Safety and Quality of Ready to Eat Chicken Meat products | ||
| Veterinary Medical Journal (Giza) | ||
| Volume 63, Issue 1, January 2017, Pages 1-12 PDF (8.12 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/vmjg.2017.354141 | ||
| Authors | ||
| Taghreed Abbas* 1; K.S Tolba2; Adel Ibrahim1; Mohamed Elmossalami1 | ||
| 1Meat Hygiene and Control Department, Faculty of Veterinary Medicine, Cairo University | ||
| 2Food Hygiene Department, Animal Health Research Institute, Dokki-Giza | ||
| Abstract | ||
| Contamination of ready-to-eat (RTE) chicken products with food borne pathogens remains an important public health issue, because it can lead to illness if there are mal practices during slaughtering, eviscerating, washing, handling and subsequently preparation by cocking. Therefore, this study focused on the safety of some ready to eat chicken products during the preparation in terms of sensory attributes, chemical parameters for detection of freshness and bacterial load. The samples were collected from different restaurants in Cairo and Giza Governorate. The research study focused on ten specific products including chicken shawarma, grilled chicken, chicken pane, shish tawoak, chicken fajita, chicken burger, chicken salad, chicken Mandy, fried chicken and finally pop chicken. The. bacteriological criteria used for integrity of the tested products were as follows: Aerobic Plate Count (APC), Enterobacteriaceae, coliforms and Staph. aureus counts. The present study indicated that the examined chicken salad | was the most contaminated products in terms of APC, Enterobacteriaceae, coliforms and Staph. Aureus counts | (1.094x106±8.81x10 ±,1.696x102±4.82x10,1.183x104±4.65x103 and30.0±21.34cfu/g) respectively. On the contrary, the: lowest bacterial load of the aforementioned bacterial counts was recorded for fried chicken (5.78x104±3.1x104, <3, 3.1x102±43.33 and <10 cfu/g), respectively followed by pop chicken products which recorded (1.797x104±9.34x103, <3, 2.20x103±72.7 and <10 cfu/g), respectively. From these results, it was cleared that five chicken products (Salad, pane, shish tawoak, fajita and chicken burger) had higher mean values of bacteriological analysis, but still within the |accepted range concerning APC as defined by Public Health Laboratory Service (PHLS) (2000) regarding judgment of RTE meals. Chemical characters were within the permissible limits. Moreover, sensory attributes and the reflection of microbial counts on the consumer and public health were discussed. | ||
| Keywords | ||
| RTE chicken meals; PHLS; APC; Coliforms; Enterobacteriaceae | ||
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