MICROBIAL QUALITY OF READY TO EAT FRIED CHICKEN SOLD IN UMUAHIA METROPOLIS

ABSTRACT

Contamination of poultry meat with foodborne pathogens remains an important public health issue, because it can lead to illness if there are malpractice in handling, cooking or post cooking storage of the product. The aim of this study is to investigate the microbial quality of ready to eat fried chicken sold in Umuahia metropolis. A total of five (5) ready-to-eat fried chicken samples was bought from each eatery  in Umuahia metropolis namely, Cruchies, Roots Restaurants, Apples Fast Food, De-Choice, Hoeffers making a total of two replicate samples collected from each eatery and were aseptically packed in sterile polythene bags and transported to the laboratory as being sold and wrapped with transparent nylon by the handlers and kept in a deep cold storage at 4°C and analyzed within 12 hours of collection. 1 g of each fried chicken sample was homogenized in 10 ml of sterile distilled water. 1ml was pipetted from it and added to next blank distilled water, making a dilution of 10-2. Dilutions were made by mixing 1.0ml of the homogenate in 9.0 ml of sterile distilled water to obtain 10-3 dilution. The dilution was then made to 10-4, 10-5 and 10-6. All component or major components of Chicken samples were studied extensively by plating on different agar medium to enumerate types and levels of contamination. A total of Sixteen (16) bacteria isolates belonging to five genera were obtained from Chicken samples and identified as Staphylococcus spp., Escherichia coli, Proteus spp., Bacillus spp., and Klebsiella spp., based on their biochemical reaction and  total of four (4) fungal isolates belonging to two genera were obtained from Chicken samples and identified as Aspergillus specie and Rhizopus specie. The total viable count of bacterial population in all Chicken samples were in the range of 1.43x106 to 4.5x106cfu/g while the total coliform count ranged from 0.9 x105 to 6.7 x 105. The frequency of occurrences of bacteria isolated Chicken samples showed that Proteus spp. 5 (31.3%) was most predominant bacterial isolates associated with Chicken. This was followed by Escherichia coli 3 (18.8%), Bacillus spp. 3 (18.8%) and Staphylococcus aureus 3 (18.8%) Klebsiella spp. 2 (12.5%), was least predominant while the fungal frequency occurrence showed that Aspergillus specie 2(100%) was predominant while Rhizopus 1 (25%) specie was least predominant. In conclusion, this study presented the level of microbial spoilage and contamination status of ready-to-eat fried chicken meat sold in different restaurants in Umuahia, Abia State and the role of such contaminated meat in causing food poisoning amongst other foodborne related illnesses therefore, Food especially fried chicken products meant for human consumption should be microbiologically safe otherwise it can serve as route for the transmission of foodborne diseases.

TABLE OF CONTENTS

Title page                                                                                                                                i

Certification                                                                                                                           ii

Dedication                                                                                                                              iii

Acknowledgments                                                                                                                  iv

Table of Contents                                                                                                                   v

List of Tables                                                                                                                          vii

Abstract                                                                                                                                  viii

CHAPTER ONE

1.0  INTRODUCTION

1.1 Aim and Objectives

1.2 Objectives

CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 Poultry Meat

2.2 Hazards Associated With Ready to Eat Meat

2.3 HACCP OF MEAT

2.4 Pathogenic Organisms Associated With Chicken Meat

2.5 Spoilage Microorganisms in Chicken Meat

2.5.1 Microbial spoilage

CHAPTER THREE

3.0 MATERIALS AND METHODS

3.1 Sample Collection

3.2 Media Used

3.2.1 Preparation of culture media

            3.3 Sterilization

3.4 Culturing And Isolation of Fried Chicken Samples

3.5 Identification of Bacterial Isolates

3.5.1 Gram Staining

3.5.2 Spore Staining Technique

3.5.3 Motility Test

3.6 Biochemical  Characteristics of the Isolates

3.6.1 Catalase Test

3.6.2 Coagulase Test

3.6.3 Citrate Test

3.6.4 Oxidase Test

3.6.5 Indole Test

3.6.6 Urease Test

3.6.7 Methyl Red Test

3.6.8 Voges-proskaeur Test

3.6.9 Sugar Fermentation Test

3.7 Characterization and Identification Of The Fungal Isolates

3.7.1 Lactophenol Cotton Blue Staining

CHAPTER FOUR

4.0 RESULTS

CHAPTER FIVE

5.0 DICUSSION, CONCLUSION AND RECOMMEDNATION

5.1 Discussion

5.2 Conclusion

5.3 Recommendation

LIST OF TABLES

Table                                Title                                                                Page

1                                                   Total Viable Count of Bacteria from Chicken Samples

2                                                   Total Coliform Count of Bacteria from Chicken Samples

3                                                   Total Fungal Count of Bacteria from Chicken Samples.

4                                                   Percentage of Occurrence of Bacterial isolates from Chicken

Samples

5                                                   Percentage Occurrence of Fungi Isolates from Chicken

Samples

6                                                   Morphology and Biochemical Identification of isolates

CHAPTER ONE

1.0     INTRODUCTION

Ready-to-Eat (RTE) food is a term given to food that can be consumed by consumers directly at the point of sale without further treatment (Adamolekun  and Adamolekun, 2012; Angelides et al., 2006). These foods is consumed in the same state and do not require heating, peeling and washing unlike fruits and vegetables which have nuts and shells. Examples of ready-to-eat foods include fried chicken, sausages, meat pies and other take away foods. Processing of these value-added products require strict hygiene applications throughout the processing chain. This is because chicken meat / chicken based products are susceptible to microbial spoilage and could harbor pathogens even under the best management conditions and practices (Bas et al., 2006; Beuchat  and Ryu, 2007).

Poultry meat provides nutritionally beneficial food containing protein of high quality. This is

accompanied by low levels of fat which have a favourable mix of fatty acids (Adamolekun  and Adamolekun, 2012). Chicken meats contain about two to three times as much polyunsaturated fat as most types of red meat when measured by weight. However, for boneless, skinless chicken breast, the amount is much lower (Angelides et al., 2006). The muscle tissue (which represents the major edible part of the chicken) is considered most important in terms of poultry meat3.

Poultry meat is one of the most perishable of all important foods since it contains sufficient nutrient needed to support the growth of microorganisms (Blumenthal and Stier, 2011). The major constituents of poultry meat are water, fat, phosphorus, protein, iron and vitamins. Most poultry meat have high water content corresponding to the water activity (aw=0.99) which is suitable for microbial growth (Bryan et al., 2012).

However, due to the busy schedule of individuals as a result of modern life style, industrialization and lack of time to prepare proper meals, large populations of individuals depend on ready-to-eat food which has resulted in less family or home centered activities (Bryan et al., 2012). The number of restaurants and sales outlets of ready-to-eat food in the country have greatly increased as institutions which offer degree programs in catering, home management and other related courses have paved way for qualified individuals to be employed thus reducing the rate of unemployment (Bryan et al., 2012).  The sale of fried chicken parts is a common site at strategic busy areas in Umuahia metropolis. Fried chicken parts are usually sold in the open markets along major streets in Umuahia and in some fast food centres. Such areas include Bank Road, Crunchies, and De- Choice. The ways they are displayed for sale to the general public coupled with the handling practices call to question the hygiene status of the products. The products are displayed on open trays which are easily contaminated by dust, exhaust smoke, sand, insects, hands of intending buyers etc. According to Geraldine et al. (2011) food-borne diseases are diseases resulting from the ingestion of bacteria, toxins and cells produced by microorganisms present in food. Organisms that cause food-borne diseases include Staphylococcus aurues, E.coli, Bacillus species, Clostridium botulinum, molds, fungi, Salmonella spp, Mucor spp, Campylobacter spp, Pseudomonas spp, Micrococcus, Moraxella, lactic acid bacteria, Yeast  and various genera of Enterobacteriaceae family grow on meat causing visual, textural and organoleptic changes that results in the spoilage of the meat (Cencil et al., 2013).  The health implications in consuming fried chicken sold along the streets and in some fast foods stores have been of great concern for a long time (Cencil et al., 2013).  Food-borne illnesses of microbial origin are a major health problem associated with fried chicken parts sold in public places. The most commonly reported practice that contributed to food-borne disease was bare-handed contact by handler/worker/preparer  (Dolores and  Doyle, 2011). Most consumers who depend on such food are more interested in its convenience and usually pay little attention to its safety, quality and hygiene (Draper, 2016; Duff et al., 2013). Under these circumstances, microbiological evaluation can often be very helpful to ascertain the safety and avoid public health hazards among consumers of fried chicken parts.

1.1 AIM AND OBJECTIVES

The aim of this study is to investigate the microbial quality of ready to eat fried chicken sold in Umuahia metropolis.

1.2 OBJECTIVES

1. To isolate microorganisms of public health importance from ready to eat fried chicken sold in Umuahia metropolis.

2. To identify and characterize microorganisms associated with ready to eat fried chicken sold in Umuahia metropolis.

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