Cooked Chicken Meat Research Articles

Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective

Herein, the effects of oven bag use belong to different brands on heterocyclic aromatic amine (HAA) formation and bisphenol-A (BPA) migration in cooked chicken meats (breast and leg) were investigated. Samples were also analyzed in terms of some qualitative properties (fatty acid profile, water, fat, pH, TBARS, cooking loss). Both oven bag use and meat type had an effect on qualitative properties of the samples. Total HAA amount changed between 6.53 and 42.32 ng/g, and HAA content was higher in breast meat. Total BPA content in samples cooked with oven bag ranged between non-quantified to 63.78 ng/g. Oven bag use reduced the total HAA amount at the rate of 12 – 68.82%, while it caused the BPA migration depends on the brand. However, it can be noted that the HAA and BPA levels were not at a level to pose a risk to human health in any of the samples.

Prevalence of E.coli and staphylococcus aureus in meat and chicken Meals

This study was conducted on 100 random samples of cooked chicken and beef meat meals (50 of each) with 125 gm weight of each sample .The cooked chicken meat samples were represented by cooked breast and thigh (25samples of each) and 50 samples of cooked meat meals were collected from a governmental hospital in Kaloubia governorate To determine the bacterial content of the beef and chicken meals. The results of bacteriological examination for cooked chicken and meat meals recorded as 1 (4%) E.coli from cooked chicken breast samples,where 3 (12%)isolates E.coli from cooked chicken thigh samples, while 2 (4%)isolates from cooked meat .where serologically identified as O111:H4; O114: H21 from cooked chicken breast (one from each type). In addition, 3(50%) were isolated from cooked chicken thigh represented by 2 (33.3%) O26 and one (16.7%) O114:H21 .Moreover, 1(16.7%) O127:H6 E.coli from cooked meat. Also, the study revealed that 6(6%) isolates of S. aureus were isolated from examined chicken and meat samples represented by 2(8%) from cooked chicken breast, 3(12%) from cooked chicken thigh and 1(2%) from cooked meat.

Assessment of some pathogens in retailed poultry meat

The present study was performed on 150 random samples of Fresh, half cooked (nuggets) and cooked (grilled) chicken meat (50 of each) were purchased from retail chicken butchers, different supermarkets and restaurants in Kaliobia Governorate, Egypt, to evaluate their bacterial quality and safety. Bacteriological examination of chicken meat samples revealed that, the mean values of APC, Enterobacteriaceae, Coliform, Staphylococcus and S. aureus (cfu /g) were 9.88×105 ±0.61×105; 3.36×10 4±0.26 ×104; 1.43×10 4±0.16 ×104; 2.71×103 ±0.17 ×103 and 2.05×103 ±0.24 ×103 in fresh, 5.48×104±0.23×104; 3.15×102±0.15 ×102; 1.00×102±0.08 ×102; 1.73×102±0.11 ×102 and 1.26×102±0.19 ×102 in half cooked and 4.50×104±0.22×104; 2.06×102 ±0.13 ×102; 1.09×102 ±0.10 ×102; 1.05×102 ±0.09 ×102 and 1.02×102 ±0.15 ×102 cooked chicken meat samples respectively. Moreover, the incidence of E. coli were 14% in fresh O55: H7(6%); O125: H21(4%); O111: H2 (2%) and O146: H21(2%); 6% in half cooked O55: H7(2%); O125: H21(2%) and O111: H2(2%) and 6% in cooked chicken meat samples O55: H7(4%) and O111: H2(2%). Meanwhile, the incidence of Coagulase positive S. aureus were (38%) (26%) and (20%) in fresh, half cooked and cooked chicken meat samples. According to SET- RPLA test, 7 strains out of 12 examined strains were enterotoxigenic. In addition, PCR showed that S. aureus enterotoxins sea, seb, sec, sed, see were detected in 10 S.aureus isolate from samples.

Detection of some food poisoning bacteria in some semi cooked chicken meat products marketed at Kaliobyia governorate

Ninety random samples of semi cooked chicken meat products represented by strip, pane and nuggets (30 of each) were collected from different supermarkets at Kaliobyia governorate for bacteriological examination.The mean values of Aerobic plate count,Enterobacteriacea count and Staphylococcus count were4.9x104 ± 1.2x104, 3.1x102 ± 8.2x102 and1.5x102 ±7.1x10 for chicken strips, 8.4x104± 3.3x104,8.9x102 ± 5.6x102and7x103 ± 4.5x103 cfu/g for chicken pane and 7.46x104 ± 1.7x104,1.2x102 ± 2.1x10 and 7.2x103 ± 2.3x103cfu/g for chicken nuggets. Moreover, the incidence of S.entretidis was 6.6% for chicken strips and not detected in pane and nuggets. Staph aureus incidence was 20%, 26.6%and 26.6% for chicken strips, pane and nuggets for total examined samples by using conventional culture method. For more confirmation, identification of Staph.aureus from 5 random samples by Vitek 2 compact system was applied. Results recorded was identical to that of culture method with accuracy 100% for examined chicken products samples and showed that the Vitek 2 system is a suitable tool for rapid and direct identification of gram positive cocci as an ideal detection system should include high specificity and sensitivity; fast response time; capability for mass production; simplification of sample preparation steps ;minimal perturbation of sample;and providing continuous data analysis as that obtained by the Vitek 2compact system. The public health importance of isolated microorganisms and recommended point were discussed.

Prevalence of some food poisoning bacteria in semi cooked chicken meat products at Kaliobyia governorate with using of recent Vitek 2 compact and PCR techniques

Bacterial food borne pathogens are important food safety issue worldwide .Rapid and accurate identification of bacteriological pathogen isolated from food staff is important both for food quality assurance and for the tracing of outbreaks of bacterial pathogen.A grand total of ninety random samples of semi cooked chicken meat products represented by strips, pane and nuggets (30 of each)were collected from different supermarkets at Kaliobyia governorate for bacteriological examination using conventional culture method and rapid modern techniques as Vitek 2 compact system and molecular identification by PCR technique. The obtained results revealed that Staph aureus and E.coli incidence were 20% and 10% in strips, 26.6%and 13.3% in chicken pane and26.6% and 23.3%in nuggets for total examined samples.Also,the serologically identified E.coli were O127, O128, O153, O157 and O91 from examined samples. . Staphylococcus aureus and E. coli were identified in all examined samples by confirmatory identification using Vitek 2 compact system in examined 10 random samples of the chicken products. Result recorded accuracy 100% for examined samples and showed that the Vitek 2 system is a suitable tool for rapid and direct identification of gram positive cocci and gram negative bacilli from chicken products. Using of PCR technique revealed that there were one or more virulence genes in E.coli (stx1&stx2) strains isolated from the examined samples of chicken products.

Validation of growth models for Listeria monocytogenes and Yersinia enterocolitica in cooked chicken meat

In this study, growth rate models of the Listeria monocytogenes and Yersinia enterocolitica were compared in cooked chicken meat. The chicken meat was inoculated with the pure culture or mixed cultures of these pathogens and stored at 4-34°C. After the growth curves of these two pathogens were obtained, the modified Gompertz function was then fitted to the experimental curves. The parameter of specific growth rate was described by the Zwietering model. The models predicting the growth for these pathogens in chicken meat and parameters generated by pathogens modeling program (PMP) were then compared using the mathematical and statistical parameters such as mean square error (MSE), regression coefficient (R 2), bias factor, and accuracy factor. The Zwietering model was found to be suitable for predicting the specific growth rate of L. monocytogenes and Y. enterocolitica in the chicken meat and parameters generated by PMP. In addition, the predicted value for the pathogens in the PMP was higher than that in the chicken meat. No growth was observed when L. monocytogenes was inoculated in chicken meat and stored at 4°C. In the presence of Y. enterocolitica, the growth of L. monocytogenes was competitively inhibited in chicken meat at the temperatures ranging from 10-34°C.

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sous-vide cooking was vacuum packaged and then cooked under continuous thermocontrolled conditions in a water bath at 6 combinations of cooking temperature (60 and 70°C) and time (1, 2, and 3 h). Sous-vide cooked chicken meat at 60°C for 1 h (SV60-1h) showed lower cooking loss (6.58 vs. 26.5%, P < 0.05), Warner-Bratzler shear force (21.7 vs. 29.1 N, P < 0.05), and hardness (9.40 vs. 17.3 N, P < 0.05) than meat cooked by conventional oven. Similar to the objective tenderness parameters, cooked chicken meat from the SV60 treatments for all cooking times showed higher scores in all the tenderness attributes than the control group (P < 0.05). However, a higher flavor intensity was observed in the SV70-3h and control groups than in the SV60 treatments (P < 0.05). Owing to a lesser developed flavor in chicken meat from the SV60-1h treatment, the SV60-2h and 3h treatments were assigned a higher acceptability rating for overall impression (P < 0.05). Therefore, cooking temperature and time of sous-vide significantly influenced the physicochemical and palatability characteristics of chicken breast. In this study, the optimum conditions for the sous-vide chicken breast are to continuously cook at 60°C for 2 to 3 h to improve sensory quality characteristics without reducing the water-holding capacity.

Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat

Effects of deboning time and thawing method interaction on sensory quality of cooked chicken meat were evaluated using factorial experiments with factors muscle type (breast and thighs), deboning time (45 min, 2 h, or 24 h), and thawing method (fresh/never freezing/thawing, directly from frozen state, and thawing for 2 or 24 h before cooking). Broiler meat was deboned at three different postmortem times and cooked from four states. Sensory quality of cooked meat was profiled by a trained descriptive panel. Statistical results show that there were no significant deboning and thawing interaction effects (P > 0.05) for sensory descriptive profiles regardless of muscle type. Intensity scores (5.6–7.1) of sensory texture attributes cohesiveness, hardness, rate of break down, and chewiness of early-deboned fillets (≤2 h) was greater than those (4.4–5.5) of 24 h-deboned fillets; however, there were no differences between three deboning times for cooked thighs. Cooking directly from frozen state caused harder thigh meat (5.7) than the other thawing treatments (<5.0); however, there were no difference in cooked fillets between thawing methods. Results indicate that deboning-time effects on sensory profiles are not altered by thawing methods, and vice versa. Deboning time more affects sensory quality of breast fillets, but thawing methods more influence thigh meat.

The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage

In this study, the effects of onion skin powder (OSP) (0, 1.5, 3.0, and 6%) on some chemical and physical properties of cooked chicken meat patties during refrigerated storage (30 days, 4±1 °C) were investigated. For this purpose, moisture, fat, pH, free fatty acid (FFA), and thiobarbituric acid (TBA) analyses in the raw meat patties were also carried out. In addition, the chemical (moisture, fat), technological (diameter reduction, cooking yield), and sensory properties of cooked chicken patties were examined on the first day of storage. During storage, pH, colour, FFA, and TBA analyses were performed.There were significant changes in the physical, chemical, technological, and sensory properties of chicken patties with OSP addition. The moisture, pH, and TBA values of samples decreased by incorporated OSP. Moreover, the use of OSP improved technological parameters of patties. However, the addition of OSP resulted in a darker colour in patties. In conclusion, OSP could be used in chicken meat patties to improve their quality properties.

Changes in chicken meat proteins during microwave and electric oven cooking

Alterations in proteins and some functional properties of chicken thigh (TM) and breast meats (BM) cooked with microwave oven (MWO) were evaluated in comparison to traditional electric oven (EO). Cooking loss in both TM and BM did not differ between the cooking methods (p > .05). In TM, MWO cooking resulted in higher water-holding capacity (WHC) than EO (p < .05). Sarcoplasmic protein solubility of TM decreased with MWO cooking while both cooking methods resulted in reduction in both sarcoplasmic and myofibrillar protein solubility in BM (p < .05). TM and BM cooked with MWO were harder in texture (p < .05) than EO cooked samples as determined in texture profile analysis. The intensity of myofibrillar protein bands in the Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) decreased after cooking by both MWO and EO, whereas EO cooked samples demonstrated more fragmentation in both sarcoplasmic and myofibrillar proteins in comparison with MWO cooked chicken meats. Practical applications Microwave cooking is an alternative, efficient method to reduce time, energy, and cost as compared to conventional oven cooking. In oven cooking, thermal energy is transmitted quite slow from the surface of the food to the center, whereas microwave energy is converted into heat inside the food itself which provides homogeneous heat distribution. In the present study, the effects of microwave and EO cooking methods on some quality characteristics, mainly proteins of TM and BM were evaluated. It was found that microwave cooking resulted in harder texture, but better WHC to its counterpart which also caused more degradation in myofibrillar and sarcoplasmic proteins. Because microwaves shorten cooking time, lowers the energy consumption, and makes the production process sustainable and more efficient than with conventional ovens, while better preserving the nutritional quality of the product becomes a sound alternative. Therefore, it is worth to keep exploring this novel cooking approach that might render significant advantages in industrial applications.

Growth of Salmonella enterica Serovars Typhimurium and Enteritidis in Iron-Poor Media and in Meat: Role of Catecholate and Hydroxamate Siderophore Transporters

Enteritidis and Typhimurium are among the top Salmonella enterica serovars implicated in human salmonellosis worldwide. This study examined the individual and combined roles of catecholate-iron and hydroxamate-iron transporters in the survival in meat of Salmonella Enteritidis and Typhimurium. Catecholate-iron-III (Fe3+) and hydroxamate-Fe3+ transporter genes fepA, iroN, and fhuACDB were deleted in isolates of these serovars to generate single, double, and triple mutants. Growth rate in high- and low-iron media was compared among mutants, complements, and their wild-type parents. Susceptibility to 14 antibiotics, the ability to produce and utilize siderophores, and survival on cooked chicken breast were evaluated. In iron-poor liquid media, differences were observed between the growth characteristics of mutant Salmonella Enteritidis and Typhimurium. The double Δ iroNΔ fepA and the triple Δ fhuΔ iroNΔ fepA mutants of Salmonella Enteritidis exhibited prolonged lag phases (λ = 9.72 and 9.53 h) and a slow growth rate (μmax = 0.35 and 0.25 h-1) similar to that of its Δ tonB mutant (λ = 10.12 h and μmax = 0.30 h-1). In Salmonella Typhimurium, double Δ iroNΔ fepA and triple Δ fhuΔ iroNΔ fepA mutations induced a similar growth pattern as its Δ tonB mutant. Double deletions of fepA and iroN reduced the siderophore production and the use of enterobactin as an iron source. In the Δ iroNΔ fepA mutant, but not in Δ fhuΔ iroNΔ fepA, the ferrichrome or deferrioxamine promoted growth for both serovars, confirming the specific role of the FhuACDB system in the uptake and transport of hydroxamate Fe3+. Survival of the mutants was also evaluated in a meat assay, and no difference in survival was observed among the mutants compared with wild type. This study showed differences between serovars in the importance of catecholate-iron and hydroxamate-iron uptake on Salmonella growth in iron-restricted media. Data also confirmed that both Salmonella Enteritidis and Typhimurium are well equipped to survive on cooked chicken meat, offering a rich iron condition.

Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat

ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage. In addition, cooked meat thigh patties were evaluated for cooking loss and sensory attributes. All additives were showed significant lipid and protein antioxidant effects (p 0.05) by the treatments. The best sensory attribute scores were obtained with OEat 150 ppm and E-250 treatments. L-ascorbic acid and BHA also showed significant effect (p<0.05) on both lipid and protein oxidation values, and sensory attributes. Based on the results study, it concluded that OEat 150 ppm may be used in replacement of synthetic antioxidants to improve the storage stability of chicken meat.

Effect of gellan gum on functional properties of low-fat chicken meat batters.

The effects of substituting pork back-fat with addition of gellan gum and water on gel characteristics, rheological property, water mobility, and distribution of chicken meat batters were studied. The addition of gellan gum significantly affected the cooking yield, color, texture, and rheological property of chicken meat batters (p < .05). The cooking yield and textural properties were not significantly different (p > .05) when gellan gum was added with 0, 0.2, and 0.4%. When the level of gellan gum reached 0.6%, the cooked chicken meat batters had significantly lower L* value, cooking yield, hardness, springiness, cohesiveness, and chewiness values (p < .05). The initial storage modulus (G') of chicken batters was significantly decreased (p < .05) with increasing gellan gum. During the heating, an increase in denaturation temperature of the myosin head and tail were observed in chicken batters with added gellan gum. The G' of chicken batters with 0, 0.2, and 0.4% gellan gum were not significant difference (p > .05) at 80C, but the G' of chicken batters with 0.6% gellan gum was significantly decreased (p < .05). LF-NMR revealed that T21 and T22 were significantly increased (p < .05) with increasing the water and gellan gum content while P21 and P22 were not significantly different (p > .05) in the chicken batters with 0, 0.2, and 0.4% gellan gum. A significant decrease was observed (p < .05) in the chicken batter with 0.6% gellan gum. Overall, added 0.2 and 0.4% gellan gum to chicken meat batters could reduce pork back-fat. PRACTICAL APPLICATIONS: Emulsion-type meat products contain a high level of fat, saturated fatty acids, and cholesterol, which have a potential negative effect on consumers health. However, animal fat plays an important role in the textural properties and water-holding capacity of meat products. One of great challenges in meat processing is how to find a fat substitute to produce low-fat meat products which have overall acceptable quality. This study showed that the addition of gellan gum influenced the textural properties of chicken batters and changed the dynamic rheological behavior. The addition of 0.2 and 0.4% gellan gum kept a stable cooking yield and textural properties of cooked chicken batters and also reduced the pork back-fat. LF-NMR could reflect the cooking yield and gel properties of the chicken batters. Gellan gum may be used to replace pork back-fat to produce low-fat chicken meat batters having overall acceptability in meat industry for meeting consumer demand.

Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products

A low-cost, convenient and organic solvent-free approach was investigated to nanoencapsulate curcumin (CCM) in myofibrillar proteins (MPs) as a potential strategy to improve the oxidative stability of marinated meat products. The encapsulation was enabled by shifting CCM–MP mixture to pH 12 and then pH 7 at different ionic strengths. Stable CCM–MP nanocomplexes were formed at 0.3, 0.6 and 0.9 mol/L NaCl, resulting from the exposure of hydrophobic residues of MPs at alkaline pH to bind with dissolved CCM, which enabled an encapsulation efficiency of about 80% and particle diameters of about 300 nm. DPPH and ABTS radical scavenging tests showed good antioxidant activity of CCM–MP nanocomplexes that enabled the reduction of TBARS and carbonyls values of both raw and cooked chicken meat during refrigerated storage for 12 days. Overall, the stable CCM–MP nanocomplexes show the potential applications to manufacture functional meat products with improved quality.

Modeling for Predicting the Time to Detection of Staphylococcal Enterotoxin A in Cooked Chicken Product.

Staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus (S. aureus) are the cause of Saphylococcal food poisoning (SFP) outbreaks. Thus, estimation of the time to detection (TTD) of SEs, that is, the time required to reach the SEs detection limit, is essential for food preservation and quantitative risk assessment. This study was conducted to explore an appropriate method to predict the TTD of SEs in cooked chicken product under variable environmental conditions. An S. aureus strain that produces staphylococcal enterotoxin A (SEA) was inoculated into cooked chicken meat. Initial inoculating concentrations (approximately 102, 103, 104 CFU/g) of S. aureus and incubation temperatures (15 ± 1, 22 ± 1, 29 ± 1, and 36 ± 1°C) were chosen as environmental variables. The counting of S. aureus colonies and the detection of SEA were performed every 3 or 6 h during the incubation. The TTD of SEA was considered a response of S. aureus to environmental variables. Linear polynomial regression was used to model the effects of environmental variables on the TTD of SEA. Result showed that the correlation coefficient (R2) of the regressed equation is higher than 0.98, which means the obtained equation was reliable. Moreover, the minimum concentration of S. aureus for producing a detectable amount of SEA under various environmental conditions was approximately 6.32 log CFU/g, which was considered the threshold for S. aureus to produce SEA. Hence, the TTD of SEA could be obtained by calculating the time required to reach the threshold by using an established S. aureus growth predictive model. Both established methods were validated through internal and external validation. The results of graphical comparison, RMSE, SEP, Af, and Bf showed that the accuracy of both methods were acceptable, and linear polynomial regression method showed more accurately.

Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meat

The antioxidant effects of oregano essential oil and tannic acid combinations on ground chicken breast and thigh meats were studied. Six treatments, including: 1) control (none added), 2) 100ppm oregano essential oil + 5ppm tannic acid, 3) 100 ppm oregano essential oil + 10ppm tannic acid, 4) 200ppm oregano essential oil + 5ppm tannic acid, 5) 200ppm oregano essential oil + 10ppm tannic acid, and 6) 5ppm butylated hydroxyanisole (BHA) for breast or 14ppm for thigh meat, were prepared. Cooked meat samples were individually vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75°C. After cooling to room temperature, the cooked meat was re-packaged in new oxygen-permeable bags and stored at 4°C for 7 days. Cooked ground chicken meats were analyzed for lipid and protein oxidation and volatiles at 0, 3, and 7 d of storage. The significant differences among the treatments were very clear in cooked meat samples: Thigh meat patties showed higher 2-thiobarbituric acid reactive substances (TBARS), total carbonyl, and volatiles content compared to the breast meat during storage. A combination of 200ppm oregano oil with 10ppm tannic acid showed the most significant effects (P <0.05) on TBARS, total carbonyl, and off-odor volatile formation for both breast and thigh meats. Oregano oil (200ppm) and 10ppm tannic acid combination also showed positive effects on the sensory scores of chicken thigh meat. In conclusion, the combination of 200ppm oregano oil and 10ppm tannic acid could be a good replacement for the synthetic antioxidants in ground cooked chicken meat.

Detection and typing of Clostridium perfringens in some retail chicken meat products

Clostridium perfringens is considered as one of major food poisoning bacteria; which may refer to different lethal toxins production including C. perfringens enterotoxin. C. perfringens toxins have been contributed in many diseases in human being especially C. perfringens type A enterotoxin food poisoning. A total of 125 random raw and half cooked chicken meat samples represented by (breast, thigh, nuggets, panee and frankfurter “25 of each”) were collected from various retail stores and supermarkets in Qualyubia governorate to investigate the presence of C. perfringens bacteriologically and detect the cpa, etx, and cpe toxin genes by multiplex PCR. Results demonstrated that 6 out of 25 raw breast samples (24%), 8 out of 25 raw thigh samples (32%), 5 out of 25 nuggets samples (20%), 4 out of 25 panee samples (16%), and 4 out of 25 frankfurter samples (16%) were found to be contaminated with C. perfringens. Twenty-seven positive isolates obtained from these samples were identified as C. perfringens based on the microscopic examination and biochemical tests. It was detected that 8 (29.6%) out of 27 C. perfringens isolates carried only alpha toxin gene (type A), and only one isolate (3.7%) of them expressed both alpha and epsilon toxin genes (type D); while cpe gene never had been detected in any examined isolate, according to the multiplex PCR results.

Incidence of some anaerobic bacteria isolated from chicken meat products with special reference to Clostridium perfringens

Anaerobic spore formers, especially Clostridium perfringens, represent one of the most prevalent bacterial food poisoning outbreaks which mostly related to consumption of contaminated meat and meat products, therefore, a total of 125 random raw and half cooked chicken meat samples represented by (breast, thigh, nuggets, panee and frankfurter “25 of each”) were collected from various retail stores and supermarkets in Qualyubia governorate. Results illustrated that, raw thigh samples were the most contaminated with anaerobic bacterial counts in incidence of 84%. The identified strains were C. perfringens, C. sporogenes, C. bifermenants, C. butyricum and C. sordelli in 21.6, 16, 8, 3.2 and 3.2%, respectively. Regarding to the incidence of vegetative and spore of C. perfringens were 24, 32, 20, 16, 16% and 16, 20, 16, 8, 8% in examined raw breast, raw thigh, nuggets, panee and frankfurter, respectively. 33.3% of isolates were lecithinase positive strains and typed as C. perfringens type A (6.4%), type D (0.8%); in absence of neither type B nor D. Experimental heat resistant C. perfringens spores were six heat resistant strains; where all isolates were of type A. The high incidence of these food poisoning microorganisms in chicken meat may indicate defects in sanitary conditions and handling in processing plant.

JAID/JSC Guidelines for Infection Treatment 2015-Intestinal infections.

JAID/JSC Guidelines for Infection Treatment 2015-Intestinal infections.

Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat

Abstract A 32 factorial design was employed to develop an in vitro digestion method for estimation of Fe bioaccessible fractions in cooked chicken meat. The effects of sample size and the in vitro bioaccessible fractions of this essential element were evaluated. A sample preparation method employing a microwave assisted digestion with dilute nitric acid was used prior to total Fe determination. For the bioacessibility studies, the optimized procedure employed 7.5 g of sample and 6% w/v of an acid pepsin solution. This procedure was applied to two kinds of chicken meat samples: breast and liver. Flame Atomic Absorption Spectrometry was used to determine total and bioaccessible (chyme or soluble portion) levels of iron in the samples. With respect to total Fe content, the bioaccessible fractions of Fe found in these samples were around 23% and 56 %, for breast and chicken liver, respectively. The chicken liver sample showed the highest total (400 ± 10 mg kg-1) and bioaccessible Fe contents (223 ± 18 mg kg-1) and stands out as a good source of this micronutrient.