Microbiological Quality of Chicken Sold in Accra and Determination of D<sub>10</sub>-Value of <i>E. coli</i>

Abstract

Chicken is an excellent source of good quality protein, but it is highly susceptible to microbial contamination and often implicated in food borne disease. The microbiological quality of chicken at different retail outlets (supermarkets, local markets and farms) in Accra was investigated, and D 10 -values of E. coli in refrigerated and frozen retailed chicken was determined. The microbiological quality of chicken was studied by analyzing 27 chicken thigh samples collected from the retail outlets. D 10 -value of Escherichia coli was determined by using a linear regression model after gamma irradiation of inoculated chicken samples with doses of 0, 150, 300, 450, 600, 750 and 900 Gy. Mean total viable counts for the supermarkets, local markets and farms were 6.46, 6.91 and 6.57 log 10 cfu/g respectively. Mean total coliform counts for the supermarkets, local markets and farms were 3.80, 3.46 and 3.14 log 10 cfu/g respectively and the mean S. aureus counts were also 2.32, 2.28 and 2.70 log 10 cfu/g respectively. There were no significant differences (p > 0.05) between the mean total viable count, total coliform counts and S. aureus count for the supermarkets, local markets and the farms. Mean counts of E. coli detected at the supermarket, local markets and farms were 1.27, 2.59 and 2.74 log 10 cfu/g respectively. Salmonella spp. was detected in 2 out of the 27 samples. Fifty-two percent and 70% of samples respectively had total viable counts and total coliform counts within the microbial safety standards. Mean D 10 -values of E. coli were 0.22 and 0.32 kGy in refrigerated and frozen chicken respectively. Presence of pathogenic bacteria in fresh chicken sold in some retail outlets in Accra was confirmed. Low D 10 -values of E. coli especially under refrigerated conditions suggest susceptibility to low dose irradiation and possibility of controlling spoilage and pathogenic microflora of fresh poultry.

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