Microbiological quality and public health risk assessment of retail chicken meat cuts
Abstract
This study was conducted to determine the microbiological quality of retail chicken meat cuts (wings, drumsticks, thighs and breasts) and to identify potential public health risks. A total of 100 chicken meat samples were collected under aseptic conditions and subjected to comprehensive microbiological analyses in the laboratory. The presence of total mesophilic aerobic bacteria (TMAB), coliforms, Enterobacteriaceae, Staphylococcus-Micrococcus group, Escherichia coli (E. coli), Pseudomonas spp., yeasts and moulds, sulphite-reducing anaerobic bacteria, as well as pathogenic microorganisms including E. coli O157:H7, Salmonella spp. and Listeria spp. was investigated. TMAB growth was detected in all samples (100%), with a mean value of 5.71 ± 1.60 log cfu/g. Coliforms (98%), Enterobacteriaceae (99%), E. coli (97%), Staphylococcus-Micrococcus (76%) and Pseudomonas spp. (78%) were found to be positive. Yeast growth was observed in 65% of the samples and sulphite-reducing anaerobic bacteria were detected in 18%. When compared by cut type, TMAB levels were higher in wings and drumsticks, and Salmonella spp. were detected only in wing samples (8%). Additionally, Listeria welshimeri was detected in one drumstick (4%) and one breast (4%) sample, while Pseudomonas aeruginosa was isolated from two thigh (8%) and one breast (4%) samples. E. coli O157:H7 was not detected in any of the analyzed samples. The findings indicate that chicken meat samples exhibited high levels of microbial contamination and suggest that hygiene practices may have been insufficient throughout the production-to-consumption chain. These results highlight the necessity of implementing more effective hygiene and sanitation measures during processing, storage and retail stages to ensure food safety and protect public health.
Keywords
Chicken meat cuts, Food safety, Hygienic quality, Microbiological quality, Pathogenic microorganisms
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