Microbiological Contamination of Fresh Chicken Meat in the Retail Stores

Abstract

The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of samples of fresh chicken meat (wing, drumstick, chest) and chicken internal organs (heart and liver) from two butcheries. One of the goals was to determine whether education on hygienic conditions was carried out, influenced the hygienic condition of swabs and safety samples of fresh chicken meat offal. The results of the analysis showed that on the first day of sampling, the largest number of aerobic mesophilic bacteria were found in the swabs of the arm (butcher A-8.15 × 102 CFU/ml), butcher (B-17.88 × 102 CFU/ml) and the smallest in the packaging material (0.03 × 102 CFU/ml). Comparing the results of the first and thirtieth sampling day was a visible decrease in the number of aerobic mesophilic bacteria and Enterobacteriaceae for all examined swabs from both butchers. In the samples of fresh chicken meat, the number of aerobic mesophilic bacteria during the first sampling was the highest in the drumstick samples (4.75 × 103 CFU/ml) slightly less in the samples of the wing (3.78 × 103 CFU/ml) in the butcher A, in the same time in the butcher B was 3.82 × 103 CFU/ml. Microbiological analyzes samples of the thirtieth day showed that Escherichia coli has been found in both butchers in drumsticks A-0.8 CFU/ml, B butcher 0.4 CFU/ml. and offal butcher A 0.6 CFU/ml, butcher B 0.7 CFU/ml, but less than the first day. It is important to say that education of workers in butcher shops has shown that it can improve good hygiene practices in butcher shops and safety of fresh chicken meat. Education in Good Hygiene Practice has positive impact on safety of fresh chicken meat in examined butcheries.