Microbiological quality of frozen fried chicekn product obtained from a retail store.
Two brands of frozen fried chicken products were purchased monthly from a local supermarket for six months. Microbiological qualities of these samples were studied. The log number of mesophilic counts ranged from 2.90/g. to 4.78/g; log psychrophilic counts varied from 2.74/g. to 4.66/g.; and log Staphylococcus- 110 medium counts ranged from 2.84/g. to 4.54/g. Mean log microbial counts were higher in brand A samples than in brand B samples. No yeast or mold was detected and all samples were Salmonella negative. Most samples were negative in coliform test, except five samples had coliform MPN ranging from 0.5/g to 0.8/g. A total of 144 isolates of psychrophiles from 12 samples was tentatively identified to be members of Staphylococcus species. About 82.2% of the isolates belong to the Subgroup VI Staphylococcus according to Baird-Parker's classification. Another 17.8% of the isolates resembled Subgroup vi Staphylococcus except in phosphatase test.
D000818:Animals; D002645:Chickens; D003296:Cooking; D005516:Food Microbiology; D005519:Food Preservation; D005628:Frozen Foods; D011202:Poultry Products; D013210:Staphylococcus / Q000302:isolation & purification