Microbiological Contamination of Fresh Chicken Meat in the Retail Stores (original) (raw)
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Effect of slaughterhouse hygienic practices on the bacterial contamination of chicken meat
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Microbiological evaluation of chicken meat products
F. A. Khalafalla; Fatma, H. M. Ali and A. El-Fouley Department of Food Hygiene, Faculty of Vet. Med., Beni-Suef University, Egypt., 2019
The aim of the present study was to compare the microbiological quality and safety of chicken products collected from a poultry processing plant and from the retail market. The collected samples represented 120 chicken product samples (mortadella, frankfurters, burgers, nuggets, fillet and fajita); 60 samples were collected from a poultry processing plant and 60 samples were from retail markets. For assessing the microbiological quality of these products, total bacterial count (TBC), most probable number (MPN) of coliforms and total mold and yeasts were determined. While, for evaluating the safety of collected products, Staphylococcus aureus, Salmonella, E. coli and Listeria monocytogenes were investigated. As well as, sensory evaluation of collected products was carried out. It was found that the bacterial counts in samples collected from processing plants were lower than corresponding samples collected from retail market. For instance, the obtained mean values of TBC in processing plant samples were 1x10, 4x10 2 , 2x10, 2x10, 3x10 and 6x10 CFU/g in case of chicken mortadella, chicken frank, chicken nuggets, chicken burger, chicken fillet and chicken fajita, respectively. While for retail market samples, TBC mean values were 2x10, 2x10, 3x10, 3x10, 4x10 and 3x10 CFU/g in chicken mortadella, chicken frank, chicken nuggets, chicken burger, chicken fillet and chicken fajita, respectively. It was evident that most of examined chicken product samples either from processing plant or retail markets were contaminated with investigated foodborne pathogens, namely; Staphylococcus aureus, Salmonella, E. coli and Listeria monocytogenes, in addition to contamination with mold and yeasts. In conclusion, the rate of contamination of chicken products from retail markets was higher than corresponding products obtained from processing plant, which is attributed to contamination of chicken products through bad handling during transportation, storage and marketing, as well as growth of contaminants as a result of improper storage conditions including temperature and humidity.
Journal of Basic & Applied Sciences, 2018
Background and Objective: Raw meats from animal carcasses are most frequently contaminated with bacteria during the slaughtering and dressing process. Therefore, this study aimed to determine the bacterial quality of raw meat from lamb, goat and beef carcasses immediately after slaughtering at butcher shops in Al-Mafraq city-Jordan.Materials and Methods: A total of 243 meat samples were aseptically cut from the hand, leg and back of carcasses at three butcher locations, designated as site-C (the central part of the city), site-N (the north side of the city) and site-S (the south side of the city). Samples were processed and then cultured on nutrient agar and xylose lysine deoxycholate (XLD) agar plates aerobically at 35 °C for 48 h for enumeration of bacteria and total Enterobacteriaceae count (TEC) by aerobic plate count (APC). APC and TEC were expressed as colony forming units per gram of meat (CFU/g).Results: APC and TEC in the raw meats ranged from 11.6-28.1 X 106 CFU/g on nutri...
The Bulletin of the High Institute of Public Health
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Microbiological quality of fresh chicken meat products from different farms
Meso, 2018
The purpose of this paper was to verify the shelf life of fresh chicken meat and offal (grilled chicken, drumsticks, wings, and liver, hearts and gizzards) by determining the microbiological status and the presence of Salmonella bacteria, and the total number of aerobic mesophilic bacteria, Listeria monocytogenes, Escherichia coli and Enterobacteriaceae during the nine days of storage, as well as to determine the correlation between microbial growth of certain bacteria with respect to the test interval and established pH values. The obtained results served to determine farm's rating and classification in relation to the established microbiological status. All products tested in relation to their microbiological quality maintained their hygienic safety within their 7-day shelf life. Only grilled chicken sample remained within the prescribed microbiological criteria limits on the ninth day after production. We established positive correlation with variable degree of correlation be...
Examination of meat preparations in order to control process hygiene in retail
IOP Conference Series: Earth and Environmental Science, 2019
The production and trade of meat preparations (minced meat and semi-finished meat products, including fresh sausages) are registering significant annual increases in Serbia. There is an increasing number of specialized plants, as well as suppliers who directly supply consumers with this type of meat preparation. The aim of this paper is to determine the microbiological risks in the meat preparations production process by taking samples from retail facilities in order to verify HACCP compliance. HACCP systems and good hygiene practices as their pre-requisite programs, require food business operators to identify potential hazards that threaten product safety in order to eliminate or control them. Over 27 months, 297 samples of meat preparations were taken from nine retail stores. Escherichia coli was detected in 5% (16/297) of the meat preparations, and Salmonella spp. were found in 1.6% (5/297). The results obtained are signals for initiating corrective measures in the production pro...
Microbiological quality of poultry meat on the Croatian market
Veterinarski arhiv, 2006
This paper presents an investigation of the microbiological quality of poultry meat sold on the Croatian market. Bacteriological analysis was performed on 66 samples of fresh, retail-cut chicken meat (21 samples of chicken breasts without skin-"fillet", and 19 samples of chicken breasts with skin) and frozen ground chicken meat (26 samples). Samples were collected from retailers (kept in cooling showcases at +4 ºC, deep-freezers at-18 ºC, respectively), and then bacteriologically tested for the presence of bacteria Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Enterobacteriaceae, Campylobacter spp., and sulphite-reducing clostridia. Total count of aerobic mesophilic bacteria was also determined. Bacteriological tests were performed by means of standard methods of isolation and identification of individual species of bacteria according to ISO requirements. API-tests (Biomerieux) and BBL Identification System (Becton-Dickinson) were used for biochemical determination. With regard to microbiological quality and contamination of chicken meat, of importance is the finding of Salmonella spp. (10.60%), S. aureus (30.30%), L. monocytogenes (3.03%), enterobacteria (34.84%) and sulphite-reducing clostridia (1.50%). Campylobacter spp. were not found in any of the analysed samples. Total bacteria count found in frozen ground chicken meat was 5.23 ± 0.50 log 10 CFU/g, whilst it was lower in cut chicken meat. Total bacteria count in chicken breast fillets amounted to 4.72 ± 0.38 log 10 CFU/g, 3.67 ± 0.88log 10 CFU/g in chicken breasts with skin, respectively. Results of the study suggest that a significant risk of meat spoilage and an increase in the number and species of bacteria depend on the specific part of analysed chicken meat, mode of packaging and storage after distribution to the market.
Aim: Microbiological methods are not commonly used to inspect the hygienic status of butcher shops. Therefore, the study was intended to identify and assess the bacterial quality of meat contact surfaces in 12 randomly selected meat shops in Mekelle city, Ethiopia. Method: A total of 72 swab samples were obtained from the butchers" knives, processing tables and workers" hands. The swab samples were inoculated on plate count agar for enumeration of bacterial load and on different selective media to isolate pathogenic bacteria. Out of the 72 swab samples, 24 each were collected from tables, workers" hands and knives of butcher shops. A structured questionnaire was also prepared to assess the knowledge of butchers on hygienic processing of meat. Results: The swabs collected pre-processing were analyzed and the mean bacterial count (log10 cfu/cm 2 ) was found to be 6.28, 5.67 and 5.30 from tables, hands and knives, respectively. Whereas the result for post processing was 6.56, 6.15 and 6.89 from tables, hands and knives, respectively. E. coli was the predominant isolate (32%) followed by Staphylococcus species (28%). The least bacterial isolates were Streptococcus species and Salmonella species with frequency of isolation 20% each. The study revealed higher potential of contamination of meat from the working surfaces. Conclusion: It could be concluded that there was poor level of personnel hygiene and poor sanitation at the butcher shops. And there was lack of knowledge on hygienic practices to be followed. Thus there is need to educate butchers for practicing good sanitation and meat handling techniques.
Controlling the Bacteriological Quality of Expensive Chicken Meat
2019
The objective of this study is to assess the bacteriological quality of broiler meat from the Skikda wilaya slaughterhouse in order to estimate the dangers it may have on public health. To be done, twelve (12) broiler meat samples were randomly collected at a rate of 3 samples per month. The desired germs are described in the Official Journal of the Algerian Republic number 35 (1998) mesophilic aerobic germs, fecal coliforms, Staphylococcus aureus, Clostridium sulfito-reducors and Salmonella sp. Comparison of the 4-month contamination averages conducted by the One Way ANOVA test with a Greenhouse Geisser Correction 0.01 reveals a non-significant difference between the months of the samples (p 0.021) with an increase in February to May when they reach their peak.