Microbial quality of chicken broiler carcasses

Other Title(s)

الجودة الميكروبية لذبائح دجاج التسمين

Joint Authors

Mustafa, Nadir Yahya
Khayr Allah, Ghadah Abd al-Ati Kamil
al-Jamal, Ahmad Muhammad
Qumuh, Hibah Mustafa Muhammad

Source

Kafr El-Sheikh Veterinary Medical Journal

Publisher

Kafr El-Sheikh University Faculty of Veterinary Medicine

Publication Date

2016-06-30

Country of Publication

Egypt

No. of Pages

18

Main Subjects

Veterinary Medicine

English Abstract

A total of 130 random samples of chicken carcasses including; 60 of frozen chicken carcasses, and 70 of freshly slaughtered chicken carcasses were collected from different private poultry shops, supermarkets and retailing shops in EL Gharbia Governate.

It was found that TAC ranged from 5×103 to 2.80×106 and 1×105 to 1.79×108 with a mean value 3.2×105±5.5×104 and 3.41×107± 5.42×106cfu/g in frozen and freshly slaughtered chicken carcasses, respectively .Also, it was recorded that the mean values of TCC in frozen and freshly slaughtered chicken carcasses 1.5×102±1.16×10 and 4.07×104±5.09×103cfu/g respectively.

Furthermore, pathogenic E.

coli was isolated from frozen and fresh chicken carcasses samples with an incidence of 10% and 5%, respectively.

The identified strains of Enteropathogenic E.

coli from examined frozen and fresh chicken carcasses were O128:H2, O111:H4, O26:H11, O142, O55:H7 and O119:H4.

In addition, total Staphylococcal count was done and it ranged in frozen and freshly slaughtered chicken carcasses from 5×10 to 2.04×105 and 2.00×103 to 2.08×106 with a mean value 1.75×104± 5.37×103 and 2.26×105± 4.57×104cfu/g.

The rate of isolation of Staph.aureus in frozen chicken carcasses and freshly slaughtered chicken carcasses was 15 (9 isolates) and 20% (14 isolates), respectively Finally, it was found that total mould and yeast count in frozen and freshly slaughtered chicken carcasses ranged from 5×10 to 1.75×103 and 3.00×102to 1.5×106 with a mean value 3.43×102± 5.78×10 and1.83×105± 3.98×104cfu/g respectively.

also the rate of isolation of salmonella 0,10% from frozen and fresh chicken carcasses samples, respectively .Accordingly from the chicken carcasses possessed significant number of bacteria with significant risk of carcasses spoilage and public healthhazards

Data Type

Conference Papers

Record ID

BIM-778781

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