Development of Microorganisms and Fluorescence of Poultry Chilled in Water Containing Iron or Magnesium

摘要

SUMMARYStudies were conducted to determine the effects of iron, magnesium, and 8‐hydroxyquino‐line (oxine) in chill waters on growth of microorganisms and production of fluorescence in broth cultured from poultry chilled in the waters. When chicken was chilled for 16–20 hr in solutions containing 0, 10, or 20 ppm iron, fluorescence development was inversely proportional to iron concentration. Bacterial populations were greater on packaged poultry stored for 1 week at 5°C when no iron was added to chill solutions than when 10 or 20 ppm iron was included. Trials with pure cultures of pseudomonads in asparagine broth containing 0, 50, 100, and 200 ppm magnesium indicated that the greatest amount of pigment was formed with 100 ppm of the metal. Oxine added to chill water had the following effects: 1) produced greater amounts of pyoverdine than were formed when oxine was not present; and 2) inhibited bacterial