@article{article_603415, title={Microbiological Quality of Organic Chicken Meat}, journal={Kocatepe Veterinary Journal}, volume={12}, pages={463–468}, year={2019}, DOI={10.30607/kvj.603415}, author={Çiftçi, Reşat and Güran, Hüsnü Şahan}, keywords={Chicken meat,Hygiene,Microbiological quality,Organic}, abstract={<p class="MsoNormal" style="text-align:justify;"> <span style="font-size:11pt;font-family:Garamond, serif;">Organic chicken production in the world increases
every year according to the consumer demands. Therefore, a higher awareness of
the microbial quality of organic poultry meat is of importance for public
health, food safety and product shelf life. In this study was used 240 of
frozen organic chicken meat, drumstick (n:80), breast (n: 80) and leg quarter
(n: 80) as the material. Microbiological analyses were conducted to determine
the total mesophilic aerobic bacteria (TMAB), the total psychotropic aerobic
bacteria (TPAB), <i>Pseudomonas </i> spp.,
coliforms, <i>E. coli </i>, mold, and yeast
counts in all samples. It was determined that 100%, 100%, 100%, 81.6%, 54.1%,
34.1%, and 83.3% of the analyzed samples (n:240) were contaminated with TMAB,
TPAB, <i>Pseudomonas </i> spp., coliforms, <i>E. coli </i>, mold and yeasts, respectively.
Moreover, the mean counts of TMAB was 4.99±0.80 log <sub>10 </sub> cfu/g, the
TPAB was 5.29±0.96 log <sub>10 </sub>cfu/g, the coliforms were 3.53 ± 0.92 log
10 cfu/g, <i>E. coli </i> was 2.45±0.65 log <sub>10 </sub>
cfu/g, <i>Pseudomonas </i>spp. was 4.63±1.10
log <sub>10 </sub> cfu/g, the mold count was 2.03±0.42 log <sub>10 </sub> cfu/g and
yeast count was 3.68±1.13 log <sub>10 </sub>cfu/g. These results indicate that
organic chicken meat can be contaminated with various microorganisms that
affect the shelf life and hygienic quality. </span> </p> <p> </p>}, number={4}, publisher={Afyon Kocatepe University}, organization={Dicle University Scientific Research Projects Coordination Unit}