title: Microbiological quality of retail chicken by-products in Spain.
abstract: The microbiological quality of retail chicken parts (legs, wings and giblets) and processed chicken products (hamburgers and sausages) in Spain was investigated. Mean counts (log(10) cfu/g) ranged from 5.56 to 7.28, 5.96 to 7.87, 3.49 to 5.42, 2.60 to 4.33 and 2.47 to 3.48 for mesophiles, psychrotrophs, coliforms, Escherichia coli and Staphylococcus aureus, respectively. Chicken parts were generally regarded as being of unacceptable quality, since psychrotrophs, E. coli and S. aureus counts were higher than the maximum limits established in the guidelines for poultry meat. On the basis of Spanish Microbiological Standards, 80% of the samples of hamburgers and sausages were also regarded as being of unacceptable quality. The main reason for the lack of acceptability was excessive counts of mesophiles. The results in this study indicate that chicken by-products (especially those made with ground meat) could represent notable hazards to humans and are a cause of public health concern.
authors: Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, Campus Universitario de Vegazana, s/n. 24071-, León, Spain.
authors: Maite
authors: M
authors: Alvarez-Astorga
authors: Rosa
authors: R
authors: Capita
authors: Carlos
authors: C
authors: Alonso-Calleja
authors: Benito
authors: B
authors: Moreno
authors: María
authors: M
authors: Del
authors: Camino
authors: C
authors: García-Fernández