Evaluation of Bacteriological Quality of Ready-to-eat Chicken Products by Total Viable Count Method

Authors

  • Ramiz Raja
  • Asif Iqbal
  • Yasir Hafiz
  • Mehboob Willayet
  • Shakoor Bhat
  • Mudasir Rather

Keywords:

Bacillus cereus strains; total viable coun; chicken patties; chicken rolls

Abstract

The present investigation describes the total viable count of ready-to-eat chicken products (chicken patties and chicken rolls) in Srinagar city during two seasons viz. autumn and winter. A total of 120 ready-to-eat chicken products comprising of 60 chicken patties and 60 chicken rolls were tested. The mean bacterial count of 60 chicken patties and 60 chicken rolls was 5.1281 and 4.9395 log10 cfu/g. Bacillus cereus strains were isolated from 25 of chicken patties and 22 of the chicken rolls resulting in prevalence of 41.66% and 36.67%, respectively.

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Published

2012-07-01

How to Cite

Raja, R., Iqbal, A., Hafiz, Y., Willayet, M., Bhat, S., & Rather, M. (2012). Evaluation of Bacteriological Quality of Ready-to-eat Chicken Products by Total Viable Count Method. Journal of Advanced Veterinary Research, 2(3), 192-197. Retrieved from https://advetresearch.com/index.php/AVR/article/view/180

Issue

Vol. 2 No. 3 (2012): July

Section

Original Research

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license