The public health aspects of roast chickens sold in take-away shops in Ibadan, Nigeria.
A study is made on the bacteriological status of ready to consume roast chicken from take-away shops in Ibadan with particular emphasis on the bacterial load and identification of Salmonella app. The total viable count method using plate count agar was used to estimate the total bacterial load while the Colworth method was used to isolate and identify the Salmonella spp. Bacterial load range from 48,000 to 132,000 per gram of chicken meat. Salmonella spp. were identified in 72% of the samples examined. To protect public health, the importance of adequate thawing of deep frozen chicken prior to roasting, hygiene of utensils and meat handlers are emphasised. Proper storage and reheating of overnight stored roast chicken are necessary to prevent food poisoning from this source.
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D002645:Chickens; D005511:Food Handling; D005516:Food Microbiology; D008460:Meat; D009549:Nigeria; D012475:Salmonella / Q000302:isolation & purification*