A grand total of 60 random samples of chicken and meat (30 of e
ach) before and after cooking (n=15 of
each) of both type was collected from a university student host
el, Egypt for microbiological
examination. The average values of aerobic plate count and anae
robic 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 inc
idence 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, respectivel
y for total examined samples. The
public health importance of isolated microorganisms and recomme
nded applications were discussed. |
