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Alexandria J Vet Sci. 2015; 46(1): 66-73


Microbiological Status of Poultry Carcasses from Retailed Outlets in Alexandria Province

Mohammad A. Nossair, Nahla A. El Shabasy, Ola S. Hassan, Ibrahim A. Samaha.

Abstract
A total of 100 random samples of chicken carcasses including; 25 of frozen chicken carcasses, 25 of chilled chicken carcasses and 50 of freshly slaughtered chicken carcasses were collected from different private poultry shops, supermarkets and retailing shops in Alexandria Province during the period extended from May to December 2013. Samples were subjected to microbiological evaluation via making of Aerobic Plate Count (APC), Total Enterobacteriaceae Count (TEC), Total Coliforms Count (TCC), Total Staphylococcus aureus count and Total Mould and Yeast Count. In addition, isolation and identification of E. coli was attempted. It was found that APC ranged from 7.1102 to 2.3105, with a mean value 3.41045.4103 cfug in frozen chicken carcasses, while in chilled chicken carcasses, APC ranged from 3104 to 3.5109, with a mean value 3.51088.2107 cfug and in freshly slaughtered chicken carcasses APC ranged from 5106 to 3109, with a mean value 41089107 cfug. Concerning TEC, it was found that TEC in the frozen examined samples ranged from 110 to 9.5103 with a mean value of 2.2109.4102 cfug, while in chilled chicken carcasses ranged from 1104 to 3.5108 with a mean value of 7.51063.9107 cfug and in freshly slaughtered chicken carcasses ranged from 1105 to 8.5108 with a mean value of 8.51068.9107 cfug. Also, it was recorded that TCC in frozen chicken carcasses ranged from 0.410 to 2.310 with a mean value 1.4102.910, while in chilled chicken carcasses TCC ranged from 0.410 to 4.6102 with a mean value 1.4109.410, and in freshly slaughtered chicken carcasses TCC ranged from 0.410 to 6.2103 with a mean value 3.7103.2102. Furthermore, E. coli could be isolated from frozen, chilled and fresh chicken carcasses samples with an incidence of 72%, 76% and 80%, respectively and serological identification revealed the presence of O26:K60 (B6), O86:K61 (B7), O119:K69 (B19), O126:K71 (B16) and O124:K72 (B17) serotypes. In addition, total Staphylococcus aureus count was done and it ranged in frozen chicken carcasses from 110 to 9.5103 with a mean value 1.31032.52102, in chilled chicken carcasses ranged from 1.8102 to 1.1106 with a mean value 1.91053.3104, and in freshly slaughtered chicken carcasses ranged from 2103 to 3.5107 with a mean value 2.51054.2104. Finally, it was found that total mould and yeast count in frozen chicken carcasses ranged from 110 to 9.1103 with a mean value 31021.210, in chilled chicken carcasses ranged from 110 to 1.3104 with a mean value 8.61032.6102 and in freshly slaughtered chicken carcasses ranged from 2.3102 to 4105 with a mean value 31043.1103. From the obtained results, it was concluded that poultry carcasses possessed significant number of bacteria with significant risk of carcasses spoilage and public health hazards.

Key words: Microbial evaluation, poultry meat, E. coli, serotying



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