article · Benha Veterinary Medical Journal
An assessment of ninety chicken wing, breast, and thigh samples across raw, half-cooked, and fully cooked states from retail shops, supermarkets, and restaurants in El-Kalyobia governorate examined overall microbiological quality. Laboratory testing measured aerobic plate counts, Enterobacteriaceae, coliforms, Staphylococcus aureus, yeasts, and moulds across all cuts. Pathogens including Escherichia coli were detected in both raw and half-cooked samples, whilst Salmonella was isolated exclusively from raw wing samples at an incidence of ten per cent. Overall, half-cooked chicken items showed elevated contamination levels compared to other categories. This microbial persistence and load are linked to the quality of source meat, inadequate hygiene during processing, unhygienic equipment, contaminated wash water, substandard cold storage, and temperature fluctuations during commercial retail handling.
Poultry products represent a substantial component of the food supply, but inadequate heat treatment and poor commercial hygiene can expose consumers to harmful foodborne pathogens. Identifying that partially cooked chicken products harbour elevated microbial levels highlights critical vulnerabilities in retail food handling, refrigeration, and equipment sanitisation, directly informing public health surveillance and retail safety regulations.
These findings provide baseline hygiene data that commercial food processors, commercial kitchens, and retail chains can use to refine food safety management systems and cold-chain protocols. The research represents applied baseline monitoring rather than a product development study, making it directly relevant for operational audits, though the abstract does not indicate an application pathway for proprietary technology or commercial tools.
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A total of 90 random samples of raw ,half cooked(which were exposed to moderate heat treatment) and cooked wings ,breast and thigh were collected from many shops ,supermarkets and restaurant at El-kalyobia governorate .The obtained results indicated that the mean values of Aerobic plat count for raw samples(wings , breast and thigh)were4.0×106±0.3×106,4.5×106±0.5×106,5.7×106±0.4×106,for half cooked were3.6×105±0.2×105,5.1×105±0.2×105, 6.3×105±0.2×105,1.7×104±0.1×104,2.1×104±0.2×104,2.3×104±0.2×104,respectively. Total Enterobacteriaceae counts of raw( wings,breastandthigh)were32.3×105±1.4×105,18.0×105±1.7×105,23.3×10±1.4×105, for half cooked (wings , breast and thigh)were25.6×104±2.3×104,38.7×104±2.0×104,30.7×104±3.01×104 and for cooked wings ,breast and thigh )were23.7×104±1.2×104,34.3×104±2.0×104,17.1×104±1.×104. Total coliforms mean values for raw samples were37.3×102±0.8×102,21.6×102±2.4×102,27.7×102±4.4×102,for halfcookedwere10.3×102±0.8×102,12.3×102±0.8×102,14.0×102±1.2×102,forcooked12.3×102±1.4×102,12.0×102±1.5×102,15.3×102±2.6×102 ,respectively .Incidence of E.coli isolated from raw samples were 20%,10%,30% and for half cooked were10%,10%,20%,respectively.Salmonella isolated only from raw wings with incidence 10% mean values of total staphylococcus aureus for raw (wings ,breast and high) were 21.7×102±2.0×102,24.0×102±5.2×102,25.3×102±4.2×102 ,for half cooked (wings ,breast and thigh) were 47.3×102±2.7×102,41.7×102±2.0×102,50.0×102±3.2×102,and for cookedwings,breast,andthighwere22.3×10±0.9×10,12.3×10±1.5×10,14.7×10±1.2×10.The mean values of Total yeast and mould inrawsampleswings,breastandthighwere60.3×10±2.0×10,41.1×10±2.0×10,52.3×10±2.0×10,for half cooked breast and thigh were20.3×10±1.0×10,41.2×10±1.2×10,respectively.Resultsassociated with the examined samples either raw or cooked were significant at (p ≤ 0.05) . The half cooked meat samples contamination is more than raw and cooked samples that may be due to contamination of meat itself used in manufacture ,inadequate sanitary condition during processing ,bad handling,dirty equipment, polluted water, contaminated cold stores and temperature fluctuation during storage
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DOI: 10.21608/bvmj.2019.17553.1102
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