Assessment of Microbiological Quality of Imported Broiler Chicken Carcasses Retailed for Sale in Al Beida City, Libya

Evaluation of the Microbiological Quality of Poultry Imported into Togo and the Antibiotic Resistance of <i>Salmonella</i> spp. Isolated

“…A similar prevalence was obtained by Yar et al (2021), 26.2% [25]. Our results are lower than those obtained by N. Cohen et al 2007 (48.4%) [21]; Jansen et al 2018 (67%) [26] and Mahmoud et al (2020) [29], (54% and 48%) in chicken thighs. Compared to the average load, the mean numbers of Escherichia parcel detected in supermarkets, local markets and farms in a study carried out in Accra, Ghana by Abraham Adu-Gyamfi et al (2012) [16] are lower than ours (3.85 log10 CFU/g) and were 1.27, 2.59 and 2.74 log10 CFU/g respectively.…”

Study and microbial evaluation of homemade meat meals sold in the markets of the city of Al Bayda – Libya

“…The average total number of viable bacteria was 14.63 × 106 CFU/g. Table (2) The average of homemade poultry meals is 26.30 Tables (1) and (2). Table 3 showed that 46.4% and 40% of the samples were positive for the coagulation enzyme test.…”

“…Table 3 showed that 46.4% and 40% of the samples were positive for the coagulation enzyme test. Table (1) shows the arithmetic mean of the number of enterococci, 21.030. The main number of anaerobic bacteria in red meat meals as well as homemade poultry meals that were prepared without following sanitary conditions in homes, is 1.852 x 103 and 3.8 x 104 cfu/g, respectively.…”

“…Thus, it is crucial to avoid contamination during the cutting, processing, and manufacturing stages of meat following slaughter ]9[. It is necessary to prevent the sale of meat products that are manufactured at home without licenses or data bearing the date of the expiration date of the product or the place of manufacture, as well as the ingredients, because this will cause many health risks, especially food poisoning [1].…”

Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet Stored at Chilling Conditions

“…Due to its qualities that can lead to quick and severe spoiling, which mostly begins at slaughterhouses through the transmission of microbes between the corpses, chicken meat is a particularly perishable commodity (Lianou et al, 2017 andShaltout, 2002). From an economic point of view, mould and yeast are microorganisms that have a serious economic impact on the poultry meat industry throughout acceptability drawbacks because of its ability to produce extracellular proteolytic and lipolytic enzymes that initiate the protein and fat deterioration, which make it of lower nutritional value and apparently unacceptable (Mahmoud et al, 2020 andShaltout et al, 2019a). Bacteriocins or probiotics have been used in several attempts to inactivate microbial contaminants in chicken meat.…”