Comparative Study of Microbiological Quality of Raw Poultry Meat at Various Seasons and for Different Slaughtering Processes in Casablanca (Morocco)

Cohen, Nozha; Ennaji, Hayat; Bouchrif, Brahim; Hassar, Mohammed; Karib, H.

doi:10.3382/japr.2006-00061

Cited by 108 publications

(109 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These results are lower than those of Amara et al [14] and Cohen et al [15], the found values are respectively in the order of 7.15 and 7.4 (log 10 cfu/g). The values of our results are lower also to those found in the meat of poultry by Chaiba and Rhazi Filali [16] (7.45 (log 10 cfu/g)).…”

Section: Percentage Of the Non-compliance Of The Studied Samplescontrasting

confidence: 55%

Microbiological Study of Turkey Meat Marketed in Kenitra (North-oust of Morocco)

Jaber¹,

Ijoub²,

Zaher³

et al. 2017

J Nutr Food Sci

View full text Add to dashboard Cite

Turkey meat is considered among meat of poultry most consumed by the Moroccan population, and this due to its richness in vitamins, proteins and essential elements for growth, which gives him an excellent nutritional value. In addition, it is characterized by a low content of fatty acids. But this highly perishable commodity could constitute a real danger of food-borne illness. The aim of present study is to assess the hygienic quality of 168 samples collected from twenty four points of sales located in six neighborhoods in Kenitra. The analysis of the microbiological quality of the samples shows that the percentage of non-compliance for the parameter Total Aerobic Mesophilic Flora is 35%, with the mean concentration 7.21 (log 10 cfu/g). The respective percentages of non-compliance of the total and fecal coliforms are 68 and 75% with bacterial concentrations 6.69 (log 10 cfu/g) and 6.42 (log 10 cfu/g). This non-compliance is due to the presence of the germs of fecal contamination among the identified isolates. The four identified species showed following prevalence: Escherichia coli (67.9%), Klebsiella pneumonia (17, 9%), Pseudomonas sp. (14.1%) and Salmonella (0%).

show abstract

Section: Percentage Of the Non-compliance Of The Studied Samplescontrasting

confidence: 55%

Microbiological Study of Turkey Meat Marketed in Kenitra (North-oust of Morocco)

Jaber¹,

Ijoub²,

Zaher³

et al. 2017

J Nutr Food Sci

View full text Add to dashboard Cite

show abstract

“…26 Sources of contamination of raw poultry products vary and could originate from the live birds, processing procedures or from the environment. 27 The higher microbial contamination rate of butchery samples and raw chicken portions when compared with supermarket products might be an indication of poor hygienic conditions in the processing environment. This suggests a November/December 2015 lack of strict hygiene control measures during product processing and could have a public health implication on the consumers as poultry are usually contaminated with a relatively high frequency of pathogenic bacteria.…”

Section: Total Bacterial Count Of Samplesmentioning

confidence: 99%

Incidence of non-typhoidal Salmonella in poultry products in the North West Province, South Africa

Olobatoke¹,

Mulugeta²

2015

S. Afr. J. Sci.

View full text Add to dashboard Cite

This study was conducted to evaluate the incidence of non-typhoidal Salmonella (NTS) serotypes in raw and ready-to-eat (RTE) broiler products in the North West Province of South Africa. A total of 120 raw broiler samples, 40 samples of polonies and 20 samples of smoked viennas were obtained from retail points in major cities and towns in the province. Samples were subjected to aerobic plate count and later screened for the presence of NTS using phenotypic and genotypic techniques. The average bacterial count in raw products was 3.1 x 10 5 cfu/g whereas bacterial contamination of RTE products was 1.8 x 10 3 cfu/g. The average recovery rate of NTS species from raw broiler products was 12.5% and the serotypes identified were S. typhimurium (46.4%), S. enteritidis (30.9%) and S. newport (22.9%). No NTS was recovered from the RTE products. However, S. typhimurium was the predominant serotype in whole carcasses whereas S. enteritidis and S. newport were prevalent in chicken parts. Out of the 160 presumptive NTS isolates screened by polymerase chain reaction (PCR), 140 (87.5%) were confirmed for the presence of the Salmonella-specific invA gene. In addition, 115 (82.4%) of the confirmed isolates harboured the plasmid spvC gene. Random Amplified Polymorphic DNA (RAPD) fingerprinting of isolates using RAPD 1 and RAPD 3 primers, revealed some inter-and intra-serotype genetic diversity among isolates, suggesting varying sources of contamination. The results of this study represent the first report on the incidence and prevalent serotypes of NTS in chicken products in the North West Province of South Africa.

show abstract

“…Worldwide, many reports have documented the isolation of E.coli from chicken meat using conventional methods [26,27]. In that regard, various prevalence rates were observed elsewhere: in Morocco 48.4% [28] and 98% in India [29]. Much higher prevalence rate 100% was also previously reported by several investigators [18,30,31].…”

Section: Resultsmentioning

confidence: 48%

Prevalence and Characterization of Antibiotic Resistance Food Borne Pathogens Isolated from Locally Produced Chicken Raw Meat and their Handlers

Gwida¹,

Elgohary²

2015

JDVAR

View full text Add to dashboard Cite

Comparative Study of Microbiological Quality of Raw Poultry Meat at Various Seasons and for Different Slaughtering Processes in Casablanca (Morocco)

Cited by 108 publications

References 15 publications

Microbiological Study of Turkey Meat Marketed in Kenitra (North-oust of Morocco)

Microbiological Study of Turkey Meat Marketed in Kenitra (North-oust of Morocco)

Incidence of non-typhoidal Salmonella in poultry products in the North West Province, South Africa

Prevalence and Characterization of Antibiotic Resistance Food Borne Pathogens Isolated from Locally Produced Chicken Raw Meat and their Handlers

Contact Info

Product

Resources

About