Normal view MARC view ISBD view

Safety and quality of ready to eat chicken meat products [electronic resource].

By:

Abbas, Taghreed H

Contributor(s):

Language: English Summary language: Arabic Description: p.1-12Other title:

امان وجودة منتجات الدجاج الجاهزة للأكل [Added title page title]

Uniform titles:

Veterinary medical journal, 2017 v.63 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Veterinary Medical Journal 2017.v.63(1)Summary: 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.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Articles	Main	ART VMJ V63 NO1 1 (Browse shelf(Opens below))	Available

Browsing Main shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	ART SVUIJAS V2 NO2 7 Laboratory study of life table and demographic parameters of red palm weevil (Rhynchophorus Ferrugineus, Coleoptera: Dryophthoridae) on sugarcane slices \| [electronic resource]	ART SVUIJAS V2 NO2 8 Multiple traits selection in bread wheat under drought stress and normal irrigation \| [electronic resource]	ART SVUIJAS V2 NO2 9 Growth and yield performance of upland rice (Oryza Sativa l.) cultivars under rainfed lowland conditions \| [electronic resource]	ART VMJ V63 NO1 1 Safety and quality of ready to eat chicken meat products	ART VMJ V63 NO1 2 Detection of virulent genes of Staph Au Reus and E.Coli in fresh, frozen chicken and ready-to- eat chicken meat products	ART VMJ V63 NO1 5 Studies on clostridial infections in broiler chicken and ducks in Damietta governorate	ART VMJ V63 NO1 9 Isolation and characterization of avian reovirus (Egypt/ARV/Giza 2011) associated with arthritis in broiler breeder flocks	Next

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.

There are no comments on this title.

to post a comment.