Bacteriological Examination of Cooked Meat and Chicken Meals

Sixty random samples (15 of each) were collected from different restaurants to evaluate their bacteriological quality The mean values of APC, Enterobacteriaceae, coliform counts(cfu/g) were 6.03×10 3 ±1.45×10 3 , 3.16×10 3 ±0.72×10 3 , 7.43×10 2 ±1.05×10 2 for meat,8.58×10 3 ±1.65×10 3 ,6.53×10 3 ±1.24×10 3 , 9.18×10 2 ±2.07×10 3 for chicken, 9.91×10 3 ±2.18×10 3 , 5.25×10 3 ±0.86×10 3 ,1.06×10 3 ±0.19× 10 2 for beef kofta and 2.03×10 4 ±0.43×104,9.14×10 3 ±2.06×10 3 ,3.32×10 3 ±0.45×10 3 for chicken kofta, respectively. The results showed that 12 isolates of Escherichia coli were identified from examined ready to eat chicken and meat meals with


Introduction
Cooked meat and chicken meals due to their high nutritive value and agreeable taste. Meat meals have an excellent source of high-quality protein vitamin and mineral. Raw materials of bad microbial quality, bad personal hygiene and consumption at room temperature lead to contamination of foods with pathogenic bacteria especially Salmonellae and coliforms, causing potential risk to human. Incorrect habits responsible for microbial food borne illness reported and typically involve cross contamination of raw and cooked foods, poor cooking and storage at unsuitable temperature. Staphylococcal food poisoning has rapid onset and its symptoms include nausea and strong vomiting with or without diarrhea. Salmonella spp can persist on final raw products. Disease can result when these products are handled without good hygienic practices, not properly cooked and/or subjected to temperature abuse. It is considered that the presence of Salmonella spp in products makes it unsafe for human consumption. Escherichia coli is an important organism involved in food-borne disease, it is considered as a good indicator of possible fecal contamination. Therefore, the present study was planned out for determination of APC, Enterobacteriacae & coliforms counts, isolation and identification of Escherichia coli, salmonella and staph aureus for ready to eat meat and chicken meals including meat, chicken, beef kofta and chicken kofta [5][6][7][8][9][10].

Collection of samples
Sixty random samples of cooked chicken and meat meals including meat, chicken, beef kofta and chicken kofta (15 of each) were collected from different restaurants. Each sample was kept in a separate sterile plastic bag, put in an ice box then transferred to the laboratory under complete aseptic condition without any regard for the examination bacteriologically.
Preparation of samples (ICMSF, 1996): To 25 grams of the sample, 225 ml of sterile peptone water were added thoroughly mixed sterile blender for 2.5 minutes, from which tenth fold serial dilution was prepared. The prepared samples were subjected to the following bacteriological investigations: a) Determination of APC (ICMSF, 1996).

Results
The results of bacteriological examination of cooked chicken and meat meals samples revealed that APC and coliform were highest in chicken kofta followed by beef kofta then chicken then meat. While entero-bacteriaceae was highest in chicken kofta followed by chicken then beef kofta then meat. Isolation and identification of Escherichia coli in the examined samples revealed that the incidence of Escherichia coli was 26.67% in chicken, 20% in both of beef kofta and 13.33 in meat, 12  Isolation and identification of salmonella in the examined samples revealed that the incidence of salmonella was equal in meat, beef kofta and chicken (6.67%) while in chicken kofta was the highest (20%). 6.67%from meat with serotype S. Heidelberg 6.67% from beef kofta with serotype S. Montevideo 6.67% from chicken with serotype S. Kentucky 20%from chicken kofta with serotypes S. anatum (6.67%), S. Infant is (6.67%) and S. Typhimurium (6.67%). Isolation and identification of staphylococcus aureus revealed that there are 21 isolates of staph-aureus were isolated from examined samples represented as 20% from meat,40% from beef kofta,33.33% from chicken and 46.67% from chicken kofta [10][11][12][13][14][15].

Discussion
APC is very important for evaluation of sanitary condition of cooked meat meals limit is suggested for total aerobic bacterial count I in various foods range from10 5 to 10 7 microbes/g (EEC,2005). It is evident from the results recorded in Table 1 that the APC/g of the examined samples of cooked chicken and meat meals ranged from 2.1×10 3 to 1.7×10 4 with an average of 6.03×10 3 ± 1.45×10 3 (cfu/g) for meat, 4.6×10 3 to 2.9×10 4 with an average 9.91×10 3 ± 2.18×10 3 / (cfu/g) for meat kofta, 3.5×10 3 to 3.9×10 4 with an average 8.58×10 3 ± 1.65×10 3 / (cfu/g) for chicken and 6.0×10 3 to 7.7×10 4 with an average 2.03×10 4 ±0.43×10 4 (cfu/g) for chicken kofta. The current results nearly similar to the results found that the mean value of RTE kofta was 1.83×10 4 cfu/gm, while higher results was recorded who found that the mean value of APC of RTE kofta was 8.51×10 5 cfu/g, also higher results was recorded found that the mean APC of RTE chicken meals was 1.9×10 4 cfu/g and in RTE meat meals was1.2×10 4 cfu/g high incidence of APC , may indicate that the cooking process was inadequate, or post cooking contamination had occurred, or the length of time and temperature control in storage or display facilities was inadequate to prevent bacterial contamination ,or that a combination of these factors was involved. Results given in Table  2 revealed that the Acceptability of the examined samples of cooked meat and chicken meals based on their APC was (86.67% ) of meat samples were accepted samples but (13.33%) of meat samples were unaccepted, (73.33%) of beef kofta samples were accepted but (26.67%)of beef kofta samples were unaccepted,(80%) of chicken samples were accepted but (20%) of chicken samples were unaccepted and (60%) of chicken kofta were accepted but (40% )of chicken kofta were unaccepted. Results achieved in Table 3 showed that the mean values of total Enterobacteriaceae counts/g in the examined samples of cooked chicken and meat meals were 3.16×10 3 ±0.72×10 3 /(cfu/g) for meat, 5.25×10 3 ±0.86×10 3 / (cfu/g) for meat kofta, 6.53×10 3 ±1.24×10 3 / (cfu/g)for chicken and 9.14×10 3 ±2.06×10 3 /(cfu/g) for chicken kofta. the current results were nearly similar to recorded who found that the mean values of Enterobacteriaceae of RTE kofta was 7.15×10 3 /(cfu/g) while higher results recorded who found the mean value of Enterobacteriaceae of street vended kofta samples was 1.5×10 7 cfu/g. From the results in Table 4, it is obvious that the mean values of total coliform counts/ (cfu/g) in the examined samples of cooked chicken and meat meals were7.43×10 2 ± 1.05×10 2 /(cfu/g) for meat, 1.06×10 3 ±0.19×10 2 / (cfu/g) for meat kofta, 9.18×10 2 ±2.07×10 3 /(cfu/g) for chicken and 3.32×10 3 ±0.45×10 3 /(cfu/g) for chicken kofta the current results was nearly similar to the results recorded who found that the mean values of coliform was 5.17×10 2 ±1.2×10 2 cfu/g. while higher results was recorded who found the mean value of coliform count of koftas and a witches was 1.8×10 5 /(cfu/g). From the results in Tables 5&6  showed that 1,9,12 :H g,m:1,7 (6.67%), S. Infantis O 6,7,14 :H r:1,5 (6.67%)and S. Typhimurium O 1,4,5,12 :H i:1,2 (6.67%). Salmonella microorganisms were previously isolated from cooked meat meals also salmonella failed to be isolated from cooked meat meals. The symptoms the symptoms of salmonellosis include diarrhea, nausea, vomiting, fever and abdominal cramps [15][16][17][18][19][20][21][22][23][24][25]. The results in Tables 9&10 reported that staph. aureus was isolated from 20% of meat, 40% of meat kofta, 33.33% of chicken and 46.67% of chicken kofta. such organism was isolated previously from ready to eat meat meals who isolated staph aureus from cooked samples. The presence of staph. aureus in RTE meat meals may be due to their contamination from food handlers, bad cleaned equipment's or post processing contamination.