The Bacteriological Quality 0f Some Chicken Meat Products

Document Type : Original Article

Authors

Animal Health research institute, Shebin el koom branch

Abstract

The chicken meat is one of the main sources of animal protein all over the world; and the volume of their production, marketing and consumption is increasing to satisfy the public demand worldwide within  the  last  decades (Lyon et al., 2007). A total of 90 random samples of chicken meat products (nuggets, luncheon and frozen shawerma) (25 g, 30 of each), were collected from different supermarkets at El- Menufia governorates. The mean values of aerobic plate, coliforms and Staphylococci counts were 1.99 ×105 ± 0.62×105, 1.14×103 ± 0.35×103 and 4.3×102 ± 1×102 (cfu/g) in chicken luncheon, 3.83 ×105 ± 9.6×104, 5.0×103± 1.2 ×103, 1.6×103± 0.42×103cfu/g, in chicken nuggets and 2.77×106 ± 1.4×106, 6.33×103± 1.7×103and 1.97×103± 0.52×103 (cfu/g) in shawerma, respectively. The incidence of Staphylococcus aureus in the examined samples of chicken luncheon, nuggets, and shawerma wad 7 (23.3%), 9 (30%) and14 (46.6%), While the incidence of E. coli was 4 (13.3%), 5 (16.6%) and 7 (23.3%), in the examined samples of luncheon, nuggets, and shawerma, respectively. Most of the examined chicken meat products were contaminated with E. coli and Staphylococcus aureus and this is considered objectionable.

Keywords

Benha Veterinary Medical Journal
Volume 35, Issue 1
September 2018
Pages 50-57

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