Incidence Of Potential Meat-Borne Pathogens And Their Survival In Ready To Eat Chicken Products
By: Sahrish Geaorge (2012-VA-585)
| Dr. Jawad Nazir.
Contributor(s): Dr. Arfan | Dr. Imran Rashid.
Material type: 
BookPublisher: 2015Description: 62p.Subject(s): Department of MicrobiologyDDC classification: 2322-T Dissertation note: There is an increasing trend of using cooked and semi cooked frozen chicken meat products in Pakistan. These products are susceptible to microbial contamination and often implicated in food borne illnesses. Salmonella, E.coli, Listeria, and Campylobacter are among the major food borne pathogens and are of public health significance which cause thousands of deaths annually. So practice of microbiological safety in production, storage and consumption of these products is of great importance. Microbial contamination of ready to eat chicken meat products is anticipated during processing. Proper cooking and good hygiene practices might be helpful to reduce the microbial load.
Four ready to eat chicken products including shami kebab, sausages, nuggets and kofta kebab of three different companies were purchased from the market after every 15 days interval to have 6 consecutive samples. A total 72 samples were processed and transported to the laboratory at low temperature. The samples were processed to test aerobic plate count, E.coli count and detection of Salmonella. All of the experiments were repeated three times independently. The maximum aerobic count was found in sausages that ranged from to 19.4 × 105 to 1.85×106. The minimum aerobic count was found in semi-cooked nuggets which was 1.3×103. Out of 72 samples, 19 were satisfactory, 35 were acceptable and 18 were unsatisfactory according to microbiological quality standards of ready to eat chicken products.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Thesis
|
UVAS Library Thesis Section | Veterinary Science | 2322-T (Browse shelf) | Available | 2322-T |
There is an increasing trend of using cooked and semi cooked frozen chicken meat products in Pakistan. These products are susceptible to microbial contamination and often implicated in food borne illnesses. Salmonella, E.coli, Listeria, and Campylobacter are among the major food borne pathogens and are of public health significance which cause thousands of deaths annually. So practice of microbiological safety in production, storage and consumption of these products is of great importance. Microbial contamination of ready to eat chicken meat products is anticipated during processing. Proper cooking and good hygiene practices might be helpful to reduce the microbial load.
Four ready to eat chicken products including shami kebab, sausages, nuggets and kofta kebab of three different companies were purchased from the market after every 15 days interval to have 6 consecutive samples. A total 72 samples were processed and transported to the laboratory at low temperature. The samples were processed to test aerobic plate count, E.coli count and detection of Salmonella. All of the experiments were repeated three times independently. The maximum aerobic count was found in sausages that ranged from to 19.4 × 105 to 1.85×106. The minimum aerobic count was found in semi-cooked nuggets which was 1.3×103. Out of 72 samples, 19 were satisfactory, 35 were acceptable and 18 were unsatisfactory according to microbiological quality standards of ready to eat chicken products.
There are no comments for this item.