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Bacteriological Quality Of Frozen Chicken
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CHAPTER ONE
1.0 INTRODUCTION
The
first consumer right is to have a product of good quality and not
constituting any health hazard. Poultry meat products are highly
desirable, palatable, digestible and nutritious for all ages. Poultry
meat is comprised of about 20–23% protein, other are water and fat,
phosphorus, iron and vitamins. Comminuted products, such as
frankfurters, bologna and sausages typically contain about 17–20%
protein, 0–20% fat, and 60–80% water (Smith,2001).Quality products are
those that meet some need or expectation of consumers and are safe and
wholesome as well. (Sahooet al., 1996).The microbiological safety and
quality of poultry meat are equally important to producers, retailers
and consumers. Two quite different groups of microorganisms are
relevant: on the one hand certain foodborne pathogens, and, on the
other, organisms that are generally harmless to human health, but, being
psychrotrophic, are able to multiply on the product during chill
storage. Spoilage results mainly from off- odour development, and
product shelf-life is determined both by the number of spoilage
organisms present initially and the temperature history of the product
at all stages of production and subsequent storage and handling (Pooni
and Mead, 1984). For chill- stored poultry, Viehweget al. (1989)
demonstrated that virtually all the odorous substances found at spoilage
could be attributed to microbial growth and metabolism. Contamination
of poultry meat with foodborne pathogens remains an important public
health issue, because it can lead to illness if there are malpractices
in handling, cooking or post-cooking storage of the product.
Fresh
(uncooked) foods such as chicken carries natural microflora that may
contain organisms potentially harmful to humans. The microbial flora of
table poultry is largely confined to the skin surface or visceral
cavity. Isolates from poultry and poultry products could include members
of the following general Enterobacter, Alcaligenes,
Escherichia,Bacillus, Flavobacterium, Micrococcus, Proteus,Pseudomonas,
Staphylococcus, Corynebacteriumand Salmonella. (Frazier and
Westhoff,1988).
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ABSRACT - [ Total Page(s): 1 ]Twenty samples of frozen chicken from five different sellers were analyzed to determine their bacteriological load; the samples were collected from Gwagwalada market. All the frozen chicken samples from the five sellers examined were contaminated with some bacterial species namely, Bacillus cereus, Escherichia coli, Staphyloccus aureus, Staphylococcus epidermidis, Proteus vulgaris, Klebsiella pneumonia, Pseudomonas aeruginosa. The total bacteria counts for all the chicken examined from the diffe ... Continue reading---
