Microbiological Quality of Free-Range Chicken Carcasses from a Non-Regulated Slaughter Facility In Kenya
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Date
2021
Authors
Kuria, Joseph K. N.
Ngethe, Esther W.
Kabuage, Lucy W.
Journal Title
Journal ISSN
Volume Title
Publisher
JVMAH
Abstract
This study assessed the microbiological quality of meat from free rage-produced chicken processed in
an informal slaughter facility. The total viable counts (TVC), total coliform counts, coagulase positive
Staphylococcus aureus, Streptococcus species, Salmonella species and Campylobacter species were
used as indicators. A cross-sectional sampling of chicken carcasses at informal slaughter facility was
carried out. Whole carcass rinse fluid was prepared from 40 randomly obtained freshly dressed
carcasses. Fluid samples were cultured in selective media to isolate and enumerate the specific
bacteria. S. aureus was further identified by coagulase test, Streptococci by serotyping into Lancefield
groups, Campylobacter by DNA analysis and Salmonella by biochemical tests and serology. Bacterial
concentrations in the carcasses were calculated as colony forming units (CFU) per ml and CFU/cm2
.
The mean carcass CFU/ml concentration was 1.59 × 107, 1.44 ×105, 3.2 × 104 and 1.06 × 104 for TVC,
Coliforms, S. aureus and Streptococci, respectively. All the mean concentration values were higher
than the limits recommended by the Codex Alimentarius Commission (CAC). Coagulase-positive
Staphylococcus was isolated from 12 (30%) carcasses and Streptococci from 35 (87%). Majority
Streptococci were Lancefield Group D (48.57%) followed by Group G (17.14%), and Group F (14.28%).
Campylobacter genus was identified in 11 carcasses (27.5%) and Campylobacter jejuni in three (7.5%).
On the other hand, Salmonella was not isolated from any carcass. The results of the study indicated
that the low hygienic standard in non-regulated slaughter houses exposed the chicken meat to
microbial contaminants which may pose a risk to the consumers. Improvement of slaughter
infrastructure and capacity-building of slaughter personnel is therefore critically required to ensure
food safety and enable access to high value markets.
Description
Article
Keywords
Slaughter, free-range chicken, bacterial quality
Citation
Joseph, K. N., Esther, W. N., & Lucy, W. K. (2021). Microbiological quality of free-range chicken carcasses from a non-regulated slaughter facility in Kenya. Journal of Veterinary Medicine and Animal Health, 13(1), 22-27.