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Microbiological and shelf life assessment of chilled eviscerated whole chicken broilers in Saudi Arabia |
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| Authors: | I S Al‐Mohizea A S Mashhadi A Fawwal A Al‐Shalhat |
| Institution: | 1. King Sand University, College of Agriculture, Food Science Department , P.O. Box 2460, Riyadh, 1451, Saudi Arabia;2. National Center for Agriculture and Water Researches, Food Science Section , Riyadh, Saudi Arabia |
| Abstract: | 1. The microbiological quality and shelf life of chicken carcasses marketed in Riyadh, Saudi Arabia were assessed. 2. The mean initial microbial counts (log10 count/cm2) were 4·67, 4·14, 2·21, 2·78 and 2·96 for total aerobes, psychrotrophs, coliforms, Staphylococcus aureus and yeasts and moulds, respectively; these counts suggest a moderate level of contamination during processing. 3. Yeasts and moulds were present in relatively large numbers and constituted a considerable portion of the spoilage flora. 4. The mean shelf life of chicken broilers was 9·6, 6 and 4·4 d at 4, 7 and 10°C, respectively. Storage at 4°C resulted in better keeping than storage at 7°C or 10°C, while there was no significant difference between 7° and 10°C. 5. The initial totals of aerobes, psychrotrophs and yeasts and moulds were found to negatively correlate with shelf life. |
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