Abstract
Chicken is an excellent source of good quality protein, but it is highly susceptible to microbial contamination and often implicated in food borne disease. The microbiological quality of chicken at different retail outlets (supermarkets, local markets and farms) in Accra was investigated, and D10-values of E. coli in refrigerated and frozen retailed chicken was determined. The microbiological quality of chicken was studied by analyzing 27 chicken thigh samples collected from the retail outlets. D10-value of Escherichia coli was determined by using a linear regression model after gamma irradiation of inoculated chicken samples with doses of 0, 150, 300, 450, 600, 750 and 900 Gy. Mean total viable counts for the supermarkets, local markets and farms were 6.46, 6.91 and 6.57 log10 cfu/g respectively. Mean total coliform counts for the supermarkets, local markets and farms were 3.80, 3.46 and 3.14 log10 cfu/g respectively and the mean S. aureus counts were also 2.32, 2.28 and 2.70 log10 cfu/g respectively. There were no significant differences (p > 0.05) between the mean total viable count, total coliform counts and S. aureus count for the supermarkets, local markets and the farms. Mean counts of E. coli detected at the supermarket, local markets and farms were 1.27, 2.59 and 2.74 log10 cfu/g respectively. Salmonella spp. was detected in 2 out of the 27 samples. Fifty-two percent and 70% of samples respec-tively had total viable counts and total coliform counts within the microbial safety standards. Mean D10E. coli were 0.22 and 0.32 kGy in refrigerated and frozen chicken respectively. Presence of pathogenic bacteria in fresh chicken sold in some retail outlets in Accra was confirmed. Low D10-values of E. coli especially under refrigerated conditions suggest susceptibility to low dose irradiation and possibility of controlling spoilage and pathogenic microflora of fresh poultry.
Highlights
Chicken is one of the most widely used meats in the world largely because its protein is of excellent quality and contains all the essential amino acids needed by man
Mean counts of E. coli detected at the supermarket, local markets and farms were 1.27, 2.59 and 2.74 log10 cfu/g respectively
Presence of pathogenic bacteria in fresh chicken sold in some retail outlets in Accra was confirmed
Summary
Chicken is one of the most widely used meats in the world largely because its protein is of excellent quality and contains all the essential amino acids needed by man. Chicken is highly susceptible to spoilage, and frequently implicated in the spread of foodborne illnesses. Over 30 genera of microorganisms including seven pathogens (Campylobacter, Salmonella, Yersinia enterocolitica, Clostridium perfringens, Listeria monocytogenes, Staphylococcus aureus, E. coli O157:H7), are known to contaminate poultry products [5,6]. The Center for Disease Control in the United States of America has estimated that these seven pathogens are together responsible for 3.9 million foodborne illnesses and 1600 deaths each year [6]. As a result of variations in processing technology, large variations occur in the microbial loads of raw poultry meat [7,8]
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