Abstract
Poultry meat is highly palatable, digestible, desirable and nutritious for all ages in addition to low price in comparison to beef meat. Therefore a total of 100 Fresh and frozen thigh and breast chicken meat samples were collected from Aswan city supermarkets, abattoirs, butcher's shops for evaluation of the incidence of contamination with Staph. aureus. The results revealed that the incidence of isolated Staph. aureus from frozen chicken thigh, breast ,fresh chicken thigh and breast were 40, 36, 32 and 32%; This result at frozen chicken meat more than fresh chicken meat may be due to excess handling of frozen meat and leave to more time at surfaces with un clean utensils before freezing. While Staphylococcal count in the same examined samples were7.55x102, 5.8x102, 4.11x103, 2.53x102; respectively. The results were reversed and therefore modified by confirmation of the results by using Polymerase Chain Reaction (PCR), revealed that fresh chicken thigh samples were positive for sea gene of Staph-aureus strains, frozen chicken meat samples were positive for sec gene of Staph- aureus and fresh chicken thigh, frozen chicken breast samples were negative for sea, seb, sed and sea genes of Staph. aureus.
Highlights
Poultry meat is one of the most important source of animal protein for the majority of Egyptians reach to more than 45 % of total consumption of animal protein (Hosny, 2006)
100 chicken meat samples were collected from different places at Aswan city, Egypt. 50 fresh chicken meat samples (25thigh and 25breast) and 50 frozen chicken meat samples (25thigh and 25breast)
The collected samples were tested for: Staphylococcus aureus count: The applied technique recommended by ISO 6888-1 (ISO, 2002)
Summary
Poultry meat is one of the most important source of animal protein for the majority of Egyptians reach to more than 45 % of total consumption of animal protein (Hosny, 2006). Staphylococci are a group of gram-positive, facultative aerobic and always un encapsulated organisms, which commissioned for infection of differ tissues and a several diseases. These bacteria are carried mostly transiently by about 20 and 30% of healthy adults on the skin and nares, respectively (Xu et al, 2008). More than 30 different types of Staphylococci cause infection for peoples and its related illness can range from mild to severe form, no treatment required to even potentially fatal. These infections caused by Staph. aureus, which has been regarded as leading issues both in medicine and food safety and can typically makes a wide variety of infections, including skin infections and sometimes pneumonia, endocarditis, osteomyelitis, gastroenteritis, toxic shock syndrome and scalded skin syndrome (FDA, 2012)
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