الفهرس | Only 14 pages are availabe for public view |
Abstract A total of 100 random samples of poultry meat products as 25 each of chicken burger, chicken nuggets, chicken frankfurter and chicken luncheon were collected from supermarkets and groceries of different localities in Alexandria and Behera governorates. The collected samples were subjected to several microbiological examinations to estimate their sanitary conditions as well as their fitness for human consumption through determination of the following: 1. Total mesophilic bacterial count: The mesophilic counts (100%) in chicken nuggets, chicken luncheon, chicken burger and chicken frankfurter were ranged from 6 x 103_ 1.95 X 10 6 , 4 X 103- 9.60 x 104, 6 X 103- 1.6 X 106 and 2 x 103_ 7.6 X 10 5 cful g, respectively. The mean values were 2.55 x 105± 8.98 x 104, 4.30 X 104 ± 5.72 x 103, 3.08 X 105± 7.03 x 104 and 1.03 x 105± 3.23 x 104, respectively. 2. Total thermophilic bacterial counts: The statistical analytical results showed that the thermophilic count (100%) in chicken nuggets had a minimum value of 3 x 103, a maximum value of 7.2 x 105with a mean value of 1.0 x 105± 3.37 x 104 cfu/g. While in chicken luncheon (100%), the values were ranged between 1 x 103 and 6.4 x 104 with a mean value of 1.14 x 104:t 2.72 X 103, but in chicken burger (92%) they were ranged frem 1 x 104- 6.2 X 105with a mean ------ ~-- -- Summary 62 value of 8.04 x 104± 2.62 x 104, and in chicken frankfurter (92%) they were ranged from 1 x 103 - 2.6 X 105 with a mean value of3.61 x 104± 1.19 x 104cfu/g. 3. Total psychrotrophic bacterial count: It is evident that the effect of freezing and chilling during manufacture and storage of the poultry products showed a major effect on the growth of microorganisms as in chicken nuggets it was about 76% with values ranged from 4 x 103 to 3.4 X 105 with a mean value of 6.88 x 104± 2.10 x 104,while in chicken luncheon (88%) with values 1 x 103 - 1.6 X 104with a mean value of 6.18 x 103 ± 9.01 x 102, other products as chicken burger (88%) were positive with range between 1 x 103 - 3.6 X 105 with a mean value of 3.89 x 104± 1.92 x 104, and in chicken frankfurter (84%) with a minimum 3 x 103 and a maximum 4 x 105while its mean value was 1.10 x 105 ± 4.63 x 104cfu/ g. 4. Total mould and yeast count: In chicken nuggets (52%) were ranged between 3 x 103 and 3.0 x 104 with a mean value as 1.36 x 104± 2.44 x 103• In chicken luncheon (60%) it was I x 102 - 2.2 X 104with a mean value of 2.74 x 103 ± 1.38 x 103, while in chicken burger (88%) they were ranged between 1 x 103 - 7.0 X 104 with a mean value of 8.95 x 103 ± 3.12 x 103. The last product tested was chicken frankfurter (36%) which ranged from 1 x 103 - 1.2 X 104with a mean value of 3.89 x 103 ± 1.21 x 103 cfu/ g. from other view, the identified mould -- ~--~----~----- Summary 63 like Aspergillus flauus, Asp. niger, Mucor spp. and Penicillium spp. could be isolated from the examined samples of chicken nuggets, luncheon, burger and frankfurter in a percentage of 4, 0, 16 and 4%; 0, 4, 8 and 4%; 12, 12, 36 and 8%, and 40, 36, 40 and 12%, respectively. 5. Total Enterococci count: It is clear that Enterococci were highly found in chicken luncheon and chicken frankfurter as 64% of each, and their counts were ranged from 10 - 480 and from 20 - 560 cfujg with mean values 135 ± 34.5 and 133.75 ± 37.71, respectively. While in chicken burgers (48%), they were ranged between 20 - 400 with a mean value of 145.83 ± 35.45 and in chicken nuggets (36%) they were ranged from 20 - 60 and a mean value as 33.33 ± 5.27 cfuj g. On the other hand, Enterococcus faecalis and Ent faecium could be isolated from the examined samples of chicken nuggets, luncheon, burger and frankfurter in percentages as 4, 4, 20 and 40%, and 36, 40, 40 and 52%, respectively. 6. Total Staphylococci count: The analytical results of examined samples of different chicken meat products as chicken nuggets, luncheon, frankfurter and burger showed that found that the high rate of Staphylococci was found in chicken luncheon (36%) with an average number of 30 - 380. In nuggets they were found in 28% of samples with relatively low number of 10 - 80, while in chicken burger it was found --------~- Summary 64 in 24% of the samples with counts ranged between 10 - 340 cfu/g and the frankfurter samples was 12% with a range of 10 - 380 cfu/ g. The mean counts in these products were respectively 154.44 ± 39.97, 41.43 ± 12.23, 95.0 ± 50.25 and 250.0 ± 120.14 cfu/g. Also, the isolated Staphylococci could be identified as Staphylococcus aureus and Staph. epidermidis in different percentages as 8, 12, 12 and 12%, and 20, 24, 12 and 0%, respectively from the examined samples of chicken nuggets, luncheon, burger and frankfurter. The public health hazard of the isolated microorganisms as well as suggestions for improving the quality of the poultry products as well as to safeguard the health of consumers were also discussed. |