Prevalence of yeast in chicken meat and their products

Abstract EN

This study was performed to evaluate the mycological quality of chicken meat and their products in Suez governorate, Egypt.

A total of 50 samples 10 each of chicken carcass and chicken thigh, gizzard, liver and chicken luncheon.

The samples weight ranged from 1000 g -1100 g ± 5 % for chicken carcass and 500 g ± 5 % for other samples.

The samples were examined for quantitative and qualitative estimation of the total yeast count.

The mean values of the total yeast count of chicken carcass and chicken thigh, gizzard, livers and chicken luncheon were 4.6 x 103 ± 1.1 x 103, 1.8 x 103 ± 8.5 x 102, 3.5 x 102 ± 5.7 x 10, 4.08 x 102 ± 1.08 x 102 and 1.5 x 10² ± 4.95 x 10 cfu / g respectively.

The yeast genera could be isolated and identified from the examined chicken samples as carcass, thigh, gizzard , liver and chicken luncheon in the following number and percentages ; Candida species 9 (90 %), 7 (70 %), 5 (50 %), 5 (50 %), 4 (40 %), with total incidence percentage (49.5 %) followed by Rhodotorula species 6 (60 %), 4 (40 %), 4 (40 %), 4 (40 %), 2 (20 %), with a total incidence of (32.5 %) and Saccharomyces species 4 (40 %), 3 (30 %), 2 (20 %), 1 (10 %), 1 (10 %) with total incidence percentage (18% ), respectively.

The significant important of the isolated yeast species were discussed.