tract
Chiken meat long established as an important dietary source of protein and essential nutrients that needed by human, But meat
exposed to contamination with several pathogenic microbs during slaughtering, transportation, manufacturing, storage and distribution
to shops that making the meat a risk for human health.
This study was designed to throw spot lights upon the pathogenic bacteria that could affect the fresh chicken and chiken meat
products.
So the present study was carried out on a total of ninety random samples of different chicken meat products were collected from
different markets in Menoufia governorate, Egypt classified into 30 samples of fresh chicken cuts-up (skinless and boneless breast
and thigh) (15 of each) 30 samples of frozen breaded half cooked chicken products (chicken nuggets and chicken panne) (15 of each)
and 30 samples of cooked chicken products(Shawerma and Fahita sandwiches) (15 of each). The mean values of APC (cfu/g) in the
examined samples chicken breast, thigh, panne, nuggets, shawerma and chicken fahita, were 5.5×106
± 1.51×106
, 6.8×106
± 1.3×105
,
3.1×105
± 1.7×104
, 4.5×105
± 1.2×104
, 2.2×104
± 1.5×104
and 4.9×104
± 1.5×104
, respectively at the same time the Total Enterobacteriaceae
count were 3.5×104
± 1. 7×104
, 7.8×104
± 1. 4×104
, 4.8×103
± 1.5×102
, 6.5×103
± 1.7×101
, 3.8×102
± 1.5×102
and 4.1×102
±
1.0×102 respectively.
Salmonella Typhimurium was detected in 13.3%, 20% and 6.7% of breast, thigh and panne samples respectively while Salmonella
Anatum was detected in 7% of nuggets samples. On the other hand, Salmonella enteritidis was detected in 13.3% of breast samples
and in 6.7% ofboth thigh and panne samples. Salmonella Heidelberg, Salmonella Muenster and Salmonella Kentucky were isolated
from 6.7% of some of examined samples.
The present study concluded that there is a need to educate consumers, food handlers and all others who have access to food
about the importance of hygiene.and it is necessary to cooking food property |
