Quality assessment and detection of multiple drug-resistant food-borne aerobic bacteria in frozen quail in Luxor and Aswan city

Ahmed, Zeinab; ElSayed, Hany M.; Albarbary, Nady

doi:10.21608/svu.2022.145199.1207

Cited by 1 publication

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“…Results in tables (1-3) and Figs. (2)(3)(4) showed that E. coli, S. aureus, and fungal counts in duck samples were the highest, followed by chicken and quail samples in all seasons, respectively. These counts were higher in samples examined in the summer season than those of spring and winter ones, with mean values of 2.01, 1.94, and 1,98; 1.96 2.04, and 1.74; 1.82, and 2.04 and in chicken, quail, and duck drumstick samples during the summer season, respectively.…”

Section: Resultsmentioning

confidence: 99%

Seasonal Impact on the Microbiological Quality of Some Poultry Meat cuts

Farouk,

Salem,

Nassif

2023

Benha Veterinary Medical Journal

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This research was designed to study the seasonal impact on the microbiological quality of some poultry meat products. A total of 270 samples of raw chilled drumstick samples of chicken, quail, and duck (30 of each), were collected from different butchers in Qalyubia governorate, Egypt in different seasons (winter, spring, and summer) in 2021 following the standard methods for microbiological examination in meat products. The obtained aerobic plate count (log10 CFU/g) results during winter, spring, and summer seasons were 4. 25, 4.51, and 4.77 in chicken; 3.51, 4.24, and 4.74 in quail and 5.06, 5.44, and 5.85 in duck samples, respectively. However, E. coli and S. aureus were detected in all the examined samples at an acceptable limit in reference to the Egyptian standards (< 2 log CFU/g) during the winter and spring seasons, 100% and 10.0% of chicken and duck samples exceeded E. coli limits; and 16.7, 13.4 and 100 % exceeded the permissible limit of S. aureus counts during summer season. In general, results revealed significant variations in the microbiological quality of the examined samples in relation to the season as significant increases in the microbial counts were recorded in the summer season. Furthermore, duck drumstick samples recorded the highest microbial contamination during the period of the study. Application of strict hygienic measures during processing and cold storage of raw poultry meat cuts, especially in the summer season, to avoid the enhancement of hot and humid climate on microbial growth Microbial quality Poultry meat cutsSeasonal variation

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Section: Resultsmentioning

confidence: 99%