A total of 100 freshly slaughtered chicken carcasses samples were randomly collected from different private retail outlets in Al-Boheira Province during the period extended from March to September 2018 including; thigh and breast (50 samples of each). Samples were subjected to microbiological evaluation via making of aerobic plate count (APC), Enterobacteriaceae count (EC), Coliforms count (CC) as well as molds and yeasts counts. In addition, isolation of some enteropathogens including; Escherichia coli, Salmonella and Shigella was attempted.
It was recorded that APC ranged from 5×103 to 6.8×105, with a mean value 2.3×105±2.8×105cfu/g in samples collected from breast, while in samples of the thigh it ranged from 4.9×104 to 1.8×106, with a mean value 6.9×105±7.1×105 cfu/g.
Concerning EC, it was found that EC ranged from 6×102to 1.8×103, with a mean value 1.3×103±3.8×102 cfu/g in samples of breast, while in the thigh samples, it ranged from 1.8×103 to 2.5×103, with a mean value 2×103±1.7×103cfu/g.
Also, it was recorded that CC of the examined samples ranged from 6×102to 1.6×103, with a mean value 1.1×103±3.4×102cfu/g in breast samples, while in thigh samples, it ranged from 1.6×103to 2.3×103, with a mean value1.8×103±1.8×102cfu/g.
The trail of isolation of some enteropathogens revealed the isolation of Salmonellae from thigh and breast samples at the rate of 22 and 18%, respectively.
E. coli isolated from both types of samples breast and thigh were at percentage of 40%and48% in breast and thigh, respectively.
Furthermore, Shigella spp. was isolated from chicken carcasses breast and thigh samples at percentage of 30% and 42%, respectively.
Also, it was found that yeast count ranged from 3.1×102 to 5.4×103, with a mean value 2.2×103±2.1×103cfu/g in breast samples of fresh chicken carcasses, while in samples from thigh ranged from 3.8×102 to 5.7×103, with a mean value 2.3×103 ± 2.2×103 cfu/g.
Also, it was found that mould count ranged from 1.1×102 to 1.3×102, with a mean value 7.3×102±9.5×102cfu/g in breast samples of fresh chicken carcasses, while in samples from thigh ranged from 1.3×102 to 2.4×103, with a mean value 1×103±9.6×102cfu/g
According to the recorded results in the current study, it was clear that increased bacterial counts with occurrence of pathogenic bacteria in the examined samples that exceed the Egyptian standards especially thigh samples reflected the poor hygienic conditions that accompanied the traditional slaughtering process reducing the quality of chicken meat sold under such conditions that should alarm the danger bells to prevent selling of freshly slaughtered chicken carcasses and give the chance for chilled and frozen chicken carcasse.
Key words: Chicken carcass, enteropathogens, microbiological evaluation.
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