Bacteriological evaluation of half cooked chicken meat products.

Saad M. Saad, Abo Bakr M. Edris, Mohammed A. Hassan, Shimaa N.M. Edris

Abstract

A total of 60 random samples of half cooked chicken meat products (chicken nuggets, chicken hot wings and frozen chicken shawerma) were collected from different supermarkets at El- Dakahlyia, El-Kalyobia and El-Gharbia governorates for bacteriological examination. The obtained results indicated that there is a high significance difference (P<0.01) between examined samples of chicken meat products for APC, total staphylococci count and total enterococci count as a result of product type. E.coli was isolated from 25%, 5% and 10% of examined samples of chicken nuggets, chicken hot wings and frozen chicken shawerma, respectively.

Key words

Half cooked, Chicken meat, Bacteriology, Enterococci.