MICROBIOLOGICAL AND CHEMICAL PROPERTIES IN CHICKEN PRODUCTS COLLECTED FROM LOCAL MARKETS.
El Tahan, M., El Tahan, F., Abdel-Salem, A. (2006). MICROBIOLOGICAL AND CHEMICAL PROPERTIES IN CHICKEN PRODUCTS COLLECTED FROM LOCAL MARKETS.. EKB Journal Management System, 31(2), 989-997. doi: 10.21608/jacb.2006.202934
M.H. El Tahan; F. H. El Tahan; A. F. Abdel-Salem. "MICROBIOLOGICAL AND CHEMICAL PROPERTIES IN CHICKEN PRODUCTS COLLECTED FROM LOCAL MARKETS.". EKB Journal Management System, 31, 2, 2006, 989-997. doi: 10.21608/jacb.2006.202934
El Tahan, M., El Tahan, F., Abdel-Salem, A. (2006). 'MICROBIOLOGICAL AND CHEMICAL PROPERTIES IN CHICKEN PRODUCTS COLLECTED FROM LOCAL MARKETS.', EKB Journal Management System, 31(2), pp. 989-997. doi: 10.21608/jacb.2006.202934
El Tahan, M., El Tahan, F., Abdel-Salem, A. MICROBIOLOGICAL AND CHEMICAL PROPERTIES IN CHICKEN PRODUCTS COLLECTED FROM LOCAL MARKETS.. EKB Journal Management System, 2006; 31(2): 989-997. doi: 10.21608/jacb.2006.202934

MICROBIOLOGICAL AND CHEMICAL PROPERTIES IN CHICKEN PRODUCTS COLLECTED FROM LOCAL MARKETS.

Journal of Agricultural Chemistry and Biotechnology
Article 3, Volume 31, Issue 2, February 2006, Page 989-997  XML PDF (1.5 MB)
Document Type: Original Article
DOI: 10.21608/jacb.2006.202934
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Authors
M.H. El Tahan1; F. H. El Tahan1; A. F. Abdel-Salem2
1Central Lab. For food and Feed. Agric. Research Center
2Central Lab. Of Residue Analysis of pesticides and Heavy metals in Food. Agric. Research Center — Giza - Egypt
Abstract
The aim of the present work is to determine the physical. chemical properties
and some pathogenic densities include psychrophiiies. mesophilies. Staphyfoccus
aureus. Closfridfa Spp. Salmonella spp. Shigeffa Spp.. Compylobacfer spp. total
coliform and L. monocyfogenes in some chicken procducts purshared from local
markets in Cairo city. The results showed that the protein percentage ranged from
15.2% to 15.6% in burger, 13.3% to 13.4% in nuggets. 13.45% to 16.3% in kofta.
11.3% to 14% in luncheon and 13.5% to 14.96% in sausage. Thiobarbfturic acid
(TBA) mg! 1009 ranged from 0 to 2.69 mg! 100g in luncheon. sausage. burger. kofta
and nuggets.
Microbiological counts showed that all the examined samples ranged from 88 x
10‘1 to 15 x 10? in aerobic bacterial count. All the examined samples were accepted
with Egyptian Standard method for psychrophilic bacteria. mesophilic bacteria. Staph.
aureus and clostridia except sausage samples collected from Nasr City for Staph
aureus. Also for kolta and nuggets exeption was in mesophilic for samples collected
from Shubra. Nasr City and Down Town. However. all the samples are free from
Salmonella. Shigella and E. coli except the samples collected from Shubra and Down
Town. For the campylobacter. in Shubra. it was found in 66.5 and 33.5% for burger
and nuggets. respectively. in Down Town. it was found in 33.5. 66.5. 66.5 and 33.5%
for burger nuggets. kofta and luncheon.
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