تقييم التلوث الميكروبي لدجاج الشواية بمدينة جدة

Abstract EN

This research was conducted to follow up the microbial contamination samples of some grilled chicken samples collected twice monthly for three months from twelve locations representing six districts in Jeddah.

It was found that the counts of microbial groups (total viable bacteria, total coliform, fecal coliform, Salmonella and Staphylococcus) in the sample taken at peak hours were higher than those collected at offpeak hours.

Also the highest means of all studied microbial groups were found in the samples taken from traditional locations at calm time of selling.

The highest mean of total viable bacterial count (11410 cfu/gm) was found in the samples of Al-Rehab District in the second sampling month.

Moreover, the highest means of total coliform group (1400 cfu/gm) and fecal coliform group (500 cfu/gm) were found in the samples taken from traditional locations in Al-Rehab District at the first sampling month.

Samples' means taken from traditional locations Al-Rehab district at the first month of sampling (1900 cfu/gm) represented highest mean of Salmonella.

Whereas, the highest mean of staphylococcus group (25000 cfu/gm) was found in Nozha district at the third sampling month.

It is recommended to eat grilled chicken directly after buying or preserve it under cooling until use.

It is recommended to take care about purchasing location of grilled chicken to avoid food microbial food poisoning.