1. The microbiological quality and shelf life of chicken carcasses marketed in Riyadh, Saudi Arabia were assessed. 2. The mean initial microbial counts (log10 count/cm2) were 4.67, 4.14, 2.21, 2.78 and 2.96 for total aerobes, psychrotrophs, coliforms, Staphylococcus aureus and yeasts and moulds, respectively; these counts suggest a moderate level of contamination during processing. 3. Yeasts and moulds were present in relatively large numbers and constituted a considerable portion of the spoilage flora. 4. The mean shelf life of chicken broilers was 9.6, 6 and 4.4 d at 4, 7 and 10 degrees C, respectively. Storage at 4 degrees C resulted in better keeping than storage at 7 degrees C or 10 degrees C, while there was no significant difference between 7 degrees and 10 degrees C. 5. The initial total of aerobes, psychrotrophs and yeasts and moulds were found to negatively correlate with shelf life.

The keeping quality of pasteurized fresh milk was investigated. At 7°C storage, the product conformed to the Saudi Arabian Standard Organization for as long as 7 d and as short as 2 d with ≤10 cfu/ml coliform, ≤10 cfu/ml mold and yeast, ≤50,000 cfu/ml SPC and acceptable sensory qualities. Acceptable sensory attributes with coliform counts of <10 cfu/ml were maintained in the product for 10 d at 7°C. Molds, yeasts and psychrotrophs were instrumental in cutting down the shelf life of the product beyond 10 d at 7°C. The possibility of extending the shelf life from 3 to 5 d should not be denied provided the product is stored at temperatures not exceeding 7°C.