Chicken Meat Samples Research Articles

Antimicrobial Susceptibility Pattern of Gram-Negative Bacterial Isolates from Raw Chicken Meat Samples

Objectives: This research aims to study the microbial quality of chicken meat available in retail shop of Kathmandu Valley.
 Methods: This Study was conducted from June to December 2018 in three different districts of Kathmandu Valley. Samples were collected in sterile plastic bags, labeled properly and stored in an icebox and transported to the Food Microbiology laboratory of Golden Gate International College.
 During sample preparation, 25 grams of each sample was taken and transferred to sterile flasks containing 225 ml of buffered peptone water. Potential pathogenic Gram-negative bacteria were isolated by using respective selective media and identified by biochemical test. Antibiotic susceptibility profile of isolates was carried out by Kirby-Bauer disc diffusion method according to CLSI 2017 guideline.
 Results: Of total 81 chicken meat samples processed; 201 Gram negative bacteria were isolated. E. coli (100%) was the dominant Gram-negative isolates, followed by Citrobacter spp (62.96%), Pseudomonas spp (40.74%), Proteus spp (19.75%), Salmonella spp (16.04%) and Klebsiella spp (8.64%) respectively. No any multidrug isolates were detected.
 Conclusion: The study showed that the raw chicken meat samples of Kathmandu valley was highly contaminated with Gram negative potential pathogenic bacteria. Antimicrobial resistance pattern shown by the isolates may indicates that there is not overuse of drug in animals and the less chance of risk of increasing antimicrobial resistance.

Emergence of Almost Identical F36:A-:B32 Plasmids Carryingbla NDM-5andqepAinEscherichia colifrom Both Pakistan and Canada.

The New Delhi Metallo-β-lactamase (NDM) producing Enterobacteriaceae is spreading worldwide. Although the blaNDM gene has been identified in animal associated Enterobacteriaceae isolates in many countries, little is known about its occurrence in animal products in Pakistan. In this study, 13 Escherichia coli isolates were collected from chicken meat samples in Pakistan. Two isolates, 15978 and C4109, exhibited reduced susceptibility (MIC ≥1 μg/mL) to imipenem, and carried blaNDM-5 and blaNDM-7 gene, respectively. Whole-genome sequencing and Oxford Nanopore MinION sequencing revealed that 15978 and C4109 belonged to ST156 and ST167, respectively. blaNDM-7 was carried by an IncX3 plasmid that has disseminated worldwide, whereas blaNDM-5 was located on an F36: A-: B32 plasmid, which shared high identity with two plasmids carried by E. coli isolates from other countries (one from a patient in Canada). To the best of our knowledge, this is the first report characterizing blaNDM-carrying plasmids from chicken meat samples in Pakistan. The dissemination of almost identical blaNDM-5-bearing F36:A-:B32 and blaNDM-7-bearing IncX3 plasmids in different countries highlights the importance of international trade and travel in the spread of antimicrobial resistance strains and plasmids worldwide.

Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat

Abstract In this research, the effect of kiwi protein on the physicochemical properties of chicken meat was investigated (Ross breed). Chicken thighs have been marinated in the form of cubes with dimensions of 2 cm in 20 mL of kiwi protein with activity of 0.9 u/mL for 2, 4, 6, 8, 24, 48, 72, and 96 hr, and kept in a refrigerator at 4 ± 1 °C. Then, the enzyme actinidin was inactivated at 60 °C for 10 min, and the samples were evaluated. The results showed that the kiwi protein had a significant effect on the punch force, springiness, and chewiness of the chicken meat samples, and the reduced hardness was due to the activity of photolytic enzymes on myofibrillar proteins, and breaking the connective tissues. Muscle hydrolysis and release of amino acids significantly reduced pH in the treated samples compared to control. The affecting time of the enzyme had a significant effect on the degradation of meat proteins; it increased the solubility and hydrolysis degree, and reduced the average peptide chain length. The marination of chicken in kiwi increased lightness significantly (p < 0.05).

Prevalence of Campylobacter coli and Campylobacter jejuni in Retail Chicken, Beef, Lamb, and Pork Products in Three Australian States

The aim of this study was to investigate the prevalence and distribution of Campylobacter species in a variety of fresh and frozen meat and offal products collected from retail outlets in New South Wales (NSW), Queensland (Qld), and Victoria (Vic). A total of 1,490 chicken, beef, lamb, and pork samples were collected from Australian supermarkets and butcher shops over a 2-year sampling period (October 2016 to October 2018). Campylobacter spp. were detected in 90% of chicken meat and 73% of chicken offal products (giblet and liver), with significantly lower prevalence in lamb (38%), pork (31%), and beef (14%) offal (kidney and liver). Although retail chicken meat was frequently contaminated with Campylobacter, the level of contamination was generally low. Where quantitative analysis was conducted, 98% of chicken meat samples, on average, had <10,000 CFU Campylobacter per carcass, with 10% <21 CFU per carcass. Campylobacter coli was the most frequently recovered species in chicken meat collected in NSW (53%) and Vic (56%) and in chicken offal collected in NSW (77%), Qld (59%), and Vic (58%). In beef, lamb, and pork offal, C. jejuni was generally the most common species (50 to 86%), with the exception of pork offal collected in NSW, where C. coli was more prevalent (69%). Campylobacter prevalence was significantly higher in fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively). For chicken, beef, and pork offal, the prevalence of Campylobacter spp. was significantly higher on delicatessen products compared with prepackaged products. This study demonstrated that meat and offal products are frequently contaminated with Campylobacter. However, the prevalence is markedly different in different meats, and the level of chicken meat portion contamination is generally low. By identifying the types of meat and offal products types that pose the greatest risk of Campylobacter infection to consumers, targeted control strategies can be developed.

Bacteriological Assessment of Chicken Meat, Chicken Meat Products and Its Impact of Human Enteric Infections in Taif Governorate

From different shops and supermarkets at Taif governorate in KSA; a total number of 105 samples were collected. They were 35 samples from raw chicken meat, 35 samples from frozen chicken meat burger and 35 samples from chicken meat luncheon. The samples were examined for their organoleptic and bacteriological quality; the results revealed that, 8.6% and 2.9% of the examined raw chicken meat and frozen chicken burger were unaccepted while all examined samples of chicken-luncheon were accepted.&#x0D; The bacteriological examination revealed that, the bacterial counts in frozen chicken burger samples were higher than that detected in raw chicken meat and chicken luncheon samples whereas 51.4%, of the frozen chicken burger were exceeded the permissible limit, but 45.7% of the raw chicken meat samples exceeded the permissible limit, while 20% from the chicken luncheon samples exceeded the permissible limit, moreover, E. coli, Enterobacter aerogenes, Enterobacter cloaca, Klebsiella aerogenes, Citrobacter freundii, Proteus vulgaris, Morganella morganii, Providencia stuartii and Providencia rettergii could be isolated from the examined samples of raw chicken meat and frozen chicken burger in varying percentages ranged from 2.86 to 22.85% and 2.86 to 20.00% respectively, while Enterobacter aerogenes, Klebsiella aerogenes, Citrobacter freundii, P. vulgaris and Morganella morganii only were detected in chicken luncheon in a percentage varying from 5.17 to 17.14%.&#x0D; Furthermore, Campylobacter jejuni were isolated in a percentage of 14.3, 8.8 and 2.9% from the former examined samples respectively, while Salmonella organism were detected in raw chicken meat samples in a percentage of 5.7% but failed to be isolated from frozen chicken burger and chicken luncheon samples.&#x0D; The relationship between total aerobic count and the incidence of Campylobacter jejuni and Salmonella pathogens as well as the public health significance of the isolated organisms and preventive measures to improve the quality of the products were discussed.

Detection of Norfloxacin in Muscle, Liver and Kidney of Broiler Chicken

The present study was undertaken to determine the residues of norfloxacin in muscle, liver and kidney of broiler chicken. On the basis of surveillance study, commonly used antibiotic norfloxacin was selected for quantifying the concentration in broiler chicken meat samples. The HPLC system was equipped with photodiode array and C18 hypersil column. The mobile phase consisting of 1 ml Ortho phosphoric acid (85 per cent v/v), 100 ml water HPLC grade with acitonitrile HPLC grade, 87:12 (v/v) then pH was adjusted to 2.0 with triethylamine HPLC Grade. The results indicated that out of 180 samples analysed, 3 liver samples of target stations, viz. T3, T6 and T10 were found positive for norfloxacin residues with concentrations of 2.00, 2.60 and 2.31 µg/kg, respectively. Samples collected from other target stations did not show residual concentration of norfloxacin in muscle, liver and kidney samples.

Colorimetric array freshness indicator and digital color processing for monitoring the freshness of packaged chicken breast

Abstract A colorimetric array freshness indicator was developed to monitor chicken breast spoilage, consisting of an inner poly(ether-block-amide) (PEBA) film, a color-changing layer of eight polymer-immobilized pH dyes, and an outer poly(ethylene terephthalate) film. Simulated experiments with trimethyl amine (TMA) revealed the necessary color changes and the optimum dye concentration for the expected quality range for stored chicken breast was determined. The optimized colorimetric array freshness indicator was then applied to chicken breast packaging and digital images for its color response were acquired using a smartphone camera over storage time. The obtained data were analyzed by both the newly developed chromatic factor and principal component analysis. Chicken breast samples stored at 4 °C and 10 °C could be categorized into two groups, fresh and spoiled states over the storage time. The chromatic parameter X was well correlated with the microorganism counts as well as total volatile base nitrogen (TVBN) and CO2 from the chicken meat samples. Future implementation of the indicator in combination with a smartphone application could provide a low-cost, specific, and sensitive monitoring method for food product freshness.

Rapid identification of Salmonella enterica serovars Typhi and Salmonella enterica serovars Paratyphi A from chicken meat

Rapid diagnosis of pathogenic bacteria in food is closely related to safety. We modified a Culture-based methods for Salmonella sp. which rapidly identified Salmonella enterica serovars Typhi and Salmonella enterica serovars Paratyphi A from chicken meat samples. The World Health Organization method consists of six steps of the test, sequentially pre-enrichment, selective enrichment, selective diagnostic isolation, pick presumptive Salmonella colonies, biochemical and serological confirmation. Modifications made at three stages of pick presumptive Salmonella colonies, biochemical confirmation and serological confirmation into a single stage of molecular testing to detect genes rfbE and, using tyv and prt primer. In summary, from 120 samples, the modified technique successfully identified 39 (32.5%) Salmonella enterica serovars Typhi and one Salmonella enterica serovars Paratyphi A (0, 83%) compare with 13 (10.8%) and negative result with conventional protocol. The modified were faster and more sensitive than conventional techniques.

Antibiotic resistance profiles of vancomycin resistant enterococci in chicken meat samples

Antibiotic resistance is one of the serious threats to global public health and food safety today. Acquired antibiotic resistance in microorganisms arises from prevalent use of antibiotics for human and animal medicine. Owing to the fact that Vancomycin Resistant Enteroccocci (VRE) is a vital problem for public health, determination of the antibiotic resistance profiles of Enterococcus spp. isolates have crucial importance as a part of the farm to fork food safety. In the study, 120 retail chicken meat samples were analyzed, and 36 (30%) of the samples were detected as Enterococcus spp. positive. According to the results, the most prevalent species was E. faecalis with a rate of 44.4% (16/36), followed by 27.8% (10/36) E. faecium, 11.1% (4/36) E. durans, 2.8% (1/36) E. gallinarum and 2.8% (1/36) E. casseliflavus. Antibiotic resistance profiles of the verified Enterococcus spp. isolates were determined with disc diffusion method in terms of eight different antibiotics. Among the Enterococcus spp. isolates, 20 (55.5%) isolates were phenotypically resistant to vancomycin, 6 isolates (16.7%) were detected as vanA positive, 3 isolates (8.3%) were detected as vanB positive, and one isolate (5%) showed high resistance to vancomycin (MIC &amp;gt;256 µg/ml). Even though the observed percentages are low, the observed resistance patterns are still of concern for public health.

ANALISIS RESIDU ANTIBIOTIK TETRASIKLIN PADA DAGING AYAM BROIlER DAN DAGING SAPI

Tetracycline are antibiotics with broad-spectrum that used routinely in veterinary medicine for animal treatment and prevention from infectious diseases. But, consuming antibiotics for long time and exceeding standards can lead to accumulation of antibiotic residues in the body. Based on SNI 01-6366-2000, the maximum residual limit (BMR) of tetracycline antibiotic is 0.1 mg/kg in meat.The purpose of this study was to determine the concentration of tetracycline residues in broiler chicken meat and beef that obtained in East Surabaya namely Manyar market, Sinar Baru market, Ampengan Batu market, Tenggilis Mejoyo market, Krempyeng market, Soponyono market, and Gunung Anyar market. This study used Thin Layer Chromatography (TLC) as qualitative test and Spectrophotometric method as a quantitative test to determine the residual levels of tetracycline antibiotics. This study was conducted on March 15 onto May 2 2019. Based on the study, about 32 broiler chicken and 13 beef samples detected by the TLC method showed that had negative results, there was no containing tetracycline residues in samples. Awhile the results of the spectrophotometric method showed that as many as 31 samples of broiler chicken and 13 beef samples showed that had positive results containing residues of tetracycline antibiotics that exceed of the standard. Based on the results obtained that average concentration of tetracycline in samples of broiler chicken meat about 1,7 mg/kg and 0,8 mg/kg in beef samples. Descriptively,tetracycline residues in broiler chicken meat were higher than beef.

ANALISIS RESIDU ANTIBIOTIK TETRASIKLIN PADA DAGING AYAM BROIlER DAN DAGING SAPI

Tetracycline are antibiotics with broad-spectrum that used routinely in veterinary medicine for animal treatment and prevention from infectious diseases. But, consuming antibiotics for long time and exceeding standards can lead to accumulation of antibiotic residues in the body. Based on SNI 01-6366-2000, the maximum residual limit (BMR) of tetracycline antibiotic is 0.1 mg/kg in meat.The purpose of this study was to determine the concentration of tetracycline residues in broiler chicken meat and beef that obtained in East Surabaya namely Manyar market, Sinar Baru market, Ampengan Batu market, Tenggilis Mejoyo market, Krempyeng market, Soponyono market, and Gunung Anyar market. This study used Thin Layer Chromatography (TLC) as qualitative test and Spectrophotometric method as a quantitative test to determine the residual levels of tetracycline antibiotics. This study was conducted on March 15 onto May 2 2019. Based on the study, about 32 broiler chicken and 13 beef samples detected by the TLC method showed that had negative results, there was no containing tetracycline residues in samples. Awhile the results of the spectrophotometric method showed that as many as 31 samples of broiler chicken and 13 beef samples showed that had positive results containing residues of tetracycline antibiotics that exceed of the standard. Based on the results obtained that average concentration of tetracycline in samples of broiler chicken meat about 1,7 mg/kg and 0,8 mg/kg in beef samples. Descriptively,tetracycline residues in broiler chicken meat were higher than beef.

Natural preservatives in raw chicken meat

Cinnamon and clove essential oils were evaluated for their effects on the growth and survival of Staphylococcus aureus and Escherichia coli artificially inoculated into raw chicken meat. Fresh minced chicken meat samples were inoculated with (~ 106 CFU/ml) (6 log CFU/g) of S. aureus and E. coli. cinnamon and clove oils were added to the minced chicken meat samples to achieve final concentrations of 0.5% and 1 %. Sensory (color, odor and texture) and bacteriological (S. aureus and E. coli counts) analyses were conducted after 24 hrs for E.coli and every 48 hrs for S.aureus during cold storage at 4°C. The results concluded that the addition of clove oil by 1% concentration had a powerfull effect in reducing Staph. aureus that can cause food poisoning while cinnamon oil 1% had good effect on E.coli but had strong flavour so from this study we found that clove oil at 1 % and cinnamon at 0.5 % had improved the flavor and extended the shelf life of fresh chicken meat .

Prevalence and Characterization of Plasmid Mediated Quinolone Resistance Genes and Class 1 Integrons Among Multidrug-Resistant Escherichia coli Isolates from Chicken Meat

SUMMARY The increase in multidrug-resistant (MDR) E. coli, which may have been caused by indiscriminate use of antimicrobial agents in humans and animals, has become a serious threat to public health. This study was screened MDR-E. coli isolates from chicken meat in Korea for the presence of plasmid-mediated quinolone resistance (PMQR) genes and class 1 integrons to determine the correlation between PMQR genes and class 1 integrons. Among 248 chicken meat samples, 152 isolates were observed to be positive for E. coli, of which 75 were identified as MDR E. coli. Of the 75 MDR E. coli isolates, 10 (13.3%) were positive for PMQR genes; 7 (9.3%) carried qnrB, 2 (2.7%) carried qnrS, and 1 (1.3%) carried aac(6′)-Ib. A total of 31 of the 75 MDR E. coli isolates also carried class 1 integrons, and 7 different gene cassette arrangements were found in 19 of the 31 class 1 integron-positive isolates. In the comparison of antimicrobial resistance rate, PMQR-positive E. coli had significantly higher resistance rates than PMQR-negative strains to 10 antimicrobial drugs and Integron-positive E. coli had significantly higher resistance than integron-negative E. coli to 11 antimicrobial drugs (P

Prevalence of Staphylococcal Cassette Chromosome mec and Panton-Valentine Leukocidin Gene Amongst the Methicillin-resistant Staphylococcus aureus Strains Isolated From Fowl Meat

Background: Methicillin-resistant Staphylococcus aureus (MRSA) is considered to be one of the most important causes of foodborne diseases. Objective: The current examination was performed to examine the distribution of staphylococcal cassette chromosome mec (SCCmec) and Panton-Valentine leukocidin (PVL) gene amongst the MRSA strains isolated from raw fowl meat samples. Materials and Methods: A total of 240 fowl meat samples were collected and cultured. MRSA strains were identified using cefoxitin and oxacillin susceptibility tests. DNA samples extracted from the MRSA strains were subjected to polymerase chain reaction (PCR) for detection of SCCmec and PVL gene. Results: Twenty-two out of 240 (9.16%) raw fowl meat samples were positive for S. aureus strains. Twelve out of 22 S. aureus strains (54.54%) were determined as MRSA strains. The incidence of MRSA strains in raw chicken, turkey, quail, and ostrich meat samples was 66.66%, 50%, 50%, and 33.33%, respectively. The incidence of SCCmec IVa, SCCmec IVd, and SCCmec V was 50%, 8.33% and 41.66%, respectively. The applied method failed to detect SCCmec types I, II, III, IVb, and IVc. The incidence of the PVL gene amongst the MRSA strains was 75%. Conclusion: The presence of SCCmec IV and SCCmec V and PVL gene revealed occurrence of community-associated MRSA (CA-MRSA) in fowl meat samples. Further studies are required to find additional epidemiological aspects of the MRSA strains in fowl meat samples.

A pass-through solid-phase extraction clean-up method for the determination of 11 quinolone antibiotics in chicken meat and egg samples using ultra-performance liquid chromatography tandem mass spectrometry

The major challenges in determination of antibiotic residues in foods stem from the complexity of matrix, as well as from polar differences and low concentrations of antibiotics. In this study, an ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) method has been developed for the determination of 11 quinolone antibiotics in chicken meat and egg samples using a pass-through solid phase extraction (SPE) cleanup procedure. The samples were treated with optimized acetonitrile/water solution to precipitate proteins, release and extract the target antibiotics. Then, fats and phospholipids were removed by a pass-through SPE cleanup procedure. Subsequently, highly sensitive determination and confirmation of 11 quinolones was accomplished by UPLC-MS/MS in the positive ionization mode with multiple reaction monitoring. Through the protocol, recoveries in chicken meat ranging from 70.4 to 98.4%, while in egg samples between 66.9 and 99.0%, with a low limit of detection ranged from 0.1 to 0.16 μg/kg. Finally, the method has been successfully utilized for the screening of eleven quinolones antibiotics residues in 60 chicken meat and 110 eggs samples from the local markets. Enrofloxacin and ciprofloxacin were detected in both chicken meat and eggs samples with the highest concentrations of 44.4 μg/kg and 6.22 μg/kg, respectively.

Assessment of the distribution and concentration of residual antibiotics in chicken meat and liver samples collected in Tehran by Liquid Chromatography and Tandem Mass Spectrometry

Background: Antibiotics are extensively used as therapeutic, prophylactic and growth promoting agents in the poultry industry. However, their widespread use resulted in the presence of residuals in poultry meat and offals potentially leading to public health hazards. The present research was done to assess the distribution and concentration of residual antibiotics in chicken meat and liver samples. Methods: Ninety chicken meat and liver samples were collected and transferred to laboratory. Presence and concentration of residual tetracyclines, sulfonamides and trimethoprim were assessed using the Liquid Chromatography -Tandem Mass Spectrometry technique. Results: There were no detectable concentrations of tetracyclines in all studied samples. Twenty-eight out of 90 (31.11%) raw meat and 31 out of 90 (34.44%) liver samples were positive for residual sulfonamides. Prevalence of positive meat and liver samples for residual sulfachloropyrazine, sulfadimethoxine and trimethoprim antibiotics were 16.66%, 5.55% and 8.88% and also16.66%, 5.55% and 11.11%, respectively. Sulfathiazole residue was only detected in 1.11% of chicken liver samples. Chicken liver samples had the higher concentrations of all detected residual sulfonamides. Sulfachloropyrazine had the highest concentration in raw chicken meat (20.8±1.88 µg/kg) and liver (24.4±1.54 µg/kg) samples, while sulfadimethoxine had the lowest (6.05±0.25 µg/kg and 9.26±0.36 µg/kg, respectively). Conclusion: All detected concentrations of residual sulfonamides were lower than Maximum Residue Limits (MRLs). Presence of residual antibiotics represents a serious public health treat regarding the occurrence of antibiotic resistant bacterial strains. LC MS/MS has been introduced as a sensitive and specific technique for monitoring and surveillance of residual antibiotics in chicken samples.

DETERMINATION OF MICROBIOLOGICAL QUALITY AND PRESENCE OF SALMONELLA SPP. ON CHICKEN PARTS SOLD AT RETAIL MARKETS IN ERZURUM, ANTIBIOTIC RESISTANCE OF THE SALMONELLA SPP. ISOLATES

The present study was conducted to investigate the certain microbiological quality characteristics, and presence of Salmonella spp. by immunomagnetic separation (IMS) and conventional method, also to evaluate the antibiotic resistance of Salmonella spp. isolates obtained from 45 chicken meat samples (fifteen livers, chests, baguettes) collected from markets at the Erzurum. Totally, in the 15 samples were found positive for Salmonella spp. by IMS and conventional methods. Isolates were identified with 99.9% probability using API 20E biochemical analysis kit. The results of antibiotic test showed the susceptibility of the isolates to ciprofloxacin, chloramphenicol and gentamicin at 100% level, while these isolates were resistance to tetracycline, trimethoprim, sulfamethoxazole/trimethoprim, nalidixic acid, streptomycin, ampicillin and kanamycin, respectively. The obtained results showed that 84% (38/45) of the chicken meat samples did not show suitability with Turkish Food Codex in terms of total bacteria count and presence of Salmonella in 33% (15/45) of the samples.

Prevalence of Microbial Contamination and Antibiotic Residue in Chicken Meat, Beef, and Offal in South Sulawesi

Chicken meat, beef, and offal are important animal products. They easily spoiled due to bacterial contamination and might contain antibacterial residues derived from treatments during rearing and processing. This present work aimed to investigate location- and time-dependent value of TPC (Total Plate Count), and analyze antibiotic residue present in chicken meat, beef, and offal sampled in the Province of South Sulawesi. This current study was conducted by analyzing data released from UPT. Animal Product Quality Analysis in Department of Animal Husbandry and Animal Health, Province of South Sulawesi. Our experimental design was arranged according to completely randomized design with factorial (4×3), and carried out 5 replications. The results showed that two locations (Takalar District and Palopo District) had the lowest TPC value, while Palopo City possessed the highest TPC value. Regarding to antibiotic residue, the positive sample was only found in 2015, a chicken meat sample collected in Luwu Utara District.Keywords : Total Plate Count (TPC), Antibiotic Residues.

Detection of p-Nitroaniline Released from Degradation of 4,4'-Dinitrocarbanilide in Chicken Breast during Thermal Processing.

The diphenylurea 4,4'-dinitrocarbanilide (DNC) is the residue of concern left in edible tissues of broilers fed diets containing the anticoccidial nicarbazin. When chicken meat is submitted to thermal processing, p-nitroaniline (p-NA) is expected from DNC degradation. This work aimed at evaluating whether thermal processing of DNC-containing chicken meat induces p-NA appearance. First, a hydrolysis assay was performed in aqueous solutions at 100 °C in different pH, confirming that DNC cleavage yields p-NA. Then a novel LC-MS/MS method was used to detect traces of this aromatic amine in DNC-containing chicken breast fillets subjected to cooking methods. Our evidence showed p-NA occurrence in such chicken meat samples, which corroborated results from hydrolysis assay. The p-NA appearance in fillets was rather discrete during boiling treatment, but its concentration became pronounced over time for grilling, frying, and roasting, achieving respectively 326.3, 640.0, and 456.9 μg/kg. As far as we are concerned, no other research identified degradation products from DNC residue in heat-processed chicken fillets. Therefore, this study leads to additional approaches to assess impacts on food safety.

THE DIFFERENCE OF E.COLI CONTENT IN THE CHICKEN MEAT IN THE SOUTH KEPUTRAN TRADITIONAL MARKET AND SUPERMARKET ' X ' OF SURABAYA CITY

Hygiene and sanitation practices in chicken influenced Eschericia coli bacterial contamination in food. A Study conducted by Sasmita and Juwita mentioned that there was positively E.coli content in chicken meat in supermarket. Thus, the purpose of this study was to assess the difference of E.Coli content in chicken meat and personal hygiene of food handler. It was an observational study with cross sectional approach. The population of this study included traditional market sellers and supermarkets. The sample of this study consisted of 14 samples of chicken meat in which 7 samples came from the South Keputran traditional market and other 7 samples came from Supermarket ‘X’. Moreover, 7 traditional market sellers and 2 supermarkets were involved to be examined. Variables of the study were E.coli content in chicken meat from Traditional Market of South Keputran and Supermarket ‘X’ and personal hygiene. Samples of chicken meat was done by accidental sampling. Data were collected through interview and observation, whereas the difference of E-Coli content was analyzed using statistical test. The results of this study indicated that one of chicken meat samples positively contained E.Coli bacteria, and no significant differences of the E.coli content were found on the chicken meat samples from both the Traditional Market of South Keputran and Supermarket ‘X’. The suggestion that can be given to Supermarket ‘X’ seller is to control and pay close attention to the sanitation process from suppliers to retails