Sensory and bacteriological evaluation of sold chilled duck and quail carcasses in markets

الملخص EN

Chilled poultry carcasses are usually subjected to the bacterial contamination during evisceration, preparation and handling.

Some of these bacteria are harmful to consumers causing toxicity or infective agents.

Hence, this study was done on some chilled duck and quail carcasses collected separately from different supermarkets at Mansoura city and sent to the laboratory for determination of the sensory characters and counts of aerobic plate count (APC), in addition to the prevalence rate of E.

coli, Staph.

aureus, Salmonella sp.

and Listeria monocytogenes.

The obtained results of counts for APC, E.

coli and Staph.

aureus were 4.9±3.2; 3.2±2.1 and 2.7±1.6 log10cfu/g for chilled duck carcasses and 4.7±3.6; 3.0±2.3 and 2.8±1.4 log10cfu/g for chilled quail carcasses respectively.

While, the prevalence rate of E.

coli, Staph.

aureus, Salmonella sp.

and L.

monocytogenes were 20%; 22%; 6% and 18% in chilled duck carcasses and 24%; 18%; 0% and 16% for chilled quail carcasses respectively.

Serologically the isolated E.

coli serotypes were O6, O55, O44 and O127 in chilled duck carcasses and O6; O44 and O78 in chilled quail carcasses and the isolated strains of Salmonella were Salmonella enteritidis and Salmonella anatum in chilled duck carcasses.

By PCR the examined isolates of E.coli contained stx1 and stx2 in chilled duck and quail carcasses.

While, the examined Staph.

aureus by PCR contained the enterotoxigenic strains A, E, C, D enterotoxins in chilled duck carcasses and A, C, D enterotoxigenic strains in chilled quail carcasses.

The hygienic importance of isolated bacteria and methods of minimizing its incidence were discussed.