Sheir, S., Ibrahim, H., Hassan, M., Shawky, N. (2020). Incidence of Psychotropic bacteria in frozen chicken meat products with special reference to Pseudomonas species. test, 39(1), 165-168. doi: 10.21608/bvmj.2020.37744.1238
Suzan Hassan Sheir; Hemmat Mostafa Ibrahim; Mohamed Ahmed Hassan; Nahla Ahmed Shawky. "Incidence of Psychotropic bacteria in frozen chicken meat products with special reference to Pseudomonas species". test, 39, 1, 2020, 165-168. doi: 10.21608/bvmj.2020.37744.1238
Sheir, S., Ibrahim, H., Hassan, M., Shawky, N. (2020). 'Incidence of Psychotropic bacteria in frozen chicken meat products with special reference to Pseudomonas species', test, 39(1), pp. 165-168. doi: 10.21608/bvmj.2020.37744.1238
Sheir, S., Ibrahim, H., Hassan, M., Shawky, N. Incidence of Psychotropic bacteria in frozen chicken meat products with special reference to Pseudomonas species. test, 2020; 39(1): 165-168. doi: 10.21608/bvmj.2020.37744.1238

Incidence of Psychotropic bacteria in frozen chicken meat products with special reference to Pseudomonas species

Benha Veterinary Medical Journal
Article 31, Volume 39, Issue 1, September 2020, Pages 165-168    PDF (112.88 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2020.37744.1238
Authors
Suzan Hassan Sheir* 1; Hemmat Mostafa Ibrahim2; Mohamed Ahmed Hassan3; Nahla Ahmed Shawky4
1Animal Health research institute
2Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University. Animal Health
3Food Hygiene Department, Faculty of Veterinary Medicine, Banha university
4Animal Health research institute, Shebin El koom branch
Abstract
Total of hundred random samples of frozen chicken products represented by breast, thigh, nuggets and burger (25 of each) were collected from various supermarkets located in Menoufia government. To study the incidence of psychotropic bacteria with special reference to Pseudomonas species. The study revealed that mean values of Psychotropic count were 8.17×103± 1.42×103, 1.95×104± 2.06×104 , 3.63×104± 0.89×104 and 7.58×104± 1.16×104 respectively while the mean value of Psedomonas counts were 3.51×103± 0.76×103 , 6.29×103± 1.12×103,8.44×103± 1.85×103, 1.71×104± 0.36×104 respectively for examined frozen breast, thigh, nuggets and burger. It was obvious that 166 isolates were identified as P. acidovorans, P. aeruginosa, P. alcaligenes, P. cepacia, P. fluorescens, P. fragi, P. proteolytica, P. putida, P. putrefaciens, P. stutzeri, P. vesicularis. The prevalence of Psedomonas were 6, 1, 33, 8, 47, 10, 19, 3, 22, 2 and 15 from examined samples, respectively, where the highest contaminated product was the chicken burger 54/166(32.5%) Pseudomonas isolates and Ps. Fluorescens was the most detected isolate. The isolation of Pseudomonas species from food samples is highly significant Therefore, its presence should be prevented during earlier stages of food preparation.
Key words: Psychotropic bacteria, frozen chicken meat products and Pseudomonas species.
Keywords
Psychotropic bacteria; frozen chicken meat products; Pseudomonas species
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