Matches in SemOpenAlex for { <https://semopenalex.org/work/W3131060245> ?p ?o ?g. }
Showing items 1 to 76 of
76
with 100 items per page.
- W3131060245 endingPage "27" @default.
- W3131060245 startingPage "22" @default.
- W3131060245 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. Key words: Slaughter, free-range chicken, bacterial quality." @default.
- W3131060245 created "2021-03-01" @default.
- W3131060245 creator A5001480845 @default.
- W3131060245 creator A5060847182 @default.
- W3131060245 creator A5064679383 @default.
- W3131060245 date "2021-02-28" @default.
- W3131060245 modified "2023-09-26" @default.
- W3131060245 title "Microbiological quality of free-range chicken carcasses from a non-regulated slaughter facility in Kenya" @default.
- W3131060245 cites W1996617929 @default.
- W3131060245 cites W2127289339 @default.
- W3131060245 cites W2128885001 @default.
- W3131060245 cites W2139206887 @default.
- W3131060245 cites W2157241804 @default.
- W3131060245 cites W2157588609 @default.
- W3131060245 cites W2165175249 @default.
- W3131060245 cites W2863923516 @default.
- W3131060245 cites W2885044424 @default.
- W3131060245 doi "https://doi.org/10.5897/jvmah2020.0870" @default.
- W3131060245 hasPublicationYear "2021" @default.
- W3131060245 type Work @default.
- W3131060245 sameAs 3131060245 @default.
- W3131060245 citedByCount "0" @default.
- W3131060245 crossrefType "journal-article" @default.
- W3131060245 hasAuthorship W3131060245A5001480845 @default.
- W3131060245 hasAuthorship W3131060245A5060847182 @default.
- W3131060245 hasAuthorship W3131060245A5064679383 @default.
- W3131060245 hasBestOaLocation W31310602451 @default.
- W3131060245 hasConcept C10389963 @default.
- W3131060245 hasConcept C186685713 @default.
- W3131060245 hasConcept C2779288629 @default.
- W3131060245 hasConcept C2779489039 @default.
- W3131060245 hasConcept C2779910956 @default.
- W3131060245 hasConcept C2781065037 @default.
- W3131060245 hasConcept C31903555 @default.
- W3131060245 hasConcept C42972112 @default.
- W3131060245 hasConcept C523546767 @default.
- W3131060245 hasConcept C54355233 @default.
- W3131060245 hasConcept C71924100 @default.
- W3131060245 hasConcept C8408860 @default.
- W3131060245 hasConcept C86803240 @default.
- W3131060245 hasConcept C89423630 @default.
- W3131060245 hasConceptScore W3131060245C10389963 @default.
- W3131060245 hasConceptScore W3131060245C186685713 @default.
- W3131060245 hasConceptScore W3131060245C2779288629 @default.
- W3131060245 hasConceptScore W3131060245C2779489039 @default.
- W3131060245 hasConceptScore W3131060245C2779910956 @default.
- W3131060245 hasConceptScore W3131060245C2781065037 @default.
- W3131060245 hasConceptScore W3131060245C31903555 @default.
- W3131060245 hasConceptScore W3131060245C42972112 @default.
- W3131060245 hasConceptScore W3131060245C523546767 @default.
- W3131060245 hasConceptScore W3131060245C54355233 @default.
- W3131060245 hasConceptScore W3131060245C71924100 @default.
- W3131060245 hasConceptScore W3131060245C8408860 @default.
- W3131060245 hasConceptScore W3131060245C86803240 @default.
- W3131060245 hasConceptScore W3131060245C89423630 @default.
- W3131060245 hasIssue "1" @default.
- W3131060245 hasLocation W31310602451 @default.
- W3131060245 hasOpenAccess W3131060245 @default.
- W3131060245 hasPrimaryLocation W31310602451 @default.
- W3131060245 hasRelatedWork W1492319569 @default.
- W3131060245 hasRelatedWork W1538067931 @default.
- W3131060245 hasRelatedWork W1585247852 @default.
- W3131060245 hasRelatedWork W2005953920 @default.
- W3131060245 hasRelatedWork W2016038130 @default.
- W3131060245 hasRelatedWork W2106553166 @default.
- W3131060245 hasRelatedWork W2618383668 @default.
- W3131060245 hasRelatedWork W2621666833 @default.
- W3131060245 hasRelatedWork W2921239446 @default.
- W3131060245 hasRelatedWork W3131060245 @default.
- W3131060245 hasVolume "13" @default.
- W3131060245 isParatext "false" @default.
- W3131060245 isRetracted "false" @default.
- W3131060245 magId "3131060245" @default.
- W3131060245 workType "article" @default.