MICROBIAL LOAD IN FROZEN AND FRESH DRESSED BROILER

Abstract

The research study was conducted to determine the bacteriological quality in 16 dressed broilers without skin. Among them four were freshly (0 day) observed and others were store in frozen condition and each four of them were observed in 10 days, 20 days and 30 days. Each of the collected samples was investigated during the period from July to December, 2013. For the determination of microbial load in fresh and frozen storage dressed broiler, Total Viable Count (TVC), Total Coliform Count (TCC) and Total Staphylococcal Count (TSC) were performed. The mean values of Total Viable Counts (TVC) per gram meat sample from breast and thigh regions of dressed broiler at 0 day, 10 days, 20 days and 30 days of storage were log6.53, log6.68, log2.60, log2.74, log2.23, log2.59, log1.97 and log2.55 respectively. On the other hand the swab samples obtained from the visceral cavities of dressed broiler at 0 day, 10 days, 20 days and 30 days of storage were log5.66, log3.92, log2.80 and log1.84 respectively. The mean values of Total Coliform Count (TCC) per gram meat sample from breast and thigh region of dressed broiler at 0 day, 10 days and 20 days storage were log2.77, log3.81, log2.05, log2.13, log1.50 and log1.60 respectively. In swab sample from visceral cavities of dressed broiler the TCC were log3.77, log2.54 and log1.74 at 3° days of storage respectively. The mean values of the Total Staphylococcal Count (TSC) per gram meat from breast and thigh regions of dressed broiler at 0 day, 10 days, 20 days and 30 days storage were log3.31, log3.64, log1.76, log2.46, log1.57, log1.82, log1.31 and log1.47 respectively; and in swab samples from visceral cavities the TSC were log2.29, log!.91, log1.77 and log1.44 respectively. The determination of high counts of Staphylococci coupled with the presence of E. coli was of public health significance to consumers. Suggestion has been given for the maintenance of proper hygiene and sanitary practices to develop public safety meat.