The Bacteriological Quality 0f Some Chicken Meat Products | ||||
| Benha Veterinary Medical Journal | ||||
| Article 6, Volume 35, Issue 1, September 2018, Page 50-57 PDF (461.98 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2018.37967 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Hemmat Ibrahim; Mohamed Hassan; Reham Amin; Nahla Shawky; R.L. Elkoly | ||||
| Animal Health research institute, Shebin el koom branch | ||||
| Abstract | ||||
| The chicken meat is one of the main sources of animal protein all over the world; and the volume of their production, marketing and consumption is increasing to satisfy the public demand worldwide within the last decades (Lyon et al., 2007). A total of 90 random samples of chicken meat products (nuggets, luncheon and frozen shawerma) (25 g, 30 of each), were collected from different supermarkets at El- Menufia governorates. The mean values of aerobic plate, coliforms and Staphylococci counts were 1.99 ×105 ± 0.62×105, 1.14×103 ± 0.35×103 and 4.3×102 ± 1×102 (cfu/g) in chicken luncheon, 3.83 ×105 ± 9.6×104, 5.0×103± 1.2 ×103, 1.6×103± 0.42×103cfu/g, in chicken nuggets and 2.77×106 ± 1.4×106, 6.33×103± 1.7×103and 1.97×103± 0.52×103 (cfu/g) in shawerma, respectively. The incidence of Staphylococcus aureus in the examined samples of chicken luncheon, nuggets, and shawerma wad 7 (23.3%), 9 (30%) and14 (46.6%), While the incidence of E. coli was 4 (13.3%), 5 (16.6%) and 7 (23.3%), in the examined samples of luncheon, nuggets, and shawerma, respectively. Most of the examined chicken meat products were contaminated with E. coli and Staphylococcus aureus and this is considered objectionable. | ||||
| Keywords | ||||
| Chicken Meat Products; APC; E.coli; S.aureus | ||||
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