-
Bacteriological Quality Of Frozen Chicken
CHAPTER ONE -- [Total Page(s) 2]
Page 2 of 2
-
-
-
Contamination of the skin and lining of the body
cavity occurs during washing, plucking and evisceration. Bacterial
numbers vary considerably on the surface of chickens. This variation
however is greater between birds than is between different areas of the
same birds. The type of organisms isolated depends upon where the
samples were taken and upon the stage of processing (Frazier and
Westhoff, 1988). Fresh poultry products like meat are known to undergo
deterioration due to microbial action, chemical and physical changes. In
normal handling and storage of poultry meat, this deterioration changes
are attributed to micro biological contamination and activity.
Poultry
and poultry products are frequently contaminated with several types of
microorganisms. This problem is even more severe under
temperature-abused conditions as well as improper or inefficient
refrigeration commonly observed in retail chicken sold in open markets.
Poultry can be kept in good condition for months if freezing is prompt
and rapid and the storage temperature is low enough. Poultry should
freeze fast enough to retain most of the natural bloom or external
appearance of a freshly dressed fowl. The storage temperature should be
below 17.8oC and the relative humidity above 95 percent to reduce
surface drying. Most poultry is sharp-frozen at about 29oC or less in
circulating air or on a moving belt in a freezing tunnel. Other spoilage
micro-organisms are introduced into the poultry products by the workmen
during cutting and evisceration, through water, and air in the
dressing, cooling and cutting room environment (Allenet al., 2000).
However, various methods are used in the preservation of these poultry
products in order to reduce the incidence of these organisms. These
include asepsis, use of heat, use of low temperature, chilling,
freezing, preservatives such as acetic, adipic, succinic etc. at pH 2.5
and use irradiation (Frazier and Westhoff, 1988). Despite these methods
of preservation, contamination of poultry products remains the order of
the day before it gets to the final consumer.
1.2 AIMS AND OBJECTIVES
Various bacteria are associated with poultry products; this project is aimed at achieving the following objectives:
i.
To isolate the various microbial isolates associated with frozen
chicken purchased from different sellers in Gwagwalada market.
ii. To characterize and identify these micro-organisms.
iii. To speculate on the significance of these isolates.
iv. To compare the level of contamination of the samples (frozen chicken) collected from different parts of the market.
CHAPTER ONE -- [Total Page(s) 2]
Page 2 of 2
-
-
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---
