Investigation of Pseudomonas Species in Chicken Drumstick Samples

Abstract

This study aimed to detect the contamination of refrigerated poultry meat with psychrotrophic bacteria, such as Pseudomonas species. Pseudomonas spp. can grow well in the skin and muscle of poultry meat by using carbonhydrates and amino acids at refrigeration temperature (4 °C). They are mainly responsible for the spoilage of poultry meat with their enzymatic activiy. For this purpose, a total of 107 chicken drumstick samples were analyzed for the presence of Pseudomonas species (Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida, Pseudomonas lundensis, Pseudomonas aeruginosa). Of the samples, 92.5% found to be contaminated with Pseudomonas spp. A total of 99 isolates were confirmed as Pseudomonas spp. by PCR, targeting the 16S rDNA gene. Among the 99 isolates, 78.7% were identified as P. fluorescens, whereas P. fragi, P. putida, P. lundensis, and P. aeruginosa were not detected in the study. The findings show that P. fluorescens is the most prevalent species in refrigerated poultry meat, thus posing a potential risk for the spoilage of poultry meat.