Bacteriological Evaluation of Some Smoked Meat, chicken and Fish Products

Reham, A, A.; Eleiwa- Nesreen, Z. and Daigham- Gehad, A.

Abstract

A grand total of ninety random samples of smoked products were collected from different local supermarkets and classified into 30 samples of both of smoked fish (smoked tuna and herring) (15 of each), samples of smoked poultry (smoked chicken and turkey) (15 of each) and samples of smoked meat (smoked rose beef and salami) (15 of each), these products were subjected to determine aerobic plate count(APC), coliform count and isolate Staph aureus. Results revealed that smoked tuna contained higher mean of APC (cfu/g) (1.62 x108 ± 7.24 x107), while the lower results reported in smoked chicken (2.75 x105 ± 6.59 x104). For total coliform count (cfu/g) smoked turkey had the higher mean value (5.25 x107±16.09x106), while smoked herring had the lower mean value (1.81 x104± 83 x102). Total Staphylococci count (cfu/g) was higher in smoked turkey (11.06 x107±4.25 x107) and lower in smoked chicken (23 x103±6.5 x103).

Key words

Smoked tuna, Smoked chicken, Smoked turkey, Staph aureus, coliform