Document Type : Original Article
Authors
1
Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, 44519 Zagazig, Egypt.
2
Infection Control Unit, Zagazig University Hospitals, Zagazig University, Egypt.
3
Department of Zoonosis, Faculty of Veterinary Medicine, Zagazig University, 44519 Zagazig, Egypt
4
Bacterioloy, Mycology, Immunology Department, Faculty of Veterinary, Medicine, Mansoura University, Egypt.
5
Professor of food hygiene, Fac. Vet. Med., Zagazig Univ., Egypt
6
Eductational Veterinary Hospital, Faculty of Veterinary Medicine, Zagazig University, 44519 Zagazig, Egypt
10.21608/ejvs.2024.283572.2017
Abstract
Products made from chicken meat have gained popularity in recent years in both developed and developing countries, and they can help with the scarcity of the red meat. They provide abundant, easily digestible protein and offer essential vitamins and minerals like niacin, thiamine, and riboflavin, crucial for maintaining life, promoting development, and providing various health benefits. Despite having a high biological value, chicken meat products can nevertheless contain various food spoilage and poisoning organisms such as E. coli. This study was undertaken to investigate the prevalence of E. coli in the retailed chicken meat products in Egypt including chicken luncheon, nuggets, and pane. Besides, the anti-E. coli activities of natural products including papaya and moringa extracts were examined. The obtained results revealed coliform contamination of the examined chicken meat products. In addition, E. coli was isolated from the examined chicken luncheon, nuggets and pane at 35%, 65%, and 50%. E. coli O2:H6, O26:H11, O78, O91:H21, O121:H7, O128:H2, and O146:H21 were the recovered serotypes with E. coli O128:H2 the most predominant serotype. The recovered serotypes harbored Shiga toxin coding genes. Both papaya and moringa extracts could significantly reduce E. coli load in an experimental trial.
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