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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

Title:
Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens
Authors: Shaltout FA1 *, Zakaria IM 2 and Nabil ME
Year: 2018
Keywords: Chicken meat; Clostridium perfringens,heat resistant spores; Clostridium species
Journal: Nutrition and Food Toxicology
Volume: 2
Issue: 5
Pages: 429 to 43
Publisher: scientia ricerca
Local/International: International
Paper Link:
Full paper Fahim Aziz Eldin Mohamed Shaltout_SRNUFT-02-00063_2.pdf
Supplementary materials Fahim Aziz Eldin Mohamed Shaltout_SRNUFT-02-00063_2.pdf
Abstract:

Anaerobic spore formers, especially Clostridium perfringens, represent one of the most prevalent bacterial food poisoning outbreaks which mostly related to consumption of contaminated meat and meat products.Therefore, a total of 125 random raw and half cooked chicken meat samples represented by (breast, thigh, nuggets, panée and frankfurter “25 of each”) were collected from various retail stores and supermarkets in Qualyubia governorate, Egypt. Results illustrated that, raw thigh samples were the most contaminated with anaerobic bacterial countsin incidence of 84%. The identified strains were C. perfringens, C. sporogenes, C. bifermenants, C. bu- tyricum and C. sordelli in 21.6, 16, 8, 3.2 and 3.2%, respectively.Regarding to the incidence of vegetative and spore of C. perfringens were 24, 32, 20, 16, 16% and 16, 20, 16, 8, 8% in examined raw breast, raw thigh, nuggets, panée and frankfurter, respectively.33.3% of isolates were lecithinase positive strains andtypedasC. perfringens type A(6.4%), type D (0.8%); in absence of neither type B nor D. Experimental heat resistant C. perfringensspores were six heat resistant strains; where all isolates were of type A. The high incidence of these food poisoning microorganisms in chicken meat may indicate defects insanitary conditions and handling in processing plant

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