Document Type : Research article
Authors
1
Department of Bacteriology, Mycology and Immunology, Animal Health Research Institute, Shebin El-Kom Branch, ARC
2
Department of Bacteriology, Mycology and Immunology, Faculty of Veterinary Medicine, El-Menoufia University.
3
Department of Food and Meat Hygiene, Animal Health Research Institute, Shebin El-Kom branch, ARC
4
Department of Veterinary Hygiene and Management, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt.
Abstract
This study determined the microbiological quality of chicken meat and contact surface swabs from two poultry marketplaces in the El-Menoufia governorate. A total of 190 samples were collected, including 50 minced chicken meat, 50 Panies, 50 Kofta, and 40 environmental swabs collected from workers' hands, knives, cutting tables, walls, machines, and refrigerators. Microbiological analysis was conducted to assess the total bacterial count (TBC), total coliform count (TCC), Enterobacteriaceae count (EBC), Staphylococcus count (TSC), and yeast and mould count (YMC). For minced chicken meat samples from stores A and B, the highest mean TBC values were 7.10±0.06 and 6.77±0.11, respectively. Minced meat from shop A had higher TCC levels; it was 3.69±0.15. Panie at shop A had the greatest EBC isolation rates (4.72±0.1), followed by kofta (4.69±0.0) and minced meat (4.12±0.25). Mold and yeast levels ranged from 4.02±0.05 to 4.92±0.03 log10 CFU/g, with shop A (The Panie having the highest count. Shop A samples had the greatest TCC (4.93±0.23) for cutting boards. There was a significant difference in the EBC for knives, cutting boards, and ground machine swabs in shop A (4.4±0.17, 4.28±0.19, and 4.16±0.17) compared to shop B (P<0.05). There is a statistically significant correlation between microbial counts in chicken products and environmental samples from two shops (r = 0.558, p = 0.002). Aspergillus niger, flavus, and fumigatus; Fusarium; Penicillium; Mucor; and Dematiaceous spp. were found. On the twelfth day, in vitro treatment with 2% anise and 2% cumin reduced mold counts by 50.55% and 34.41%, respectively. In conclusion, initial tests revealed high levels of contamination on workers' hands, clothing, and surfaces, necessitating rigorous cleaning and disinfection.
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