| publication name | Microbiological status of meat and chicken recieved to university student hostel |
|---|---|
| Authors | Fahim,A. Shaltout;Zakaria, S.; ; Eltanani,Jehan and Asmaa, Elmeleegy |
| year | 2015 |
| keywords | Meat, poultry, APC, Anaerobic plate count, Salmonella, Staph aureus, C. perfringens. |
| journal | benha veterinary medical journal |
| volume | 29 |
| issue | 2 |
| pages | 187-192 |
| publisher | faculty of veterinary medicine , benha university |
| Local/International | International |
| Paper Link | http://bvmj.bu.edu.eg/abstract.php?id=435&viewed=0&abstract=%20A%20grand%20total%20of%2060%20random%20samples%20of%20chicken%20and%20meat%20(30%20of%20each)%20before%20and%20after%20cooking%20(n=15%20ofeach)%20of%20both%20type%20was%20collected%20from%20a%20university%20student%20hostel,%20Egypt%20for%20microbiologicalexamination.%20The%20average%20values%20of%20aerobic%20plate%20count%20and%20anaerobic%20count%20(cfu/g)%20were5.4x104%EF%BF%BD7.9x103and%202.6x104%EF%BF%BD4.4x103%20for%20raw%20meat,%203.6x104%EF%BF%BD2.1x103%20and%202.2x104%EF%BF%BD3.8x103%20for%20rawchicken%20meat%20,1.2x104%EF%BF%BD1.9x103,1.3x104%EF%BF%BD%204.9x103%20for%20cooked%20meat%20and%201.9x104%EF%BF%BD2.2x103%20&1.3x104%EF%BF%BD4.9x103%20cfu/g%20for%20cooked%20chicken%20meat,%20respectively.%20Moreover,%20the%20incidence%20of%20S.Typhimurium,%20Staph%20aureus%20and%20C.%20perfringens%20were%2013.33%,%2013.33%%20and%2047.6%for%20raw%20chicken%20meat,0.0,%2013.33%,%2026.66%20%%20for%20cooked%20chicken%20meat.%20While,%206.67%,%2020%,%2020%%20for%20raw%20meat%20and0.0,13.33%,13.33%%20for%20cooked%20meat%20examined%20samples,%20respectively%20for%20total%20examined%20samples.%20Thepublic%20health%20importance%20of%20isolated%20microorganisms%20and%20recommended%20applications%20were%20discussed.&keywords=Meat,%20poultry,%20APC,%20Anaerobic%20plate%20count,%20Salmonella,%20Staph%20aureus,%20C.%20perfringens.&title=Microbiological%20status%20of%20meat%20and%20chicken%20received%20to%20University%20student%20hostel&author_name=Fahim%20A.%20Shaltout1,%20Zakaria.%20I.%20M.%202,%20Jehan%20Eltanani1,%20Asmaa%20S.%20Elmelegy3. |
| Full paper | download |
| Supplementary materials | Not Available |
Abstract
A grand total of 60 random samples of chicken and meat (30 of e ach) before and after cooking (n=15 of each) of both type was collected from a university student host el, Egypt for microbiological examination. The average values of aerobic plate count and anae robic count (cfu/g) were 5.4x10 4 ±7.9x10 3 and 2.6x10 4 ±4.4x10 3 for raw meat, 3.6x10 4 ±2.1x10 3 and 2.2x10 4 ±3.8x10 3 for raw chicken meat ,1.2x10 4 ±1.9x10 3 ,1.3x10 4 ± 4.9x10 3 for cooked meat and 1.9x10 4 ±2.2x10 3 & 1.3x10 4 ±4.9x10 3 cfu/g for cooked chicken meat, respectively. Moreover, the inc idence 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, respectivel y for total examined samples. The public health importance of isolated microorganisms and recomme nded applications were discussed.