Proximate Analysis and Microbial Quality of Ready-To-Eat (RTE) Fried Chicken Parts

Op, Osakue; Jo, Igene; Pa, Ebabhamiegbebho; Se, Evivie

doi:10.4172/2572-4134.1000107

Cited by 2 publications

(3 citation statements)

References 16 publications

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“…The highest fungal counts were recorded at the Mirage vending area, this could be attributed to the sausages being exposed to dust and flies, as well as the kebab vendor's poor personal hygiene. According to Osakue et al ( 2016 ), the presence of fungal species in ready‐to‐eat food indicates a deplorable state of poor hygiene and sanitary practices used in the processing and sales of these food products. Therefore, the presence of fungal species in the grilled beef sausages implies poor hygienic practices of food handlers and insufficient grilling.…”

Section: Discussionmentioning

confidence: 99%

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Street‐vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of Ghana

Nkekesi,

Amenya,

Aboagye

et al. 2023

Food Science & Nutrition

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Grilled beef sausage is a popular street delicacy in many countries, and Ghana is no exception. This study assessed street‐vended grilled beef sausages as a potential vehicle of microorganisms that present food safety risks to the general public in Ho City. Twenty grilled beef sausages were obtained from various vended locations within Ho municipality by convenient sampling and were analyzed by standard microbiological protocols for food safety followed by statistical analysis with a test of significant difference at p < .05. Total aerobic bacteria count of the potential foodborne pathogens ranged from 2.75 × 104 to 1.85 × 107 CFU/g. The microbial species identified included Staphylococcus aureus with a load from 6.15 × 102 to 1.67 × 105 CFU/g, Escherichia coli from 4.2 × 102 to 3.9 × 104 CFU/g, Bacillus cereus from 3.05 × 102 to 7.1 × 104 CFU/g, and Salmonella spp. from 2.8 × 102 to 5.5 × 104 CFU/g. Total fungal counts also ranged from 0.0 to 9.83 × 103 CFU/g, and the species identified included Aspergillus spp. and Rhizopus spp. all of which were within the acceptable limits of the International Commission for Microbiological Specification of Foods. However, for total viable bacteria, 75% of the samples were above the acceptable limits in the guidelines by the Ghana Standards Authority, indicating that the consumption of grilled beef sausages poses serious food safety and hygiene risks to consumers. Hygienic processing of the sausages under sanitary environments, proper handling and preservation procedures, and periodic follow‐up visits to the vended areas should be employed to reduce the risk of occurrence of potential pathogens in the products.

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Section: Discussionmentioning

confidence: 99%

“…However, Algammal et al ( 2021 ) found A. flavus as the most predominant mold species isolated from the processed meat samples. Furthermore, the presence of fungi such as Aspergillus niger in the food indicates danger to public health because many of these fungi are toxin‐producing organisms (Osakue et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

Street‐vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of Ghana

Nkekesi,

Amenya,

Aboagye

et al. 2023

Food Science & Nutrition

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“…Apabila dibandingkan dengan kebanyakan jenis daging merah, daging ayam mengandung sekitar dua hingga tiga kali lebih banyak lemak tak jenuh. Saat ini, banyak pedagang makanan dan toko makanan cepat saji yang menjual berbagai makanan hasil olahan daging ayam, salah satu contohnya yaitu ayam goreng tepung (Aditia and Muthiadin, 2015;Igene et al, 2016;OP et al, 2016).…”

Section: Pendahuluanunclassified

Pengaruh Lama Penyimpanan Terhadap Total Bakteri pada Ayam Goreng Tepung di Kawasan Universitas Jember

Indra Samudra Rahmat,

Suswati,

Hermansyah

et al. 2023

Acta Vet Indones

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Ayam goreng tepung biasa dijual di sepanjang jalan dan pusat makanan cepat saji di kawasan Universitas Jember. Lama penyimpanan ayam goreng tepung yang diperhatikan karena berbahan dasar ayam yang rentan terhadap pembusukan dan dapat menampung patogen bahkan di bawah kondisi dan praktik pengelolaan terbaik. Lama penyimpanan ayam goreng tepung mempengaruhi kualitas dari produk makanan tersebut. Penelitian ini bertujuan untuk mengetahui jumlah bakteri kontaminan serta adanya pengaruh lama penyimpanan terhadap total bakteri kontaminan pada ayam goreng tepung di kawasan Universitas Jember. Penelitian ini merupakan studi observasional dan dilakukan pada bulan Januari – April 2021. Sampel yang didapatkan sebanyak 72 sampel berasal dari 14 warung di sepanjang jalan Kalimantan, jalan Jawa, jalan Riau dan jalan Mastrip Jember. Pemeriksaan sampel dilakukan dengan menghitung jumlah koloni bakteri pada media analisis menggunakan colony counter manual. Hasil penelitian menunjukkan rerata hasil hitung total bakteri sebesar 3.9x104 CFU/gram. Hasil pengukuran telah sesuai peraturan BPOM No.13 tahun 2019 angka lempeng total (ALT) maks 106 CCFU/gram. Hasil uji Kruskal-Wallis menunjukkan terdapat pengaruh antara lama penyimpanan sampel ayam goreng tepung dengan jumlah total bakteri yang berkembang. Hasil uji post hoc menunjukkan perbedaan signifikan pada sampel jam ke-0 hingga jam ke-6. Kesimpulan penelitian terdapat pengaruh antara lama penyimpana terhadap total bakteri pada ayam goreng tepung.

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Proximate Analysis and Microbial Quality of Ready-To-Eat (RTE) Fried Chicken Parts

Cited by 2 publications

References 16 publications

Street‐vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of Ghana

Street‐vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of Ghana

Pengaruh Lama Penyimpanan Terhadap Total Bakteri pada Ayam Goreng Tepung di Kawasan Universitas Jember

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