Bacteriological quality of halfcocked chicken meat products

العناوين الأخرى

تقييم الحالة الصحية لمنتجات الدواجن المصنعة محليا

المؤلفون المشاركون

Tulbah, Khalid Shawqi
al-Shihawi, Raniya Hasan Ismail
Yahya, Nadir Yahya Mustafa

المصدر

Kafr El-Sheikh Veterinary Medical Journal

الناشر

جامعة كفر الشيخ كلية الطب البيطري

تاريخ النشر

2016-06-30

دولة النشر

مصر

عدد الصفحات

20

التخصصات الرئيسية

الطب البيطري

الملخص الإنجليزي

A total of 60 random samples of half cooked chicken meat products (chicken nuggets, chicken burger and chicken luncheon) were collected from different supermarkets at El- Dakahlyia, governorates (mansoura city) as 20 sample for each for bacteriological examination (These 60samples were analyzed and tested for total aerobic plate count, total enterobactracea count, total Staph count, total mold and yeast count, The presence of bacterial food pathogens was also evaluated in the examined sample (S.

aurous).The obtained results indicated that chicken Luncheon has high microbial count 6.6×107, for apc the lowest value was in Nuggets 3.6×106.

This study offers determination of hygienic status, quality of chicken meat products heat treated.

All recommendation to safe guard the consumer were discussed.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-778709

• APA
• MLA
• AMA