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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

Title:
Bacteriological Profile of Chicken Meat Products
Authors: Fahim A Shaltout1*, Dina I El Zahaby2, Lamiaa M Lotfy3 and Hala F El-Shorah1
Year: 2017
Keywords: Chicken pane, Chicken nuggets, Chicken strips, Salmonella, E. coli, Staphylococcus aureus
Journal: Food & Nutrition: Current Research
Volume: 1
Issue: 3
Pages: 83-90
Publisher: Sc Tech
Local/International: International
Paper Link: Not Available
Full paper Fahim Aziz Eldin Mohamed Shaltout_5-2638-1095-1-3-20.pdf
Supplementary materials Fahim Aziz Eldin Mohamed Shaltout_5-2638-1095-1-3-20.pdf
Abstract:

A total of 90 random samples of semi-cooked chicken Pane, Nuggets and Strips products (30 samples of each) were collected from different supermarkets in different districts at Monofia governorate for determination of their bacteriological aspects. The obtained results indicated that the mean values of total bacterial count, total Enterobacteriace and total coliforms counts/g in the examined samples were 4.25 × 106 ± 1.40 × 106, 5.47 × 104 ± 1.98 × 104 and 8.32 × 103 ± 3.33× 103 for pane, 7.12 × 106 ± 2.11 × 106, 6.58 × 104 ± 1.98 × 104 and 6.87 × 103 ± 2.00 × 103 for Nuggets and 5.96 × 106 ± 1.49 × 106, 6.19 × 104 ± 1.30 × 104 and 5.49 × 103 ± 2.00 × 103 for Strips, respectively. Furthermore, Staphylococcus aureus, E. coli and Salmonella could be detected in examined sample with different percentages. The public health significances of isolated bacteria were discussed.

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