Effect of Temperature preservation on Bacterial Survival of Poultry Meat

Abstract

This study was conducted at Khartoum State . The study was designed to determine the effect of chilled temperature at 4 ̊C for 3 days and the freezing temperature at -18 ̊C for 5 weeks on the total viable count (TVC) of broiler meat. 100 samples were collected from broiler neck meat . 50 samples were used to examine the effect of chilling temperature and 50 samples in group of 10 samples at freezing temperature . There was a significant increase in total viable count at 4 ̊C. There was no significant increase in total viable count at -18 ̊C. Out of the 50 chilled samples of broiler meat kept at 4 ̊C for three days, 16 samples (32%) were positive to Pseudomonas spp., 12 samples (24%) were positive to Staphylococcus spp. , 7 samples (14%) were positive to Escherichia coli, 3 samples (6%) were positive to Shigella spp., 4 samples (8%) were positive to Streptococcus spp., 5 samples (10%) were positive to Salmonella spp. and 3 samples (6%) were positive to Aeromonas spp. Out 0f the 10 frozen samples of broiler meats kept at -18 ̊C for five weeks, 17 samples (34%) were positive to Pseudomonas spp.,13 samples (26%) were positive to Staphylococcus spp.,12 samples (24%) were positive to Escherichia coli, 5 samples (10%) were positive to Salmonella spp., and 3 samples (6%) were positive to Aeromonas spp.