and 10/11 days, thus at processing plants, arrival at market and at the end of their shelf life period. The temperature abuse recorded during loading/unloading of the products have proved to be critical for shortening the lag phase (adaptation) of these bacteria. The temperature abuse in those lots that showed significative increments in S. aureus and Total coliformis counts at the end of the shelf life periods were quantified in approx. 72 minutes at temperatures between +6°C and 11.5°C. These data shows that these bacteria that are currently used as indicators of hygiene in poultry meat products can shows substantial increments in their counts at the end of shelf life. The highest counts were obviously reached in the skewers and the riperned legs that had already higher initial counts.