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Essay On Poultry Meat

5755 Words24 Pages

INTRODUCTION

Turkeys, broilers and spent layers are the major sources of poultry meat. These products are accepted and consumed world wide since there are no cultural or religious obstacles in using them as food. Poultry food is used almost all over the world. The sensory, dietary and economic considerations makes this product so popular. Being a tasty, highly digestible and a low calorie food, it is often recommended by nutritionists over other meats like pork and beef. It is also found that high quality poultry meat is less expensive than any other types of meat.
Poultry meat ( chicken and turkey) is readily available for sale in retail market areas such as Europe and Nigeria. These imported poultry are kept in freezers. Since the power supply is not …show more content…

They are rod shaped, non sporing, predominantly motile enterobacteria. They are 2-5μm in length and around 0.7-1.5μm diameter. They have peritrichous flagella (flagella covering the whole body), with exception of Salmonella serotypes pullorum and gallinarum being nonmotile. They are facultative anaerobes and are chemoorganotrophs, ie. obtain their energy by oxidation and reduction of organic sources. Based on the 16S rRNA, Salmonella has been divided into two subspecies S. bangori and S. enterica, the latter of which is divided into 6 subtypes – enteric, salamae, arizonae, diarizonae, houtenae and indica ,(Popoff & Minor, 2001). It contains more than 2500 serovars. The serovars are defined on the basis of the somatic O antigen (lipopolysaccharide) and the flagellar H antigen. This classification is called the Kauffmanns – White scheme of classification. Currently, Kauffmann-White scheme recognizes 2610 Salmonella serovars, the majority (2587) belongs to S. enterica while the remaining (23 serovars) are assigned to S.bongori (Guibourdenche et al.,

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