Effect of trisodium phosphate on the microbial contamination of chicken meat

2005 ◽  
Vol 34 (1) ◽  
pp. 5-11 ◽  
Author(s):  
L.A. Castillo A. ◽  
L. Mészáros ◽  
F. Kiss
Keyword(s):  
Microbial Contamination ◽  
Chicken Meat ◽  
Trisodium Phosphate

scholarly journals A Comparative Assessment of the Microbial Load of Beef and Chicken Meat Collected at Different Hours of the Day in Ekpoma Town Market

2019 ◽  
pp. 365-371
Author(s):  
P. I. Okoh ◽  
M. I. Okoruwa ◽  
S. E. Okosun
Keyword(s):  
Dilution Rate ◽  
Microbial Contamination ◽  
Comparative Assessment ◽  
Chicken Meat ◽  
Microbial Load ◽  
Microbial Count ◽  
High Count ◽  
Beef Meat ◽  
Randomized Design ◽  
Completely Randomized Design

A study on comparative assessment of the microbial load of beef and chicken meat collected at different hours of the day in Ekpoma town market was carried out. Samples were purchased at 8am, 1pm and 5pm and taken to the laboratory for microbial load counts. The design of the experiment was a completely randomized design (CRD). Result from the study revealed that microbial load of beef for Diluent 1 (Dil.-1) was less at 8am, having 30.0 log10 CFU/g as compared with 43.5 and 47.0 observed at 1pm and 5pm respectively. Diluent 2 (Dil.-2) showed similar results of less counts at 8am (22.0 log10 CFU/g) compared with 31.5 and 45.0 recorded at 1pm and 5pm respectively, as well as Diluent 3 (Dil.-3), which recorded similar results of less microbial load at the early hours of the day. The result from the microbial load count of chicken was not affected by the time (hours) of collection, as values were not significantly (P>0.05) different. Diluent 1 (Dil.-1) had the least count of 22.0 log10 CFU/g at 8am compared with a high count of 32.5 at 1pm and a less count of 24.5 at 5pm. Similarly, Diluent 2 (Dil.-2) recorded a microbial count of 20.5 log10 CFU/g at 8am compared with 24.5 and 22.5 recorded at 1pm and 5pm respectively. While Diluent 3 (Dil.-3) had 14.5 log 10 CFU/g at 8am compared with 18.5 and 17.5 recorded at 1pm and 5pm respectively. Microbial load of chicken meat was lowest in the morning (8am), high in the afternoon (1pm) and lower in the evening (5pm). Here, the rate of exposure of chickens in the refrigerator to the atmosphere affected its microbial load.  The result did not follow the trend of higher microbial load as time of the day progressed, observed in beef. Results on a comparative assessment of the microbial load of beef and chicken meat further revealed that microbial load in beef was higher than chicken, as beef was completely exposed on a table platform in the market, while chicken was stored in the refrigerator when sold in the market. It also revealed that microbial load concentration of beef and chicken decreased as dilution rate of concentration increased, as observed in Dil.1 – 3. Hence, home consumers should buy beef meat in the early hours of the day, and chicken meat in the morning and evening from the market, in order to check the risk of microbial contamination.

scholarly journals Level of escherichia coli contamination of broiler chicken meat in Ambon City Market

2021 ◽  
Vol 883 (1) ◽  
pp. 012036
Author(s):  
I J Liur ◽  
M Veerman
Keyword(s):  
Broiler Chicken ◽  
Microbial Contamination ◽  
Sampling Technique ◽  
Chicken Meat ◽  
The Body ◽  
Plate Count ◽  
Broiler Meat ◽  
E Coli ◽  
Total Plate Count ◽  
Meat Markets

Abstract Chicken meat is a source of animal protein that is very popular with all people, especially in Indonesia. The meat also contains nutrients that are good for the body. However, broiler meat also has a weakness because it is a food that is easily damaged; most of the damage is caused by poor handling, thus providing opportunities for growth microbes. Broiler meat is easily contaminated by various microorganisms that are in the environment. This study aimed to determine the level of microbial contamination in broiler chicken meat in the Ambon city market. The study used a random sampling technique and used 12 samples from the market in Ambon city. Parameters of microbiologic status observed total plate count and E. coli. Data were described descriptively. The result showed that total plate count (TPC) and E-coli was not more than the standard. The microbial contamination of broiler chicken meat markets in Ambon city was not in excess with the National Standardization Agency (NSA, 2009). Thus, broiler meat is safe for consumption.

scholarly journals Antibiotic Residues and Microbial Contamination in Animal-Derived Foodstuffs in Pontianak City, Indonesia

2020 ◽  
Vol 15 (3) ◽  
pp. 152-161
Author(s):  
Yuli Arif Tribudi ◽  
Oke Anandika Lestari ◽  
Musa Alfius ◽  
Arif Hidayatullah
Keyword(s):  
Microbial Contamination ◽  
Chicken Meat ◽  
Coliform Bacteria ◽  
Animal Origin ◽  
Plate Count ◽  
Human Consumption ◽  
Antibiotic Residues ◽  
Beef Products ◽  
Microbial Contaminants ◽  
Pork Samples

Nowadays, demand for foods of animal origin is not limited in terms of quantity, but also the quality, nutritional value and safety for human consumption. Animal-derived foodstuffss can contain biological and chemical hazards through a contamination process. The aim of this study was to detect antibiotic residues and microbial contaminants in animal-derived foodstuffs, i.e. chicken meat, eggs, beef and pork. Samples were collected from different traditional markets (Flamboyan, Mawar, Kemuning and Dahlia) in Pontianak city, Indonesia. Antibiotic residues in foodstuffs were detected using the bioassay method against 4 classes of antibiotics (aminoglycoside, macrolide, penicillin and tetracycline), while the tested microbial contaminants included total plate count (TPC), Escherichia coli, Coliform and Salmonella sp.. Data obtained were analyzed using descriptive statistics. The results showed that antibiotic residues were only detected in chicken products. In chicken meat, 3 (60%) samples tested positive for tetracycline, while in chicken eggs, 3 (60%) and 5 (100%) samples tested positive for aminoglycoside and penicillin, respectively. As per the SNI 7388:2009, of the analyzed samples, 12 (100%) chicken meat, 6 (75%) beef and 5 (100%) pork samples exceeded the limit for TPC; 5 (41.67%) chicken meat and 5 (100%) pork samples exceeded the limit for both coliform bacteria and E. coli; and 7 (58.33%) chicken meat and 3 (37.5%) beef samples were positive for Salmonella. In conclusion, considerable levels of microbial contamination were detected in chicken and beef products in Pontianak city.

scholarly journals Contamination Analysis of Escherichia coli on Broiler Chicken Meat in Traditional Markets of Medan City

2021 ◽  
Vol 9 (1) ◽  
pp. 73-79
Author(s):  
Julinda Siregar ◽  
Sayed Umar ◽  
Nevy Diana Hanafi
Keyword(s):  
Escherichia Coli ◽  
Broiler Chicken ◽  
Bacterial Contamination ◽  
Microbial Contamination ◽  
Sampling Method ◽  
Chicken Meat ◽  
Gram Negative Bacteria ◽  
E Coli ◽  
Traditional Markets ◽  
Maximum Limit

Escherichia coli (E. coli) is a gram-negative bacteria that can reduce meat quality and cause diarrhea if the amount is too much. This study investigates the presence of E. coli contamination in chicken meat sold in traditional markets in Medan. This research was conducted using the purposive sampling method and collected samples from 30% of each nine traditional markets with 32 samples. The traditional markets in Medan, namely Petisah, Central, Sei Kambing, Kampung Lalang, Kwala Bekala, Helvetia, Kampung Baru, Kemiri and Padang Bulan. Research was conducted by using the CFU / ml method with chromocult media. Samples were analyzed in the laboratory of the Regional Veterinary Disease Investigation Center Region 1 Medan. The results showed 32 samples of chicken meat had exceeded the maximum limit of microbial contamination. The highest total microbial average was in the Kampung Lalang market, 3.49 Log CFU / g, and the lowest was in the Kemiri market of 2.79 Log CFU / g. Based on the research results, it was found that the meat in the traditional markets of Medan was all contaminated with E. coli and had passed the maximum limit of bacterial contamination.

scholarly journals ANALISIS FAKTOR TITIK KRITIS DAN UJI MALACHITE GREEN UNTUK MENENTUKAN STATUS HALAL AYAM POTONG DI TPA KECAMATAN MENES

2021 ◽  
Vol 1 (1) ◽  
pp. 1-8
Author(s):  
Marlinda Indriati ◽  
Tuti Rostianti Maulani ◽  
Uti Nurliawati
Keyword(s):  
Malachite Green ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Microbial Contamination ◽  
Chicken Meat ◽  
Average Value ◽  
Second Stage ◽  
Last Stage ◽  
Chicken Blood ◽  
Maximum Limit

This study aims to analyze the critical point factor and malachite green test to determine the halal status of broiler chickens in chicken slaughterhouses (TPA). Samples were taken from 4 landfills in Menes District. The research was conducted in 3 stages, namely first filling the halal slaughtering quisoner according to the LPPOM MUI standard (2011), with results of 80% in accordance with the halal chicken slaughtering technique. The second stage is the Malachite Green test, which aims to prove whether the process of slaughtering broiler chickens is perfect, seen from the removal of chicken blood which must also be perfect, the data obtained is that blood removal is carried out completely from all samples (negative carcass). The last stage is post-slaughter handling by testing Eacherichia coli microbial contamination. The average value of microbial contamination is 2.6 x 104 cfu / gr with purple colonies on brilliance media, and the amount of e.coli contamination of broiler chicken meat exceeds the maximum limit of Eacherichia Coli microbial contamination (BMCM) of fresh chicken meat is less than 1 x 101 cfu / gr.

scholarly journals ANALISIS CEMARAN MIKROBA PADA DAGING AYAM BROILER DI BEBERAPA PASAR KOTA AMBON

2020 ◽  
Vol 8 (2) ◽  
pp. 92-96
Author(s):  
Isye Jean Liur ◽  
Astri D. Tagueha
Keyword(s):  
Broiler Chicken ◽  
Microbial Contamination ◽  
Fiber Texture ◽  
Chicken Meat ◽  
Meat Sample ◽  
Nutritional Content ◽  
Bacterial Isolation ◽  
Broiler Meat ◽  
The Public ◽  
Good Medium

Chicken meat is one of the foods favored by the public because it has high nutritional content, delicious taste, affordable prices, and a soft fiber texture that makes it easy to digest. The high nutritional content can make chicken meat a good medium for the growth and development of microorganisms.The research was conducted to determine the amount of bacterial contamination in broiler meat sold in several markets in Ambon city. This study used an experimental method, namely the analysis of microbial contamination in the famous chicken meat sample in Ambon City. The research was started by taking samples of chicken breasts and thighs from various markets in Ambon city. The sample used was chicken meat that had been stored for 2 days. Furthermore, the bacterial isolation stage is carried out. The results showed that the microbial contamination in the sample of chicken breasts and thighs was still below the maximum limit (less than 1 x 106 cfu/g) determined by the National Standardization Agency. Broiler chicken meat in Ambon City is safe for consumption by the public.

scholarly journals Detection of microbial contamination in chicken meat from local markets in Surabaya, East Java, Indonesia

2021 ◽  
pp. 3138-3143
Author(s):  
Dhandy Koesoemo Wardhana ◽  
Ajeng Erika Prihastuti Haskito ◽  
Muhammad Thohawi Elziyad Purnama ◽  
Devi Ayu Safitri ◽  
Suwaibatul Annisa
Keyword(s):  
Microbial Contamination ◽  
Chicken Meat ◽  
Most Probable Number ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Probable Number ◽  
Local Markets ◽  
E Coli ◽  
Gram Staining ◽  
Meat Samples

Background and Aim: Chicken meat can be contaminated by microorganisms anywhere in the supply chain, from farm to market, and these microorganisms can be transmitted to humans through direct contact, contact with the environment, and food consumption. The microbial contamination has a serious impact on public health. This study aimed to analyze the microbial contamination of chicken meat sampled from local markets in Surabaya, East Java, Indonesia. Materials and Methods: A total of 60 samples of fresh chicken meat obtained from 10 traditional markets (six samples per market) were examined for the presence of bacteria. Staphylococcus aureus, Salmonella spp., and Escherichia coli were identified using Gram staining, culturing, and biochemical tests. The most probable number (MPN) method was used to identify E. coli. Results: Most chicken meat samples were positive for S. aureus (58.3%), Salmonella spp. (48.3%), and E. coli (40%). The samples were considered positive for E. coli if the MPN value was higher than 1×101 CFU/g. Conclusion: High microbial contamination was found in all the chicken meat sampled from local markets in Surabaya. Such contamination can lead to foodborne diseases so, proper hygiene and sanitation standards should be followed from slaughterhouses to the end-users.

scholarly journals Application of Chitosan From Waste Gurami Fish Scales (Osphronemus goramy) and Clove Powder (Syzygium aromaticum) As Edible Coating on Chicken Meat

2021 ◽  
Vol 16 (3) ◽  
pp. 200-213
Author(s):  
Inasabrilla Hendar Dahayu ◽  
Djalal Rosyidi
Keyword(s):  
Room Temperature ◽  
Microbial Contamination ◽  
Chitosan Solution ◽  
Edible Coating ◽  
Chicken Meat ◽  
Control Treatment ◽  
Syzygium Aromaticum ◽  
Fish Scales ◽  
Significant Difference

Chicken meat is a nutritious food that can increase immunity but has perishable food properties that are easily damaged so it is necessary to add preservatives, namely chitosan as an edible coating to protect the meat from microbial contamination. Gourami (Osphronemus goramy) scales have the potential to be processed as chitosan. Through 3 stages, namely deproteination, demineralization, and deacetylation. The purpose of this study was to determine the effect of adding chitosan with gourami fish scales and cloves as an edible coating on the quality of raw chicken meat at room temperature for 9 h. This study used a factorial completely randomized design (3×3), with factor A: concentration of chitosan solution (0%, 1%, and 2%) and factor B: concentration of clove solution (0%, 1%, and 2%) and repeated 3 times. The results showed that the control treatment without clove and chitosan after 9 h of storage at room temperature had a significant difference in effect on the treated samples. The best treatment was found in the interaction of 2% chitosan (K2) and 2% cloves (C2) with microbial contamination of 2×10 5 CFU/g so that it still meets the standards of the National Standardization Agency (BSN) namely, chicken meat has a maximum requirement of 1×106 CFU/g, which can maintain the quality of meat, both in terms of pH, water content, and acceptability of organoleptic values which are still favored by panelists.

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