TITLE:
Microbiological Contamination of Fresh Chicken Meat in the Retail Stores
AUTHORS:
Karahmet Enver, Isaković Senita, Operta Sabina, Hamidović Saud, Toroman Almir, Đulančić Nermina, Muhamedagić Samir
KEYWORDS:
Fresh Chicken Meat, Contamination, Butcher, Swabs, Meat Samples, Microbiological Analysis
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.1,
January
28,
2021
ABSTRACT: The aim of this study was to assess the hygienic properties of swabs
taken from the arm and coat of workers, work surfaces, refrigerated display
cases, trays and packaging materials. As well as the safe properties of samples
of fresh chicken meat (wing, drumstick, chest) and chicken internal organs
(heart and liver) from two butcheries. One of the goals was to determine
whether education on hygienic conditions was carried out, influenced the hygienic
condition of swabs and safety samples of fresh chicken meat offal. The results
of the analysis showed that on the first day of sampling, the largest number of aerobic mesophilic bacteria were found in the swabs of the arm (butcher A-8.15 × 102 CFU/ml),
butcher (B-17.88 × 102 CFU/ml) and the smallest in the packaging
material (0.03 × 102 CFU/ml). Comparing the results of the first and
thirtieth sampling day was a visible decrease in the number of aerobic mesophilic bacteria and Enterobacteriaceae for all
examined swabs from both butchers. In the samples of fresh chicken meat, the
number of aerobic mesophilic bacteria during the first sampling was the highest in the
drumstick samples (4.75 × 103 CFU/ml) slightly less in the samples
of the wing (3.78 × 103 CFU/ml) in the butcher A, in the same time in the butcher B was 3.82 × 103 CFU/ml. Microbiological
analyzes samples of the thirtieth day showed that Escherichia coli has been found in both butchers in drumsticks A-0.8
CFU/ml, B butcher 0.4 CFU/ml. and offal butcher A 0.6 CFU/ml, butcher B 0.7
CFU/ml, but less than the first day. It is important to say that education of workers in butcher
shops has shown that it can improve good hygiene practices in butcher shops and
safety of fresh chicken meat. Education in Good Hygiene Practice has positive
impact on safety of fresh chicken meat in examined butcheries.