Bacteriological Quality of Imported Frozen Chicken in Sulaimani Markets
Keywords:
Bacterial quality, Standard plate count, Psychrophil count, E. coli O157:H7, Staphylococcus, SalmonellaAbstract
To study the bacteriological quality of imported frozen chicken meat in Sulaimani markets, a total of 360 samples represented whole chickens (160 samples, 80 for each batch), thighs (120 samples, 60 for each batch) and breasts (80 samples, 40 for each batch) belonged to seven commercial trademarks, distributed on two batches, were tested according to international analytical regulations and guides. The mean values of the total plate count (TPC) in batches 1 and 2 of the whole chicken carcasses ranged 0.540-5.720 ×104 and 0.250-5.720 ×104 CFU/ g meat respectively, in thighs they ranged 1.170- 17.520 and 0.730- 12.500 ×104CFU/ g meat respectively, and in breast they ranged 0.586- 14.380 and 1.174-11.900×104CFU/ g meat respectively. The psychrophiles count in whole chicken carcasses ranged 1.950- 13.740×104 and 0.900-27.420×104 CFU/ g meat, in thighs they ranged 0.554-8.560 and 0.360- 8.000×104 CFU/ g meat, and in breast ranged 0.734-8.880 and 1.140- 9.360 ×104 CFU/ g meat in batches 1 and 2 respectively. Psychrotrophes count in whole carcasses ranged 1.964- 14.280 and 1.286- 21.800×104 CFU/ g meat, in thighs they ranged 1.560- 12.640 and 3.42- 7.680 ×104 CFU/ g meat, and in breast ranged 0.770- 13.140 and 1.178- 8.440 ×104 CFU/ g meat in batches 1 and 2 respectively. The most probable number (MPN) of both total coliforms and fecal coliforms in the two batches were less than 1 CFU/ g meat in all samples that inspected. Significant differences were recorded among all marks and between both batches for each mark including the three types of meat while all samples were E. coli O157: H7, coagulase positive staphylococci, and Salmonella free.
References
APHA; American Public Health Association (1992). Compendium of methods for the microbiological examination of food. 3ed Ed., Washington, DC. New York.
AOAC; Association of Official Analytical Chemists.(1995). Official Methods of Analysis. 17th Ed., Association of Official Analytical Chemists, Arlington.
Abu Ruwaida, A.S.; Sawaya, W.N.; Baroon, ZH.; Murad, M.; Terry, WR. (1996). Shelf life and microbiological quality of broiler carcasses in the state of Kuwait. Arab Gulf J. of Scientific Research, 14: 363-381.
Adams, B. W. and Mead, G. C. (1983). Incidence and properties of Staphylococcus aureus associated with turkeys during processing and further-processing operations, J. Hyg., 91:479.
AL-Dughaym, A.M. and Altabari, G.F. (2009). Safety and quality of some chicken meat products in Al-Ahsa markets-Saudi Arabia. Saudi J. of Biological Sciences.17: 37–42.
Ali, F.H. and Zahran, D.A.(2010). Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage. Advance
Journal of Food Science and Technology 2(4): 219-226.
Al-Hamadany, M.S.(2009). Studying certain quality properties of imported frozen chicken thighs. A MSc. thesis submitted to College of Education for Women / University of Baghdad. (In Arabic).
Al-Hisnawi, H.G. (2010). Study of some chemical changes and specific microbial traits for imported frozen thighs meats of chicken in Diwaniya city. J. Al-Anbar Vet. Med., 3 (1): 60-71.
Al-Mosawy ,M.T.; Al-Mashhadany ,H.E.H.and Hamudy ,S.J.(2008). Studying certain quality of chicken breast fed on chamomile plant. J. Al-Askandaria Food Sci. and technology. Pp: 1-11.
Al-Rubaei , A.M.S.; Hamudy , S. J. and Al-Mashhadany, J.E.H.(2007). Studying certain quality of broiler meat fed on feeds containing chamomile plant. J. Egypt Food and Feed, 2:843-856.
Bailey, J.S.; Lyon, B.G.; Lyon, C.E. and Windham, W.R.(2000). The microbiological profile of chilled and frozen chicken. J. Food Prot., 63(9):1228-1230.
Berri, C.; Debut, M.; Santé-Lhoutellier, V.; Arnould, C.; Boutten, B.; Sellier, N.; Baéza, E.; Jehl, N.; Jégo, Y.; Duclos, M.J. and Le Bihan-Duval, E.(2005). Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death. Br. J.Poult. Sci., 46:572-579.
Beery, J. T.; Doyle, M. P. and Schoeni, J. L. (1985). Colonization of chicken cecae by Escherichia coli associated with hemorrhagic colitis, Appl. Environ. Microbiol., 49: 310.
Bennet, R.W. and Lancette, G.A. (1998). Bacteriological Analytical Manual. 8th Ed., Revision A.
Bilgili S.F. (2001) Poultry meat inspection and grading. In: Alan R. Sams (ed.) Poultry meat processing. Pp 47-72. CRC Press LLC. Florida. USA.
Biswas, A.K.; Kondaiah, N.; Anjaneyulu A.S.R. and Mandal, P.K. (2011). Causes, Concerns, Consequences and Control of Microbial Contaminants in Meat-A Review. International Journal of Meat Science, 1: 27-35.
Bolder, N. M. (1998). The microbiology of the slaughter and processing of poultry. In: A. Davies and R. Board (eds.). The Microbiology of Meat and Poultry. Pp:158-173., London, Blackie Academic & Professional.
Brown, M.H. (1982). Meat microbiology. Elservier Applied Science Publishers. London.
Collins, C.H. and Lyne, P.M. (1987). Microbiological methods. Butterworths. London.
Donald, J.; Eckman, M. and Simpson, G. (2001). Paddle and recirculating fans-A progress report. The Alabama Poultry Engineering and Economics Newsletter No. 13 (Sept). Alabama. Cooperative Extension System. Auburn University, Auburn, AL.
Frazier ,W.C ; Westhoff , D.C. (1988). Food Microbiology .4 th Ed., Mcg raw .Hill Book Company .New york .
Gast , R.K.(2003). Paratyphoid Infection .In : R.K.Saif ; H.J.Barnes ; J.R.Glisson ; A.M.Fady ; I.R. Mckdougald and D.E.Swayne.(eds.). Diseases of poultry. 11th Ed., Pp: 583-613. Iowa State Univ. USA.
Gallas, L.; Standarová, E.; Steinhauserová1,I.; Steinhauser, L.; Vorlová, L. (2010) Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere. ACTA VET., 79: 107–116.
Garthright, W.E. (1995). Most probable number from serial dilutions. Food and Drug Administration, Bacteriological Analytical Manual, AOAC International, Gaithersburg, MD.Appendix 2.
Geonaras, I.; Dyes, G.A.; von Holy, A. (1995). Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria. Letters in Applied Microbiology, 21: 164–166.
Gracey, J.E. and Collins, D.S. (1994). Meat Hygiene. 9th Ed., Bailliere Tindall, Bath Press, London, UK.
Herenda, D.C. and Franco, D.A. (1996). Poultry Diseases and Meat Hygiene. 1st ed., Iowa State Univ. Press/ AMES, Pp: 255-257.
H.P.F.B., Health Products and Food Branch (2003). Standards and Guidelines for Microbiological Safety of food. Ottawa. Canada. Pp: 1-11.
ICMSF; International Commission on Microbiological Specification for Foods (2011). Microorganism in food, use of data for assessing process control, Poultry products. Chapter 9. Springer Science.
ICMSF; International Commission on Microbiological Specification for Foods (1986). Microorganisms in Foods 2. Sampling for microbiological analysis: Principles and specific applications, 2nd Ed. University of Toronto Press, Toronto, Canada. Available at:http://www.icmsf.iit.edu/pdf/icmsf2.pdf.
ICOSQC; Iraqi Central Organization for Standardization and quality control (2006). IQS 2270/4. Microbiological limits in foods/ part 4. Microbiological limits of meat and meat products. Iraq.( In Arabic).
ICOSQC; Iraqi Central Organization for Standardization and quality control (2000). IQS 3725/4. Microbiological limits in foods/ part 4. Microbiological limits of meat and meat products. Iraq.( In Arabic).
Iraqi Poultry product annual (2010). Poultry production. USDA foreign Agriculture Service. https//:www.meatsite.USFAS.
Inoue ,C. and Ishikawa , M.(1997). Glass transition of tuna fleck at low temperature and effects of salt and moisture. J. Food Sci., 62:496-499.
Jay, J.M.; Loessner, M.J. and Golden, D.A.(2005). Modern Food Microbiology . 7 th ed. Springer Science. Business Media Inc.
Kenawi, M. A.; Abdel-Aal, H.A. and.Abbas, H.M. (2007). Effect of packaging materials and treatment on the shelf life of chicken breast treated with antimicrobial agents and stored under refrigerated condition. Biotechnology in Animal Husbandry. 23 (5-6), p 141 – 154.
Khalifa, E.M. I. and Abd-Elshaheed, Y.T.U.(2005). Bacteriological evaluation of chicken meat and some chicken meat products sold in Kafer EL- Sheikh governorate. Proc. 4th Int. Sci. Conf. Mansoura, Egypt, 5-6 April, 2005, pp. 135-157.
Kraft, A.A.(1992). Psychrotrophic Bacteria in Foods: Disease and Spoilage, CRC. London.
Kuntz, L.A. (1996). Keeping microorganisms in control. Food product design. http://www.foodproductdesign . Accessed 2004 Jun 18.
Lahellec, C.; Meurier, C. and Benjamin, G. (1975). A study of 5,920 strains of psychrotrophic bacteria isolated from chickens. J. Appl. Bacteriol., 38:89-97.
Lake, R.; Hudson, A. and Cressy,P. (2002). Risk profile: Salmonella (non typhoid) in poultry (whole and pieces). Institute of Environmental Science and Research Limitid. Christchurch Science Center Newzeland .A crown Research Institute. Client Report., 212: 1-63.
Lambert, A.D.; Smith, J.P. and Dodds, K.L. (1991). Combined effect of modified atmosphere packaging and low-dose irradiation on toxin production by Clostridium botulinum in fresh pork. J. Food Protect., 54:94-101.
Mead ,G .C .(2004). Microbiological quality of poultry meat: a review. Brazilian Journal of Poultry Science.( 6) 3 : 135 –
142.
Mead, G.C. (2000). Fresh and further-processed poultry. In: B. M. Lund; T. C. Baird Parker; G. W. Gould (eds.). The Microbiological Safety and Quality of Food. Vol., I. ,Pp:445-471, Aspen Publ. Gaithersburg, Maryland.
Mead G.C; Hudson W.R and Hinton M.H. (1993). Microbiological survey of five poultry processing plants in the UK. British Poultry Sci., 34: 497-503.
Modi, V.K.; Sachindra, N.M.; Sathisha, A.D.; Mahendrakar, N.S. and Narasimha Rao, D. (2005). Changes in quality of
chicken curry during Frozen storage. Journal of muscle foods 17 (2006) 141–154.
Morshedy, A.M.A. and Sallam, KH. I.(2009). Improving the Microbial Quality and Shelf Life of Chicken Carcasses by Trisodium Phosphate and Lactic Acid Dipping. International J. of Poultry Science.
Moyer, G. and Morita, R. (2001). Psychrophiles and Psychrotrophs. In Encyclopedia of life sciences. John Wiley and Sons, Ltd.
Narasimha, R. D.; Nair, K.K.S. and Sakhare, P.Z. (1998). Meat microbiology and spoilage in tropical countries. In: A. Davies; R. Board (eds.).The Microbiology of Meat and Poultry. Pp 20–265.Blackie Academic Professional, London, UK.
Naveena, B. M. and Mendiratta, S. K. (2001). Tenderization of spent hen meat using ginger extract. British Poultry Science, 42: 344–350.
Nollet, M.L. (2007) Handbook of meat, poultry and seafood Quality. Blackwell Publishing.
Olson, J.C.; Jr. and Nottingham, P.M. )1980(. Temperature, In: J. H. Siliker and R. P. Elliot (eds.). Microbial ecology
of foods: factors affecting life and death microorganisms.
pp.1-37 Academic Press, Inc., New York.
Owens, C.M. and Sams, A.R.(2000) The influence of transportation on turkey meat quality. Poultry Sci.,79: 1204-1210.
Russell, S.M. (2009) Understanding poultry products spoilage. Poultry USA.
Russell.S.M. (2001) Spoilage bacteria associated with poultry,In : A.R.Sams(ed.): Poultry Meat Processing Chapter
(10),.CRC press.Taylor and Francis group LLC.
Sams, A. R.(2001). Poultry Meat Processing. Texas A&M University
Sampathkumar, B.; Khachatourians, G.G. and Korber, D.R. (2003). High pH during trisodium phosphate treatment
causes membrane damage and destruction of Salmonella enterica serovar Enteritidis. Appl. Environ. Microbiol., 69
(1): 122-129.
Sarlin, L.L.; Barnharte, T.; Caldwell, D.J.; Moore, R.W.; Byard, J.A.; Caldwell, D.Y.; Corrier, D.E.; Deloch, J.R. and Hargis, B.M. (1998). Evaluation of alternative sampling methods for Salmonella critical control point determination at broiler processing',. Poultry Science, 77: 1253-1257.
Stavric, S.; Buchanan, B. and Gleeson, T. M. (1993). Intestinal colonization of young chicks with Escherichia coli 0157:H7 and other verotoxin-producing serotypes. J. Appl. Bacteriol., 74: 557.
Sudheer, K.; Das, C.; Mandal, P.K.; Pal, U.K. and Rao, V.K. (2011). Effect of frozen storage on the physic-chemical, microbiological and sensory Quality of low fat restructured chicken block incorporated with gizzard. International J. meat Sci., 1(1): 62-69.
Talaska, F. (2004). Salmonellosis, In: Manual of Diagnostic Tests and Vaccines for Terrestrial Animals. 5th Ed., Part2., pp. 55-60.
USDA/FSIS; United States Department of Agriculture Food Safety And Inspection Service, Office of Public Health Science (2008). Laboratory guidebook, Notice of change. Most probable Number, Procedure and tables. Appendix 2.03. MLG.Page 5. http//:www.fsis.usda.gov.
USDA/FSIS; United States Department of Agriculture Food Safety And Inspection Service (1998). Microbiology Laboratory Guidebook, 3rd Ed., Washington, DC: USDA–FSIS.
http://www.fsis.usda.gov/Science/Microbiological_Lab_Guidebook.
USDA/FSIS; U.S. Department of Agriculture–Food Safety and Inspection Service (1996). Pathogen reduction; hazard
analysis and critical control point (HACCP) systems; final rule. 9 CFR 304. Fed Reg., 61(144):38806–38943.
Waltman, W.D. (1999). Methods for isolating Salmonella from poultry and the poultry environment. In: A.M. Saeed; R.K. Gads; M.E. Potter and Wall, P.G.(eds.). Salmonella enterica serovars enteritidis in human and animals, epidemiology, pathogensis and control. 1st Ed. Pp. 419- 428. Iowa State University Press/Ames. Iowa. USA.
Wolfenden, A.D.; Vicente, J.L.; Higgins, J.P.; Andreatti Filho, R,L,; Higgins, S.E.; Hargis, B.M. and Tellez, G.(2007). Effect of Organic Acids and Probiotics on Salmonella enteritidis Infection in Broiler Chickens. Intern. J. of Poultry Sci., 6: 403-405.
Zangana, B.S. (2006). Effect of months, presentation and marketing on chemical composition and bacteriology for frozen chicken thighs in Baghdad city. J. Iraqi Agricu. Sci., 37 (4): 85-92.
Zeitoun, A.A.M and Al-Eid, S.M. (2003). The safety and quality of frozen poultry at AL- Hassa supermarket. The final report for the research project no. 3014. King Faisal University. Kingdom of Saudi Arab
AOAC; Association of Official Analytical Chemists.(1995). Official Methods of Analysis. 17th Ed., Association of Official Analytical Chemists, Arlington.
Abu Ruwaida, A.S.; Sawaya, W.N.; Baroon, ZH.; Murad, M.; Terry, WR. (1996). Shelf life and microbiological quality of broiler carcasses in the state of Kuwait. Arab Gulf J. of Scientific Research, 14: 363-381.
Adams, B. W. and Mead, G. C. (1983). Incidence and properties of Staphylococcus aureus associated with turkeys during processing and further-processing operations, J. Hyg., 91:479.
AL-Dughaym, A.M. and Altabari, G.F. (2009). Safety and quality of some chicken meat products in Al-Ahsa markets-Saudi Arabia. Saudi J. of Biological Sciences.17: 37–42.
Ali, F.H. and Zahran, D.A.(2010). Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage. Advance
Journal of Food Science and Technology 2(4): 219-226.
Al-Hamadany, M.S.(2009). Studying certain quality properties of imported frozen chicken thighs. A MSc. thesis submitted to College of Education for Women / University of Baghdad. (In Arabic).
Al-Hisnawi, H.G. (2010). Study of some chemical changes and specific microbial traits for imported frozen thighs meats of chicken in Diwaniya city. J. Al-Anbar Vet. Med., 3 (1): 60-71.
Al-Mosawy ,M.T.; Al-Mashhadany ,H.E.H.and Hamudy ,S.J.(2008). Studying certain quality of chicken breast fed on chamomile plant. J. Al-Askandaria Food Sci. and technology. Pp: 1-11.
Al-Rubaei , A.M.S.; Hamudy , S. J. and Al-Mashhadany, J.E.H.(2007). Studying certain quality of broiler meat fed on feeds containing chamomile plant. J. Egypt Food and Feed, 2:843-856.
Bailey, J.S.; Lyon, B.G.; Lyon, C.E. and Windham, W.R.(2000). The microbiological profile of chilled and frozen chicken. J. Food Prot., 63(9):1228-1230.
Berri, C.; Debut, M.; Santé-Lhoutellier, V.; Arnould, C.; Boutten, B.; Sellier, N.; Baéza, E.; Jehl, N.; Jégo, Y.; Duclos, M.J. and Le Bihan-Duval, E.(2005). Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death. Br. J.Poult. Sci., 46:572-579.
Beery, J. T.; Doyle, M. P. and Schoeni, J. L. (1985). Colonization of chicken cecae by Escherichia coli associated with hemorrhagic colitis, Appl. Environ. Microbiol., 49: 310.
Bennet, R.W. and Lancette, G.A. (1998). Bacteriological Analytical Manual. 8th Ed., Revision A.
Bilgili S.F. (2001) Poultry meat inspection and grading. In: Alan R. Sams (ed.) Poultry meat processing. Pp 47-72. CRC Press LLC. Florida. USA.
Biswas, A.K.; Kondaiah, N.; Anjaneyulu A.S.R. and Mandal, P.K. (2011). Causes, Concerns, Consequences and Control of Microbial Contaminants in Meat-A Review. International Journal of Meat Science, 1: 27-35.
Bolder, N. M. (1998). The microbiology of the slaughter and processing of poultry. In: A. Davies and R. Board (eds.). The Microbiology of Meat and Poultry. Pp:158-173., London, Blackie Academic & Professional.
Brown, M.H. (1982). Meat microbiology. Elservier Applied Science Publishers. London.
Collins, C.H. and Lyne, P.M. (1987). Microbiological methods. Butterworths. London.
Donald, J.; Eckman, M. and Simpson, G. (2001). Paddle and recirculating fans-A progress report. The Alabama Poultry Engineering and Economics Newsletter No. 13 (Sept). Alabama. Cooperative Extension System. Auburn University, Auburn, AL.
Frazier ,W.C ; Westhoff , D.C. (1988). Food Microbiology .4 th Ed., Mcg raw .Hill Book Company .New york .
Gast , R.K.(2003). Paratyphoid Infection .In : R.K.Saif ; H.J.Barnes ; J.R.Glisson ; A.M.Fady ; I.R. Mckdougald and D.E.Swayne.(eds.). Diseases of poultry. 11th Ed., Pp: 583-613. Iowa State Univ. USA.
Gallas, L.; Standarová, E.; Steinhauserová1,I.; Steinhauser, L.; Vorlová, L. (2010) Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere. ACTA VET., 79: 107–116.
Garthright, W.E. (1995). Most probable number from serial dilutions. Food and Drug Administration, Bacteriological Analytical Manual, AOAC International, Gaithersburg, MD.Appendix 2.
Geonaras, I.; Dyes, G.A.; von Holy, A. (1995). Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria. Letters in Applied Microbiology, 21: 164–166.
Gracey, J.E. and Collins, D.S. (1994). Meat Hygiene. 9th Ed., Bailliere Tindall, Bath Press, London, UK.
Herenda, D.C. and Franco, D.A. (1996). Poultry Diseases and Meat Hygiene. 1st ed., Iowa State Univ. Press/ AMES, Pp: 255-257.
H.P.F.B., Health Products and Food Branch (2003). Standards and Guidelines for Microbiological Safety of food. Ottawa. Canada. Pp: 1-11.
ICMSF; International Commission on Microbiological Specification for Foods (2011). Microorganism in food, use of data for assessing process control, Poultry products. Chapter 9. Springer Science.
ICMSF; International Commission on Microbiological Specification for Foods (1986). Microorganisms in Foods 2. Sampling for microbiological analysis: Principles and specific applications, 2nd Ed. University of Toronto Press, Toronto, Canada. Available at:http://www.icmsf.iit.edu/pdf/icmsf2.pdf.
ICOSQC; Iraqi Central Organization for Standardization and quality control (2006). IQS 2270/4. Microbiological limits in foods/ part 4. Microbiological limits of meat and meat products. Iraq.( In Arabic).
ICOSQC; Iraqi Central Organization for Standardization and quality control (2000). IQS 3725/4. Microbiological limits in foods/ part 4. Microbiological limits of meat and meat products. Iraq.( In Arabic).
Iraqi Poultry product annual (2010). Poultry production. USDA foreign Agriculture Service. https//:www.meatsite.USFAS.
Inoue ,C. and Ishikawa , M.(1997). Glass transition of tuna fleck at low temperature and effects of salt and moisture. J. Food Sci., 62:496-499.
Jay, J.M.; Loessner, M.J. and Golden, D.A.(2005). Modern Food Microbiology . 7 th ed. Springer Science. Business Media Inc.
Kenawi, M. A.; Abdel-Aal, H.A. and.Abbas, H.M. (2007). Effect of packaging materials and treatment on the shelf life of chicken breast treated with antimicrobial agents and stored under refrigerated condition. Biotechnology in Animal Husbandry. 23 (5-6), p 141 – 154.
Khalifa, E.M. I. and Abd-Elshaheed, Y.T.U.(2005). Bacteriological evaluation of chicken meat and some chicken meat products sold in Kafer EL- Sheikh governorate. Proc. 4th Int. Sci. Conf. Mansoura, Egypt, 5-6 April, 2005, pp. 135-157.
Kraft, A.A.(1992). Psychrotrophic Bacteria in Foods: Disease and Spoilage, CRC. London.
Kuntz, L.A. (1996). Keeping microorganisms in control. Food product design. http://www.foodproductdesign . Accessed 2004 Jun 18.
Lahellec, C.; Meurier, C. and Benjamin, G. (1975). A study of 5,920 strains of psychrotrophic bacteria isolated from chickens. J. Appl. Bacteriol., 38:89-97.
Lake, R.; Hudson, A. and Cressy,P. (2002). Risk profile: Salmonella (non typhoid) in poultry (whole and pieces). Institute of Environmental Science and Research Limitid. Christchurch Science Center Newzeland .A crown Research Institute. Client Report., 212: 1-63.
Lambert, A.D.; Smith, J.P. and Dodds, K.L. (1991). Combined effect of modified atmosphere packaging and low-dose irradiation on toxin production by Clostridium botulinum in fresh pork. J. Food Protect., 54:94-101.
Mead ,G .C .(2004). Microbiological quality of poultry meat: a review. Brazilian Journal of Poultry Science.( 6) 3 : 135 –
142.
Mead, G.C. (2000). Fresh and further-processed poultry. In: B. M. Lund; T. C. Baird Parker; G. W. Gould (eds.). The Microbiological Safety and Quality of Food. Vol., I. ,Pp:445-471, Aspen Publ. Gaithersburg, Maryland.
Mead G.C; Hudson W.R and Hinton M.H. (1993). Microbiological survey of five poultry processing plants in the UK. British Poultry Sci., 34: 497-503.
Modi, V.K.; Sachindra, N.M.; Sathisha, A.D.; Mahendrakar, N.S. and Narasimha Rao, D. (2005). Changes in quality of
chicken curry during Frozen storage. Journal of muscle foods 17 (2006) 141–154.
Morshedy, A.M.A. and Sallam, KH. I.(2009). Improving the Microbial Quality and Shelf Life of Chicken Carcasses by Trisodium Phosphate and Lactic Acid Dipping. International J. of Poultry Science.
Moyer, G. and Morita, R. (2001). Psychrophiles and Psychrotrophs. In Encyclopedia of life sciences. John Wiley and Sons, Ltd.
Narasimha, R. D.; Nair, K.K.S. and Sakhare, P.Z. (1998). Meat microbiology and spoilage in tropical countries. In: A. Davies; R. Board (eds.).The Microbiology of Meat and Poultry. Pp 20–265.Blackie Academic Professional, London, UK.
Naveena, B. M. and Mendiratta, S. K. (2001). Tenderization of spent hen meat using ginger extract. British Poultry Science, 42: 344–350.
Nollet, M.L. (2007) Handbook of meat, poultry and seafood Quality. Blackwell Publishing.
Olson, J.C.; Jr. and Nottingham, P.M. )1980(. Temperature, In: J. H. Siliker and R. P. Elliot (eds.). Microbial ecology
of foods: factors affecting life and death microorganisms.
pp.1-37 Academic Press, Inc., New York.
Owens, C.M. and Sams, A.R.(2000) The influence of transportation on turkey meat quality. Poultry Sci.,79: 1204-1210.
Russell, S.M. (2009) Understanding poultry products spoilage. Poultry USA.
Russell.S.M. (2001) Spoilage bacteria associated with poultry,In : A.R.Sams(ed.): Poultry Meat Processing Chapter
(10),.CRC press.Taylor and Francis group LLC.
Sams, A. R.(2001). Poultry Meat Processing. Texas A&M University
Sampathkumar, B.; Khachatourians, G.G. and Korber, D.R. (2003). High pH during trisodium phosphate treatment
causes membrane damage and destruction of Salmonella enterica serovar Enteritidis. Appl. Environ. Microbiol., 69
(1): 122-129.
Sarlin, L.L.; Barnharte, T.; Caldwell, D.J.; Moore, R.W.; Byard, J.A.; Caldwell, D.Y.; Corrier, D.E.; Deloch, J.R. and Hargis, B.M. (1998). Evaluation of alternative sampling methods for Salmonella critical control point determination at broiler processing',. Poultry Science, 77: 1253-1257.
Stavric, S.; Buchanan, B. and Gleeson, T. M. (1993). Intestinal colonization of young chicks with Escherichia coli 0157:H7 and other verotoxin-producing serotypes. J. Appl. Bacteriol., 74: 557.
Sudheer, K.; Das, C.; Mandal, P.K.; Pal, U.K. and Rao, V.K. (2011). Effect of frozen storage on the physic-chemical, microbiological and sensory Quality of low fat restructured chicken block incorporated with gizzard. International J. meat Sci., 1(1): 62-69.
Talaska, F. (2004). Salmonellosis, In: Manual of Diagnostic Tests and Vaccines for Terrestrial Animals. 5th Ed., Part2., pp. 55-60.
USDA/FSIS; United States Department of Agriculture Food Safety And Inspection Service, Office of Public Health Science (2008). Laboratory guidebook, Notice of change. Most probable Number, Procedure and tables. Appendix 2.03. MLG.Page 5. http//:www.fsis.usda.gov.
USDA/FSIS; United States Department of Agriculture Food Safety And Inspection Service (1998). Microbiology Laboratory Guidebook, 3rd Ed., Washington, DC: USDA–FSIS.
http://www.fsis.usda.gov/Science/Microbiological_Lab_Guidebook.
USDA/FSIS; U.S. Department of Agriculture–Food Safety and Inspection Service (1996). Pathogen reduction; hazard
analysis and critical control point (HACCP) systems; final rule. 9 CFR 304. Fed Reg., 61(144):38806–38943.
Waltman, W.D. (1999). Methods for isolating Salmonella from poultry and the poultry environment. In: A.M. Saeed; R.K. Gads; M.E. Potter and Wall, P.G.(eds.). Salmonella enterica serovars enteritidis in human and animals, epidemiology, pathogensis and control. 1st Ed. Pp. 419- 428. Iowa State University Press/Ames. Iowa. USA.
Wolfenden, A.D.; Vicente, J.L.; Higgins, J.P.; Andreatti Filho, R,L,; Higgins, S.E.; Hargis, B.M. and Tellez, G.(2007). Effect of Organic Acids and Probiotics on Salmonella enteritidis Infection in Broiler Chickens. Intern. J. of Poultry Sci., 6: 403-405.
Zangana, B.S. (2006). Effect of months, presentation and marketing on chemical composition and bacteriology for frozen chicken thighs in Baghdad city. J. Iraqi Agricu. Sci., 37 (4): 85-92.
Zeitoun, A.A.M and Al-Eid, S.M. (2003). The safety and quality of frozen poultry at AL- Hassa supermarket. The final report for the research project no. 3014. King Faisal University. Kingdom of Saudi Arab
Downloads
Published
2014-06-30
How to Cite
Murad, H. O. M., Al- Jaff, B. M. A., & Salih, H. H. (2014). Bacteriological Quality of Imported Frozen Chicken in Sulaimani Markets. Science Journal of University of Zakho, 2(1), 124–137. Retrieved from https://sjuoz.uoz.edu.krd/index.php/sjuoz/article/view/130
Issue
Section
Science Journal of University of Zakho
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License [CC BY-NC-SA 4.0] that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work, with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online.
