Microbiological Quality of Organic Chicken Meat

Year 2019, , 463 - 468, 31.12.2019

Reşat Çiftçi Hüsnü Şahan Güran

https://doi.org/10.30607/kvj.603415

Abstract

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), Pseudomonas spp.,
coliforms, E. coli, 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, Pseudomonas spp., coliforms, E. coli, mold and yeasts, respectively.
Moreover, the mean counts of TMAB was 4.99±0.80 log₁₀ cfu/g, the
TPAB was 5.29±0.96 log₁₀ cfu/g, the coliforms were 3.53 ± 0.92 log
10 cfu/g, E. coli was 2.45±0.65 log₁₀
cfu/g, Pseudomonas spp. was 4.63±1.10
log₁₀ cfu/g, the mold count was 2.03±0.42 log₁₀ cfu/g and
yeast count was 3.68±1.13 log₁₀ cfu/g. These results indicate that
organic chicken meat can be contaminated with various microorganisms that
affect the shelf life and hygienic quality.

Keywords

Chicken meat, Hygiene, Microbiological quality, Organic

Supporting Institution

Dicle University Scientific Research Projects Coordination Unit

Project Number

DUBAP/Veteriner.16.002

Thanks

This research was financially supported by Dicle University Scientific Research Projects Coordination Unit (Project number: DUBAP/Veteriner.16.002). We thank Ugur Seker for his excellent laboratory assistance.

Organik Tavuk Etlerinin Mikrobiyolojik Kalitesi

Abstract

Organik tavuk eti
üretimi tüketici tercihlerine bağlı olarak her geçen gün artmaktadır. Bu artışa
bağlı olarak organik tavuk etlerinin mikrobiyal kalitesinin daha yakından
bilinmesi hem halk sağlığı hem de gıda güvenliği ile ürünün raf ömrü bakımından
önemlidir. Bu araştırmada baget (n:80), göğüs (n:80) ve kalçalı but (n:80)
olmak üzere toplam 240 adet donmuş organik tavuk parça eti materyal olarak
kullanıldı. Tüm örneklerde toplam mezofilik aerobik bakteri (TMAB), toplam
psikrotrof aerobik bakteri (TPAB), Pseudomonas spp., koliform bakteri, E.
coli ile küf ve maya
sayısının tespiti için mikrobiyolojik analizler gerçekleştirildi. Analiz edilen
tavuk parça etlerinin (n:240) sırasıyla % 100, % 100, % 100, % 81.6, % 54.1, %
34.1 ve % 83.3’ünün TMAB, TPAB, Pseudomonas
spp., koliform, E. coli, küf ve
maya ile kontamine olduğu belirlendi. Ayrıca örneklerdeki (n: 240) ortalama
TMAB sayısı 4.99±0.80 log₁₀ kob/g, TPAB sayısı 5.29±0.96 log₁₀ kob/g,
koliform bakteri sayısı 3.53±0.92 log₁₀ 
kob/g, E. coli sayısı
2.45±0.65 log₁₀ kob/g, Pseudomonas
spp. sayısı 4.63±1.10 log₁₀kob/g, küf sayısı 2.03±0.42 log₁₀
kob/g ve maya sayısı 3.68±1.13 log₁₀ kob/g düzeyinde bulundu.
Bu sonuçlar organik tavuk etlerinin hem raf ömrü hem de hijyenik kalitesi
üzerine etkili mikroorganizmalar ile kontamine olabileceğini göstermektedir.

Keywords

Hijyen, Mikrobiyolojik kalite, Tavuk eti, Organik

Project Number

DUBAP/Veteriner.16.002

References

• Adams MR, Moss M. Food Microbiology, Royal Society of Chemistry. Great Britain, England. 2007; pp. 119-136.
• Álvarez-Astorga M, Capita R, Alonso-Calleja C, Moreno B, Garcı́a-Fernández C. Microbiological quality of retail chicken by-products in Spain. Meat Sci. 2002; 62(1): 45-50.
• Andrew W. Manual of food quality control 4. Rev. 1. Microbiological analysis. FAO of the United Nations. Rome. FAO Food Nutr. 1992; pp. 14(4).
• Anonymous (2018a). IFOAM EU Group, Organic in Europe (Prospects and Developments 2016). https://www.ifoameu.org/sites/default/files/ifoameu_organic_in_europe_2016.pdf; Accession data: 21.06.2018
• Anonymous (2018b). The World of Organic Agriculture (2018). www.organic-world.net/yearbook/yearbook-2018/pdf.html; Accession data: 20.06.2018
• Anonymous (2018c).Turkish Food Codex Microbiological Criteria Regulation (2011). https://www.tarimorman.gov.tr/Belgeler/ENG/Legislation/regulation_microbiological_criteria.pdf; Accession data: 05.08.2018
• Anonymous (2017a). U.S. Poultry and Egg Association. https://www.uspoultry.org; Accession data: 19.05.2017
• Anonymous (2017b). USDA Foreign Agricultural Service. https://apps.fas.usda.gov; Accession data; 30.03.2017
• Anonymous (2018d). USDA National Agricultural Statistics Service.
• Atlan M, İşleyici Ö. Van İli’nde dondurulmuş olarak satışa sunulan bazı et ürünlerinin mikrobiyolojik kalitesi. Atatürk Üniversitesi Vet Bil Derg. 2012; 7(2): 93-103.
• Berrang ME, Cox NA, Cosby DE, Frye JG, Jackson CR. Detection of Salmonella serotypes by overnight incubation of entire broiler carcass. J Food Saf. 2017; 37(2): 1-4.
• Dervilly-Pinel G, Guérin T, Minvielle B, Travel A, Normand J, Bourin M, Nicolas M. Micropollutants and chemical residues in organic and conventional meat. Food Chem. 2017; 232: 218-228.
• Efe M, Gümüşsoy KS. Ankara garnizonunda tüketime sunulan tavuk etlerinin mikrobiyolojik analizi. Erciyes Üniversitesi Sağlık Bil Derg. 2005; 14(3): 151-157.
• Eglezos S, Dykes GA, Huang B, Fegan N, Stuttard ED. Bacteriological profile of raw, frozen chicken nuggets. J Food Prot. 2008; 71(3): 613-615.
• Engvall A. May organically farmed animal spose a risk for Campylobacter infections in humans? Acta Vet Scand. 2001; 95: 85-87.
• Fanatico AC, Pillai PB, Emmert JL, Owens CM. Meat quality of slow-and fast-growing chicken genotypes fed low-nutrient or standard diets and raised in doors or without door access. Poult Sci. 2007; 86(10): 2245-2255.
• Fernandes RTV, Arruda AMVD, Costa MKDO, Lima PDO, Santos LOGD, Melo ADS, Marinho JBM. Physico chemical and microbiological parameters of frozen and chilled chicken meat. Rev Bras Zootecn. 2016; 45(7): 417-421.
• Fletcher DL. Influence of sampling methodology on reported incidence of Salmonella in poultry. J AOAC Int. 2006; 89(2): 512-516.
• Gallo L, Schmitt RE, Schmidt-Lorenz W. Microbial spoilage of refrigerated fresh broilers I. Bacterial flora and growth during storage. LWT- Food Sci. Technol. 1988; 21(4), 216-223.
• Günşen U, Büyükyörük İ. Bazı dondurulmuş gıdalarda mikrobiyolojik kalite. Gıda ve Yem Bilimi Teknolojisi Dergisi. 2005; (7): 36-44.
• Hardy B, Crilly N, Pendleton S, Andino A, Wallis A, Zhang N, Hanning I. Impact of rearing conditions on the microbiological quality of raw retail poultry meat. J Food Sci. 2013; 78(8): M1232-M1235.
• Harrigan WF. Laboratory methods in food microbiology, 3rd ed., San Diego. 1998; Academic Press, 532.
• Harvey RR, Zakhour CM, Gould LH. Food borne disease outbreaks associated with organic foods in the United States. J Food Prot. 2016; 79(11): 1953-1958.
• ICMSF. Microorganisms in foods 2. In: Sampling for microbiological analysis: Principles and Scientific Applications. International Commission on Microbiological, 1986.
• İpek A, Sözcü A. Alternatif kanatlı yetiştirme sistemlerinde yetiştirme pratikleri ve refah Standartları. Bursa Uludag Üniv Ziraat Fak Derg. 2015; 29(1): 133-146.
• ISO. International Standard Organization, Horizontal method for the enumeration of β-glucuronidase-positive E. coli. Colony-count tecnique at 44 ˚C using. 2001; 16649-2.
• Jørgensen F, Bailey R, Williams S, Henderson P, Wareing DRA, Bolton FJ, Humphrey TJ. Prevalence and numbers of Salmonella and Campylobacter spp. on raw, whole chickens in relation to sampling methods. Int. J Food Microbiol. 2002; 76(1): 151-164.
• Kijlstra A, Eijck IAJM. Animal health in organic livestock production systems: a review. NJAS - Wageningen J Life Sci. 2006; 54(1): 77-94.
• Kim YJ, Park JH, Seo KH. Comparison of the loads and antibiotic-resistance profiles of Enterococcus species from conventional and organic chicken carcasses in South Korean. J Poult. Sci. 2017; 97(1): 271-278.
• Kingsbury LA. Comparisons of microbial counts in organic chickens and commercially. MS Thesis, University of Wisconsin, 2006.
• Lestari SI, Han F, Wang F, Ge B. Prevalence and antimicrobial resistance of Salmonella serovars in conventional and organic chickens from Louisiana retail stores. J Food Prot. 2009; 72(6): 1165-1172.
• Lima WKDS, Barros LSS, Da Silva RM, De Deus TB, Silva ADS, Lima DDV. Patogenic and indicator microorganisms in chicken cuts sold in the Recôncavo-Bahia-Brazil. J Food Nutr. Sci. 2017; 8(11): 1028.
• Marangoni F, Corsello G, Cricelli C, Ferrara N, Ghiselli A, Lucchin L, Poli A. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document. Food Nutr Res. 2015; 59(1): 27606.
• Mead GC. Meat quality and consumer requirements. Poultry meat processing and quality Cambridge, Wood head Publishing Limited CRC Press, 2004a; 1-21.
• Mead GC. Microbiological quality of poultry meat: a review. Journal Revista Brasileira de Ciência Avícola, 2004b; 6(3): 135-142.
• Patsias A, Badeka AV, Savvaidis IN, Kontominas MG. Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets. Food Microbiol. 2008; 25(4): 575-581.
• Petruzzi L, Corbo MR, Sinigaglia M, Bevilacqua A. Microbial spoilage of foods fundamentals. In the microbiological quality of food, 20017; 1-21.
• Rangel JM, Sparling PH, Crowe C, Griffin PM, Swerdlow DL. Epidemiology of Escherichia coli O157: H7 outbreaks, United States, 1982–2002. J Emerg Infect Dis. 2005; 11(4): 603
• Ray B, Bhunia A. Fundamental Food Microbiology, Boca Raton, Florida, 2007; pp 261-266.
• Russell SM. Spoilage bacteria associated with poultry. In Poultry meat processing, 2000; 169-190 CRC Press.
• Santosh Kumar HT, Pal UK, Sudheer K, Mandal PK, Das CD. Changes in the quality of dressed chicken obtained from different sources during frozen storage. Exploratory Animal and Medical Research, 2014; 4(1): 95-100.
• Scheinberg J, Doores S, Cutter CN. A microbiological comparison of poultry products obtained from farmers' markets and supermarkets in Pennsylvania. J Food Saf. 2013; 33(3): 259-264.
• Snyder AB, Worobo RW. Fungal spoilage in food processing. J Food Prot. 2018; 81(6): 1035-1040.
• Sofos JN. Microbial growth and its control in meat, poultry and fish. In: Quality specifications for foods. Toronto, University of Toronto Press. 1994; 181-196.
• Thamsborg SM. Organic farming in the Nordic countries: Animal health and production. Acta Vet Scan. 2001; 95: 7-15.
• Van Loo EJ, Alali W, Ricke SC. Food safety and organic meats. Annu Rev of Food Sci Technol. 2012; 3: 203-225.
• Willer H, Lernoud J. The world of organic agriculture. Statistics and emerging trends, 2016; pp.1-336. Research Institute of Organic Agriculture FiBL and IFOAM Organics International.