Differential Microbiological Quality on Marketed Frozen Turkey Breast and Thigh Meat | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Volume 56, Issue 1, January 2025, Page 1-10 PDF (1.05 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2024.266925.1816 | ||||
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| Authors | ||||
Rania A. Elkholy1; Nahla A. Abou EL-Roos2; Mona N. Hussein   3; Fahim A.E. Shaltout 4
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| 1department of food hygiene control, faculty of veterinary medicine, Benha University | ||||
| 2Food hygiene Department, Animal Health Research Institute, Agriculture Research Center of Shebin El koom Branch, Egypt. | ||||
| 3Histology and cytology department, Faculty of veterinary medicine, Benha university, Egypt | ||||
| 4Department of Food Hygiene and Control (Meat hygiene), Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt. | ||||
| Abstract | ||||
| Turkey meat has a high nutritional value due to its abundance of vitamins, protein, and other growth-promoting ingredients. In this study, 100 turkey samples were gathered from various supermarkets across the governorate of Menofia, Egypt. Microbiological assessment of thigh and breast samples was done by measuring the aerobic plate count (APC), coliforms, Escherichia coli, Salmonella, and Staphylococcus aureus as well as yeast and mould count. Concerning the turkey meat samples, the mean total aerobic count values were 4.01 ± 0.21 log10 CFU/g in the thigh and 3.19 ± 0.13 log10 CFU/g in the breast. The thigh and breast had mean values of 3.21 ± 0.16 log10 CFU/g and 2.02 ± 0.11 log10 CFU/g, respectively, for total coliforms. The Staphylococcus aureus count was 2.11 ± 0.09 log10 CFU/g in the thigh and 1.85 ± 0.08 log10 CFU/g in the breast. While mould and yeast counts were 3.27 ± 0.11 log10 CFU/g in the thigh and 2.55 ± 0.04 log10 CFU/g in the breast. The incidence of E. coli was 42% in thigh samples and 26% in breast samples. Salmonella incidence represented 18% in thigh samples and 10% in breast samples. While the mould and yeast were 22% in thigh samples and 14% in breast samples. In conclusion, food-borne pathogens were found in most samples. These pathogens were higher in the thigh than those in breast samples. Consequently, strict hygiene measures should be conducted during the slaughtering, handling, and transporting of turkey meat. | ||||
| Keywords | ||||
| Meat quality; E coli; Salmonella; Staph aureus; Coliform | ||||
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