Bacteriological evaluation of half cooked chicken meat products | ||||
| Benha Veterinary Medical Journal | ||||
| Article 18, Volume 28, Issue 2, June 2015, Page 135-140 PDF (326.71 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2015.32490 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Saad M. Saad; Abo Bakr M. Edris; Mohammed A. Hassan; Shimaa N.M. Edris | ||||
| Department of Food Control, Faculty of Veterinary Medicine, Benha University | ||||
| Abstract | ||||
| A total of 60 random samples of half cooked chicken meat products (chicken nuggets, chicken hot wings and frozen chicken shawerma) were collected from different supermarkets at El- Dakahlyia, El-Kalyobia and El-Gharbia governorates for bacteriological examination. The obtained results indicated that there is a high significance difference (P<0.01) between examined samples of chicken meat products for APC, total staphylococci count and total enterococci count as a result of product type. E.coli was isolated from 25%, 5% and 10% of examined samples of chicken nuggets, chicken hot wings and frozen chicken shawerma, respectively | ||||
| Keywords | ||||
| Half cooked; Chicken meat; Bacteriology; enterococci | ||||
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