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Bacteriological quality of whole chicken broiler carcasses and cuts available in Giza governorate markets / Ayat Mahmoud Moursy Mahmoud ; Supervised Fathi A. M. Elnawawi , Heba H.S. Abdelnaeem

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Ayat Mahmoud Moursy Mahmoud , 2018Description: 85 P. : charts ; 25cmOther title:
  • الجودة البكتيرية لذبائح بداري التسمين ومجزأتها في أسواق الجيزة [Added title page title]
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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control Summary: A total of one hundred and twenty samples of chilled whole chicken carcasses, cut-up parts (breast & thigh) and frozen mechanically separated chicken meat (MSC) (Fifteen samples for each) were collected from Giza traditional shops not applying HACCP system (group A) and from supermarkets selling products produced in poultry processing plant applying HACCP system (group B). These samples were subjected for determination of deterioration criteria, bacteriological examinations and the isolated strains were exposed to antibiotics sensitivity test. The obtained results concerning deterioration criteria revealed that the mean pH values and TVBN of only MSC samples collected from the source A were significantly higher than those collected from the source (B). Moreover, mean TBA values of all samples collected from the source (A) were significantly higher than those collected from the source (B) except whole chicken carcass which non significantly differ. It is obvious from these findings that MSC collected from the sources (A) and (B) were nearly deteriorated while other samples still acceptable. Data of bacteriological examination showed that all investigated bacterial count (total mesophilic, total psychrotrophic, total anaerobic bacterial count, Coliforms and Fecal Coliforms) of all samples collected from the source (A) were significantly higher than that obtained from the source (B) except Fecal Coliforms of MSC samples which is non significantly differ. It also clear that most of investigated bacterial counts of whole chicken carcass and cut up parts collected from the source (A) exceeded the limit described by E.S (1651/2005) and bacterial counts of MSC collected from both the sources (A) and (B) were higher than the permissible limit described by E.S (4178/2005). E. coli poly II O127:K63 was isolated from whole chicken carcasses and thigh samples and E. coli poly I O26:K60 was isolated from MSC collected from the source (A) with incidence rate of 13.33, 13.33 and 20%, respectively
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.06.M.Sc.2018.Ay.B (Browse shelf(Opens below)) Not for loan 01010110076156000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.06.M.Sc.2018.Ay.B (Browse shelf(Opens below)) 76156.CD Not for loan 01020110076156000

Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control

A total of one hundred and twenty samples of chilled whole chicken carcasses, cut-up parts (breast & thigh) and frozen mechanically separated chicken meat (MSC) (Fifteen samples for each) were collected from Giza traditional shops not applying HACCP system (group A) and from supermarkets selling products produced in poultry processing plant applying HACCP system (group B). These samples were subjected for determination of deterioration criteria, bacteriological examinations and the isolated strains were exposed to antibiotics sensitivity test. The obtained results concerning deterioration criteria revealed that the mean pH values and TVBN of only MSC samples collected from the source A were significantly higher than those collected from the source (B). Moreover, mean TBA values of all samples collected from the source (A) were significantly higher than those collected from the source (B) except whole chicken carcass which non significantly differ. It is obvious from these findings that MSC collected from the sources (A) and (B) were nearly deteriorated while other samples still acceptable. Data of bacteriological examination showed that all investigated bacterial count (total mesophilic, total psychrotrophic, total anaerobic bacterial count, Coliforms and Fecal Coliforms) of all samples collected from the source (A) were significantly higher than that obtained from the source (B) except Fecal Coliforms of MSC samples which is non significantly differ. It also clear that most of investigated bacterial counts of whole chicken carcass and cut up parts collected from the source (A) exceeded the limit described by E.S (1651/2005) and bacterial counts of MSC collected from both the sources (A) and (B) were higher than the permissible limit described by E.S (4178/2005). E. coli poly II O127:K63 was isolated from whole chicken carcasses and thigh samples and E. coli poly I O26:K60 was isolated from MSC collected from the source (A) with incidence rate of 13.33, 13.33 and 20%, respectively

Issued also as CD

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