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Microbiological quality of chicken meats in the traditional shops at Zuwara, Libya

A. Banana, Adel and Algheethi, A. A. and R. Mohamed, R. M. S. and A. N., Efaq and Gadawi , A. M. S. (2016) Microbiological quality of chicken meats in the traditional shops at Zuwara, Libya. In: 3rd International Conference on Chemical Engineering and Biotechnology Application - CEBA-2016, 23-26 April 2016, Hammamet, Tunisia.

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The daily activities of human in the recent years led to the wide distribution of chicken meats. However, these foods are one the main sources of food borne pathogens due to high contents of proteins and carbohydrate which represent an enriched media for growth and multiplication of pathogens. Therefore, the present study aimed to assessment the microbiological quality of chicken meats in the traditional shops of chicken at Zuwarah, Libya during the period between January and March 2015. The investigated pathogens included aerobic bacterial counts, total coliforms (TC), Staphylococcus aureus and Salmonella spp. as well as yeast and moulds. The results revealed high contaminations among the different samples examined in the study. The aerobic bacterial counts ranged from 102 to 106 CFU/gm. TC were presented in 97.47% with concentrations ranged from 101 to 106 CFU/gm. About 45.56% of the samples recorded heavily contaminated with the yeast and moulds. S. aureus were detected by 62%, while Salmonella spp. was detected in 78.4 %. These findings indicated that the poor microbiological quality of chicken in the traditional shops of meat production.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Assessment; pathogens; salmonella spp. shops, chicken
Subjects: Q Science > QR Microbiology
Divisions: Faculty of Civil and Environmental Engineering > Department of Water and Environmental Engineering
Depositing User: Mr. Mohammad Shaifulrip Ithnin
Date Deposited: 13 Aug 2018 03:25
Last Modified: 13 Aug 2018 03:25
URI: http://eprints.uthm.edu.my/id/eprint/8689
Statistic Details: View Download Statistic

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