Physicochemical parameters, organoleptic property, and Escherichia coli load of fresh turkey organs

Abstract

Escherichia coli is a common microorganism of the digestive microflora of many warm-blooded animal species, including humans. The presence of E. coli in food is an indicator of faecal contamination and ultimately, possible contamination by pathogenic digestive microflora. The aim of the present work was to study the physicochemical parameters, organoleptic property, and E. coli load in turkey organs (thigh, upper thigh, breast, throat, liver, wing, and skin). A total of 224 samples were purchased from several markets, and subjected to different experiments. Results showed that the best overall scores for organoleptic property were recorded for breast (8.64 ± 0.43) and upper thigh (7.12 ± 0.72). The physicochemical parameter results varied across the studied organs. E. coli was isolated up to 100, 93.75, 90.62, 87.50, 62.5, 56.25, and 40.62% in the skin, wing, throat, liver, thigh, breast, and upper thigh samples, respectively. The highest E. coli loads were recorded in the skin, throat, and wing at 3.89, 3.52, and 3.27 log10 CFU/g, respectively. The present work highlighted the physicochemical parameters, organoleptic property, and E. coli load of turkey organs purchased from several districts of Kenitra city, and discussed a number of practices to improve turkey meat quality and protect consumer health from coliform contamination.