Significance of application of HACCP system on the bacteriological quality of chicken meat marketed in Giza governorate, Egypt | ||||
| Egyptian Journal of Food Safety | ||||
| Article 6, Volume 5, Issue 2, October 2018, Page 69-98 | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/ejfsj.2018.157182 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ayat Mahmoud; Heba Abdel-Naeem; Fathi El-Nawawi | ||||
| Abstract | ||||
| Fifteen samples from each of chilled whole chicken carcasses, cutup parts (breast & thigh) and frozen mechanically separated chicken meat (MSC) were collected from traditional shops not applying HACCP system (group A).The same type and numbers of samples produced by poultry processing plant applying HACCP system (group B) were also collected from supermarkets in Giza governorate. The total numbers of samples (one hundred and twenty samples) were subjected to determination of deterioration criteria, isolation and identification of spoilage and pathogenic microorganisms. The isolated pathogenic strains were subjected to serological investigation and antibiotics sensitivity tests. The obtained results revealed that the mean pH values and TVBN of MSC samples collected from A were significantly higher than those collected from B. Moreover, mean TBA values of all samples collected from A were significantly higher than those collected from B except whole chicken carcass samples which were non significantly differ. It is obvious from these findings that MSC collected from A and B were nearly deteriorated while other samples still acceptable. Data of bacteriological examination showed that all investigated bacterial count (total mesophilic, total psychrotrophic, total anaerobic, Coliforms and Fecal Coliforms bacterial counts) of whole chicken carcasses, cut-up parts (breast & thigh) samples of A were significantly higher than that obtained from B. It was also clear that most of investigated bacterial counts of whole chicken carcass and cut-up parts collected from the sourceA exceeded the limit described by E.S (1651/2005). Moreover, the bacterial counts of MSC collected from both A and B were higher than the permissible limit described by E.S (4178/2005). E. coli poly II O127:K63 was isolated from whole chicken carcasses and thigh samples, while, E. coli poly I O26:K60 was isolated from MSC collected from the source A with an incidence rate 13.33, 13.33 and 20%, respectively. At the same time, S. Infantis was isolated only from MSC collected from the source A with an incidence rate of 20%. However, E. coli poly I and II and S. Infantis failed to be isolated from samples collected from the source B. This indicates that the production of chicken meat samples collected from the source B were prepared under good sanitary measures and the application of HACCP system was very effective and produce highly safe products. It is of significance to emphasize that the isolated E. coli poly I and II strains were sensitive to amoxicillinclavulenic, piperecillin-tazobactam, ceftriaxone, ceftazidme, cefepime, imipenem, aztreonam, gentamycin and amikacin and resistant to ciprofloxacin, co-trimoxazole, chloramphenicol and tetracycline. Meanwhile, the isolated S. Infantis strain was sensitive to cefotaxime and ciprofloxacin and resistant to ampicillin, cotrimoxazole and chloramphenicol. | ||||
| Keywords | ||||
| Chicken carcass; cutup parts; MSC; HACCP; pH; TVBN; TBA; E. coli and S. Infantis | ||||
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