BACTERIOLOGICAL QUALITY OF HALFCOCKED CHICKEN MEAT PRODUCTS

Document Type : Original Article

Authors

1 Food Control Dept., Fac. Vet. Med., Kafrelsheikh Univ., Egypt

2 Animal Health Research Institute, Mansoura Lab., Mansoura, Egypt

3 Animal Health Research Institute, Giza Lab., Giza, Egypt

Abstract

A total of 60 random samples of half cooked chicken meat products
(chicken nuggets, chicken burger and chicken luncheon) were
collected from different supermarkets at El- Dakahlyia, governorates
(mansoura city) as 20 sample for each for bacteriological
examination (These 60samples were analyzed and tested for total
aerobic plate count, total enterobactracea count, total Staph count,
total mold and yeast count, The presence of bacterial food pathogens
was also evaluated in the examined sample (S. aurous).The obtained
results indicated that chicken Luncheon has high microbial count
6.6×107, for apc the lowest value was in Nuggets 3.6×106. This study
offers determination of hygienic status, quality of chicken meat
products heat treated. All recommendation to safe guard the consumer
were discussed.
 

Highlights

 

 

Keywords

Main Subjects

Full Text

 

 

References

 
 

Files

Share

How to cite

Statistics