title: Microbiological and shelf life assessment of chilled eviscerated whole chicken broilers in 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 degrees C, respectively. Storage at 4 degrees C resulted in better keeping than storage at 7 degrees C or 10 degrees C, while there was no significant difference between 7 degrees and 10 degrees C. 5. The initial total of aerobes, psychrotrophs and yeasts and moulds were found to negatively correlate with shelf life.
authors: King Saud University, College of Agriculture, Food Science Department, Riyadh, Saudi Arabia.
authors: I S
authors: IS
authors: al-Mohizea
authors: A S
authors: AS
authors: Mashhadi
authors: A
authors: A
authors: Fawwal
authors: A
authors: A
authors: al-Shalhat
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D001420:Bacteria, Aerobic / Q000302:isolation & purification; D002645:Chickens; D005658:Fungi / Q000302:isolation & purification*; D008460:Meat / Q000382:microbiology*; D012529:Saudi Arabia; D013211:Staphylococcus aureus / Q000302:isolation & purification; D013997:Time Factors