Microbiological status of chicken cuts and its products

Abstract

A total of 90 random samples of raw, half cooked (which were exposed to moderate heat treatment) and cooked wings, breast and thigh were collected from supermarkets and restaurant at Qalyubia governorate for evaluation to the microbial status. The obtained results indicated that the mean values of Aerobic plate count for raw samples (wings, breast and thigh) were 4.0×10 6 ±0.3×10 6 , 4.5 ×10 6 ± 0.5×10 6 ,5.7×10 6 ± 0.4×10 6 and for the half cooked were 3.6×10 5 ± 0.2×10 5 , 5.1×10 5 ± 0.2×10 5 ,6.3×10 5 ± 0.2×10 5 ,1.7×10 4 ± 0.1×10 4 ,2.1×10 4 ± 0.2×10 4 ,2.3×10 4 ± 0.2×10 4 respectively. The total Enterobacteriaceae counts of raw (wings, breast and thigh) were32.3×105±1.4×105,18.0×105±1.7×105,23.3×10±1.4×105, for half cooked (wings , breast and thigh) were25.6×10 4 ± 2.3×10 4 , 38.7×10 4 ± 2.0×10 4 , 30.7×10 4 ± 3.01×10 4 and for cooked wings, breast and thigh) were 23.7×10 4 ± 1.2×10 4 , 34.3×104 ±2.0×10 4 , 17.1×10 4 ± 1.1×10 4 . Total coliforms mean values for raw samples were37.3 ×10 2 ± 0.8×10 2 , 21.6×10 2 ± 2.4×10 2 , 27.7×10 2 ± 4.4×10 2 for half cooked were10.3×10 2 ±0.8×10 2 ,12.3×102±0.8×10 2 , 14.0×10 2 ±1.2×10 2 , forcooked 12.3×10 2 ± 1.4×10 2 ,12.0×10 2 ±1.,5×10 2 ,15.3×10 2 ±2.6×10 2 ,respectively .Incidence of E. coli isolated from raw samples were 20%, 10% and 30% and for half cooked were 10%, 10% and 20% respectively. Salmonella spp. were isolated only from raw wings The total staphylococcus aureus for raw (wings, breast and high) were 21.7×10 2 ±2.0×10 2 ,24.0×10 2 ±5.2×10 2 ,25.3×10 2 ±4.2×10 2 ,for half cooked (wings ,breast and thigh) were 47.3×10 2 ±2.7×10 2 , 41.7×10 2 ±2.0×10 2 , 50.0×10 2 ± 3.2×10 2 ,and for cooked wings ,breast and thigh were22.3×10 ± 0.9×10, 12.3×10± 1.5×10, 14.7×10 ± 1.2×10. The mean values of total yeast and mould in raw samples breast and thigh were 20.3×10 ± 1.0×10, 41.2×10 ± 1.2×10respectively. The present study concluded that there is a need to educate consumers, food handlers and all others who have access to food about the importance of hygiene and it is necessary to cook food properly.

Molecular Detection of Aflatoxin Producing Aspergillus species Isolates in some Chicken Meat Cuts in Gharbiya Governorate, Egypt

“…Referring to the recorded results in table 3, Aspergillus sp. was prominently detected in breast samples other than wings and thighs samples, which came in agree with the previously recorded results of Darwish W, et al (2016) [16] and Shaltout F, et al (2019) [17] who found that the examined breast samples were more contaminated with fungal infection than wing and thigh samples. While the current prevalence of Aspergillus species in the examined samples came lower than those recorded by Hassan W, et al (2019) [18] who found Aspergillus sp.…”

"Impacts of Meat Preservation on Public Health and Economy"

“…The uncooked meat can be preserved for more than three to four months by this method. The different types of the meat freezes at different temperature like the meat freezer at -18 o C [65][66][67][68][69][70].…”

Meat Examination in the Laboratory, the Acceptability and the Human Health

“…Aerobic Plate Count (APC): Determined by the inoculation 0.1 ml of the sample homogenate, at the selected dilutions, onto the duplicate sterile plates of the pre-poured and the dried Standard Method Agar by using the surface spread method, then the plates were incubated for two days at 35°C [41][42][43][44][45][46]. Psychotropic Count: Determined in a similar method to that for APC except that plates were incubated at 7°C for 10 days [47][48][49][50][51][52][53].…”