1. Impact of Thawing Methods on the Bacteriological Quality of Chicken Meat
- Author
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M Ikhsan Nawawi
- Subjects
General Veterinary ,food and beverages - Abstract
This study was designed to investigate the effect of different thawing methods on the bacteriological quality of frozen broiler chicken meat. Forty-five samples of whole frozen broiler chicken carcasses were collected from different supermarkets in Cairo and Giza governorates. These samples were divided into three groups (fifteen samples for each) as follows: the first group was thawed in a household refrigerator at 7ºC for 20hrs., the 2nd group was thawed over the counter-top at ambient temperature (27-29ºC) for 5-6hrs. while, the 3rd group was thawed in microwave oven for 22 to 24mins. All thawed samples (core temperature arrived at 0ºC) were subjected to bacteriological examination immediately after thawing for enumeration of total aerobic mesophilic bacterial count, Staph. aureus count, total Coliforms count and isolation of food borne pathogens such as E. coli, Salmonella and Staph. aureus. In addition, all isolated bacterial strains were exposed to antimicrobial sensitivity test. The results revealed that the lowest bacterial counts were observed in samples thawed in microwave oven, while the highest bacterial counts were recorded in samples thawed over counter-top. Moreover, Staph. aureus, E. coli and S. kentucky were isolated only from samples thawed over the counter-top and these strains were resistant to amoxicillin and sensitive to fosfomycin. Such results indicated that defrosting in microwave oven is quick and easy method for thawing frozen broiler chicken carcasses and provides an appropriate level of security for the consumers and could achieve the microbiological safety objectives while, thawing over counter-top not recommended due to food safety and quality aspect. more...
- Published
- 2021
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