The Bacteriological Quality 0f Some Chicken Meat Products

Abstract

a Food hygiene Dep., Fac. Vet. Med., Benha Univ. b Animal Health research institute, Shebin el koom branch. A B S T R A C T 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 ×10 5 ± 0.62×10 5 , 1.14×10 3 ± 0.35×10 3 and 4.3×10 2 ± 1×10 2 (cfu/g) in chicken luncheon, 3.83 ×105 ± 9.6×10 4 , 5.0×10 3 ± 1.2 ×10 3 , 1.6×10 3 ± 0.42×10 3 cfu/g, in chicken nuggets and 2.77×10 6 ± 1.4×10 6 , 6.33×10 3 ± 1.7×10 3 and 1.97×10 3 ± 0.52×10 3 (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%) and 14 (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.