bacteriological quality of frozen chicken sold in gwagwalada market

Description

ABSTRACT

Twenty samples of frozen chicken from three different sellers were analyzed to determine their bacteriological load; the samples were collected from Gwagwalada market. All the frozen chicken samples from the five sellers examined were contaminated with some bacterial species namely, Bacillus cereus, Escherichia coli, Staphyloccus aureus, Staphylococcus epidermidis, Proteus vulgaris, Klebsiella pneumonia, Pseudomonas aeruginosa. The total bacteria counts for all the chicken examined from the different sellers was in the range of 0.7 × 10² cfu/ml to 8.5 × 10² cfu/ml and the coliform counts obtained for all the chicken samples ranged from 0.1 × 10² cfu/ml to 3.2 × 10² cfu/ml. These finding suggest that most of the frozen chicken parts stored in the open market may constitute sources of bacterial food poisoning consequently public health hazard.

 KEY WORDS: Bacterial quality, Standard plate count, Psychrophil count, E. coli O157:H7, Staphylococcus, Salmonella.

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWLEDGEMENT

ABSTRACT

CHAPTER ONE

1.0      INTRODUCTION

1.1      BACKGROUND OF THE STUDY

• PROBLEM STATEMENT
• AIM AND OBJECTIVE OF THE STUDY
• SCOPE OF THE STUDY
• SIGNIFICANCE OF THE STUDY
• HYPOTHESIS
• PURPOSE OF THE STUDY
• LIMITATION OF THE STUDY
• RESEARCH QUESTION
• DEFINITION OF TERMS

CHAPTER TWO

LITERATURE REVIEW

• REVIEW OF RELATED STUDY
• FROZEN FOOD AND BACTERIA
• FOODBORNE PATHOGENS
• POPULAR BACTERIA/VIRUS TREATMENT TECHNOLOGY

CHAPTER THREE

3.0      MATERIAL AND METHODS

• SAMPLING METHOD
• MICROBIOLOGICAL TESTS
• PSYCHROPHILIC BACTERIAL COUNT
• PSYCHROTROPHIC BACTERIAL COUNT
• MOST PROBABLE NUMBER (MPN) OF COLIFORMS
• IDENTIFICATION OF COLI
• IDENTIFICATION OF COAGULASE POSITIVE STAPHYLOCOCCI (STAPHYLOCOCCUS AUREUS)
• IDENTIFICATION OF SALMONELLA

CHAPTER FOUR

4.0      RESULT AND DISCUSSION

4.1      RESULT

4.2      DISCUSSION

CHAPTER FIVE

• CONCLUSION
• REFERENCES

 

CHAPTER ONE

1.0                                                            INTRODUCTION

1.1                                              BACKGROUND OF THE STUDY

The first consumer right is to have a product of good quality and not constituting any health hazard. Poultry meat products are highly desirable, palatable, digestible and nutritious for all ages. Poultry meat is comprised of about 20–23% protein, other are water and fat, phosphorus, iron and vitamins. Comminuted products, such as frankfurters, bologna and sausages typically contain about 17–20% protein, 0–20% fat, and 60–80% water (Smith, 2001).Quality products are those that meet some need or expectation of consumers and are safe and wholesome as well. (Sahooet al., 1996).The microbiological safety and quality of poultry meat are equally important to producers, retailers and consumers. Two quite different groups of microorganisms are relevant: on the one hand certain foodborne pathogens, and, on the other, organisms that are generally harmless to human health, but, being psychrotrophic, are able to multiply on the product during chill storage. Spoilage results mainly from off- odour development, and product shelf-life is determined both by the number of spoilage organisms present initially and the temperature history of the product at all stages of production and subsequent storage and handling (Pooni and Mead, 1984). For chill- stored poultry, Viehweget al. (1989) demonstrated that virtually all the odorous substances found at spoilage could be attributed to microbial growth and metabolism. Contamination of poultry meat with foodborne pathogens remains an important public health issue, because it can lead to illness if there are malpractices in handling, cooking or post-cooking storage of the product.

Fresh (uncooked) foods such as chicken carries natural microflora that may contain organisms potentially harmful to humans. The microbial flora of table poultry is largely confined to the skin surface or visceral cavity. Isolates from poultry and poultry products could include members of the following general Enterobacter, Alcaligenes, Escherichia,Bacillus, Flavobacterium, Micrococcus, Proteus,Pseudomonas, Staphylococcus, Corynebacteriumand Salmonella. (Frazier and Westhoff,1988).

Contamination of the skin and lining of the body cavity occurs during washing, plucking and evisceration. Bacterial numbers vary considerably on the surface of chickens. This variation however is greater between birds than is between different areas of the same birds. The type of organisms isolated depends upon where the samples were taken and upon the stage of processing (Frazier and Westhoff, 1988). Fresh poultry products like meat are known to undergo deterioration due to microbial action, chemical and physical changes. In normal handling and storage of poultry meat, this deterioration changes are attributed to micro biological contamination and activity.

Poultry and poultry products are frequently contaminated with several types of microorganisms. This problem is even more severe under temperature-abused conditions as well as improper or inefficient refrigeration commonly observed in retail chicken sold in open markets. Poultry can be kept in good condition for months if freezing is prompt and rapid and the storage temperature is low enough. Poultry should freeze fast enough to retain most of the natural bloom or external appearance of a freshly dressed fowl. The storage temperature should be below 17.8^oC and the relative humidity above 95 percent to reduce surface drying. Most poultry is sharp-frozen at about 29^oC or less in circulating air or on a moving belt in a freezing tunnel. Other spoilage micro-organisms are introduced into the poultry products by the workmen during cutting and evisceration, through water, and air in the dressing, cooling and cutting room environment (Allenet al., 2000). However, various methods are used in the preservation of these poultry products in order to reduce the incidence of these organisms. These include asepsis, use of heat, use of low temperature, chilling, freezing, preservatives such as acetic, adipic, succinic etc. at pH 2.5 and use irradiation (Frazier and Westhoff, 1988). Despite these methods of preservation, contamination of poultry products remains the order of the day before it gets to the final consumer.

1.2      STATEMENT OF THE PROBLEM

According to WHO, water, sanitation and hygiene contribute in preventing at least 9.1% of global disease burden and 6.3% of all deaths [WHO, 2011]. Several studies indicate that the lack of awareness regarding the importance of maintaining clean and hygienic meat contributes to increasing diseases [Kravitz JD, 1999]. Poultry production is dominated by chicken in many parts of the world due to the relative ease of its production [2] and serve as a major source of animal protein [3]. Meanwhile, chicken meat is known to cause many zoonotic foodborne infections in the world [4]. Global food production and consumption systems, therefore, required that food quality and safety be scrutinized and examined for public health safety [5, 6]. Poultry and poultry meat are however prone to contaminations with potentially pathogenic microorganisms such as Salmonella, Campylobacter, S. aureus, E. coli and Listeria [7]. By increasing awareness about the importance of maintaining clean poultry meat by using easy and effective methods will reduce the chance of pathogenic microorganism survival and disease transmission [Kravitz JD, 1999].

1.3      AIMS AND OBJECTIVES

AIM OF THE STUDY:

This study is aimed at carrying out the bacteriological analysis of frozen chicken sold in Gwagwalada market. This project is aimed at achieving the following objectives:

1. To isolate the various microbial isolates associated with frozen chicken purchased from different sellers in Gwagwalada market.
2. To characterize and identify these micro-organisms.

iii.      To speculate on the significance of these isolates.

1. To compare the level of contamination of the samples (frozen chicken) collected from different parts of the market.

1.4                                                       SCOPE OF THE STUDY

This study covers the bacteriological analysis of various bacteria are associated with poultry products sold in Gwagwalada market

 1.5                                          SIGNIFICANCE OF THE STUDY

This study is useful in increasing awareness about the importance of maintaining safe  frozen chicken sold in Gwagwalada market by using easy and effective methods which will reduce the chance of bacteria contamination for the consumers residing in such environment. This study helps to ensure that the frozen chicken that reaches residence is safe.

1.6                                                PURPOSE OF THE STUDY

The purpose of the present study was to ensure that frozen chicken sold in Gwagwalada market are safe and free of bacteria.

1.7                                                      HYPOTHESIS

HO:     Bacteria are identified in frozen chicken sold in Gwagwalada market.

Hg       = Bacteria are not identified in of frozen chicken sold in Gwagwalada market

1.8                                             LIMITATION OF THE STUDY

There are many or different places bacteria are identified, but in this study the analysis is only carried out in of frozen chicken sold in Gwagwalada market.

1.9                                                  RESEARCH QUESTIONS

At the end of this work, student involved shall be able to give answers to the following questions:

1. Can frozen chicken be contaminated?
2. Can you get food poisoning from frozen chicken?

• Can you get bacteria from frozen chicken?

1. Can Salmonella live in frozen chicken?

 1.10                                              DEFINITION OF TERMS

i. Microorganism or microbe:  is an organism that is so small that it is microscopic (invisible to the naked eye).

iii. Bacteriological analysis of frozen chicken: This is a method of analysing frozen chicken to estimate the numbers of bacteria present and, if needed, to find out what causes it.