MICROBIOLOGICAL STUDY OF SOME COOKED CHICKEN PRODUCTS AT AL-TAIF, KSA | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Assiut Veterinary Medical Journal | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Article 7, Volume 58, Issue 134, July 2012, Page 1-4 PDF (226.45 K) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Document Type: Research article | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
DOI: 10.21608/avmj.2012.173778 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Authors | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
EMAN M. SHARAF1; SHERIFA MOSTAFAMOHAMED SABRA2 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
1Associated prof., Branch of Microbiology, Science Collage, Taif University, KSA | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
2Microbiology Dept., Science Collage, Taif University, KSA / Animal Health Research Institute, Dokki, Giza, Egypt) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Abstract | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
This Study was carried out on 40 random samples of cooked chicken products Luncheon and Shawerma (20 of each). They were collected from different super-markets at Al-Taif Governorate. The results revealed that the mean value of total Aerobic plate, were Aerobic plate, Enterobacteriacae spp., E.coli, Staph.spp. (other than Staph.aureus), Staph.aureus, Moulds and Yeasts count in Luncheon (1×104, 3×104 ,4×10, 4×102, 1×103, 8×102, 4×103 respectively) while in Shawerma were (1×105, 2×104, 4×102, 6×103, 00, 6×104, 5.2×105 respectively). The isolation percentages of Staph.aureus, E.coli, Moulds, Yeasts in Luncheon were (10%, 25%, 50% and 65% respectively) while in Shawerma were (00%, 20%, 65% and 70% respectively). | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Keywords | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Key words: Luncheon; Shawerma; Enterobacteriacae | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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MICROBIOLOGICAL STUDY OF SOME COOKED CHICKEN PRODUCTS AT AL-TAIF, KSA
EMAN M. SHARAF* and SHERIFA M. SABRA** * Associated prof., Consultant, Ass. Prof **. Branch of Microbiology, Science Collage, TaifUniversity, KSA Corresponding author Dr. Sherifa Sabra EM atheer1800@yahoo.com 00966502595358 ________________________________________________________________ abstract ________________________________________________________________
__________________________________________________________________________________________ Key words: Luncheon, Shawerma, Enterobacteriacae __________________________________________________________________________________________
INTRODUCTION
Chicken and chicken products provide animal protein of high biological value for consumers at all ages, where they contain all the essential amino acids required for human growth, higher proportion of unsaturated fatty acids and less in cholesterol value. Moreover, poultry meat is good source of different types of vitamins as niacin, riboflavin, thiamine and ascorbic acid as well as Sodium, Calcium, Iron, Phosphorus, Sulpher and Iodine (Ahmed and Abou Hussein, 2007).
Staph.spp., E.coli, and Salmonella spp., on meat, sea foods, vegetable ingredients, chicken Shawarmas, raw and cooked foods, raw chicken, beef burger sandwiches, ready-to eat salad vegetables, commercial mayonnaise, frozen chicken, poultry products and on the hands of food workers (Kaker and Udipi, 2002).
In processing plants, contamination of poultry meat products can occur throughout processing, packaging and storage until the product is sufficiently cooked and consumed. Heavy bacterial loads enter the processing operations with the living birds and these bacteria can be disseminated throughout the plant during processing. Diseases can also result when these products not properly cooked and post-processing contaminated (Zhang et al., 2001).
Staph aureus is the most prevalent contagious pathogens, which rapidly and easily transmitted, as well as it cause a zoonotic disease which transmitted to human being, due to the permanent interchange of Staph.aureus from human to animals the reverse occurs as a result of the close ecological relations between man, environment and animals (Forbes et al., 2002).
Poultry are known to harbor a large number of bacteria that are pathogenic to human being. Typically, these occur in low sanitation levels, and only pose a threat to the consumer if the product is not handled in a safe manner, therefore, the production, transportation and sale of meat products must be performed with the almost care and preferably be subjected to hazard analysis critical control point (HACCP) evaluation, to prevent the presentation of any undue hazard (Madden, 1994).
Therefore, the present study was planned out to secure Aerobic plate count, Enterobacteriaceae spp., E coli, Staph.spp., Staph.aureus and total Moulds and Yeasts counts.
MATERIALS and METHODS
RESULTS
Table 1: Mean count of bacteria isolated from chicken meat products in Taif.
Table 2: Incidence of Staph.aureus, E.coli, Moulds and Yeasts isolated from chicken meat products in Taif(Total number = 20)
DISCUSSION
Microbiological examination is a sensitive measure collectively verifying the quality of raw material used the perfection of processing, as well as the proper storage of the results. Tables 1&2 revealed that the APC of examined cooked chicken Product samples was 1×104 for Luncheon and 1×105 for Shawerma , the recorded results were nearly similar to those obtained by Capital et al. (2002); Hashim (2003); Essa et al. (2004).
While Enterobacteriacae count was 3×104 for Luncheon and 2×104 for Shawerma, similar results were reported by Essa et al. (2004); Goksoy et al. (2004). E.coli count for Luncheon was 4×10 and 4×102 for Shawerma, the frequency distribution of E.coli of positive samples of both Luncheon and Shawerma was 25% and 20% respectively. Lower results were recorded by Hefnawy and Moustafa (1990) (10% E.coli of ready- to eat products), Soriano et al. (2000).
Staph.spp. count was 4×102 for Luncheon and 6×103 for Shawerma, the frequency distribution of Staph.spp. count of positive samples of both Luncheon and Shawerma was 80% and 70%, high incidence of Staph.spp. organisms in chicken products indicative of unacceptable level of contamination during handling (Lotfi et al., 1990), these obtained results were agree with Kaker and Udipi (2002); Gad (2004).
The epidemiological data of Staph.aureus showed that continued to be a major cause of food borne intoxication and its presence in food constitute an important problem for food processors, food service workers and consumers. Tables 1&2 showed low incidence of Staph.aureus 2 (10%) for Luncheon and 00 (00%) for Shawerma, Staph.aureus count was 1×103 for Luncheon and 00 for Shawerma. The obtained results nearly agree with Gad (2004), while relatively higher results were obtained by Essa et al. (2004), the low incidence of Staph.aureus in examined samples may be attributed to exposure of those products to high temperature during processing (Ahmed, 2004).
Chicken Luncheon was the most contaminated product and this may due to inadequate cooking, post processing contamination, cross contamination through slicing machines or cutting knives used in food serving centers in addition to raw material and spices introduced during manufacture (Varnam and Evans, 1991).
Moulds and Yeasts contamination of chicken products may lead to their spoilage, in addition to some Moulds spp. Which were incriminated in human mycosis (Mossel, 1975), in this study , Moulds count was 8×10 2 for Luncheon and 6×104 for Shawerma, the positive product samples were 50%for Luncheon and 65% for Shawerma. The obtained results were similar to Edris et al. (1992); Gad (2004). Yeasts count for luncheon was 4.3×103 and 5.2×105 for shawerma; the positive product samples were 65%for Luncheon and 70% for Shawerma. The obtained results were agreed with Ahmed (2004). Moulds and yeasts contamination usually occurred due to handling, deboning, processing, packing, and washing with polluted water, may due to dust, flies, air, workers, equipments and fluctuation of temperature during transportation and storage (Refaie et al., 1991; Farghaly, 1998).
Results of our study are indicative for contamination and inadequate hygienic conditions in production and processing of chicken meat products. Finally to improve the hygienic quality of chicken meat products to be safe for human consumption the contamination must be reduced by implementing satisfactory manufacturing practices and effectively training plant workers in hygiene, safety and quality assurance, application of strict hygienic measures during handling preparation and serving the products.
REFERENCES
Ahmed, A. (2004): Trials for inhibition of some food poisoning microorganisms in meat products. Ph.D. Thesis, Meat Hygiene, Fac.Vet. Med.,Cairo Univ. Ahmed, F. (2004): Studies on cooked meat and chicken products. Ph.D. Thesis, Meat Hygiene Fac. Vet. Med., ZagazigUniv. (Banha Branch). Ahmed, R. and Abou Hussein, M. (2007): Detection of food mediated pathogens in some meat and chicken products by using recent techniques. Ph. D. Thesis, meat hygiene, Fac. Vet. Med., BanhaUniv. APHA (1992): Compendium of methods for microbiological examination of foods. American Public Health Association, Washington, D.C., USA. 105 (4): 100-101. Capital, R.; Alonso-Calleja, C. and Cariciafernandez, M. (2002): Methods to detect the occurrence of various indicator bacteria on the surface of retial poultry in Spain. J. Food Sci. 67. Cruickshank, R.; Duguid, J.; Marmion, B. and Swain, R. (1975): Medical microbiology. The practice of medical microbiology. V11, 12t h Ed. Churchil. Living Stone, Edinburgh, Chapter 5. Edris, M.; Abd El-Rahman, M. and Mousa, M. (1992): Microbial evaluation of some retailed cut up chicken meat products. Benha Vet. Med. J., 3:154-166. Essa, H,; Maker, N,; Sohair, A, and Hussein, Z, (2004): Bacteriological evaluation of chicken luncheon in AssuitCity. Assuit Vet. Med. J. 50:64-71. FAO (1992): Manual of food quality control. Part (4). Microbiological analysis, United Nations, Rome. Pp:531-540. Farghaly, R. (1998): Some studies on the afla-toxin producing aspergilli in meat cold stores. Assuit Vet. Med. J. 111-120. Forbes, B.; Sahm, D. and Weissfield, A. (1998): "Diagnostic Microbiology" 10 th ed. Mosby Inc. pp:11830. Gad, M. (2004): Microbiological evaluation of poultry meat and its products. M.V.Sc. (Meat Hygiene), Fact. Vet. Sadat Univ. Goksoy, E.; Kirhan, S. and Kok, F. (2004): Microbiological survey of a south African. Hashim, E. (2003): Aerobic and anaerobic entero-toxigenic bacteria in ready – to- eat food. Ph.D. Thesis, Meat Hygiene, Fac.Vet. Med., ZagazigUniv. (Banha Branch). Hefnawy, Y. and Moustafa, S. (1990): Quality evaluation of ready- to- eat poultry in Assuit city. Assuit Vet. Med. J 23: 119-125. ICMSF (1978): Microorganisms in foods. 1: Their significance and methods for enumeration. 2th ed. Univ. of Toronto Press, Toronto, Qntario, Canada.Chapter 3. Kakar, D. and Udipi, S. (2002): Microbiological quality of ready- to- eat meat and meat products solid in Mubi city. J. Food Sci. and Technol., 39:299-303. Koburger, J. and Farahat, B. (1975): Fungi in foods. Comparison of media to enumerate yeast and mould. J. Milk and Food Technol. 38:455-468. Lotfi, A.; Youssef, H.; Hefnawy, Y.; El-Timawy, A. and Nasser, A. (1990): Sanitary status of meat meals in Assuit Univ. Hospitals. Assuit Vet. Med. J. 23:126-130. Madden, N. (1994): Microbial hazards in animal products. Proceeding of the Nutrition Society, 53:309. Mossel, A. (1982): Occurrence of, prevention and monitoring of microbial quality loss of food and dairy products. Crit. Rev. Environ. Control, 5:1. Refaie, M.; Mansour, N.; El-Nagga, A. and Abedel-Aziz, A. (1991): Fungal flora in. Sawanson, K.; Busta, F.; Peterson, E. and Johnson, M. (1992): Colony count methods. Pp:75-96. in Vanderzant, C. and Splittoesser, O (Eds). Compendium of methods for microbiological examination of foods. American Public Health Association, Washington, D.C., USA. 105:100-101. Soriano, J.; Blesa, D.; Rico, H. and Manes, J. (2002): Incidence of Staph.aureus ducts. proin meals from cafeterias. J. of Food Safety, 22: 134-140. Todd, E. (1977): Food- borne disease in Canada- 1974- Annual summary. J. Food Prot. 40:493-498. Varnam, P. and Evans, M. (1991): Food borne pathogens. An illustrated textbook. Wolf publishing Ltd., New York, App., 101-108. Zhang, L.; Davis, M. and Conner, D. (2001): Poultry-borne pathogens: plant considerations. Poultry meat processing chap.9. ISBN 0.
دراسة ميکروبيولوجية لبعض منتجات الدجاج المطبوخ في الطائف بالمملکة العربية السعودية
إيمان محمود شرف ، شريفة مصطفى صبر
أجريت الدراسة الميکروبيولوجية على 40 عينة من اللانشون والشاورمة (اختبار 20 عينة من کل نوع) بمنطقة الطائف, المملکة العربية السعودية, تم تجميعها من سوبر مارکت مختلفة. بينت التحاليل الميکروبيولوجية أن متوسط عدد البکتيريا الهوائية 1×104 من الشاورمة و1×105 من اللانشون, العدد الکلى لجنس الأمعائيات 3×104 من الشاورمة و 2×104 من اللانشون, الاشريکية القولونية 4×10 من الشاورمة و 4×102من اللانشون, جنس العنقوديات 4×102 من الشاورمة و6×103 من اللانشون, العنقودي الذهبي 1×103 من الشاورمة و 00 من اللانشون, العفن 8×102 من الشاورمة و 6×104 من اللانشون, خمائر 4×103 من اللانشون و5×105 من الشاورمة. کانت نسبة تواجد العنقودي الذهبي10% من اللانشون و00% من الشاورمة, الاشريکية القولونية 25% من اللانشون و20% من الشاورمة, العفن 50% من اللانشون و 65% من الشاورمة, خمائر 65% من اللانشون و70% من الشاورمة.
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References | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
REFERENCES
Ahmed, A. (2004): Trials for inhibition of some food poisoning microorganisms in meat products. Ph.D. Thesis, Meat Hygiene, Fac.Vet. Med.,Cairo Univ.
Ahmed, F. (2004): Studies on cooked meat and chicken products. Ph.D. Thesis, Meat Hygiene Fac. Vet. Med., ZagazigUniv. (Banha Branch).
Ahmed, R. and Abou Hussein, M. (2007): Detection of food mediated pathogens in some meat and chicken products by using recent techniques. Ph. D. Thesis, meat hygiene, Fac. Vet. Med., BanhaUniv.
APHA (1992): Compendium of methods for microbiological examination of foods. American Public Health Association, Washington, D.C., USA. 105 (4): 100-101.
Capital, R.; Alonso-Calleja, C. and Cariciafernandez, M. (2002): Methods to detect the occurrence of various indicator bacteria on the surface of retial poultry in Spain. J. Food Sci. 67.
Cruickshank, R.; Duguid, J.; Marmion, B. and Swain, R. (1975): Medical microbiology. The practice of medical microbiology. V11, 12t h Ed. Churchil. Living Stone, Edinburgh, Chapter 5.
Edris, M.; Abd El-Rahman, M. and Mousa, M. (1992): Microbial evaluation of some retailed cut up chicken meat products. Benha Vet. Med. J., 3:154-166.
Essa, H,; Maker, N,; Sohair, A, and Hussein, Z, (2004): Bacteriological evaluation of chicken luncheon in AssuitCity. Assuit Vet. Med. J. 50:64-71.
FAO (1992): Manual of food quality control. Part (4). Microbiological analysis, United Nations, Rome. Pp:531-540.
Farghaly, R. (1998): Some studies on the afla-toxin producing aspergilli in meat cold stores. Assuit Vet. Med. J. 111-120.
Forbes, B.; Sahm, D. and Weissfield, A. (1998): "Diagnostic Microbiology" 10 th ed. Mosby Inc. pp:11830.
Gad, M. (2004): Microbiological evaluation of poultry meat and its products. M.V.Sc. (Meat Hygiene), Fact. Vet. Sadat Univ.
Goksoy, E.; Kirhan, S. and Kok, F. (2004): Microbiological survey of a south African.
Hashim, E. (2003): Aerobic and anaerobic entero-toxigenic bacteria in ready – to- eat food. Ph.D. Thesis, Meat Hygiene, Fac.Vet. Med., ZagazigUniv. (Banha Branch).
Hefnawy, Y. and Moustafa, S. (1990): Quality evaluation of ready- to- eat poultry in Assuit city. Assuit Vet. Med. J 23: 119-125.
ICMSF (1978): Microorganisms in foods. 1: Their significance and methods for enumeration. 2th ed. Univ. of Toronto Press, Toronto, Qntario, Canada.Chapter 3.
Kakar, D. and Udipi, S. (2002): Microbiological quality of ready- to- eat meat and meat products solid in Mubi city. J. Food Sci. and Technol., 39:299-303.
Koburger, J. and Farahat, B. (1975): Fungi in foods. Comparison of media to enumerate yeast and mould. J. Milk and Food Technol. 38:455-468.
Lotfi, A.; Youssef, H.; Hefnawy, Y.; El-Timawy, A. and Nasser, A. (1990): Sanitary status of meat meals in Assuit Univ. Hospitals. Assuit Vet. Med. J. 23:126-130.
Madden, N. (1994): Microbial hazards in animal products. Proceeding of the Nutrition Society, 53:309.
Mossel, A. (1982): Occurrence of, prevention and monitoring of microbial quality loss of food and dairy products. Crit. Rev. Environ. Control, 5:1.
Refaie, M.; Mansour, N.; El-Nagga, A. and Abedel-Aziz, A. (1991): Fungal flora in.
Sawanson, K.; Busta, F.; Peterson, E. and Johnson, M. (1992): Colony count methods. Pp:75-96. in Vanderzant, C. and Splittoesser, O (Eds). Compendium of methods for microbiological examination of foods. American Public Health Association, Washington, D.C., USA. 105:100-101.
Soriano, J.; Blesa, D.; Rico, H. and Manes, J. (2002): Incidence of Staph.aureus ducts. proin meals from cafeterias. J. of Food Safety, 22: 134-140.
Todd, E. (1977): Food- borne disease in Canada- 1974- Annual summary. J. Food Prot. 40:493-498.
Varnam, P. and Evans, M. (1991): Food borne pathogens. An illustrated textbook. Wolf publishing Ltd., New York, App., 101-108.
Zhang, L.; Davis, M. and Conner, D. (2001): Poultry-borne pathogens: plant considerations. Poultry meat processing chap.9. ISBN 0. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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