Quality of Leftover Cooked Chicken Meat Cuts Served in Student Hostels | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 63, Issue 1, January 2017, Page 47-54 PDF (5.1 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2017.354948 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Gehad Ezzat* ; Hussein Mohamed; Nabil Yassein; Nada Mansour | ||||
| Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University | ||||
| Abstract | ||||
| Leftover foods are cooked foods that were not consumed within 4 hours after cooking or cooked foods that may be consumed after they have been stored in the refrigerator or freezer. This leftover should be utilized carefully as it may harbor and support growth of food borne pathogens and causing food borne outbreaks. A total of 25 samples of leftovers cooked chicken cuts (14 chicken thigh and 11 chicken breast) were collected from the central kitchen of the student hostel of Cairo University in Giza in order to investigate their sensory, chemical and bacteriological quality. The obtained results showed that the mean values of APC, total Staphylococcal count, Total coliforms count, Pseudomonas and Aeromonas counts and Psychrotrophic count were 2.39±0.38, 2.07±0.17, 3.29±1.07, 1.88±0.45, 2.12±0.27 log cfu/g for the frozen cooked leftover chicken thigh, respectively and 2.53±0.49, 2.31±0.35, 3.73±1.67, 27±0.33, 2.30±0.42 log cfu/g for frozen cooked leftovers chicken breast. Salmonellae and Escherichia coli failed to be isolated from any of the examined samples. The majority of the investigated leftovers cooked chicken samples from the University student hostel revealed bacterial loads within the standard acceptable levels, however, the sensory scores showed slightly lower scores for flavor. | ||||
| Keywords | ||||
| Leftover; Chicken cuts; Bacteriological; Sensory; Keeping quality | ||||
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