Copyright: The authors. This article is an open access
article licensed under the terms of the Creative Commons Attribution License
(http://creativecommons.org/licenses/by/2.0) which permits unrestricted use,
distribution and reproduction in any medium, provided the work is properly
of microbial contamination of chicken products sold in Parbhani
S. N. Rindhe, P. N. Zanjad, V. K. Doifode, A. Siddique and M. S.
Vet World. 2008; 1(7): 208-210
Three restaurants were randomly
selected in Parbhani city for the purchase of chicken products
which were then screened for microbial contamination. For the
chicken curry samples the total aerobic counts ranged from
2.06-2.80 x 106 cfu/g; Staphylococcus aureus count :1.1- 1.47 x
106 cfu/g ; Enterobacteriaceae count: 1.57- 2.17 x 106 cfu/g ;
lactic acid bacteria count(LAB) count :1.70 - 2.33 x 106 cfu/g.
With respect to the sample of Tandoori chicken, the total aerobic
count ranged from 3.54 x 106 cfu/g; S. aureus count: 1.8 x105- 2 x
107; Enterobacteriaceae count: 5.09 x 108 cfu/g; LAB count :1.3
-4.6 x 108 cfu/g. Probable organisms isolated from chicken curry
were E. coli, Streptococcus sp., Clostridium sp., Klebsiella sp.,
Shigella sp., Pseudomonas sp., Lactobacillus sp., and S. aureus
while those organisms isolated from Tandoori chicken include
Salmonella, Proteus, Shigella, S. aureus, Klebsiella and
Lactobacillus sp. Most of the chicken products sampled were
therefore considered to pose health risk to consumers, making it
imperative to institute not only sanitary measures during
processing, storage and marketing but also to ensure steady source
of power supply.
contamination, Chicken curry, Tandoori chicken.