Bacteriological Profile of Frozen Chicken Meat Cuts at Qalubiya Governorate Markets

Abstract

The study was conducted on 100 random samples of frozen chicken meat cuts represented by chicken wings, drumstick, thigh and breast (25 of each) purchased from different markets at Qalubiya Governorate, Egypt. The collected samples were bacteriological examination to investigate the bacteriological quality. The obtained results cleared that the mean values of APC, psychrotrophs; coliforms and S. aureus counts (CFU/g) of the wing samples were the most contaminated with such bacterial groups followed by drumstick, thigh, and breast samples. Further, bacteriological isolation of some food poisoning bacteria revealed detection of E. coli and coagulase positive S. aureus (CoPSA) in 11, and 21% of the examined samples, respectively. On the other hand, Salmonella species could not be detected in any of the examined samples. Concerning detection and typing of some enterotoxigenic CoPSA, 5 isolates were randomly examined using SET-RPLA test and the results indicated detection of Staphylococcal enterotoxin A in 3 isolates (60%), while Staphylococcal enterotoxins C and D were detected in one isolate (20% of each). Therefore, the sources and public health significance as well as trials for control of such serious food poisoning bacteria were discussed.

"Bacteriological Assessment of Some Raw, Chilled Chicken Meat Cuts in Benha City"

“…Referring to the recorded results of APC (CFU/g), nearly similar results were reported by (Hassanin,et al [21]) (6.13x10 4 CFU/g in breast samples, while it is considered lower than the current obtained results for drumstick and thigh (7.47x10 4 , 6.51x10 4 ); (Shaltout,et al [22]) (5.9x10 5 and 7.1x10 5 in breast and thigh samples, respectively). While higher results were recorded by (Wahbah [23]) (5.5x10 6 and 6.8x10 6 for breast and thigh samples, respectively), and (Hassanin, et al [24]) (8.16x10 5 , 7.85x10 5 , 6.76x10 5 and 5.58x10 5 in wings, drumsticks, thigh and breast samples, respectively). On the other hand, lower counts were reported by (Atia [25]) (9.28x10 3 and 2.91x10 4 in breast and thigh samples, respectively), and (Hosny, et al [26]) (2x10 4 and 6x10 3 in drumstick and wing samples, respectively).…”

Physico-chemical, sensory, and microbiological quality of raw chicken meat: an exploratory study in the Hisar city of Haryana, India

“…In a study by Mohammed (37), fresh chicken thigh samples were found to be more contaminated according to the mean values of the APC and Enterobacteriaceae. Hassanin et al (38) reported that the psychrotrophic counts of wing and breast samples were 4.91 × 10 5 and 3.88 × 10 5 CFU/g, respectively, which indicated that the wings were the most contaminated samples and that breast samples had the lowest contamination. Fresh chicken meat may be contaminated with different food pathogens due to personal unhygienic culpabilities that occur during various slaughter, storage, transportation, and handling processes, including contaminated water, gastrointestinal contamination, and air, dust, sewage, and environmental surfaces (39).…”