Detection of some food poisoning bacteria in some semi cooked chicken meat products marketed at Kaliobyia governorate

Document Type : Original Article


1 dep.MeatHygine,Benha Uni.,Egypt.

2 Professor of Meat Hygiene, Department of Food Control, Faculty of Veterinary Medicine, Moshtohor, Benha University, Egypt. Member of the Egyptian Organization for Standerization and Quality : Meat Hygiene Committee. Member


Ninety random samples of semi cooked chicken meat products represented by strip, pane and nuggets (30 of each) were collected from different supermarkets at Kaliobyia governorate for bacteriological examination.The mean values of Aerobic plate count,Enterobacteriacea count and Staphylococcus count were4.9x104 ± 1.2x104, 3.1x102 ± 8.2x102 and1.5x102 ±7.1x10 for chicken strips, 8.4x104± 3.3x104,8.9x102 ± 5.6x102and7x103 ± 4.5x103 cfu/g for chicken pane and 7.46x104 ± 1.7x104,1.2x102 ± 2.1x10 and 7.2x103 ± 2.3x103cfu/g for chicken nuggets. Moreover, the incidence of S.entretidis was 6.6% for chicken strips and not detected in pane and nuggets. Staph aureus incidence was 20%, 26.6%and 26.6% for chicken strips, pane and nuggets for total examined samples by using conventional culture method. For more confirmation, identification of Staph.aureus from 5 random samples by Vitek 2 compact system was applied. Results recorded was identical to that of culture method with accuracy 100% for examined chicken products samples and showed that the Vitek 2 system is a suitable tool for rapid and direct identification of gram positive cocci as an ideal detection system should include high specificity and sensitivity; fast response time; capability for mass production; simplification of sample preparation steps ;minimal perturbation of sample;and providing continuous data analysis as that obtained by the Vitek 2compact system.
The public health importance of isolated microorganisms and recommended point were discussed.


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