Animal Health Research Institute, Damanhour Branch.

Study on the microbiological content

of local manufactured poultry meat products in El-Bohira governorate

(With 3 Tables)

By

A.A. Bkheet; M.Sh. Rezk and M.M. Mousa*

* Faculty of Vet. Med. Alex. Univ.

(Received at 18/12/2006)

دراسة عن المحتوي الميکروبيولوجى في لحوم الدواجن المصنعة

بمحافظة البحيرة

أحمد أبو المجد بخيت ، محمد شوقى رزق ، محمد محمد موسى

أجريت هذه الدراسة على 100 عينة من منتجات الحوم الدواجن المصنعة محلياً (25 عينة) من کل من الناجتس واللانشون والبرجر والفرانکفورتر والتي تم تجميعها عشوائياً من المتاجر والسوبر مارکت بمحافظة البحيرة وتم إجراء الفحوص الميکروبيولوجية عليها فکانت نتائجها کالآتي متوسط العد الکلي للبکتريا الهوائية 2.5 × 10 ⁵ و 4.3 × 10 ⁴                 و 1و3 × 10 ⁵ و1 × 10 ⁵ في کل من الناجتس واللانشون والبرجر والفرانکفورتر على التوالي وکان متوسط العد الکلي للبکتريا المحبه للحرارة في ذات المنتجات 1 × 10 ⁵ و 1.1 × 10⁴ و8  x 10 ⁴و 3.6 × 10 ⁴ بينما کانت متوسطات العد للبکتريا المحبة للبرودة  6.9 × 10 ⁴ و 6.2 × 10 ³ و 3.9 × 10 ⁴ و1.1 × 10 ⁵ على التوالي. متوسط العد الکلي للمکورات المعوية 33.3  ± 3و5 و135 ± 34.5 و 145.8 ±  35.5 و 8و133 ± 37.7 في الناجتس واللانشون البرجر والفرانکفورتر على التوالي وکان متوسط العد البکتيري لذات المستحضرات للمکورات العنقودية 41.4 ±12.2 و154.4 ± 39.8 و95.0 ± 50.3 و 250.8 ± 120.1 على التوالي وکان العد البکتيري للعصيات القولونية      2.1 × 10 ⁴ و 2.3 × 10 ⁴ و 3.9 × 10 ⁴ و 6.39 × 10 ⁴ في الناجتس واللانشون والبرجر والفرانکفورتر على التوالي أما العد الفطري والخمائر فکانت 1.3 × 10 ⁴    و2.7 × 10 ³ و8095 × 10 ³ و 3.89 × 10 ³ على التوالي. ثم تصنف العصيات القولونية في المنتجات المذکورة. الميکروب القولوني کان بنسبة 32 و 29و 38و32% في کل من  من الناجتس واللانشون والبرجر والفرانکفورتر على التوالي وتلاه الکلبسيللا والانتيروباکتر والستروباکتر بنسب اقل کما تم عزل البروتيس والبروفيدنسيا والادواردسيللا بنسب بسيطة کذلک. تم تصنيف الفطريات المعزولة هذا وقد تم مناقشة الأهمية الصحة لهذه الميکروبات وکذلک الإجراءات الواجب اتخاذها لحماية المنتج من التلوث وحماية صحة الإنسان.

Summary

A total of 100 random samples of poultry meat products (25 each of chicken burger, luncheon, nuggets and frankfurter) were collected from supermarkets and groceries of Al-Bohira governorate. The samples were examined microbiologically to estimate their sanitary condition. The mean mesophilic counts were 2.6 x 10⁵, 4.3 x 10⁴, 3.1 x 10⁵ and 1 x 10⁵ in nuggets, luncheon, burger and frankfurter respectively. The mean thermophilic counts were 1x 10⁵, 1.1 x 10⁴, 8 x 10⁴ and 3.6 x 10⁴ respectively. The mean psychrotphic counts were 6.9x10⁴, 6.2x10³, 3.9x10⁴ and 1.1x10⁵ respectively and that of enterococci counts were 33.3±5.3, 135±34.5, 145.8±35.5 and 133.8±37.8 in burger, luncheon, nuggets and frankfurter respectively. The mean staphylococci counts were 41.4±12.2, 154.4 ±39.9, 95± 50.3 and 250±120.1. The mean coliform counts were 2.1 x 10⁴, 2.3 x 10⁴, 3.9 x 10⁴ and 6.4 x 10³ and that of mould and yeast counts were 1.3 x10⁴, 2.7 x 10³, 8.9 x 10³ and 3.9 x 10³ respectively. The public health hazard of the isolated and identified organisms such as staphylococci, enterococci, E.coli, Citrobacter, Proteus, and mould and yeast, as well as suggestions to increase the shelflife of the products and protect consumers were discussed.

Key words: Poultry meat products, staphylococci, enterococci, coliforms, fungi

Introduction

Poultry meat products comprise a substantial of the human diet. Clearly the continual growth and prosperity of the poultry industry will depend. on its ability to supply the consumer safe products. However, the presence of pathogenic and/or spoilage micro-organisms in poultry products remain a significant concern In addition the presence of microbial hazard such as pathogenic bacteria as a microbial toxin, in ready to eat poultry products may be found. Poultry meat and their products often get contamination from different sources starting from defeathering, evisceration and the subsequent processing plant   (Roberts, 1988; Todd 1989; Levin, et al., 2001 and Houf, et al., 2002)

Coliform have an epidemiological interest and importance, as some of which were pathogenic and may cause serious intestinal infection and food poisoning. Coliform count was greatly considered to be suitable indicator for fecal contamination (Mercuri and Cox, 1979, Mousa et al., 2001).

Enterococci group has an epedemiologisal interest and importance as some are pathogenic and may cause serious ent astinal affections and food poisoning (ICMSF, 1978, Mossel, et al., 1978). Enterococci constitute a public health hazard as pathogenic, toxigenic in extraintestinal disease as endocarditis (El – Khateib, et al., 1989).

Streptococci of lancefind 's grooup D caused systemis disease in men like febrile gastrointeritis as well as their function as indicator organisms of fecal cont amination(Mossel, et al., 1978 )              

Staph.aureus is important in relation to poultry meat hygiene because of its ability to produce enterotoxins which is one of the major cause of food borne illness (Jablonski and Bohach, 1997, Gracey, et al. 1999) Moreover Doyle and padhye (1989) estimated that, 24 million as more cases per year in Untied State affected by food borne diarrhoeal disease caused by Staph aureus food poisoning.

The funny climate in Egypt performs suitable environment for mould and yeast growth which performs importance in checking general sanitary condition and public health point of view by moulds and yeast  and their mycotoxines released (Bullerman, 1979, Samaha, et al., 2003)                                                                                                         The present study was carried to evaluate the microbiological aspect of some poultry products, frank forter, nuggets, burger and luncheon, to assess the sanitary measures and public health hazards.

MaterialS and Methods

         A total of 100 random samples of poultry meat products (luncheon, nuggets, burger and frankfurter) 25 of each were collected from different supermarkets in Al-Bohira governorate. 10 gm from each sample were taken and put in a sterile plastic bag in a stomacher lab blender, then    90ml of 0.1% sterile peptone water were added and the decimal dilutions up to 10^-6 were prepared. The samples were subjected to two lines of examination:

A- Quantitative testing of total mesophilic, thermophilic and psychotropic bacterial counts where one ml from each dilution was transferred into plate count agar and the cultured plates (3 to each sample) were incubated at 37, 45, and 7^o C respectively for 24-48 hr, plates with range of 30-300 colonies were counted.

B– Isolation and identification of enterococci by spreading one ml of previously prepared dilutions on kanamycin asculin media (Mossel       et al., 1978) Incubate at 37^oC. Black colonies surrounded by black holes were counted. Further identifications were carried according to (Krieg and Holt 1984)

C- Isolation and identification of staphylococci (Baird Parker, 1964). From each prepared dilution. 0.1 ml was inoculated into the surface of Baird parker agar plates and spread with sterile glass rod and incubated at 37^oC for 24 – 48 hr, bright black colonies were counted as positive. Suspected Staphylococci colonies were picked up and kept for further biochemical identifications (Cruickshanke et al., 1975)

D- Total mould and yeast count: One ml from original dilutions was streaked onto Sabourauds dextrose agar and incubated at 25^oC, and examined daily for 5 days.

Results

Table 1: Statistical analytical results of mean mesophilic, thermophilic, psychrophilic, enterococci, staphylococci, coliform and mould and yeast in the examined chicken meat products       (n = 25).

N = Number of positive samples      X = Mean count      S E + standard error of the mean.

Table 2: Incidence of identified Gram + ve cocci and mould and yeasts in the examined chicken Products (n = 25).

Table 3: Incidence of identified enteric bacteria isolated from examined chicken Products (n =25).

Discussion

In recent years there is great awareness of food poisoning and how such is of public health hazards .This is due to consumption of food especially meat and its products contaminated with various hazard kinds of microorganisms. Different sources of contaminations, from the chicken carcass itself and throughout the processing plane and their products. The total bacterial count is one of the most accurate and important tests to be taken as an indication of the hygienic measures applied during processing and the most reliable method for detection of sanitary processing of storage of food production (Miskimin et al., 1976).

Table (1) Shows the total mesophilic bacterial count (100%) of each chicken nuggets, luncheon, burger and frankfurter respectively with mean values of 2.6× 10⁵ ± 8.9 × 10⁴, 4. 3× 10⁴ ± 5. 7 × 10³, 3.1 × 10⁵ ±  7 × 10⁴ and 1 × 10⁵ ± 3.3 × 10⁴ respectively, nearly similar results were obtained by Refae (1988), Hefnawy and Moustafa (1990), Edris, et al., (1992), Mousa, et al., (2001), Hala et al., (2002) Farag, (2004), Noha and Gehad (2005) but Duishaver and Anatt (1978) had somewhat higher results, The highly aerobic plate count often indicates contamination of raw material or unsanitary measures during processing (ICMSP, 1978). Also it may be due to unsuitable environmental condition during storage.

Total Thermophilic bacterial count: - Table (1) revealed that, in chicken nuggets and luncheon all the examined samples (100%) of each were positive with mean values of 1× 10⁵ ± 3.4 × 10⁴ cfu/g and 1.1 × 10⁴ ± 2.7 × 10³ respectively, but in chicken burger and frankfurter samples (92%) of each with mean values of 8 × 10⁴ ± 2.6× 10⁴ and 3.6 × 10⁴ ± 1.2× 10⁴ c.f.u / g.

It was found that, by increasing the temperature to about 65⁰C in vacuum packaged atmosphere resulted in great reduction in the number of aerobic microorganisms & mould and yeast count (Yuste, et al., 2000, Cegielska and pikul, 2001 and Houf, et al., 2002).

Total psychrophilic bacterial count: - Table (1) showed that, freezing and chilling during manufacture and storage of the poultry products have a major effect on the growth of microorganisms as in chicken nuggets it was 76% of all examined samples with a mean value of  6.9 × 10⁴ ± 2.10 × 10⁴, while in luncheon, burger and frankfurter, 88%, 88%, 84 % with mean values of 6.2 × 10³ ± 9 × 10², 3.9 × 10⁴ ± 1.9 × 10⁴ and 1.1× 10⁵ ± 4.6×10⁴ respectively. Most of Psychrophilic bacteria are non – pathogenic but their presence in high number may be decrease the keeping quality of the products and makes it unfit for human consumption (Elliott and Michener, 1964) On the other hand Jurgen, (1994) Estimated that the killing temperature of Psychrotrophlic   bacteria ranged from 60 -70^oC.

Table (1) revealed that Enterococci were highly found in luncheon and frank forter as 64% of each with mean valui of 135 ±34.5 and 133.7 ± 37.7 respesluely while in burger was 48% with mean value 145.8± 45.5 and in nuggets 36% with mean vals 33.3± 5.3 cfu- lg.

Table (2) revealed that Entero coccus faecium was detested as 36, 40,40 and 52% in Nuggets, luncheon  Burger and frank- forter respectively, while Entero coccus faecales was found in much less incidences it was 4% in both nuggets and  luncheon, and somewhet increased up to 20% in Burger the highest was detected in furter as 40% The presence of Enterococci indicates microbiological proliferation which include all the multiplication of wide range of pathogenic and toxigenic organisms and constituting a public health hazard.      

Total staphylococci count :- From Table (1)  The highest rate of Staphylococci was found in chicken luncheon (36%) with a mean value of 154.4 ± 39.9 but in nuggets, burger and frankfurter it were (28, 24, 12%) with mean values of 41.4 ± 12.2, 95 ± 50.3 and 250 ± 120.1 c.f.u./g respectively. Nearly similar results were obtained by Dempster  et al., (1973) The identified Staphylococci were Staph. aureus and Staph epidermidis. Their isolation rate in Chicken luncheon appear as a highest one (12%, 24%) followed by nuggets (8%, 20%), burger (12%, 12%) and frankfurter gave only Staph. aureus (12 %. Table (2) Similler results were recorded by Noha and Gehad (2005) Higher rates were recovered, by Mousa, et al., (2001) where Staphylococci were detected in 48%, 32% in Breast and thigh muscles of broilers. Staph. aureus as important in relation to poultry meat hygiene because of its ability to produce enterotoxins. which may cause food poisoning in human. Staphylococcal food poisoning is one of the major causes of food borne illness Jablonski and Bohach (1997). The source of Staph. aureus entrance to the food are variables. Human as animal contamination as well as nasal passage of many persons are dealer with those organisms (Frazer and Westhoff, 1988) Moreover, poultry by it self performs a major source of Staphylococcus Litjens and vanwill'yam, (1989). Moreover Forbes et al., (1998) stated that, the presence of Staph. aureus may be due to contamination of food equipments, the production of Staph.aureus exotoxin, heat stable toxins, causes nausea, vomit ion, retching, abdominal cramp, prostration, diarrhea in human, in more severe cases, headache, muscle cramp and transient changes in blood pressure (Acha and Szyfres 1991 and Gracey et al., 1999). The results agreed with those recorded by (Noha and Gehad (2005) also in accordance with permissible limits as given by E.O.S.Q.C.(1995) and agreed with the findings of Farag (2004) and Essa et al. (2004).

Concerning Coliform count as illustrated in Table (1) revealed incidence of 88, 96, 84 and 72% in nuggets, luncheon, burger and frankfurter respectively with mean value of 2.1×10⁴ ± 2.1×10³, 2.3×10⁴ ± 2.2 ×10³, 3.9×10⁴ ± 1 ×10⁴ and 6.4×10³ ± 1.3×10³.respectively.

E. coli was the major member of Coliform 32, 29, 38 and 32% in nuggets, luncheon. burger and frankfurter. Klebsiella 18.1, 12.5, 19 and 16%, Enterobacter 18.1, 25, 23.8 and 20% , Citrobacter 18.1, 25 4.8 and 16%, Proteus 9, 4, 25, 4.8  and 8% also Provedencia and Edwardsiella were recovered in lower incidence as illustrated in Table (3) Nearly similar results were recorded by El-Mossalami (1988) Mira (1989) and Essa et al. (2005) The contamination of food by Coliform lead to clinical signs included. diarrhea, abdominal cramps, nausea, vomiting chills, fever within 2-36 hour following ingestion of contaminated food (Varman and Evans, 1991). Klebsiella and some strains of Enterobacter have been found among urinary tract and other pyogenic infections (Mackie and Maccartney 1962). Moreover enteric infection could be caused by Citrobacter species (Chambers, et al., 1976).

Total mould and yeast count:- Table (1) revealed that, chicken burger was the highest contaminated product (88%) followed by luncheon (60%), nuggets (52%) and low percentage was 36% in forter . the mean values of mould and yeast were 1.4 x10⁴ ± 2.4 x10², 2.7x10³ ± 1.4x10³, 8.9 x10³ ±  3.1 x10³ and 3.9 x10³ ± 1x10³ in nuggets, luncheon, burger, and frank forter respectively simller results were recorded by El- Shazely (1976), Ismail et al., (2000).

Yeast and mould can grow at a wide range of temperature, therefore one can find mould at any temperature under which foods are held. The highest numbers in examined poultry products gave an indication about lack of heat processing. This agreed with Frazer and Westhof (1988)

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