You are on page 1of 12

SCVMJ, XIII (1) 2008 49

BACTERIOLOGICAL PROFILE OF FROZEN BROILER


CHICKENS

H. A. Abdel-Rahman1, M.A. Yassein1, A.M. Ahmed1, H. Hayashidani2 and A.


E. Elhelaly1*

1. Dept. Food Hygiene and Control, Fac. Vet. Med., Suez Canal Univ., Ismailai,
Egypt.
2. Dept. Veterinary Medicine, Tokyo University of Agriculture and Technology,
3-5-8 Saiwai-cho, Fuchu, Tokyo 183-8509, Japan
ABSTRACT
A total of 122 (67 imported and 55 locally processed) frozen broiler
chicken samples in a form of whole carcasses, wings, legs and breast pieces
were purchased from different retail outlets at Tokyo area, Japan, for
bacteriological assessment. The means of total aerobic counts (TAC), S. aureus
counts and MPN of coliforms in the imported and locally processed broiler
chicken meat were (4.10±0.91 and 4.77±0.22), (2.03±0.10 and 2.27±0.13) and
(1.94±0.14 and 2.46±0.16) log CFU/g, respectively, with average values in all
the examined samples of 4.43±0.55, 2.13±0.11 and 2.20±0.15 log CFU/g. The
counts in the locally processed chicken meat were found to be significantly
higher than that in the imported ones. Frozen broiler chicken meat was proved to
show lower profiles of microbiological contamination than the fresh ones,
moreover, the imported broiler meats to Japan were proved to be of low
microbial profile in comparison to the locally produced ones. The study
reinforces the importance of hygienic measures adopted during production,
retailing and handling of chicken meat as well as the importance of freezing as a
method of preservation.
INTRODUCTION
Poultry meat is an important high amount of protein, many vitamins
human food item due to its contr- and minerals (Mountney, 1966).
ibution in solving the problem of ----------------------------------------------
animal protein shortage and it contains * Corresponding author. Mailing address: Department of
Food Hygiene and Control, Faculty of Vet. Medicine,
Suez Canal University, Ismailia, Egypt. E-mail:
50006390007@st.tuat.ac.jp, dr_elhelaly@yahoo.com
50 Abdel-Rahman et al.,

Broiler chicken meat and its Therefore, the present study


products are liable to contamination was designed to evaluate some bacte-
with various kinds of spoilage microo- riological quality parameters of the
rganisms from different sources frozen broiler chickens sold at Japa-
(Mehlman and Romero, 1982). Such nese markets.
contamination may render the chicken
MATERIALS & METHODS
meat unsafe to consumer or impair its
quality. Aerobic plate count is a 1. Sample collection:
commonly recommended microbiolo- A total of 122 imported and
gical method for estimating the food locally processed frozen broiler sa-
shelf life. Coliforms and Enterococci mples were purchased at Tokyo area,
are commonly predominant in the Japan. Samples classification is shown
fecal matters and used as indicators for in Table (1). Samples were imme-
potential fecal contamination of foods. diately transferred in an ice box
E. coli and S. aureus could be used as container to the Laboratory of Veter-
indicators for the contamination of inary Hygiene, Department of Veter-
broiler by pathogens (ICMSF, 1986). inary Medicine, Faculty of Agriculture,
Few researches were cond- Tokyo University of Agriculture and
ucted to evaluate the bacteriological Technology for bacteriological evalu-
conditions of the frozen chicken car- ation.
casses, unlike the fresh ones.
Table (1): Classification of the collected broiler chicken meat samples.
Sample type Imported Locally processed Total
Whole carcass 40 21 61
Wing 7 11 18
Leg 11 11 22
Breast 9 12 21
Total 67 55 122

2. Preparation of samples: 18 and 12 hours for whole carcasses


and parts, respectively as method
Broiler samples were left pack-
recommended by FDA (2001). 25±0.5
aged in fridge for thawing, at 4ºC for
grams composite meat sample with its
SCVMJ, XIII (1) 2008 51

covering skin layer were aseptically supplemented with 3 % fresh egg yolk
excised and transferred into stomacher emulsion and incubation at 37°C for
bag containing 225 ml sterile 0.1 % 48 hours. Characteristic colonies of
(w/v) buffered peptone water (BPW) yellow color surrounded by yellow
whereas homogenized using a Stom- zone with egg-yolk factor positive
acher 400 Lab Blender (Seward Med- were calculated and recorded as pres-
ical, London, UK) for 2 minutes to umptive countable S. aureus count log
obtain the original homogenate fluid CFU/g of chicken meat. Counts less
of a dilution rate; (10-1). From the than 50 CFU/g were uncountable. 1~5
original homogenate, tenth fold serial colonies were picked up and purified
dilutions of up to 10-5 were then on another Mannitol salt agar plate for
prepared. morphological and biochemical confi-
rmation by Gram staining and bioche-
3. Microbiological analysis:
mical tests.
A. Total Aerobic Counts (TAC):
C. Most Probable Number (MPN) of
It was carried out according to Coliforms:
APHA (1992) using surface spreading
The most precise type of the
method where 0.2 ml aliquots of the
sample homogenate, at selected dilu- MPN series is used in this study
tions, were spread onto duplicate ste- according to Kokubo (2004), which
depend upon using the 5:5:5 series of
rile plates of prepared and well dried
tubes using ES Coliblue broth med-
Standard Plate Count agar (Nissui)
ium (EIKEN) which after inoculation
and incubated at 35°C for 48 hr.
by the sample dilutions, were incu-
Colonies between “25-250” were cou- bated at 37 oC for 24 h. To confirm
nted and the total aerobic colony presumptive results, a loopful from the
counts were then expressed as log positive broth tubes was streaked on
CFU/ gram. Levine's Eosine Methylene Blue
B. Staphylococcus aureus counts: (EMB) agar (Nissui) and incubated at
37oC for 24 hours. Mucoid and
Carried out according to Kitai et al. atypical colonies were confirmed as
(2005) by transferring and even spr- coliform organisms and green shiny
eading of 0.2 ml from the prepared colonies were confirmed as E. coli
tenth-fold serial dilutions of each sam- colonies.
ple onto Mannitol salt agar (Nissui)
52 Abdel-Rahman et al.,

RESULTS:

Table (1): Mean counts (log CFU/g) of the examined microorganisms in the
imported and locally processed samples.
Product origin Samples No. TAC S. aureus count Coliform MPN
Imported 55 4.10±0.91 a
2.03±0.10a 1.94±0.14a
Locally processed 67 4.77±0.22b** 2.27±0.13b** 2.46±0.16b*
Total 122 4.43±0.55 2.13±0.11 2.20±0.15
- Mean counts with the different letters are significantly different.
- (*) indicate significant differences (P≤ 0.05).
- (**) indicate highly significant differences (P≤ 0.01).

Table (2): The mean counts (log CFU/g) in different sample types of
imported chicken meat.
Samples Samples No. TAC S. aureus count MPN Coliforms
Whole 40 3.78 ± 0.126 2.09 ± 0.061 2.17 ± 0.089
Wing 7 5.07 ± 0.120 1.93 ± 0.153 1.90 ± 0.206
Leg 11 3.75 ± 0.118 2.15 ± 0.064 1.81 ± 0.067
Breast 9 3.80 ± 0.067 1.94 ± 0.113 1.90 ± 0.180
Total 67 4.10 ± 0.907 2.03 ± 0.10 1.94 ± 0.14

Table (3): The mean counts (log CFU/g) in different sample types of
locally processed chicken meat.
Samples Samples No. TAC S. aureus count MPN Coliforms
Whole 21 5.18 ± 0.128 2.20 ±0.093 4.51 ± 0.105
Wing 11 4.51 ± 0.190 2.12 ± 0.089 4.21 ± 0.170
Leg 11 5.07 ± 0.320 2.35 ± 0.184 4.62 ± 0.174
Breast 12 4.31 ± 0.313 2.40 ± 0.143 4.49 ± 0.206
Total 55 4.77± 0.22 2.27 ± 0.13 4.46 ± 0.16
SCVMJ, XIII (1) 2008 53

5.40
5.20
Imported
5.00 Local
4.80
TAC (log CFU/g)

4.60
4.40
4.20
4.00
3.80
3.60
3.40
a b** a a a b** a b*
3.20
3.00
Whole Wing Leg Breast
Sample type

2.90 2.90
Imported Imported
2.70 2.70
Local Local

2.50
Count (log CFU/g)

2.50
Count (log CFU/g)

2.30 2.30

2.10
2.10

1.90 1.90

1.70 a a a a a b** a a
1.70 b** b*
a a a b* a a
1.50
1.50
Whole Wing Leg Breast Whole Wing Leg Breast
Sam ple type Sam ple type

Figure (1): Statistical analytical results of the TAC (a), S. aureus counts (b) and MPN of
Coliforms (C) (log/g) in different sample types of the examined chicken meat.
- Column pairs with the same letters are not significantly different.
- Column pairs with the different letters are significantly different.
- (*) indicate significant differences (P≤ 0.05).
- (**) indicate highly significant differences (P≤ 0.01).
54 Abdel-Rahman et al.,

Table (4): Frequency distribution results in the examined chicken meat.


Interval TAC Interval S. aureus count Interval MPN Coliforms
(log (log (log
CFU/g) Imported Local CFU/g) Imported Local CFU/g) Imported Local

F % F % F % F % F % F %

< 1.7 0 0.0 0 0.0 < 1.7 34 50.8 18 32.7 <2 35 52.2 12 21.8

1.7 ~ 6 67 100 46 83.6 1.7 ~ 2 14 20.9 17 30.9 ≥2 ~ 3 29 43.3 28 50.9

>6 0 0.0 9 16.4 >2 19 28.4 20 36.4 >3 3 4.5 15 27.3

Total 67 100 55 100 Total 67 100 55 100 Total 67 100 55 89

Table (5): Mean counts of the TAC, S. aureus counts and MPN of Coliforms
(log/g) in different sample types of the examined chicken meat.

TAC S. aureus count MPN Coliforms


Samples
Imported Local Imported Local Imported Local

Whole 3.78 ± 0.126 5.18 ± 0.128 2.09 ± 0.061 2.20 ±0.093 2.17 ± 0.089 2.51 ± 0.105

Wing 5.07 ± 0.120 4.51 ± 0.190 1.93 ± 0.153 2.12 ± 0.089 1.90 ± 0.206 2.21 ± 0.170

Leg 3.75 ± 0.118 5.07 ± 0.320 2.15 ± 0.064 2.35 ± 0.184 1.81 ± 0.067 2.62 ± 0.174

Breast 3.80 ± 0.067 4.31 ± 0.313 1.94 ± 0.113 2.40 ± 0.143 1.90 ± 0.180 2.49 ± 0.206

Total 4.10 ± 0.907 4.77 ± 0.221 2.03 ± 0.10 2.27 ± 0.13 3.94 ± 0.14 4.46 ± 0.16
SCVMJ, XIII (1) 2008 55

90.0
81.0 81.8 Imported
80.0
72.7 Local
70.0 67.3
65.0

60.0
49.3
50.0
42.9
40.0
%
30.0
22.225.0
18.2
20.0

10.0

0.0
Whole Wing Leg Breast Total
Sample type

Figure (2): Prevalence of countable S. aureus in imported and locally processed samples.
DISCUSSION
Spoilage bacteria are suggested S. aureus counts and MPN of Coli-
as potential indicators of food quality. form counts shown in Table (1) reve-
These indicator bacteria including co- aled that all of the means in the locally
liforms, E. coli and S. aureus are part processed samples were higher than
of the normal intestinal flora of pou- that in the imported ones at different
ltry which could be spread among the degrees of significance. At the level of
processed carcasses even under good sample types, there was an evidence of
processing practices (FAO/WHO, higher counts of the examined orga-
1979). TAC is accepted to be the most nisms in the locally processed samples
important microbial group associated than the imported ones at different
with raw food as indicator for whol- degrees of significance (Tables, 2 &3
esomeness. The mean counts of TAC, and Figure 1) especially in cases of
56 Abdel-Rahman et al.,

chicken parts than whole carcass sam- et al. (1994), Altalhi and Albashan
ples (Table, 5). This contamination (2004) and Ahmed and Dalia (2005).
may be considered as indicator for the The standards stipulated by the
degree of sanitation during handling, guidelines of PHLS (2000) stated that
processing, packaging and transpor- the TAC and S. aureus in raw chic-
tation or during storage and retailing kens should not exceed 6 and 2 log
in supermarkets. CFU/g, respectively. According to
The higher counts of TAC, S. these standards, and regarding the
aureus counts and MPN of Coliforms frequency distribution results of TAC
in the examined locally processed shown in Table 4, 100 % of the
chicken meat than that found in the examined imported chickens were
imported may be attributed to the within this limit while 83.6 % of the
better hygienic standards under which locally processed were within this
the imported chickens are produced or limit and 16.4 % are higher than that
due to the inhibitory effect of freezing acceptable limit. Regarding the fre-
because of longer freeze storage per- quency distribution results of the S.
iods (2~6 months) in the imported chi- aureus in raw chickens (Table, 4) and
cken than the locally processed ones according to these standards, 28.4 %
(1 day ~ 3 months). This theory and 36.4 % of the imported and locally
compiles with Lambert et al., (1991), processed chickens, respectively, were
Roberts et al., (1998), Yammamoto higher than that limit.
and Harris, (2001) and Gill (2002), The food should be regarded as
who stated that, the number of viable unwholesome when it has a large
bacteria tends to decline with pro- number of microorganisms, even if
longed frozen storage where, during they were not known to be pathogens
frozen storage some viable bacteria and they had not altered the meat
are killed, while others may only character (Elliot and Michener, 1961).
sublethally damaged and can recover
when thawing. These differences in The prevalence rates of S.
counts may also reflect the dissi- aureus found in this study are shown
milarity in the slaughtering and proc- in Figure (2) which revealed that,
essing procedures between imported countable S. aureus were prevalent in
and locally processed. Relatively the examined imported and locally
higher counts than that found in this processed samples at levels of 49.3 %
study were recorded by Abu-Ruwaida and 67.3 %. Other recorded rates were
by other authors are variable; 43.1 %
(Manso et at., 1987), 40–75 % (El-
SCVMJ, XIII (1) 2008 57

Leithy & Rashad, 1989), 71 % (Mead relatively low Coliform counts in the
et al., 1993), 23.4%–39.5% (Vorster et examined frozen samples were relat-
al., 1994), 35 to 92.7 % (Waldroup, ively lower than that reported by
1996), 0 to 23 % (Abd El-Monem and Álvarez-Astorga et al. (2002); 3.56
Saad, 1999) and 71.4 % to 85.7 % log CFU/g. Other authors reported
(Ahmed and Dalia, 2005). Similar lower counts than the results recorded
results in Japan were reported by Kitai in this study; 2.7–3.8 log CFU/g
et al. (2005) who isolated S. aureus (Mead et al., 1993), 4.1–4.9 log
from 65.8 % of the chicken samples. CFU/g (Abu-Ruwaida et al., 1994),
Reported counts by other authors are 2.98 log CFU/cm2 (Izat et al., 1989)
also very variable; 2.3–3 log CFU/g and 3.13 log CFU/cm2 (Fliss et al.,
(Mead et al., 1993), 4.1 log CFU/g 1991). These variations may be also
(Abu-Ruwaida et al., 1994) and 0~3 attributed to variation in the sample
log CFU/cm2 (Anonymous, 1996). types (carcass or portions, fresh or
These variations may be attributed to frozen) of chicken meat, the meth-
the variations in sample size, stage of odology used and the place where
production sampled, hygienic meas- samples collected.
ures applied and methodology used as
The Presence of Coliforms in
well as the country where the samples
the food points at the unsatisfactory
collected. The presence of S. aureus in
sanitary conditions of slaughtering and
foods commonly indicates contami-
processing in the plants as they are
nation that may be directly introduced indicative of fecal pollution either
into the food by workers from skin,
from workers and/or poultry (Cruick-
hair and hands that contain S. aureus,
shank et al., 1970).
or by sneezing or coughing (Jay,
1986). From the obtained results it
can be concluded that, frozen broiler
The frequency distributions of chicken meat, both imported to Japan
MPN of coliforms in the imported and and locally processed showed vari-
locally processed chickens illustrated ations in their bacteriological profiles
in Table (4) revealed that the highest regarding the TAC, S. aureus counts
frequency distribution (52.3 %) in the and Coliform counts, where the imp-
examined imported samples lied wit- orted broiler revealed lower microbial
hin the range of “< 2 log CFU/g”, level than the locally produced ones.
while, in locally processed samples These variations may reflect the diff-
(50.9 %) lied within the range of “≥2
erences in the standards of hygiene
~ 3 log CFU/g”. Generally, these
58 Abdel-Rahman et al.,

adopted during handling, processing Sultan Qaboos University, J. Scientific


and freeze storage from farm to table. Research, 9(2): 51-64.
The examined microorga- Al-Mohizea, I.S.; Mashhadi, A.S.;
nisms were proved to survive freezing Fawwal, A. and Al-Shalhat, A.
but in lower counts than that pre- (1994): Microbiological and shelf life
viously recorded in fresh chicken meat. assessment of chilled eviscerated
Based on these results, consumers and whole chicken broilers in Saudi
producers should follow safety guid- Arabia. Br. Poult. Sci., 35(4): 519-526.
elines and hygienic measures in han- Álvarez-Astorga, M.; Capita, R.;
dling and preparation of it. The pres- Alonso-Calleja, C.; Moreno, B. and
ent study indicates also that proper García-Fernández, M.C. (2002):
Microbiological quality of retail chi-
freezing of chicken meat can signif-
icantly reduce the risk of spoilage cken by-products in Spain. Meat Sci-
ence, 62: 45–50.
bacteria.
APHA; American Public Health
REFERENCES: Association (1992): Compendium of
Abu-Ruwaida, A.S.; Sawaya, W.N.; Methods for the Microbiologicalrd
Exa-
Dashti, B.H.; Murard, M. and Al- mination of Foods, 3 ed. APHA,
Othman, H.A. (1994): Microbio- Washington, DC, USA.
logical quality of broilers during Anonymous (1996): Nationwide bro-
processing in a modern commercial iler chicken microbiological baseline
slaughterhouse in Kuwait. J. Food data collection program. USDA-FSIS.
Prot., 57: 887-892. Cruickshank, R.; Duguid, J.P.;
Ahmed, A.M. and Dalia, M.H. Marmion, B.P. and Swain, R.H.A. th
(2005): Indicators and pathogenic (1970): Medical Microbiology. 11
bacteria on freshly processed broilers Ed., Churchill, Livingstone, Edinb-
from the poultry abattoir and shops. urgh, London and New York.
2nd International Scientific Confer- Elliott, R. P. and Michener, H. D.
ence, Qena & Luxor, Egypt. (1961): Microbiological Standards and
Abd El-Monem, Kh.M. and Saad, Handling Codes for Chilled and Fro-
S.M. (1999): Contamination of zen Foods. A Review. App. Env.
dressed broilers with enterotoxigenic Micr., 9(5): 452-468.
Staphylococcus aureus during proc- El-Leithy, M.A. and Rashad, F.M.
essing. Vet. Med. J., Giza, 47(1): 1-10. (1989): Bacteriological studies on
Altalhi, A. and Albashan, M. (2004): ground meat and its products. Archiv
Bacteriological study of frozen meat für Lebensmittelhygiene, 40: 49.
in Taif governorate in Saudi Arabia.
SCVMJ, XIII (1) 2008 59

FAO/WHO (1979): Microbiological biology (3rd ed.), Van Nostrand Rein-


Criteria for Foods. Report of a Joint hold, New York.
FAO/WHO Working Group on Micro- Kitai, S.; Shimizu, A.; Kawano, J.;
biological Criteria for Foods, WHO, Sato, E.; Nakano, C.; Kitagawa, H.;
Geneva. Fujio, K.; Matsumura, K.; Yasuda,
FDA (2001): U.S. Food and Drug R. and Inamoto, T. (2005): Prev-
Administration Bacteriological Analy- alence and characterization of Staphyl-
tical Manual, 8th Ed., Revision A, ococcus aureus and enterotoxigenic S.
1998. Chapter 1, Available [online] at: aureus in retail raw chicken meat
http://vm.cfsan.fda.gov/~ebam/bam- throughout Japan. J Vet. Med. Sci.,
toc.html. 67(3): 269-274.
Fliss, L.; Simard, R.E. and Ettriki, Kokubo, Y. (2004): Coliform, fecal
A. (1991): Microbiological quality of coliform and Escherichia coli, P129-
different fresh meat species in Tuniian 145. In Terao, M. (ed.): Standard
slaughterhouses and markets. J. Food Methods for food Hygiene, Volume of
Prot., 54: 773. Microbiology. Japan Food Hygiene
Gill, C.O. (2002): Microbial Control Association, Tokyo, Japan.
with Cold Temperatures. In: V.K. Lambert, A.D.; Smith, J.P. and
Juneja and Sofos, J.N., Control of Dodds, K.L. (1991): Shelf life ext-
Foodborne Microorganisms. Marcel ension and microbiological safety of
Dekker, Inc. New York. meat-A review. Food Micr., 8: 267-
ICMSF (1986): Microorganisms in 297.
Foods 2. Sampling for microbiological Manso, R.; Pérez, M.L.; Delgado,
analysis: Principles and Specific Appl- M.J.; González, B.; Fernández-Cue-
ications. 2nd ed., International Comm- sta, D.; León, M.P. and Moreno, E.
ission on Microbiological Specifi- (1987): Bacteriological study of refr-
cations for Foods. Blackwell Scientific igerated chicken carcasses. Alime-
Publications, Oxford. ntaria, 185: 11.
Izat, A.L.; Colberg, M.; Adams, Mead, G.C.; Hudson, W.R. and
M.H.; Reiber, M.A. and Waldroup, Hinton, M.H. (1993): Microbiolo-
P.W. (1989): Production and proc- gical survey of five poultry processing
essing studies to reduce the incidence plants in the UK. Br. Poult. Sci.,
of Salmonellae on commercial Bro- 34(3): 497-503.
ilers. J. Food Prot., 52: 670-673. Mehlman, I.J. and Romero, A.
Jay, J. (1986): Staphylococcal Gastro- (1982): Enteropathogenic Escherichia
enteritis. In Modern Food Micro- coli methods for recovery from foods.
Food Tech., 36(3): 73.
‫‪60‬‬ ‫‪Abdel-Rahman et al.,‬‬

‫‪Mountney, G.J. (1966): Poultry Pro-‬‬ ‫‪Vorster, S.M.; Greebe, R.P. and‬‬
‫‪ducts Technology. AVI, Westport,‬‬ ‫‪Nortje, G.L. (1994): Incidence of Sta-‬‬
‫‪phylococcus aureus and Escherichia‬‬
‫‪Connecticut.‬‬ ‫‪coli in ground beef, broilers and pro-‬‬
‫‪PHLS (2000): Guidelines for the‬‬ ‫‪cessed meat in Pretoria, South Africa.‬‬
‫‪microbiological quality of some ready-‬‬ ‫‪Journal of Food Protection, 57(4):‬‬
‫‪to-eat foods sampled at the point of‬‬ ‫‪305-310.‬‬
‫‪sale. Comm. Dis. and Public Health,‬‬ ‫‪Waldroup, A. L. (1996): Contamin-‬‬
‫‪3(3): 163-167.‬‬ ‫‪ation of raw poultry with pathogens.‬‬
‫‪Roberts, T.A., Pitt, J.I., Farkas, J.‬‬ ‫‪World’s Poult. Sci. J., 52: 7–25.‬‬
‫‪and Grau, F.H. (eds.) (1998): Micro-‬‬ ‫‪Yammamoto, S.A. and Harris, L.J.‬‬
‫‪organisms in Foods 6: Microbial‬‬ ‫‪(2001): The effects of freezing and‬‬
‫‪ecology of food commodities. Inter-‬‬ ‫‪thawing on the survival of Escherichia‬‬
‫‪national Commission on Microbiol-‬‬ ‫‪coli O157:H7 in apple juice. Intern-‬‬
‫‪ogical Specifications for Foods. Blac-‬‬ ‫‪ational Journal of Food Microbiology,‬‬
‫‪kie Academic & Professional, London.‬‬ ‫‪67: 89–96.‬‬
‫اﻟﻤﻠﺨﺺ اﻟﻌﺮﺑﻰ‬
‫اﻟﺼﻮرة اﻟﺒﻜﺘﻴﺮﻳﻮﻟﻮﺟﻴﺔ ﻟﺪﺟﺎج اﻟﺘﺴﻤﻴﻦ اﻟﻤﺠﻤﺪ‬
‫ﺣﺴﻨﻰ ﻋﺒﺪاﻟﻠﻄﻴﻒ ﻋﺒﺪ اﻟﺮﺣﻤﻦ و ﻣﻜﺮم أﺣﻤﺪ ﻳﺲ و ﻋﻠﻰ ﻣﻌﻮض أﺣﻤﺪ و هﻴﺪﻳﻜﻰ هﻴﺎﺷﻴﺪاﻧﻰ‬
‫وﻋﺒﺪاﻟﻌﻈﻴﻢ اﻟﺴﻴﺪ اﻟﻬﻼﻟﻰ‬
‫ﻗﺴﻢ اﻟﺮﻗﺎﺑﺔ اﻟﺼﺤﻴﺔ ﻋﻠﻰ اﻷﻏﺬﻳﺔ ‪ .‬آﻠﻴﺔ اﻟﻄﺐ اﻟﺒﻴﻄﺮى‪ .‬ﺟﺎﻣﻌﺔ ﻗﻨﺎة اﻟﺴﻮﻳﺲ ‪ .‬اﻷﺳﻤﺎﻋﻴﻠﻴﺔ‪ .‬ﻣﺼﺮ‬
‫ﻗﺴﻢ اﻟﻄﺐ اﻟﺒﻴﻄﺮى ‪ .‬آﻠﻴﺔ اﻟﺰراﻋﺔ ‪ .‬ﺟﺎﻣﻌﺔ ﻃﻮآﻴﻮ ﻟﻠﺰراﻋﺔ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‪ .‬ﻃﻮآﻴﻮ‪ .‬اﻟﻴﺎﺑﺎن‬
‫أﺟــﺮﻳﺖ هــﺬﻩ اﻟﺪراﺳـــﺔ ﻋﻠـــﻰ ﻋـــﺪد ‪ ١٢٢‬ﻋﻴﻨﺔ ﻋﺸﻮاﺋﻴﺔ ﻣﻦ ﻟﺤﻮم ذﺑﺎﺋﺢ دﺟﺎج اﻟﺘﺴﻤﻴﻦ‬
‫اﻟﻤﺠﻤﺪة ) ‪ ٦٧‬ﻣﺴﺘﻮردة و‪ ٥٥‬ﻣﻨﺘﺠﺔ ﻣﺤﻠﻴﺎ( ﻣﻦ ﻣﺨﺘﻠﻒ اﻟﻘﻄﻌﻴﺎت )أﺟﻨﺤﺔ ‪ ،‬أرﺟﻞ ‪ ،‬ﺻﺪور ‪ ،‬ذﺑﺎﺋﺢ‬
‫آﺎﻣﻠﺔ( وذﻟﻚ ﻟﻔﺤﺺ ﺑﻌﺾ اﻟﺨﻮاص اﻟﺒﻜﺘﻴﺮﻳﻮﻟﻮﺟﻴﺔ ﻓﻲ ﻟﺤﻮم ﺑﺪارى اﻟﺘﺴﻤﻴﻦ ﺑﺄﺳﻮاق ﻣﻨﻄﻘﺔ ﻃﻮآﻴﻮ‬
‫ﺑﺎﻟﻴﺎﺑﺎن‪ .‬أوﺿﺤﺖ اﻟﻨﺘﺎﺋﺞ ﻓﻲ هﺬﻩ اﻟﺪراﺳﺔ أن ﻣﺘﻮﺳﻂ اﻟﻌﺪ اﻟﻜﻠﻰ ﻟﻠﻤﻴﻜﺮوﺑﺎت اﻟﻬﻮاﺋﻴﺔ و ﻣﻴﻜﺮوﺑﺎت‬
‫اﻟﻤﻜﻮر اﻟﻌﻨﻘﻮدى اﻟﺬهﺒﻰ و ﻣﺘﻮﺳﻂ اﻟﻌﺪد اﻷآﺜﺮ اﺣﺘﻤﺎﻻ) ‪ ( MPN‬ﻟﻠﻤﻴﻜﺮوﺑﺎت اﻟﻘﻮﻟﻮﻧﻴﺔ ﻓﻲ ﻋﻴﻨﺎت‬
‫اﻟﺪﺟﺎج اﻟﻤﺠﻤﺪ اﻟﻤﺴﺘﻮرد واﻟﻤﻨﺘﺞ ﻣﺤﻠﻴﺎ هﻰ ‪ :‬ﻟﻮﻏﺎرﻳﺘﻢ )ﻟﻮ( )‪ ٤٫١‬و ‪ (٤٫٧٧‬و )‪ ٢٫٠٣‬و ‪ (٢٫٢٧‬و‬
‫)‪ ١٫٩٤‬و ‪ (٢٫٤٦‬ﺧﻠﻴﺔ ﺑﻜﺘﻴﺮﻳﺔ‪ /‬ﺟﻢ ﻋﻠﻰ اﻟﺘﻮاﻟﻰ ﺑﻤﺘﻮﺳﻂ ﻋﺎم ﻟﻮ ) ‪ ٤٫٤٣‬و ‪ ٢٫١٣‬و ‪ (٢٫٢٠‬ﻋﻠﻰ‬
‫ﻣﺴﺘﻮى ﺟﻤﻴﻊ اﻟﻌﻴﻨﺎت اﻟﻤﺨﺘﺒﺮة‪ .‬وﻗﺪ ﺗﺒﻴﻦ أن ﻧﺘﺎﺋﺞ اﻟﻌﺪ اﻟﺒﻜﺘﻴﺮى ﻓﻰ ﻋﻴﻨﺎت اﻟﺪﺟﺎج اﻟﻤﻨﺘﺞ ﻣﺤﻠﻴﺎ آﺎﻧﺖ‬
‫اﻋﻠﻰ ﻣﻨﻬﺎ ﻓﻰ اﻟﻌﻴﻨﺎت اﻟﻤﺴﺘﻮردة‪ .‬وﻗﺪ أﺛﺒﺘﺖ اﻟﻨﺘﺎﺋﺞ أن اﻟﻌﺪ اﻟﺒﻜﺘﻴﺮى ﻟﻠﺪﺟﺎج اﻟﻤﺠﻤﺪ اﻗﻞ ﻣﻨﻬﺎ ﻓﻰ اﻟﻨﺘﺎﺋﺞ‬
‫اﻟﻤﺴﺠﻠﺔ ﻓﻰ اﻟﺪﺟﺎج اﻟﻄﺎزج وهﻮ ﻣﺎ أآﺪ ﻋﻠﻰ اهﻤﻴﺔ اﻟﺘﺠﻤﻴﺪ آﻮﺳﻴﻠﺔ ﺣﻔﻆ ﻟﻠﺤﻮم اﻟﺪﺟﺎج‪ .‬وأآﺪت ﻧﺘﺎﺋﺞ هﺬﻩ‬
‫اﻟﺪراﺳﺔ أﻳﻀﺎ ﻋﻠﻰ أهﻤﻴﺔ اﻹﺟﺮاءات اﻟﺼﺤﻴﺔ اﻟﻮاﺟﺐ ﻣﺮاﻋﺎﺗﻬﺎ ﻓﻲ ﻣﺠﺎزر و ﻣﺼﺎﻧﻊ إﻧﺘﺎج ﻟﺤﻮم‬
‫اﻟﺪواﺟﻦ ﺑﺎﻹﺿﺎﻓﺔ إﻟﻰ اﻟﺘﺨﺰﻳﻦ اﻟﺠﻴﺪ واﻟﺘﻌﺎﻣﻞ ﺑﻄﺮﻳﻘﺔ ﺻﺤﻴﺔ ﻣﻊ ﻟﺤﻮم اﻟﺪﺟﺎج اﻟﻤﺠﻤﺪة ﻟﺘﺠﻨﺐ ﻣﺨﺎﻃﺮ‬
‫ﺗﻌﺮﺿﻬﺎ ﻟﻠﺘﻠﻮث ﺑﺎﻟﺒﻜﺘﻴﺮﻳﺎ اﻟﻤﻤﺮﺿﺔ أو ﺗﻠﻚ اﻟﻤﺴﺒﺒﺔ ﻟﻔﺴﺎد اﻷﻏﺬﻳﺔ‪.‬‬

You might also like