Microbiological status of meat and chicken received to University student hostel

Fahim A. Shaltout1, Zakaria. I. M. 2, Jehan Eltanani1, Asmaa S. Elmelegy3.

Abstract

A grand total of 60 random samples of chicken and meat (30 of each) before and after cooking (n=15 of each) of both type was collected from a university student hostel, Egypt for microbiological examination. The average values of aerobic plate count and anaerobic count (cfu/g) were 5.4x104±7.9x103and 2.6x104±4.4x103 for raw meat, 3.6x104±2.1x103 and 2.2x104±3.8x103 for raw chicken meat ,1.2x104±1.9x103,1.3x104± 4.9x103 for cooked meat and 1.9x104±2.2x103 & 1.3x104±4.9x103 cfu/g for cooked chicken meat, respectively. Moreover, the incidence of S. Typhimurium, Staph aureus and C. perfringens were 13.33%, 13.33% and 47.6%for raw chicken meat, 0.0, 13.33%, 26.66 % for cooked chicken meat. While, 6.67%, 20%, 20% for raw meat and 0.0,13.33%,13.33% for cooked meat examined samples, respectively for total examined samples. The public health importance of isolated microorganisms and recommended applications were discussed.

Key words

Meat, poultry, APC, Anaerobic plate count, Salmonella, Staph aureus, C. perfringens.