BACTERIAL CONTAMINATION OF CHICKEN MEAT

Mona A. AbdElazem ;Abd El-Salam E. Hafez ;

Heba A. Abdalla and Rasha M. El-Bayomi

Department of Food control, Faculty of Veterinary Medicine, Zagazig University, Egypt

ABSTRACT

Poultry meat is very popular food in Egypt as well as throughout the world. No wonder since it is delicious, nutritious and considered as a good and cheap source of protein characterized by good flavor and easily digested. Therefore, the present study was conducted to demonstrate the bacteriological evaluation of some chicken samples (thigh , breast ,gizzard , liver ,neck skin and cloacal skin) in Zagazige City, Sharkia Governorate, through determination of enterobacteriacae count and most propable number of coliform  . Results revealed that the mean count ofenterobacteriacae 5.54 ± 0.087, 5.45 ± 0.097, 5.54 ± 0.088, 5.40 ± 0.076, 5.39 ± 0.073 and 5.32 ± 0.064 log10 CFU/g and MPN of coliform was 5.50 ± 0.17, 5.66 ± 0.23,  5.43 ± 0.22, 5.21  ± 0.19 , 5.58 ± 0.18 and 5.34 ± 0.26 log10 CFU/g in the examined thigh, breast, gizzard,  liver , neck skin and cloacal skin respectively.

1.INTRODUCTION

Chicken meat production and consumption rapidly increased worldwide due to its competitive price, absence of religious obstacles and high content of essential amino acid required for growth. Chicken meat is considered a good source of animal protein with a high biological value which is required for nutrition of human in all ages and a good source of vitamins especially B complex and certain minerals as iron. It is rich in poly- unsaturated fatty acids with a low cholesterol value; chicken meat is easily digested and is recommended for the nutrition of patients. Chicken meat is an ideal media for microbial growth due to long chain of processing, packaging and transportation (Capita et al., 2001). Enterobacteriaceaehad  an epidemiological  importance as some of its members  were  pathogenic and  may cause serious infection  and food  poisoning to human. Moreover, the TEC can be taken as an indicator  of    enteric  contamination  (Algabry et al., 2012,  El-Gendyet al., 2014 and Pogorelovaet al., 1993). The presence of coliforms in chicken meat and giblets may be responsible for their  inferior quality resulting in  great economic losses beside their presence in great number may raise the public health hazard (ICMSF, 1978).

2. MATERIALS AND METHODS:

2.1 Collection of samples:

One hundred and twenty chicken samples (thigh, breast, gizzard, liver, neck skin and cloacae skin) (20, each) were randomly collected from different outlets with different sanitation levels at Zagazig city, Sharkia Governorate, Egypt. All samples were transferred under complete a septic conditionsto Food Control lab for,bacteriological examination.

2.2 Preparation of samples:

25 grams from each chicken  sample  were aseptically transferred into a sterile blender containing 225 ml of 0.1% sterile buffered peptone water (BPW, HIMEDIA, M614-500G). The contents were homogenized for 2.5 min at room temperature (25ºC) and then allowed to stand for 5 min to provide a homogenate which represents the dilution of 10^-1. One ml of the homogenate was transferred into a sterile test tube containing 9 ml of 0.1% BPW, then ten folds serial  dilutions were prepared  up to the required dilution 10^-6(ICMSF, 1978).

2.3 Determination of microbial quality:

2.3.1 Determination of Enterobacteriacae count:

The total Enterobacteriaceae count was carried out according to (ICMSF, 1978). From the ready prepared serial dilution (10^-4 ) ; 0.1 ml was transferred and evenly distributed over a dry surface of sterile violet red bile (VRBG) agar( HIMEDIA, M581BP ) by a bented glass rod. The plates were incubated in an inverted position at 37^oC for 24 hs. The suspected colonies (purple to red colonies surrounded by purple hallo) were counted and calculated per gram of sample.

2.3.2 Determination of total Coliforms count (MPN):

One ml from the ready prepared serial dilution 10^-4, 10^-5, 10^-6 was inoculated separately into three sterile MacConkey broth tubes (OxideCM5) with inverted Durham’s tubes (ICMSF, 1978). The inoculated tubes were incubated at 37ºC then examined after 24 and 48 hs. Positive tubes with acid and gas production in the inverted Durham’s tubes were recorded. The most probable number of coliforms /ml was calculated.

3. RESULTS AND DISCUSSION:

From the results recorded  in table (1), the mean values of  enterobacteriaceae count were 5.5435 ± 0.08731, 5.4523 ± 0.09699, 5.5404 ± 0.08780, 5.3954 ± 0.07610,  5.3919 ± 0.07342 and  5.3201 ± 0.06435 in  chicken  thigh,  breast, gizzard, liver, neck skin and  cloacal skin respectively. The result for enterobacteriaceae were more than reported by Capita et al. (2000) (3.04 log cfu/g) and Cegielska-radziejewska, et al. (2008)  (2.7 log10 cfu/g) . On the other hand, the result were less than reported by Rindhe et al. (2008) (6.27 log cfu/g) and Bhandari et al. (2013) (8.5 log cfu/g) .

Table (1): Statistical analytical results of Enterobacteriaceae count log₁₀CFU/g in the examined chicken samples (N = 20, each).

⮚       S.E: Standard error of mean

⮚       N = number

⮚       the limit of detection  (LOD): 1 log₁₀ CFU/g

⮚       There is no significant difference between the examined samples (P> 0.05)

The result given in table (2) shown that the coliforms (MPN) ranged from 4.54 to 6.04 with a mean value of 5.50 ±0.17, from 3.87 to  6.04  with a mean value of 5.66 ±0.23 , from 4.54 to 6.04 with a mean value of 5.43 ±0.22 , from 4.54 to  6.04 with a mean value of 5.21  ±0.19, from4.56 to  6.04  with a mean value of 5.58±0.18 and from4.04 to  6.04  with a mean value of log ₁₀/g in examined thigh breast, gizzard, liver, neck skin and cloacae skin respectively. The results were more than reported by Capita et.al. (2001) (2.7 log cfu/g),Northcutt et al., (2003) (2.6 log cfu/g),  Selvan et al. (2007) , (1.13 log cfu/g) and Joshi and Joshi (2010), (1.03 log cfu/g) while less than the results  were reported by Santosh Kumar et al. (2012) (4.97 log cfu/g and Bhandari etal.,(2013) (6.5 log cfu/g) . High coliform counts indicated poor hygienic quality of meat, it may be occurred during slaughtering, cutting or dressing of carcasses. As well as, soiled hands, shopping blocks or knives used for handling and cutting or contaminated water (Yadavet al., 2006).

Table (2): Most probable number of coliforms log₁₀CFU/g in the examined chicken samples (N = 20, each).

⮚          *S.E: Standard error of mean

⮚       N = number

⮚       the limit of detection  (LOD): 1 log₁₀ CFU/g

⮚       There is no significant difference between the examined samples (P> 0.05)

4.REFERENCES:

Algabry, I.M.I. ;A.I. Ahmed and H.A. Samaha(2012): Hygiene of Butchershop in Alexandria. Alex. J. Vet. Sci., 37 (1): 23-31.

Bhandari, N. ;D.B.Nepali andS. Paudyal (2013): Assessment of bacterial  load in broiler chicken meat   from the retail meat shops Chitwan, Nepal. Int. J. Infect. Microbiol., 2 (3):99-104.

Capita, R. ;C. Alonso-Calleja ; M.T. Garcia-Arias ;B. Moreno and M.C.GarciaFernandez(2000): Effect of trisodium phosphate on mesophilic and psychrotrophic bacterial flora attached to   the skin of chicken carcasses during refrigerated storage. Food Sci. Technol. Int., 6:345-350.

Capita, R.;C.Alonso-Calleja; M.D. Garcia – Fernandez and B. Moreno (2001): Microbiological quality of retail poultry carcasses in Spain, J. Food Prot.WK., 64(12): 1961-1966.

Cegielska-radziejewska, R. ;B. Tycner ;J.Kijowski ;J.Zabielski and T. Szablewski (2008): Quality and shelf life of chilled pretreated map poultry meat products. Bull Vet InstPulawy., 52: 603-609. 

El-Gendy, N.M.; H.A. Ibrahim ; N.A. Al-Shabasyand I.A. Samaha(2014):Enterobacteriaceae In Beef Products (Luncheon, Pasterma, Frankfurter and Minced meat) from Alexandria Retail Outlets. Alex. J. Vet. Sci., 41 (1): 80-86.

ICMSF (1978):‘‘International Commission on Microbiological Specifications for Foods’’: Microorganisms in foods, their significance and method of enumeration. 2nd Ed., Univ. of Toronto Press, Toronto and Buffalo’s Canada.

Joshi, N. and R.K. Joshi (2010): Bacteriological quality of meat sold in retail market in Uttar Pradesh. Journal of Veterinary Public Health 8(2):137-139.

Northcutt, J.K. ;M.E.Berrang ;D.P. Smith and  D.R. Jones (2003): Effect of Commercial Bird Washers on Broiler Carcass Microbiological characteristics. J. Appl. Poult. Res. 12:435–438.

Pogorelova, N.P.; L.V.Lartseva;A.V.Boiko; I.E. Smirnova; T.M. Zhigareva; L.A. Zhuravleva and E.N. Merkina (1993): Microbiological evaluation of water pollution in Volga delta. Gigiena.Sanitoriya, 7:35-38.

Rindhe, S.N. ;P.N.Zanjad ; V.K. Doifode; A. Siddique and M.S. Mendhe (2008): Assessment of microbial contamination of chicken products sold in Parbhani city. Veterinary World., 1(7):  208-210.

Santosh Kumar, H.T. ;U.K.Pal ;V.KesavaRao ; C.D. Das and P.K. Mandal(2012): Effects of processing practices on the physico-chemical, microbiological and sensory quality of fresh chicken meat. Int. J. Meat Sci., 2:1-6.

Selvan, P. ;R.NarendraBabu ;S.Sureshkumar and V. Venkataramanujam (2007): Microbial  quality of retail meat products available in Chennai city. American Journal of Food Technology., 2(1):55-59.

Yadav, M.M.;S. Tale ; R.Sharda; V.Sharma; S.Tiwari and U.K. Garg(2006): Bacteriological quality of sheep meat in Mhow town of India. Int. J. Food Sci. Technol., 41: 1234-1238.

مدی تواجدالإیشیریشیا کولای المنتجه للبیتا لکتامیز فی لحوم  الدواجن

منی علاء عبد العظیم محمد، عبدالسلام الدیدامونی حافظ ،

هبة أحمد عبدالله ، رشا محمد البیومی

قسم مراقبة الاغذیة – صحة اللحوم – کلیة الطب البیطری - جامعة الزقازیق

تعد لحوم الدواجن مصدرا هاما من مصادر البروتین الحیوانى نظرا لاحتوائها على نسبة عالیة من الحموض الامینیة والفیتامینات والأملاح المعدنیة والعناصر الغذائیة الضروریة لبناء جسم الانسان وانتاج الطاقة کما أنها تتمیز بالطعم المستساغ لدى الجمیع وخاصة الأطفال والمرضى وکبار السن وذلک لإنخفاض سعرها مقارنة باللحوم الحمراء وباقى الطیور الأخرى. تتعرض ذبائح الدواجن اثناء ذبحها وتجهیزها ونقلها وتداولها فى الاسواق للتلوث بمختلف المیکروبات التى تؤدى الى فسادها قبل استهلاکها  وایضا میکروبات التسمم الغذائى التى تشکل خطرا على صحة المستهلک ولذلک کان هناک ضرورة ملحة لإستخدام بعض مزیلات التلوث للقضاء على أحد میکروبات التسمم الغذائى المنتشرة فى لحوم وأحشاء الدجاج وهى الإیشیریشیا کولاى.

تم تجمیع 120 عینة عشوائیة من ذبائح الدجاج الطازج یمثلها 20 عینة من کل من الصدور, الأفخاذ,الأکباد والقوانص وجلد العنق وجلد فتحه الذرق من أماکن بیع الدواجن ذات المستویات الصحیة المختلفة بمحافظة الشرقیة لفحصها بکتیرلوجیا ، مع عزل وتصنیف میکروب الإیشریشیا کولاى. وجاءت نتائج الفحوصات المختلفة على النحو التالی:

أوضحت النتائج أن متوسط العدد الکلی للمیکروبات المعویة هی 5.54 ± 0.087 ، 5.45 ± 0.097 ، 5.54 ± 0.088 ، 5.40 ± 0.076 ، 5.39 ± 0.073 و 5.32 ± 0.0.64 لوغاریتم 10/جرام لکل من الأفحاذ , الصدور , الأکباد , القوانص ,جلد الرقبه وجلد فتحه الذرق على الترتیب.

کان متوسط العدد الکلی للمیکروبات القولونیه  5.50 ± 0.17 و 5.66 ± 0.23 و 5.43 ± 0.22 و 5.21 ± 0.19 و 5.58 ±  0.18 و 5.34 ± 0.26 لوغاریتم 10/جرام لکل من الأفحاذ, ,الصدور , الأکباد , القوانص ,جلد الرقبه و  جلد فتحه الذرق على الترتیب.