Author(s)

Abraham Adu-Gyamfi, Wellington Torgby-Tetteh, Victoria Appiah

Department of Nuclear Agriculture and Radiation Processing, School of Nuclear And Allied Sciences, University of Ghana, Legon, Ghana.
Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Accra, Ghana.

Chicken is an excellent source of good quality protein, but it is highly susceptible to microbial contamination and often implicated in food borne disease. The microbiological quality of chicken at different retail outlets (supermarkets, local markets and farms) in Accra was investigated, and D₁₀-values of E. coli in refrigerated and frozen retailed chicken was determined. The microbiological quality of chicken was studied by analyzing 27 chicken thigh samples collected from the retail outlets. D₁₀-value of Escherichia coli was determined by using a linear regression model after gamma irradiation of inoculated chicken samples with doses of 0, 150, 300, 450, 600, 750 and 900 Gy. Mean total viable counts for the supermarkets, local markets and farms were 6.46, 6.91 and 6.57 log₁₀ cfu/g respectively. Mean total coliform counts for the supermarkets, local markets and farms were 3.80, 3.46 and 3.14 log₁₀ cfu/g respectively and the mean S. aureus counts were also 2.32, 2.28 and 2.70 log10 cfu/g respectively. There were no significant differences (p > 0.05) between the mean total viable count, total coliform counts and S. aureus count for the supermarkets, local markets and the farms. Mean counts of E. coli detected at the supermarket, local markets and farms were 1.27, 2.59 and 2.74 log₁₀ cfu/g respectively. Salmonella spp. was detected in 2 out of the 27 samples. Fifty-two percent and 70% of samples respec-tively had total viable counts and total coliform counts within the microbial safety standards. Mean D₁₀E. coli were 0.22 and 0.32 kGy in refrigerated and frozen chicken respectively. Presence of pathogenic bacteria in fresh chicken sold in some retail outlets in Accra was confirmed. Low D₁₀-values of E. coli especially under refrigerated conditions suggest susceptibility to low dose irradiation and possibility of controlling spoilage and pathogenic microflora of fresh poultry.

Chicken; Microbiological Quality; Irradiation; E. coli; D₁₀-Value

A. Adu-Gyamfi, W. Torgby-Tetteh and V. Appiah, "Microbiological Quality of Chicken Sold in Accra and Determination of D₁₀-Value of E. coli," Food and Nutrition Sciences, Vol. 3 No. 5, 2012, pp. 693-698. doi: 10.4236/fns.2012.35094.