ABSTRACT
Twenty samples of frozen chicken from five different
sellers were analyzed to determine their bacteriological load; the samples were
collected from Gwagwalada market. All the frozen chicken samples from the five
sellers examined were contaminated with some bacterial species namely, Bacillus
cereus, Escherichia coli, Staphyloccus aureus, Staphylococcus epidermidis,
Proteus vulgaris, Klebsiella pneumonia, Pseudomonas aeruginosa. The total
bacteria count for all the chicken examined from the different sellers was in the
range of 0.7 × 102 cfu/ml to 8.5 × 102 cfu/ml and the
coliform counts obtained for all the chicken samples ranged from 0.1 × 102
cfu/ml to 3.2 × 102 cfu/ml. These finding suggest that most of
the frozen chicken parts stored in the open market may constitute sources of
bacterial food poisoning consequently public health hazard.
TABLE OF CONTENTS
CHAPTER ONE
1.0
Introduction
1.1
Aims And Objectives
CHAPTER
TWO
2.0 Literature
Review
2.1 History And Definitions Of Chicken
2.2 Nutritional Value Of Chicken
2.3 Uses Of Chicken
2.3.1 Reared for meat
2.3.2 Reared for eggs
2.3.3 Reared as food
2.3.4 Reared as Pets
2.4 Foodborne Organisms Associated With Chicken
2.4.1 Salmonella
and Campylobacter
2.4.2 Clostridium
perfringens
2.4.3 Escherichia
coli
2.4.4 Listeria
monocytogenes
2.4.5 Spoilage organisms
2.5 Factors Influencing Chicken Contamination
2.6 Control Of Chicken Contamination
CHAPTER
THREE
3.0 Research
And Methodology
3.1 Study Area
3.2 Sample Collection
3.3 Preparation
Of Homogenate Of Chicken Samples
3.4 Identification Of Isolates
3.4.1
Gram Staining.
3.4.2 Catalase Test
3.4.3 Coagulase
Test
3.4.4 Urease
Test.
3.4.3 Mannitol
Test
3.4.4 Eosin
Methylene Blue Test
3.4.5 Citrate
Utilization Test
3.4.6 Indole
Test
3.4.7 Oxidase
Test
3.4.8 Methyl
–Red (MR)
3.4.9
Voges-Proscauer
CHAPTER
FOUR
4.0 RESULTS
CHAPTER
FIVE
DISCUSSION,
CONCLUSION AND RECOMMENDATION
5.1 Discussion
5.2 Conclusion
And Recommendation
References
Appendix: Statistical
Analysis
CHAPTER ONE
1.1 INTRODUCTION
The first consumer right is to have a product of good quality and
not constituting any health hazard. Poultry meat products are highly desirable,
palatable, digestible and nutritious for all ages. Poultry meat is comprised of
about 20–23% protein, other are water and fat, phosphorus, iron
and vitamins. Comminuted products, such as
frankfurters, bologna and sausages typically contain about 17–20% protein,
0–20% fat, and 60–80% water (Smith, 2001). Quality
products are those that meet some need or expectation of consumers and are safe
and wholesome as well. (Sahooet al., 1996). The
microbiological safety and quality of poultry meat are equally important to
producers, retailers and consumers. Two quite different groups of
microorganisms are relevant: on the one hand certain foodborne pathogens, and,
on the other, organisms that are generally harmless to human health, but, being
psychrotrophic, are able to multiply on the product during chill storage. Spoilage
results mainly from off- odour development, and product shelf-life is
determined both by the number of spoilage organisms present initially and the
temperature history of the product at all stages of production and subsequent
storage and handling (Pooni and Mead, 1984). For chill- stored poultry, Viehweget al. (1989) demonstrated that
virtually all the odorous substances found at spoilage could be attributed to
microbial growth and metabolism. Contamination of poultry meat with foodborne
pathogens remains an important public health issue, because it can lead to
illness if there are malpractices in handling, cooking or post-cooking storage
of the product.
Fresh (uncooked) foods
such as chicken carries natural microflora that may contain organisms potentially
harmful to humans. The microbial flora of table poultry is largely confined to
the skin surface or visceral cavity. Isolates from poultry and poultry products
could include members of the following general Enterobacter, Alcaligenes,
Escherichia,Bacillus, Flavobacterium, Micrococcus, Proteus,Pseudomonas,
Staphylococcus, Corynebacteriumand Salmonella. (Frazier and Westhoff,1988).
Contamination
of the skin and lining of the body cavity occurs during washing, plucking and
evisceration. Bacterial numbers vary considerably on the surface of chickens.
This variation however is greater between birds than is between different areas
of the same birds. The type of organisms isolated depends upon where the
samples were taken and upon the stage of processing (Frazier and Westhoff,
1988). Fresh poultry products like meat are known to undergo deterioration due
to microbial action, chemical and physical changes. In normal handling and
storage of poultry meat, this deterioration changes are attributed to micro
biological contamination and activity.
Poultry and poultry
products are frequently contaminated with several types of microorganisms. This
problem is even more severe under temperature-abused conditions as well as
improper or inefficient refrigeration commonly observed in retail chicken sold
in open markets. Poultry can be kept in good condition for months if freezing
is prompt and rapid and the storage temperature is low enough. Poultry should
freeze fast enough to retain most of the natural bloom or external appearance
of a freshly dressed fowl. The storage temperature should be below 17.8oC
and the relative humidity above 95 percent to reduce surface drying. Most
poultry is sharp-frozen at about 29oC or less in circulating air or
on a moving belt in a freezing tunnel. Other spoilage micro-organisms are
introduced into the poultry products by the workmen during cutting and
evisceration, through water, and air in the dressing, cooling and cutting room
environment (Allenet al., 2000). However, various methods are used in
the preservation of these poultry products in order to reduce the incidence of
these organisms. These include asepsis, use of heat, use of low temperature,
chilling, freezing, preservatives such as acetic, adipic, succinic etc. at pH
2.5 and use irradiation (Frazier and Westhoff, 1988). Despite these methods of
preservation, contamination of poultry products remains the order of the day
before it gets to the final consumer.
1.2 AIMS AND OBJECTIVES
Various bacteria are
associated with poultry products; this project is aimed at achieving the
following objectives:
i. To
isolate the various microbial isolates associated with frozen chicken purchased
from different sellers in Gwagwalada market.
ii. To characterize and identify these
micro-organisms.
iii. To speculate on the significance of these
isolates.
iv. To
compare the level of contamination of the samples (frozen chicken) collected
from different parts of the market.
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