الفهرس 
Table of contentsOnly 14 pages are availabe for public view
 |  | from | 132 |  |  |
| | | from | 132 | | |
Abstract
A total of 90 chicken samples consisted 30 each of whole -freshly dressed- chicken carcasses, raw chicken products and ready-to-eat chicken products, were purchased from different poultry shops, supermarkets and restaurants having different sanitation levels in Mansoura city, Egypt. The raw chicken products comprised 10 each of fresh chicken thigh, fresh chicken fillet and frozen minced chicken meat. Whereas the ready-to-eat ones included 10 each of chicken luncheon, chicken nuggets and chicken shawerma. The former analysis was done at the laboulatory of Meat Hygiene and Control Department, Faculty of veterinary medicine, Mansoura University, Egypt. All surveyed chicken samples were subjected for bacteriological and mycological analysis.
Bacteriological analysis showed that the aerobic plate count was ranged from 3.9 to 5.88 with a mean ± SD count of 5.23 ± 4.6 log10 cfu/cm2 in chicken carcasses; 5.08 ± 6.997 with a mean ± SD count of 6.18 ± 5.98 log10 cfu/g in chicken thighs; 5.18 to 6.8 with a mean ± SD count of 6.11 ± 5.78 log10 cfu/g in chicken fillets; 5.46 to 6.8 with a mean ± SD count of 6.4 ± 5.87 log10 cfu/g in minced chicken meat; 3.204 to 5.54 with a mean ± SD count of 4.79 ± 4.52 log10 cfu/g in chicken luncheon; 3.78 to 5.78 with a mean ± SD count of 5.23 ± 4.8 log10 cfu/g in chicken nuggets and 3.5 to 5.46 with a mean ± SD count of 5.14 ± 4.5 log10 cfu/g in chicken shawerma.
Enterobacteriacaea count was ranged from 0 to 4.7 with a mean ± SD count of 3.4 ± 3.1 log10 cfu/cm2 in chicken carcasses; 0 to 4.995 with a mean ± SD count of 4.11 ± 3.93 log10 cfu/g in chicken thighs; 0 to 4.8 with a mean ± SD count of 4.4 ± 3.9 log10 cfu/g in chicken fillets; 0 to 4.96 with a mean ± SD count of 4.11 ± 3.94 log10 cfu/g in mince chicken; 0 to 3.7 with a mean ± SD count of 2.96 ± 2.7 log10 cfu/g in chicken luncheon; 0 to 3.99 with a mean ± SD count of 3.4 ± 3.1 log10 cfu/g in chicken nuggets and 0 to 3.4 with a mean ± SD count of 3.83 ± 3.45 log10 cfu/g in chicken shawerma.
Mould count was ranged from 0 to 2.41 with a mean ± SD count of 1.45 ± 1 log10 cfu/cm2 in chicken carcasses; 0 to 2.81 with a mean ± SD count of 2.43 ± 1.9 log10 cfu/g in chicken thighs; 0 to 3.1 with a mean ± SD count of 2.51 ± 2.1 log10 cfu/g in chicken fillets; 0 to 3 with a mean ± SD count of 2.7 ± 2.04 log10 cfu/g in mince chicken; 0 to 2.8 with a mean ± SD count of 2.23 ± 1.85 log10 cfu/g in chicken luncheon; 0 to 2.4 with a mean ± SD count of 1.93 ± 1.51 log10 cfu/g in chicken nuggets and 0 to 3.2 with a mean ± SD count of 2.45 ± 2.15 log10 cfu/g in chicken shawerma. Whereas yeast count was ranged from 0 to 3.3 with a mean ± SD count of 2.42 ± 2.97 log10 cfu/cm2 in whole chicken carcasses; 0 to 4.4 with a mean ± SD count of 3.85 ± 3.38 log10 cfu/g in chicken thigh; 0 to 4.1 with a mean ± SD count of 3.72 ± 3.17 log10 cfu/g in chicken fillet; 0 to 4.2 with a mean ± SD count of 3.9 ± 3.2 log10 cfu/g in minced chicken meat; 0 to 2.342 with a mean ± SD count of 2.91 ± 2.41 log10 cfu/g in chicken luncheon; 0 to 3.04 with a mean ± SD count of 2.5 ± 2.14 log10 cfu/g in chicken nuggets and 0 to 3.22 with a mean ± SD count of 2.52 ± 2.2 log10 cfu/g in chicken shawerma.
This result showed significant differences (P value < 0.05) were detected among the corresponding microbial categories between whole chicken carcasses and raw chicken products. In the context, raw chicken products contained a higher levels of APC (6.3 vs. 5.23) , Enterobacteriaceae counts (4.31 vs. 3.4), mould counts (2.45 vs. 1.45) and yeast counts (3.8 vs. 2.48) compared with whole chicken carcasses.
Comparison of results of microbial analysis of chicken thighs, chicken fillets and mince chicken show significant differences (P value < 0.05) among raw chicken products tested. The presence of higher counts of APC, mould counts and yeast counts in minced chicken meat. Among raw chicken products tested, chicken fillet in the present study were contained the highest Enterobacteriaceae counts. No significant differences were detected between the corresponding microbial categories among the various ready-to-eat chicken products. A significant differences, however, (P value < 0.05) was only detected between chicken nuggets and chicken shawerma.
Significant differences (P value < 0.05) was detected between raw chicken products and ready-to-eat chicken products for APC (6.3 vs. 5.09), Enterobacteriacaea counts (4.31 vs. 3.53) and yeast counts (3.811 vs. 2.69). No significant differences was detected among all chicken products for mould counts.
Salmonella spp. were found in 38.9% ( 35/90 ) of chicken samples, distributed as 46.6% ( 14/30 ), 40% ( 4/10 ), 50% ( 5/10 ), 60% ( 6/10 ), 30% ( 3/10 ) and 30% ( 3/10 ) among chicken carcasses, chicken thighs, chicken fillets, mince chicken, chicken nuggets and chicken shawerma, consecutively, however could not detected Salmonella in chicken luncheon. Thirty five (35) strains were identified serologically as 4 (13.3%), 3 (10%), 4 (13.3%), 2 (6.7%) and 1 (3.33%) for S. Typhimurium, S. Enteritidis, S. Kentucky, S. Muenster, and S. Haifa, respectively from whole chicken carcasses. For chicken thigh (n=10) were 2 (20%) for S. Typhimurium and 1 (10%) for each S. Enteritidis and S. Heidelberg, whilst in chicken fillet (n=10) were 2 (20%) for each S. Typhimurium and S. Kentucky and 1 (10%) for S. Enteritidis, whereas in minced chicken meat (n=10) were 3 (30%), 2 (20%) and 1 (10%) for S. Typhimurium, S. Enteritidis and S. Heidelberg, consecutively. Chicken nuggets (n=10) were 1 (10%) for S. Typhimurium and 2 (20%) for S. Enteritidis, whilst chicken shawerma (n=10) were 2 (20%) for S. Typhimurium and 1 (10%) for S. Heidelberg. Salmonella could not detected in chicken luncheon examined (n=10).
Listeria spp. were detected in 36.7% (11/30), 50% (5/10), 30% (3/10), 40% (4/10), 10% (1/10), 20% (2/10) and 20% (2/10) among chicken carcasses, chicken thighs, chicken fillets, mince chicken, chicken luncheon, chicken nuggets, and chicken shawerma, respectively. Twenty eight (28) of Listeria species were isolated from chicken samples. The isolates were distributed as 4 (13%), 3 (10%), 3 (10%), 1 (3.3%) and 1 (3.3%) L. innocua, L. grayi, L. monocytogenes, L.ivanovii and L. murrayi, respectively for whole chicken carcasses. Whilst in chicken thigh were 1 (10%) for each L. ivanovii, L. innocua, L. welshimeri, L. grayi and L. murrayi. In chicken fillet were 1 (10%) for each L. grayi and L. innocua, L. monocytogenes, whereas minced chicken meat were 1 (10%) for each L. grayi and L. innocua and 2 (20%) for L. monocytogenes. For chicken luncheon were 1 (10%) for L. grayi, whilst chicken nuggets were 1 (10%) for each L. innocua and L. murrayi. In chicken shawerma were 1 (10%) for each L. innocua and L. seeligrei.
The public and economic important of isolated organisms as well as the recommendation necessary for preventing and minimizing the microbial contamination of chicken meat to the lowest and safest levels were also discussed.