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Bacteriological assessment of freshly slaughtered chicken and a trial for improvement [electronic resource].

By:

Mira, Enshrah K.I

Contributor(s):

Eskander, A.A

Language: English Summary language: Arabic Description: p.88-101Other title:

التقييم البكتريولوجي للدجاج المذبوح الطازج ومحاولة تحسينه [Added title page title]

Uniform titles:

Assiut veterinary medical journal, 2007 v. 53 (113) [electronic resource].

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In: Assiut Veterinary Medical Journal 2007.v.53(113)Summary: Fifty samples of fresh whole chicken carcasses, breast, thigh, fillets and giblets were examined bacteriologically for Aerobic Plate Count (APC), colifonns count (MPN), Enterobacteriaceae count, Staphylococcus aureus count and isolation of Salmonella. Results indicated that chicken and its products, giblet samples exhibited the highest bacterial population followed by the whole carcasses samples. Salmonellae were isolated from all samples by different percentages. To evaluate the efficiency of ozonated water on bacterial status of chicken carcasses, the results indicated that immersion of chicken carcasses in ozonated water for 30 minutes was more effective in reducing the bacterial population of APe and coliforms count by more than 3 log cfu/g respectively and Staphylococcus aureus was reduced by 2.5 log cfulg. Salmonella typhymurium population was reduced by 3.9 log cfulgm after treatment with ozonated water for 20 minutes and by nearly 5 log cfulg for 30 minutes treatment.

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Fifty samples of fresh whole chicken carcasses, breast, thigh, fillets and giblets were examined bacteriologically for Aerobic Plate Count (APC), colifonns count (MPN), Enterobacteriaceae count, Staphylococcus aureus count and isolation of Salmonella. Results indicated that chicken and its products, giblet samples exhibited the highest bacterial population followed by the whole carcasses samples. Salmonellae were isolated from all samples by different percentages. To evaluate the efficiency of ozonated water on bacterial status of chicken carcasses, the results indicated that immersion of chicken carcasses in ozonated water for 30 minutes was more effective in reducing the bacterial population of APe and coliforms count by more than 3 log cfu/g respectively and Staphylococcus aureus was reduced by 2.5 log cfulg. Salmonella typhymurium population was reduced by 3.9 log cfulgm after treatment with ozonated water for 20 minutes and by nearly 5 log cfulg for 30 minutes treatment.

Summary in Arabic.

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