Microbiological Contamination of Fresh Chicken Meat in the Retail Stores

摘要

The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of samples of fresh chicken meat (wing, drumstick, chest) and chicken internal organs (heart and liver) from two butcheries. One of the goals was to determine whether education on hygienic conditions was carried out, influenced the hygienic condition of swabs and safety samples of fresh chicken meat offal. The results of the analysis showed that on the first day of sampling, the largest number of aerobic mesophilic bacteria were found in the swabs of the arm (butcher A-8.15 × 102 CFU/ml), butcher (B-17.88 × 102 CFU/ml) and the smallest in the packaging material (0.03 × 102 style="font-family:Verdana;"> CFU/ml). Comparing the results of the first and thirtieth sampling day was style="font-family:Verdana;"> style="font-family:Verdana;"> style="font-family:Verdana;">a style="font-family:Verdana;"> style="font-family:Verdana;"> style="font-family:Verdana;">visible decreas style="font-family:Verdana;"> style="font-family:Verdana;"> style="font-family:Verdana;">e>> style="font-family:;" "=""> style="font-family:Verdana;"> in the number of style="font-family:Verdana;">aerobic> style="font-family:Verdana;">mesophilic style="font-family:Verdana;">bacteria style="font-family:Verdana;"> and style="font-family:Verdana;">Enterobacteriaceae style="font-family:Verdana;"> for all examined swabs from both butchers. In the samples of fresh chicken meat, the number of style="font-family:Verdana;">aerobic> style="font-family:Verdana;">mesophilic style="font-family:Verdana;">bacteria style="font-family:Verdana;"> during the first sampling was the highest in the drumstick samples (4.75 × 10 style="font-family:Verdana;">3 style="font-family:Verdana;"> CFU/ml) slightly less in the samples of the wing (3.78 × 10 style="font-family:Verdana;">3 style="font-family:Verdana;"> CFU/ml) in the butcher A, in style="font-family:Verdana;"> style="font-family:Verdana;"> style="font-family:Verdana;">the >> style="font-family:;" "=""> style="font-family:Verdana;">same time in the butcher B was 3.82 × 10 style="font-family:Verdana;">3 style="font-family:Verdana;"> CFU/ml. Microbiological analyzes samples of style="font-family:Verdana;"> style="font-family:Verdana;"> style="font-family:Verdana;">the >> style="font-family:;" "=""> style="font-family:Verdana;">thirtieth day showed that style="font-family:Verdana;">Escherichia style="font-family:Verdana;"> coli style="font-family:Verdana;">has been found in both butchers in drumsticks A-0.8 CFU/ml, B butcher 0.4 CFU/ml. and offal butcher A 0.6 CFU/ml, butcher B 0.7 CFU/ml, but less than style="font-family:Verdana;"> style="font-family:Verdana;"> style="font-family:Verdana;">the >>>first day. It is important to say that education of workers in butcher shops has shown that it can improve good hygiene practices in butcher shops and safety of fresh chicken meat. Education in Good Hygiene Practice has positive impact on safety of fresh chicken meat in examined butcheries.