Prevalence of yeast in some chicken meat products

الملخص EN

This study was carried out upon 60 samples of chicken luncheon, pane and nuggets (20 of each), samples were collected from different markets at Dakhlia governorate and conducted to evaluate the total yeast count and the mycological profiles.

The mean values of the total yeast counts of chicken luncheon, pane and nuggets (cfu/g) were 7.1×103 ±3.1 ×103, 1.8×105 ± 8.2×104, 2.4×106 ±1.4×106, respectively.

There was a significant difference in total yeast count between chicken luncheon and nuggets.

Chicken nuggets were the most contaminated samples with yeast, while chicken luncheon was the lowest contaminated samples.

One hundred and five (105) yeast isolates represented 4 genera were isolated from chicken luncheon, pane and nuggets samples in the following number and percentage, Candida, 14 (58.3%), 22(59.5%), 25(56.8%) with the highest total incidence of 61(58%) followed by Rhodotorula 7(29.1%), 11(29.7), 13(29.5%) with total incidence of 31(29.5%) followed by Saccharomyces, 3 (12.5%),3 (8.1%),4 (9.1%) with total incidence 10(9.5%), and finally, Trichosporon 0(0%),1(2.7%), 2(4.5%) with total incidence 3(2.9%), respectively.

Regarding yeast species isolated from chicken luncheon, pane and nuggets, C.

albicans were the most predominant species which isolated from 40%, 75% and 85% of examined samples represented by the following number and percentage 8(33.3%), 15(40.5%) and 17(38.6%), respectively.

The yeast isolates were identified using traditional standard method.

Six samples examined using PCR, all of them were successfully amplified a products of 109 bp and interpreted as positive for Candida albicans which confirmed the results obtained by traditional method.

While 2 samples amplified a products of 919 bp and proved to be positive for killer gene (KHS) of S.

cerviciae and one samples amplified a product of 727 bp and give positive killer genes (PelA).