BACTERIAL CONTAMINATION OF ROASTED CHICKEN

ABSTRACT

Chicken meat simply called “chicken poultry” is a type of poultry meat consumed all over the world amongst humans ranging from adults to adolescents.

This study evaluated the bacteriological quality of roasted chicken sold in Umuahia. A total of   ten (10) samples were collected at random aseptically with one each from the ten different locations with umuahia city. The samples were collected in a sterile aluminum foil and immediately transported to the laboratory in a pack cooler by standard bacteriological methods for analysis. A total of 23 bacteria comprising of 6 different species were isolated from the roasted chicken samples purchased from the vendors. These isolate comprise of Staphylococcus aureus, Streptococcus sp, Bacillus sp, Klebsiella sp, Escherichia coli, and Salmonella sp. The total bacterial plate count ranged from 1.6 × 105 to 2.8 × 105 with Isi-gate giving the highest mean count whereas Bende road has the lowest mean count. The coliform plate count ranged from 1.1 × 105 to 3.1 × 105 with Orpet giving the highest mean count whereas Umudike junction has the lowest mean count. it was observed that Escherichia coli is the most frequently occurring isolates with a percentage occurrence of (30.4%), followed by Staphylococcus aureus with a percentage occurrence of (21.7%), then Salmonella sp (17.4%), Bacillus sp with the percentage occurrence of (13.0%), whereas Klebsiella sp and Streptococcus sp have the least percentage occurrence of (8.7%). The antibiotic sensitivity test showed that Ofloxacin (91.3%) is the drug of choice following the fact that it showed high rate of sensitivity to the bacterial isolates tested, this is followed by Gentamicin (82.6%), Streptomycin (73.9%), Cephalexin (60.9%) etc, whereas Cotrimoxazole and Ampicillin (21.7%) has the least percentage susceptibility to the isolates. The presence of Staphylococcus aureus, Streptococcus sp, Bacillus sp, Klebsiella sp, Escherichia coli, and Salmonella sp on the roasted chickens sold within Umuahia has serious public health implications. There is therefore health risk in eating exposed roasted chickens sold in this locality.

TABLE OF CONTENTS

Title                                                                                                                                     Page

Title Page                                                                                                                                 i

Certification                                                                                                                           iii

Dedication                                                                                                                              iv

Acknowledgement                                                                                                                  v

Table of Contents                                                                                                                   vi

List of Tables                                                                                                                          ix

Abstract                                                                                                                                  x

CHAPTER ONE

1.0       Introduction                                                                                                                1

1.1       Aim and Objectives                                                                                                    3

CHAPTER TWO

2.0       Literature Review                                                                                                       4

2.1       Poultry Meat Quality                                                                                                   5

2.1.1    Factors Affecting Poultry Meat Quality                                                                     6

2.1.1.1  Fatty Acids and Amino Acids                                                                                   6

2.1.1.2 Technological Meat and Colour                                                                                6

2.1.1.3 Poultry Meat and Safety                                                                                            7

2.1.1.4  Meat Tenderness                                                                                                        7

2.2       Micro and Macro-Nutrient Composition and Energetic Value of Chicken Meat        8

2.2.1    Protein                                                8

2.2.2    Fats                                                                         9

2.2.3    Carbohydrates                                                                                                            10

2.2.4    Vitamins and Minerals                                                                                              10

2.3        Contamination of Roasted Chicken                                                                          10

2.4        Bacterial Contaminants Associated With Roasted Chicken                                     11

2.4.1      Staphylococcus aureus                                                                                             11

2.4.2      Escherichia coli                                                                                                       12

2.4.3      Bacillus species                                                                                                        13

2.4.4      Klebsiella species                                                                                                     14

2.4.5      Staphylococcus epidermidis                                                                                     15

2.4.6      Pseudomonas aeruginosa                                                                                         16

2.5         Health Hazards of Roasted Chicken                                                                        17

2.5.1       Poultry Consumption and Human Health                                                               18

2.5.2       Weight Control/ Obesity                                                                                          18

2.5.3       Cardiovascular Diseases                                                                                           18

2.5.4       Type 2 Diabetes                                                                                                        19

2.5.5       Cancer                                                                                                                       19         

CHAPTER THREE                                                                                                       

3.0       Materials and Methods                                                                                                 22

3.1       Study Area                                                                                                                    22

3.2       Sample Collection                                                                                                        22

3.3       Materials and Reagents                                                                                                22

3.4       Sterilization of Materials                                                                                              22

3.5       Preparation of Media                                                                                                    23

3.6       Preparation and Inoculation of Samples                                                                       23

3.7       Purification of Isolates                                                                                                 24

3.8       Identification of Isolates                                                                                               24  

3.8.1    Gram Staining                                                                                                               24

3.8.2    Biochemical Characterization of Isolates                                                                     25

3.8.2.1 Coagulase Test                                                                                                             25

3.8.2.2 Oxidase Test                                                                                                                 25

3.8.2.3 Catalase Test                                                                                                                 25

3.8.2.4 Motility Test                                                                                                                 25

3.8.2.5 Hydrogen Sulphide (H₂S) Production Test                                                                  26

3.8.2.6 Indole Test                                                                                                                   26

CHAPTER FOUR

4.0       Result                                                                                                                            27

CHAPTER FIVE

5.0       Discussion, Conclusion and Recommendations                                                        36       

5.1       Discussion                                                                                                                   36

5.2       Conclusion                                                                                                                  38

5.3       Recommendations                                                                                                      39

References                                                                                                                  41

LIST OF TABLES

CHAPTER ONE

1.0     INTRODUCTION

Chicken meat simply called “chicken poultry” is a type of poultry meat consumed all over the world amongst humans ranging from adults to adolescents. Nearly all parts of the bird can be used as food and the meat is prepared for consumption in different ways to give different meat products which is popularly prepared either as roasted chicken, fried chicken or pepper soup chicken (Smith, 2007).

Roasted chicken also known as “rotisserie chicken” is popular meat product which is a delicacy prepared with fresh chicken by curing that is accomplished by adding mixtures of salt and ingredients (spices) to the chicken then it is placed on an iron net skewer and roasted over a smokeless fire within a time range to produce a roasted chicken having a characteristic color, specific texture and flavor. Roasted chicken which is a ready-to-eat meat product sold to consumers which do not require significant further processing except re-heating or completion of cooking process may likely constitute a potential hazard to humans due to non-compliance with food safety regulations by food handlers (Odu N. 2013). The delicacy is consumed in most parts of Nigeria and its consumption can be dated back to the medieval period during the 12^th century in France as it was the favorite for King Richard the lion heart subsequently, its rate of consumption is on the increase as it has been discovered as a delicacy of choice consumed by all ages. This increasing demand for roasted chicken directly correlates to the need of having microbiologically safe roasted chicken and knowing more about the microbial quality of roasted chicken. The microbiological safety of roasted chicken depends on the microorganisms present in the hide, the gastrointestinal tract, on the equipment used during slaughtering, harvesting process and microorganisms present as a result of exposure to air especially bacteria (WHO, 1984).

These bacteria that infect the roasted chicken are microscopic organisms that are ubiquitous (Alonge, 2001). They vary in types, shapes and those that cause diseases are harmful and referred to as pathogens. The common ways in which bacteria and other microorganisms spread are by air, contact, insect and other creatures. When harmful bacteria spread between food surfaces and equipment and maybe present in roasted chicken at times as a result of slaughtering of animals that have been previously infected with a particular disease, without proper treatment or as a result of surface contamination by the roasted chicken vendors as earlier mentioned. Roasted chicken displayed uncovered is exposed to bacterial contamination. Bacterial contamination of roasted chicken constitutes human health hazards due to the production of toxins by some bacteria and can result to food poisoning or food borne diseases. (Oghene et., al 2014). One of the sole problems in the consumption of roasted chicken is the poor product sanitation or non-existence of basic sanitary requirements in some retail locations which significantly influence its product quality. Hence this factor is a strong negative reason against the consumption particularly by some educated individuals for they insist on the product being hot or presentable at the time of purchase. a major problem such as food borne diseases and food poisoning.

The significance of the research is to effectively investigate the contamination of roasted chicken by bacteria which directly affects the microbial quality and the safety of its consumption. More especially, this study would serve as a guideline for further research and investigations hopefully sensitizing the general public and vendors on the effect of a contaminated rotisserie chicken when consumed (Odu N. 2013). The study of this research topic will also provide more constructor framework to formation or creating a way of eradicating gastrointestinal infections such as diarrhea, dysentery that may occur as a result of bacterial contamination.

1.1     AIMS AND OBJECTIVES   

The broad objective of this study is;                                                             

To examine, determine and evaluate the bacteriological safeness of roasted chicken by analyzing the various roasted chicken collected from several typical vendors or sellers in umuahia metropolis.

The objectives are;

1.     To isolate and identify the bacteria isolates present in the roasted chicken samples.

2.     To determine the percentage occurrence of the bacterial isolates

3.     To determine the antibiotic susceptibility pattern of the isolates

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