Abstract
Meat is known to be one of the vehicles for many diseases to humans. The aim of this study is the comparison of the microbiological and hygienic quality of fresh turkey meat marketed in the most popular districts of Kenitra city. Fresh meat samples were taken from stores localized in six different districts. Microorganisms tests were conducted according to the appropriate standards. The Aerobic Mesophilic Flora (AFM) was most counted in district five (7.69±0.212 log10ufc/g), while the highest total and fecal coliform charges were obtained in district six with rates of 7.68±0.160 and 6.89±0.132 log10ufc/g, respectively. Cases of Salmonella spp were observed in all districts, except district five with frequencies up to 10.71%. Pseudomonas aeuroginosa charge was high in district five and its prevalence was high (21.42%) in districts two, four and six. Regarding Clostridium perfringens, the charges were up to 2.11±0.55 log10ufc/g in district six and a high prevalence of 42.85% was in district four. Escherichia coli showed dominance in all the districts studied with a high prevalence in district four with a rate of 75% and a high charge in district five (4.37 log10ufc/g). The presence of Staphylococcus aureus was significant in district four with a rate of 28.57% and a high concentration in district five (4.47 log10ufc/g). This study has shown great variability in the results found between the different districts and the rate of contaminations affecting this product. In fact, this microbiological and hygienic quality of raw turkey meat sold in these districts was judged marginal indicating the need for improved hygienic standards.
Highlights
The poultry sector constitutes one of the most dynamic agricultural activities in Morocco, with an average growth rate over the last four decades around 7.7% of poultry meat production
The samples were taken from stores in six of the most popular districts in Kenitra city, which differ in their socioeconomic levels. 180 samples were collected as 30 samples per district during the period of June-September 2018
The E. coli prevalence found in our study indicates a lack of good hygiene practices among the staff responsible for sales and in their premises [20], it could be being due to a defect in the slaughter process [21]
Summary
The poultry sector constitutes one of the most dynamic agricultural activities in Morocco, with an average growth rate over the last four decades around 7.7% of poultry meat production. In 2019 the consumption of turkey meat in Morocco reached 22.1 Kg/inhab/yr, of which the sector supplied an average of 964 384 tonnes of turkey meat [2] This meat has just taken an important place in the Moroccan diet because of its relatively low prices compared to other animal foodstuffs, poultry products are consumed by the whole population and constitute the only recourse for the improvement of food security in the country in terms of proteins of animal origin [1]. Meat’s high amount of proteins makes it very suitable for microbial proliferation and a large proportion of germs contaminate the carcasses following the various stages of slaughter The presence of these pathogenic germs is responsible for the food-borne diseases. Meat and their products when contaminated can serve as vehicles of pathogens to consumers and reduces the shelf life of the product
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