Bacterial Status of Fresh Marketed Chicken Meat cuts-up
A.M, E., Amin, R., Nassif, M., Mahmoud, M. (2015). Bacterial Status of Fresh Marketed Chicken Meat cuts-up. EKB Journal Management System, 28(2), 52-57. doi: 10.21608/bvmj.2015.31863
Edris A.M; Reham A. Amin; Marionet Z. Nassif; Marwa Z. Mahmoud. "Bacterial Status of Fresh Marketed Chicken Meat cuts-up". EKB Journal Management System, 28, 2, 2015, 52-57. doi: 10.21608/bvmj.2015.31863
A.M, E., Amin, R., Nassif, M., Mahmoud, M. (2015). 'Bacterial Status of Fresh Marketed Chicken Meat cuts-up', EKB Journal Management System, 28(2), pp. 52-57. doi: 10.21608/bvmj.2015.31863
A.M, E., Amin, R., Nassif, M., Mahmoud, M. Bacterial Status of Fresh Marketed Chicken Meat cuts-up. EKB Journal Management System, 2015; 28(2): 52-57. doi: 10.21608/bvmj.2015.31863

Bacterial Status of Fresh Marketed Chicken Meat cuts-up

Benha Veterinary Medical Journal
Article 7, Volume 28, Issue 2, June 2015, Page 52-57  XML PDF (327.67 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2015.31863
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Authors
Edris A.M1; Reham A. Amin1; Marionet Z. Nassif2; Marwa Z. Mahmoud2
1Food control Dept., Fac. Vet. Med., Benha University
2Animal Health Research Institute, Benha branch
Abstract
This study was conducted to evaluate bacteriological contamination of fresh marketed chicken cuts-up,
and their hazards on public health. A grand total of 100 random samples of chicken breast and thigh
(50 of each)were collected from different retail shops for bacteriological examination. The mean values
of APC, Coliform and staph. aureus counts(log cfu/g) were7.83±0.01, 4.68± 0.02and 6.88 ± 0.01 in the
examined chicken breast samples, respectively, while they were 7.94±0.03, 4.90±0.01,6.79 ± 0.007 and
6.98 ± 0.01 in the examined chicken thigh samples, respectively. The incidence of isolated E.coli was
higher in the examined thigh samples (88%) than breast samples (70%). Moreover, the serologically
identified E. coli were Enteropathogenic E. coli (O55 :H7,and O78), Enterotoxogenic E. coli
(O125:H18, O128:H2 and O127:H6), Enteroheamorrhagic E. coli(O26 and O111:H4) and
Enteroinvasive E. coli (O124). The public health importance of the isolated microorganisms and the
recommended points were discussed.
Keywords
Chicken meat; APC; Staph. aureus; Coliform; E.coli
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