Seasonal Impact on the Microbiological Quality of Some Poultry Meat cuts | ||
| Benha Veterinary Medical Journal | ||
| Volume 45, Issue 1, October 2023, Pages 177-181 PDF (1.01 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2023.229790.1709 | ||
| Authors | ||
| Aya Farouk* 1; Amany Mohammed Salem1; Marionette Nassif2 | ||
| 1Food Hygiene and Control Dept., Faculty of Veterinary Medicine, Benha University, Egypt | ||
| 2Food Hygiene Dept., Animal Health Research Institute, ARC, Egypt | ||
| Abstract | ||
| This research was designed to study the seasonal impact on the microbiological quality of some poultry meat products. A total of 270 samples of raw chilled drumstick samples of chicken, quail, and duck (30 of each), were collected from different butchers in Qalyubia governorate, Egypt in different seasons (winter, spring, and summer) in 2021 following the standard methods for microbiological examination in meat products. The obtained aerobic plate count (log10 CFU/g) results during winter, spring, and summer seasons were 4.25, 4.51, and 4.77 in chicken; 3.51, 4.24, and 4.74 in quail and 5.06, 5.44, and 5.85 in duck samples, respectively. However, E. coli and S. aureus were detected in all the examined samples at an acceptable limit in reference to the Egyptian standards (< 2 log CFU/g) during the winter and spring seasons, 100% and 10.0% of chicken and duck samples exceeded E. coli limits; and 16.7, 13.4 and 100 % exceeded the permissible limit of S. aureus counts during summer season. In general, results revealed significant variations in the microbiological quality of the examined samples in relation to the season as significant increases in the microbial counts were recorded in the summer season. Furthermore, duck drumstick samples recorded the highest microbial contamination during the period of the study. Application of strict hygienic measures during processing and cold storage of raw poultry meat cuts, especially in the summer season, to avoid the enhancement of hot and humid climate on microbial growth. | ||
| Keywords | ||
| Microbial quality; Poultry meat cuts; Seasonal variation | ||
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