A total of 90 random samples of various chicken meat products were collected from different markets
in Menofia governorate , Egypt, represented by 30 equal samples of fresh chicken cuts-up (skinless
and boneless breast and thigh) (15 of each) 30 equal samples of frozen breaded half cooked chicken
products (chicken nuggets and chicken panne) (15 of each) and 30 equal samples of cooked chicken
products(Shawerma and Fahita sandwiches) (15 of each).The mean values of APC (cfu/g) in the
examined samples of chicken breast, thigh, panne, nuggets, shawerma and chicken fahita, were 5.5×
106± 1.51× 106
, 6.8× 106± 1.3× 105
, 3.1× 105± 1.7× 104
, 4.5× 105± 1.2× 104
, 2.2×104±1.5×104 &
4.9×104± 1.5×104 , for APC and 3.5× 104 ± 1.7×104
,7.8× 104 ± 1. 4×104
, 4.8× 103 ± 1.5×102
, 6.5×
103 ±1.7×101
, 3.8×102±1.5×102
and 4.1×102± 1.0×102, for Enterobacteriaceae count, respectively.
Salmonella Typhimurium was detected in 13.3%, 20%and 6.7% of breast, thigh and panne samples
respectively while Salmonella Anatum was detected in 7% of nuggets samples. On the other hand,
Salmonella enteritidis was detected in 13.3% of breast samples and in 6.7% of both thigh and panne
samples .Salmonella Heidelberg, Salmonella Muenster and Salmonella Kentucky were isolated from
6.7 % of some of examined samples. As conclusion, there is a need to educate consumers, food
handlers and all others who have access to food about the importance of hygiene and it is necessary
to cooking food property.
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