Microbiological status of meat and chicken received to University student hostel

Abstract

A grand total of 60 random samples of chicken and meat (30 of each) before and after cooking (n=15 of each) of both type was collected from a university student hostel, Egypt for microbiological examination. The average values of aerobic plate count and anaerobic count (cfu/g) were 5.4x10 4 ±7.9x10 3 and 2.6x10 4 ±4.4x10 3 for raw meat, 3.6x10 4 ±2.1x10 3 and 2.2x10 4 ±3.8x10 3 for raw chicken meat ,1.2x10 4 ±1.9x10 3 ,1.3x10 4 ± 4.9x10 3 for cooked meat and 1.9x10 4 ±2.2x10 3 & 1.3x10 4 ±4.9x10 3 cfu/g for cooked chicken meat, respectively. Moreover, the incidence of S. Typhimurium, Staph aureus and C. perfringens were 13.33%, 13.33% and 47.6%for raw chicken meat, 0.0, 13.33%, 26.66 % for cooked chicken meat. While, 6.67%, 20%, 20% for raw meat and 0.0,13.33%,13.33% for cooked meat examined samples, respectively for total examined samples. The public health importance of isolated microorganisms and recommended applications were discussed.