BACTERIOLOGICAL QUALITY OF HALFCOCKED CHICKEN MEAT PRODUCTS | ||||
| Kafrelsheikh Veterinary Medical Journal | ||||
| Article 1, Volume 14, Issue 1, May 2016, Page 1-20 PDF (478.21 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/kvmj.2016.108551 | ||||
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| Authors | ||||
| Nader Moustafa* 1; K. SH Tolba2; Rania EL-Shehawy3 | ||||
| 1Food Control Dept., Fac. Vet. Med., Kafrelsheikh Univ., Egypt | ||||
| 2Animal Health Research Institute, Mansoura Lab., Mansoura, Egypt | ||||
| 3Animal Health Research Institute, Giza Lab., Giza, Egypt | ||||
| Abstract | ||||
| A total of 60 random samples of half cooked chicken meat products (chicken nuggets, chicken burger and chicken luncheon) were collected from different supermarkets at El- Dakahlyia, governorates (mansoura city) as 20 sample for each for bacteriological examination (These 60samples were analyzed and tested for total aerobic plate count, total enterobactracea count, total Staph count, total mold and yeast count, The presence of bacterial food pathogens was also evaluated in the examined sample (S. aurous).The obtained results indicated that chicken Luncheon has high microbial count 6.6×107, for apc the lowest value was in Nuggets 3.6×106. This study offers determination of hygienic status, quality of chicken meat products heat treated. All recommendation to safe guard the consumer were discussed. | ||||
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| Keywords | ||||
| Half cooked; Chicken meat; Bacteriology | ||||
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