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Microbiological study of some cooked chicken products Atal-Taif, KSA [electronic resource].

By:

Sharaf, Eman M

Contributor(s):

Language: English Summary language: Arabic Description: p.312-315Other title:

دراسة ميكروبيولوجية لبعض منتجات الدجاج المطبوخ في الطائف بالمملكة العربية السعودية [Added title page title]

Uniform titles:

Assiut veterinary medical journal, 2012 v. 58 (134) [electronic resource].

Subject(s):

Cooking (Chicken) -- Microbiology -- Saudi Arabia

Online resources:

Full Text Article.

In: Assiut Veterinary Medical Journal 2012.v.58(134)Summary: This Study was carried out on 40 random samples of cooked chicken products Luncheon and Shawerma (20 of each). They were collected from different supermarkets at Al-Taif governorate. The results revealed that the mean value of total Aerobic plate, were Aerobic plate, Enterobacteriacae spp., Ecoli, Staphspp.(other than Staphaw-eus), Stapkaureus, Moulds and Yeasts count in Luncheon(1x104, 3x104, 4x10, 4x102, 1x103, 8x102, 4x103 respectively) While in Shawerma were (1x105, 2x104, 4x102, 6x103, 00, 6x104, 5.2x104,5.2x105 respectively).The isolation percentages of Staph.aureus, E.coli, Moulds, Yeasts in Luncheon were (10%, 25%, 50% and 65% respectively) while in Shawerma were (00%,20%, 65% and 70% respectively).

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This Study was carried out on 40 random samples of cooked chicken products Luncheon and Shawerma (20 of each). They were collected from different supermarkets at Al-Taif governorate. The results revealed that the mean value of total Aerobic plate, were Aerobic plate, Enterobacteriacae spp., Ecoli, Staphspp.(other than Staphaw-eus), Stapkaureus, Moulds and Yeasts count in Luncheon(1x104, 3x104, 4x10, 4x102, 1x103, 8x102, 4x103 respectively) While in Shawerma were (1x105, 2x104, 4x102, 6x103, 00, 6x104, 5.2x104,5.2x105 respectively).The isolation percentages of Staph.aureus, E.coli, Moulds, Yeasts in Luncheon were (10%, 25%, 50% and 65% respectively) while in Shawerma were (00%,20%, 65% and 70% respectively).

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