Bacteriological Profile and Safety of Chicken Broiler Meat Cuts
Fifty samples each of fresh chicken fillet, shiesh, drum, shawarma, and wings were collected from a poultry processing plant, in Ismailia city, Egypt. The values of the mean total bacterial counts were 2x104±7x102, 2x104±102, 1x104 ±3x102, 7x104±5x102, and 6x103±2x102 respectively, for total colif...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Assiut University
2022-09-01
|
| Series: | Journal of Advanced Veterinary Research |
| Online Access: | https://advetresearch.com/index.php/AVR/article/view/1024 |
| _version_ | 1797656953453805568 |
|---|---|
| author | Hosny Abdellatief Abdelrahman Takwa Hussien Ismail Norhan Galal Elsayed Saleh Nada Ibrahim Hussein Ahmed |
| author_facet | Hosny Abdellatief Abdelrahman Takwa Hussien Ismail Norhan Galal Elsayed Saleh Nada Ibrahim Hussein Ahmed |
| author_sort | Hosny Abdellatief Abdelrahman |
| collection | DOAJ |
| description |
Fifty samples each of fresh chicken fillet, shiesh, drum, shawarma, and wings were collected from a poultry processing plant, in Ismailia city, Egypt. The values of the mean total bacterial counts were 2x104±7x102, 2x104±102, 1x104 ±3x102, 7x104±5x102, and 6x103±2x102 respectively, for total coliform counts were 2x10-2±4x10-1, 1x10-2±3x10-1, 5x10-2±2x10-1, 8x10-2±4x10-1, and3x10-2±1x10-1, respectively. The mean value of Staphylococcus aureus count in fillet was 2x10-2±2x10-1, in drum 1x10-2±3x10-1, shiesh 2x10-2±5x10-1, shawerma 2x10-2±10-1, and wings 4x10-1±10-1. For E. coli count in fillet was 9x10-1±0.4x10-1, in drum 2x10-1±0.2x10-1, in shiesh 2x10-1±0.6x10-1, in shawerma 1x10-1±0.2x10-1, and in wings was 1x10-1±0.1x10-1. The prevalence of Salmonella spp.in the examined chicken fillet, drum, shiesh, shawarma, and wings were 6%, 8%, 6%, 6%, and 4%, respectively. The results showed that E. coli could be detected in all samples and laid within the accepted limits for fillet, drum, shiesh, shawerma, and wings. The Standard limits (SE) recommended by The Egyptian Organization for standardization (EOS) for Salmonella revealed that chicken broiler cut exceeded the accepted limits with 3(6%) for fillet, 4(8%) for drum, 3(6%) for shiesh, 3(6%) for shawerma, and 2(4%) for wings. For total aerobic plate count, the samples which exceed the SE limits were 4(8%) for fillet, 5(10%) for drum, 6(12%) for Shiesh,7(14%) for shawerma, and 4(8%) for Wings. The results showed that the processing techniques applied, type of packing, poultry abattoirs, and the farm environment need an effective procedure to produce safe chicken broiler meat cuts.
|
| first_indexed | 2024-03-11T17:38:24Z |
| format | Article |
| id | doaj.art-007d04bdbb6d41bbb836dee07d574f26 |
| institution | Directory Open Access Journal |
| issn | 2090-6269 2090-6277 |
| language | English |
| last_indexed | 2024-03-11T17:38:24Z |
| publishDate | 2022-09-01 |
| publisher | Assiut University |
| record_format | Article |
| series | Journal of Advanced Veterinary Research |
| spelling | doaj.art-007d04bdbb6d41bbb836dee07d574f262023-10-18T14:26:07ZengAssiut UniversityJournal of Advanced Veterinary Research2090-62692090-62772022-09-01124988Bacteriological Profile and Safety of Chicken Broiler Meat CutsHosny Abdellatief Abdelrahman0Takwa Hussien Ismail1Norhan Galal Elsayed Saleh2Nada Ibrahim Hussein Ahmed3Department of Food Hygiene, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt.Food Hygiene and Microbiology, Reference Laboratory for Veterinary Quality Control on Poultry Production, Animal Health Research Institute, Agricultural Research Center, Ismailia, Egypt.Department of Food Hygiene, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt.Department of Food Hygiene, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt. Fifty samples each of fresh chicken fillet, shiesh, drum, shawarma, and wings were collected from a poultry processing plant, in Ismailia city, Egypt. The values of the mean total bacterial counts were 2x104±7x102, 2x104±102, 1x104 ±3x102, 7x104±5x102, and 6x103±2x102 respectively, for total coliform counts were 2x10-2±4x10-1, 1x10-2±3x10-1, 5x10-2±2x10-1, 8x10-2±4x10-1, and3x10-2±1x10-1, respectively. The mean value of Staphylococcus aureus count in fillet was 2x10-2±2x10-1, in drum 1x10-2±3x10-1, shiesh 2x10-2±5x10-1, shawerma 2x10-2±10-1, and wings 4x10-1±10-1. For E. coli count in fillet was 9x10-1±0.4x10-1, in drum 2x10-1±0.2x10-1, in shiesh 2x10-1±0.6x10-1, in shawerma 1x10-1±0.2x10-1, and in wings was 1x10-1±0.1x10-1. The prevalence of Salmonella spp.in the examined chicken fillet, drum, shiesh, shawarma, and wings were 6%, 8%, 6%, 6%, and 4%, respectively. The results showed that E. coli could be detected in all samples and laid within the accepted limits for fillet, drum, shiesh, shawerma, and wings. The Standard limits (SE) recommended by The Egyptian Organization for standardization (EOS) for Salmonella revealed that chicken broiler cut exceeded the accepted limits with 3(6%) for fillet, 4(8%) for drum, 3(6%) for shiesh, 3(6%) for shawerma, and 2(4%) for wings. For total aerobic plate count, the samples which exceed the SE limits were 4(8%) for fillet, 5(10%) for drum, 6(12%) for Shiesh,7(14%) for shawerma, and 4(8%) for Wings. The results showed that the processing techniques applied, type of packing, poultry abattoirs, and the farm environment need an effective procedure to produce safe chicken broiler meat cuts. https://advetresearch.com/index.php/AVR/article/view/1024 |
| spellingShingle | Hosny Abdellatief Abdelrahman Takwa Hussien Ismail Norhan Galal Elsayed Saleh Nada Ibrahim Hussein Ahmed Bacteriological Profile and Safety of Chicken Broiler Meat Cuts Journal of Advanced Veterinary Research |
| title | Bacteriological Profile and Safety of Chicken Broiler Meat Cuts |
| title_full | Bacteriological Profile and Safety of Chicken Broiler Meat Cuts |
| title_fullStr | Bacteriological Profile and Safety of Chicken Broiler Meat Cuts |
| title_full_unstemmed | Bacteriological Profile and Safety of Chicken Broiler Meat Cuts |
| title_short | Bacteriological Profile and Safety of Chicken Broiler Meat Cuts |
| title_sort | bacteriological profile and safety of chicken broiler meat cuts |
| url | https://advetresearch.com/index.php/AVR/article/view/1024 |
| work_keys_str_mv | AT hosnyabdellatiefabdelrahman bacteriologicalprofileandsafetyofchickenbroilermeatcuts AT takwahussienismail bacteriologicalprofileandsafetyofchickenbroilermeatcuts AT norhangalalelsayedsaleh bacteriologicalprofileandsafetyofchickenbroilermeatcuts AT nadaibrahimhusseinahmed bacteriologicalprofileandsafetyofchickenbroilermeatcuts |