Effects of Different Storage Period and Temperature on Microbiological Quality Parameters of Chicken Meats


HACIOĞLU N. , Doğanay D.

International Journal of Basic and Clinical Studies, vol.3, no.2, pp.16-22, 2014 (Refereed Journals of Other Institutions)

  • Publication Type: Article / Article
  • Volume: 3 Issue: 2
  • Publication Date: 2014
  • Title of Journal : International Journal of Basic and Clinical Studies
  • Page Numbers: pp.16-22

Abstract

Purpose: In this study, it is purposed that microbiological analysis of 30 pieces of

chicken meat samples which obtained from different retail outlets of Canakkale province

with regard to hygiene and sanitation at different times cold and frozen storage and

presence of some food pathogens and antimicrobial resistant profiles of different isolated

bacteria groups were determined.

Methods:

 

30 chicken parts (15 legs, 5 wings and 10 breasts) were used in the study.

Samples brought to the laboratory via cold chain. Microbial enumeration was enumerated

by means of most probable number method. All of the isolated bacteria were identified

on species-basis by utilizing tests.

Results:

 

All analyzed chicken samples were exposed to microbial contaminations.

Furthermore, it is determined that there has been a significant increase of microbial

hygiene and sanitation indicator bacteria groups in 3. and especially 6. day. However,

E.coli

 

, C.freundii, Proteus sp. and important food pathogens bacteria Listeria sp.,

Pseudomonas

 

sp., Salmonella sp. have been isolated from all chicken samples. And

isolated bacteria were seen to have Multiple Antibiotic Resistant against different 10

antibiotics values ranging from 0.21 to 0.38.

Conclusion:

 

High levels of pathogens and indicator microorganisms prove that the

production process from the slaughter to the storage is unsanitary, and that hygiene

regulations are not observed in spite of technological advancements.