Microbiological quality of organic chicken meats at retail level

Aim: The aim of this thesis study was to determine the microbiological quality of frozen chicken meats produced organically. Material and Method: A total of 240 frozen chicken meat samples (produced organically) including chicken drumstick (n:80), breast (n: 80) and leg quarter (n: 80) were collected from supermarkets in the province of Diyarbakir, and some online shopping markets in Turkey. The numbers of total mesophilic aerobic bacteria, psychrophilic aerobic bacteria, coliform bacteria, E. coli biotype I, mold and yeast in the samples were determined by pour plating, whereas the Pseudomonas spp. count determined by spread plating. Results: Of the 240 organic chicken meat part samples analyzed, 100 %, 100 %, 100 %, 81,66 %, 54,16 %, 34,16 % and 83,33 % were detected to be contaminated with mesophilic aerobic bacteria, psychrophilic aerobic bacteria, Pseudomonas spp., coliform bacteria, E. coli biotype I, mold and yeast, respectively. The mean count (log10 cfu/g) of mesophilic aerobic bacteria, psychrophilic aerobic bacteria, coliform bacteria, E. coli biotype I, Pseudomonas spp., mold and yeast were determined as 4.99±0.80, 5.29±0.96, 3.53±0.92, 2.45±0.65, 4.63±1.10, 2.03±0.42, 3.68±1.13, respectively. Conclusion: This thesis study results show that chicken meat parts produced organically could be contaminated with some important spoilage and indicator microorganisms. Therefore, consumers should not be considered perfectly safe the organic chicken meats at retail level. Key Words: Organic, Chicken Meat, Microbiological Quality, Hygiene, Food Safety