Microbiological Analysis of Dried Goose Carcasses

Abstract

M icrobiological studies on chicken meat and carcasses are well documented, but very few studies exist on goose meat and carcasses. Therefore, in this study, dried goose carcass samples were collected from the local households in Kars/Turkey and microbiologically analyzed in terms of public health risks. The total mesophilic viable count was found to be 6.58 (mean log10 CFU g -1 ) (100%). The number of Enterobacteriaceae was 4.85 (92.8%). Coliform bacteria was counted at the numbers of 2.98 (67.8%), while it was 3.95 (91.1%) for the enterococci, 0.42 (26.7%) for the clostridia, 0.04 (3.5%) for the Clostridium perfringens, and 0.41 (12.5%) for the coagulase positive staphylococci. The numbers of mould and yeast were 0.93 (25%) and 4.81 (94.6%), respectively. Salmonellae and Bacillus cereus could not be isolated in the samples. The results indicate that the dried goose meat samples had poor hygienic quality, contained some of the pathogen microorganisms that are likely to pose a potential health risk.

Microbiological properties and volatile compounds of salted-dried goose

“…Therefore, the count of Enterobacteriaceae is estimated to reach higher levels if these products are not stored under cold conditions. Furthermore, a high count of Enterobacteriaceae also indicates that hygienic conditions cannot be ensured in obtaining the carcass and/or product production ( Güven et al., 2004 , Kamber and Yaman, 2016 ). Kamber and Yaman (2016) also reported that the count of Enterobacteriaceae varied between 2.30 and 7.00 log cfu/g in 92.8% of dried goose carcass samples collected from the local households in Kars.…”

“…Furthermore, a high count of Enterobacteriaceae also indicates that hygienic conditions cannot be ensured in obtaining the carcass and/or product production ( Güven et al., 2004 , Kamber and Yaman, 2016 ). Kamber and Yaman (2016) also reported that the count of Enterobacteriaceae varied between 2.30 and 7.00 log cfu/g in 92.8% of dried goose carcass samples collected from the local households in Kars. Furthermore, the mean coliform group bacteria count was determined to be 2.98 ± 0.31 log cfu/g (minimum: 2.30, maximum: 6.41 log cfu/g) in 67.8% of the samples.…”

“…It is homemade in accordance with old traditions. The production is usually carried out at the end of November ( Buckland and Guy, 2002 ), especially after the fall of the first snow ( Kamber and Yaman, 2016 ). Manufacturing of salted-dried goose consists of 6 stages: slaughtering, washing, salting, post-salting, drying, and ripening.…”

“…After that, sun drying is applied to achieve appropriate dehydration. The storage, last stage, is also called post-ripening, and the product is stored under natural temperature conditions until consumption ( Buckland and Guy, 2002 , Kamber and Yaman, 2016 ). This product is sold in local markets from early winter to early spring ( Güven et al., 2004 ).…”

“…There are quite a limited number of studies on dried goose meat, which is a traditional product and is commonly produced in family farms in Kars and Ardahan provinces ( Güven et al., 2004 , Kamber and Yaman, 2016 ). In both studies, microbiological properties of dried goose carcasses provided from Kars province were analyzed.…”