Bacteriological and chemical quality of imported frozen chicken | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 61, Issue 2, April 2015, Page 21-30 PDF (4.61 MB) | ||||
| DOI: 10.21608/vmjg.2015.371190 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Rabea Shymaa A.* 1; Elshereif Amal2; Yassien Nabil A.2 | ||||
| 1Food Inspector at Veterinary Quarantine, Cairo Air Port. | ||||
| 2Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt. | ||||
| Abstract | ||||
| A total number of forty samples of Brazilian imported frozen broiler, 20 of each trade mark were collected from main supermarkets in Cairo, Egypt, and evaluated to determine the quality parameters examine each sample for deterioration criteria, then divide each into drip, skin and muscle then examine each separately microbiologically (APC, total Staphylococcus, Staphylococcus aureus, Coliform) then examined serologically for (E.Coli, Salmonella). The results showed that the drip % and T.B.A and T.V.B.N. are all within the permissible limits. The results obtained showed that the APC and coliform count of drip and skin and muscle of some samples in both groups are higher than permissible limits which may be due to bad storage and repeated thawing and freezing of samples, also found Staphylococcus aureus, E-Coli, Klebsiella, Proteus mirabilis, Proteus vulgaris, but failed to isolate Salmonella. The results revealed that Group B is better than Group A. The results showed that the skin has higher APC and Staphylococcus aureus. So for effective improvement of frozen broiler by hygienic slaughter, evisceration, washing, chilling, and freezing, and by continuous stable freezing during storage at -18°C. | ||||
| Keywords | ||||
| imported frozen broiler; deterioration criteria; microbiological quality | ||||
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