Microbiological Status of Poultry Carcasses from Retailed Outlets in Alexandria Province

A total of 100 random samples of chicken carcasses including; 25 of frozen chicken carcasses, 25 of chilled chicken carcasses and 50 of freshly slaughtered chicken carcasses were collected from different private poultry shops, supermarkets and retailing shops in Alexandria Province during the period extended from May to December 2013. Samples were subjected to microbiological evaluation via making of Aerobic Plate Count (APC), Total Enterobacteriaceae Count (TEC), Total Coliforms Count (TCC), Total Staphylococcal count and Total Mould and Yeast Count. In addition, isolation and identification of E. coli was attempted. It was found that APC ranged from 7.1×102 to 2.3×105, with a mean value 3.4×10^4±5.4×10^3 cfu/g in frozen chicken carcasses, while in chilled chicken carcasses, APC ranged from 3×10^4 to 3.5×10^9, with a mean value 3.5×10^8±8.2×10^7 cfu/g and in freshly slaughtered chicken carcasses, APC ranged from 5×10^6 to 3×10^9, with a mean value 4×10^8±9×10^7 cfu/g. Concerning TEC, it was found that TEC in the frozen examined samples ranged from 1×10 to 9.5×10^3 with a mean value of 2.2×10±9.4×10^2 cfu/g, while in chilled chicken carcasses ranged from 1×10^4 to 3.5×10^8 with a mean value of 7.5×10^6±3.9×10^7 cfu/g and in freshly slaughtered chicken carcasses ranged from 1×10^5 to 8.5×10^8 with a mean value of 8.5×10^6±8.9×10^7 cfu/g. Also, it was recorded that TCC in frozen chicken carcasses ranged from 0.4×10 to 2.3×10 with a mean value 1.4×10±2.9×10, while in chilled chicken carcasses TCC ranged from 0.4×10 to 4.6×10^2 with a mean value 1.4×10±9.4×10, and in freshly slaughtered chicken carcasses TCC ranged from 0.4×10 to 6.2×103 with a mean value 3.7×10±3.5×10^2. Furthermore, E. coli could be isolated from frozen, chilled and freshly slaughtered chicken carcasses samples with an incidence of 72%, 76% and 80%, respectively and serological identification revealed the presence of O_26:K_60 (B6), O_86:K_61 (B7), O_119:K_69 (B19), O_126:K_71 (B16) and O_124:K_72 (B17) serotypes. In addition, total Staphylococcal count was done and it ranged in frozen chicken carcasses from 1×10 to 9.5×10^3 with a mean value 1.3×1063±2.52×10^2, in chilled chicken carcasses ranged from 1.8×10^2 to 1.1×10^6 with a mean value 1.9×10^5±3.3×10^4, and in freshly slaughtered chicken carcasses ranged from 2×10^3 to 3.5×10^7 with a mean value 2.5×10^5±4.2×10^4. Finally, it was found that total mould and yeast count in frozen chicken carcasses ranged from 1×10 to 9.1×10^3 with a mean value 3×10^2±1.2×10, in chilled chicken carcasses ranged from 1×10 to 1.3×10^4 with a mean value 8.6×10^3±2.6×10^2 and in freshly slaughtered chicken carcasses ranged from 2.3×10^2 to 4×10^5 with a mean value 3×10^4±3.1×10^3. From the obtained results, it was concluded that poultry carcasses possessed significant number of bacteria with significant risk of carcasses spoilage and public health hazards.