Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

Abstract

There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three major import countries (USA, the Netherlands and Brazil) into the Kumasi Metropolis. A total of 45 chicken meat parts of 15 thighs, wings and backs from wholesale cold stores market in the Kumasi Metropolis were randomly sampled for laboratory examinations. A ten-fold serial dilution was performed on each homogenized chicken parts to determine microbiological quality using Plate Count Agar [1], MacConkey Agar (MCA), Mannitol Salt Agar (MSA) and Desoxycholate Citrate Agar (DCA) for the total viable count (TVC), total coliform count (TCC), Staphylococcus and Salmonella spp counts respectively incubated at 37oC for 48 hours. Sabouraud Dextrose Agar (SDA) was used for fungal counts. We identified bacterial and fungal isolates using appropriate laboratory and biochemical tests. Descriptive data analysis was carried using SPSS-IBM version 16. Mean TVCs of 5.93, 5.98 and 6.14 log10cfu/g were recorded for frozen chicken meats from the USA, the Netherlands and Brazil respectively. Means TCCs of 6.14, 5.93 and 5.98 log10cfu/g were obtained for chicken meats from Brazil, USA and the Netherlands respectively. Staphylococcus spp. (G+) (35.4%), E. coli (G-) (26.2%), Salmonella spp. (G-) (24.6%), and Klebsiella spp. (G-) (13.8%) were isolated with Aspergillus spp (33.3%), Rhizopus spp (27.3%), Penicillin spp (24.2%), and Cladosporium spp (15.2%). Chicken thighs, backs and wings recorded 46.2%, 29.2% and 24.6% bacterial contaminants in this order. Bacterial isolates of 49.2%, 28.8% and 22.0% were recorded in frozen chicken meat products from Brazil, the Netherlands USA respectively. The results suggest that imported frozen chicken meats into the Ghanaian market have moderate quality with potential pathogens such as E. coli and Salmonella spp.

Evaluation of the Microbiological Quality of Poultry Imported into Togo and the Antibiotic Resistance of <i>Salmonella</i> spp. Isolated

“…Escherichia coli, which is an indicator of fecal contamination, synonymous with a lack of hygiene in the production process, gave a prevalence of 32.98% with an average load of 3.85 log10UFC/g during our study. A similar prevalence was obtained by Yar et al (2021), 26.2% [25]. Our results are lower than those obtained by N. Cohen et al 2007 (48.4%) [21]; Jansen et al 2018 (67%) [26] and Mahmoud et al (2020) [29], (54% and 48%) in chicken thighs.…”

“…[13]; Yar et al(2021) [25] and N. Alloui et al (2013) [8] respectively 30.30%; 35.4% and 46.66%. In other studies, Jansen et al (2018) (95%) [26] and Saikia et al (2010) (100%) [27] obtained higher prevalence of Staphylococcus aureus in meat.…”

Foodborne Microbiological Hazards in Ghana: A Scoping Review

“…It was most detected in RTE vegetable salads, cabbage, lettuce, raw beef, raw chicken, raw goat meat, “Hausa koko”, “khebab,” as well as fresh and smoked fishes, with individual prevalence ranging from 2.1% to 100%. 23 - 41 , 44 , 46 , 48 , 50 - 55 , 57 , 60 - 62 , 64 - 67 , 69 , 74 , 75 , 77 - 83 The highest prevalence (100%) was recorded in lettuce and cabbage samples from a vegetable farm in Kumasi. 26 Staphylococcus spp.…”

“…Of the studies reviewed, 85% (61/72) reported on bacterial hazards in various foods. 23 - 83 A total of 31 different genera of bacteria were isolated from both ready-to-eat (RTE) foods and raw foods, as shown in Figure 2 . The most common bacterium reported was Escherichia coli (46/72, 64%).…”

“…was the second most isolated bacterium, reported by 44% (32/72) of the studies 23 , 25 , 27 - 29 , 31 , 33 , 35 - 39 , 41 , 44 , 48 , 49 , 52 , 54 , 55 , 57 , 62 , 65 - 67 , 70 , 71 , 74 , 75 , 79 - 82 ; 19 of these 32 studies specifically reported on Staphylococcus aureus , with individual prevalence ranging from 4% to 97%. 23 , 25 , 27 - 29 , 31 , 33 , 41 , 48 , 57 , 65 - 67 , 70 , 71 , 74 , 75 , 79 , 82 ...…”