Yeast populations associated with processed poultry

Abstract The bacterial contamination of poultry carcasses during and after processing is well documented, however, little attention has been given to the composition and incidence of yeast populations of this product. A study was undertaken with the objective of identifying predominant yeasts associated with the skin of fresh and spoiled processed poultry carcasses. A total of 159 representative yeast isolates obtained from fresh and spoiled processed carcasses were identified according to conventional methods. Species of Candida, Cryptococcus, Debaryomyces and Yarrowia were isolated from fresh and spoiled carcasses. Rhodotorula and Saccharomyces spp. were isolated from fresh samples only and Trichosporon spp. from spoiled samples only.

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