Safety and quality of ready to eat chicken meat products
Abbas, Taghreed H.
Safety and quality of ready to eat chicken meat products [electronic resource]. امان وجودة منتجات الدجاج الجاهزة للأكل. - p.1-12.
Includes references.
Contamination of ready-to-eat (RTE) chicken products with food borne pathogens remains an important public health
issue, because it can lead to illness if there are mal practices during slaughtering, eviscerating, washing, handlingand
subsequently preparation by cocking. Therefore, this study focused on the safety of some ready to eat chicken
products during the preparation in terms of sensory attributes, chemical parametersfor detection of freshness and
bacterialload. The samples were collected from different restaurants in Cairo andGiza Governorate. The research
study focused on ten specificproducts including chicken shawerma, grilled chicken, chicken pane, shish tawoak,
chicken fajita, chicken burger, chicken salad, chicken mandy, fried chicken and fmally pop chicken. The
bacteriological criteria used for integrity of the tested products were as follows:Aerobic Plate Count (APC),
Enterobacteriaceae, coliformsand Staph. aureuscounts. The present studyindicated that the examined chicken salad
was the most contaminated products in terms of APC, Enterobacteriaceae, coliforms and Staph. aureuscounts
(1.094xl06±8.8lxl05• 1.696xl02±4.82xl0,1.183xl04±4.65xl03 and30.0±21.34cfu/g)respectively. On the contrary, the
lowest bacterial load of the aforementioned bacterial counts was recorded for fried chicken (5.78x104±3.lxl04, <3,
3.lxl02±43.33 and <10 cfulg), respectivelyfollowed by pop chicken products which recorded (1.797xl04±9.34xl03,
<3, 2.20xl02±72.7 and <10 cfu/g), respectively. From these results, it was cleared that five chicken products(Salad,
pane, shish tawoak, fajita and chicken burger)had higher mean values of bacteriological analysis, but still within the
accepted range concerning APC as defmed by Public Health Laboratory Service (PHLS)(2000) regarding judgment
of RTE meals. Chemical characters were within the permissible limits. Moreover, sensory attributes and the reflection
of microbial counts on the consumer and public health were discussed.
Summary in Arabic.
Chicken industry--Health aspects.
Precooked meat--Microbiology.
Safety and quality of ready to eat chicken meat products [electronic resource]. امان وجودة منتجات الدجاج الجاهزة للأكل. - p.1-12.
Includes references.
Contamination of ready-to-eat (RTE) chicken products with food borne pathogens remains an important public health
issue, because it can lead to illness if there are mal practices during slaughtering, eviscerating, washing, handlingand
subsequently preparation by cocking. Therefore, this study focused on the safety of some ready to eat chicken
products during the preparation in terms of sensory attributes, chemical parametersfor detection of freshness and
bacterialload. The samples were collected from different restaurants in Cairo andGiza Governorate. The research
study focused on ten specificproducts including chicken shawerma, grilled chicken, chicken pane, shish tawoak,
chicken fajita, chicken burger, chicken salad, chicken mandy, fried chicken and fmally pop chicken. The
bacteriological criteria used for integrity of the tested products were as follows:Aerobic Plate Count (APC),
Enterobacteriaceae, coliformsand Staph. aureuscounts. The present studyindicated that the examined chicken salad
was the most contaminated products in terms of APC, Enterobacteriaceae, coliforms and Staph. aureuscounts
(1.094xl06±8.8lxl05• 1.696xl02±4.82xl0,1.183xl04±4.65xl03 and30.0±21.34cfu/g)respectively. On the contrary, the
lowest bacterial load of the aforementioned bacterial counts was recorded for fried chicken (5.78x104±3.lxl04, <3,
3.lxl02±43.33 and <10 cfulg), respectivelyfollowed by pop chicken products which recorded (1.797xl04±9.34xl03,
<3, 2.20xl02±72.7 and <10 cfu/g), respectively. From these results, it was cleared that five chicken products(Salad,
pane, shish tawoak, fajita and chicken burger)had higher mean values of bacteriological analysis, but still within the
accepted range concerning APC as defmed by Public Health Laboratory Service (PHLS)(2000) regarding judgment
of RTE meals. Chemical characters were within the permissible limits. Moreover, sensory attributes and the reflection
of microbial counts on the consumer and public health were discussed.
Summary in Arabic.
Chicken industry--Health aspects.
Precooked meat--Microbiology.