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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

Title:
Seasonal Impact on the Prevalence of Yeast Contamination of Chicken Meat Products and Edible Giblets
Authors: Fahim A. Shaltout1*, Ramadan M. Salem2, Eman M. Eldiasty2, Fatma A. Diab
Year: 2022
Keywords: Seasonal variation, Yeast count, Chicken meat, Egypt
Journal: Journal of Advanced Veterinary Research
Volume: 12
Issue: 5
Pages: 641-644
Publisher: faculty of veterinary medicine, asiut university
Local/International: International
Paper Link:
Full paper Fahim Aziz Eldin Mohamed Shaltout_1085-Main manuscript-8132-1-10-20221005.pdf
Supplementary materials Fahim Aziz Eldin Mohamed Shaltout_1085-Main manuscript-8132-1-10-20221005.pdf
Abstract:

Total of ninety random samples of raw chilled whole chicken carcass, chicken fillet and chicken giblet, 30 of each, were randomly collected from butchers located in Qalubiya governorate, Egypt, and were subjected to mycological examination for the incidence of yeast species contamination during summer and winter seasons, samples were collected equally during each season (15 samples of each product/season). Results revealed con- tamination of 100 and 93.3% of the whole examined samples during summer and winter seasons, respectively; where giblet samples showed the highest contamination levels with mean count of 3.8 and 3.0 log10 CFU/g, respectively, followed by fillet and whole carcass, respectively. Candida and Rhodotorula species were detect- ed in the incidence of 60% and 40% of the examined samples during summer and winter seasons, respectively indicated that the levels of chicken meat contamination with yeast is higher in summer season than winter season. After all, the application of strict hygienic measures is highly recommended during processing and storage of raw chicken meat cuts, as well as keep raw chicken cuts chilled to avoid the enhancement of hot and humid climate of summer season on the microbial growth.

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