Microbiological examining methods

Forsythe, Stephen; Hayes, P. R.

doi:10.1007/978-1-4615-2193-8_4

Cited by 1 publication

(2 citation statements)

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“…The last data indicate that since 2018, poultry has became the most widely consumed meat worldwide (Faostat, 2020). In Algeria, poultry meat was the primary meat consumed, surpassing sheep and beef between 1980-2012 (Figure 1), with an annual growth rate of 10% from 1980 to 2005, though this rate of increase decreased to 0.74 between 2005-2018 (Figure 1).…”

Section: Introductionmentioning

confidence: 99%

“…The types of microorganisms present on muscle food products and their numbers depend on the sanitary conditions in the environment of origin of the food, the properties and microbiological quality of any added ingredients, the extent of product processing and handling, and the conditions involved in subsequent storage, handling and distribution (Sofos, 1994). One of the most common microbiological tests carried out on foods is the total viable count (TVC), which is also known as the standard plate count or aerobic plate count (APC) (Forsythe and Hayes, 1998), and total aerobic mesophilic bacteria (TAMB). This is a general and extensively applied microbiological indicator of food quality, indicating the adequacy of temperature and sanitation control during processing, transport, and storage, and revealing sources of contamination during production (Herrera, 2001).…”

Section: Introductionmentioning

confidence: 99%

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Factors Associated with Bacterial Contamination of Poultry Meat at Butcher Shops in Biskra, Algeria

et al. 2021

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The latest available data indicate that since 2018, poultry has been the most widely consumed meat in the world. However, poultry meat is frequently highly contaminated with microorganisms. Total viable count (TVC), which is also called total aerobic mesophilic bacteria (TAMB), is an indicator of bacterial quality. The aim of this study was to investigate the factors associated with bacterial contamination of poultry meat at butcher shops. The study was carried out from January 2018 to July 2020 and included 10 butcher shops in Biskra (Algeria). Different poultry meat samples (n=159) were purchased from butcher shops, prior to and after the outbreak of COVID-19. Each sample was tested for TAMB and faecal coliforms. In this study, one independent variable was quantitative, which is the contamination of poultry meat by faecal coliforms, and nine variables were categorical: whole carcass packed at the slaughterhouse or cut at butcher shop, sample type: thigh skin, thigh meat, neck skin, liver, turkey escalope, and before or after the outbreak of COVID-19. Descriptive statistics, multiple correspondence analysis (MCA) and multiple linear regression were used to examine if the various factors identified were associated with the bacterial contamination of poultry meat. The average level of contamination of poultry meat by TAMB was: 6.40 ± 0.81 log10 CFU/g. MCA results with graphical representations of qualitative and quantitative variables show the interfactor relationships. The multiple regression model explained 48.6% of the TAMB variations and estimated TAMB contamination of poultry meat according to the equation: Y= 0.477 X1 + (- 0.639) X2 + (- 0.557) X3 + (- 0.295) X4 +5.522; Y (TAMB in log10 CFU/g), X1 (faecal coliforms in log10 CFU/g), X2 (Before/after COVID-19), X3 (Turkey escalope), X4 (Carcass/cut). Identifying the factors associated with bacterial contamination of poultry meat is necessary to implement effective preventive measures in butcher shops, thus significantly reducing contamination levels and providing customers with high quality poultry meat.

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Section: Introductionmentioning

confidence: 99%