Storage and spoilage of uneviscerated and ‘oven ready’ poultry and game birds

Abstract

The live bird, like other animals including man, carries millions of microorganisms in its intestines and also on its skin and amongst its feathers, but only some of those present are able to multiply under the conditions used for storing dressed birds and thus cause spoilage of the carcass. Most food spoilage is caused by microorganisms which are harmless in themselves but, when their numbers reach millions, unacceptable ‘off odours’ or flavours are produced and the food is rejected.

Citation

Barnes, E.M. (1979), "Storage and spoilage of uneviscerated and ‘oven ready’ poultry and game birds", Nutrition & Food Science, Vol. 79 No. 6, pp. 9-10. https://doi.org/10.1108/eb058775