Physicochemical parameters organoleptic property and Escherichia coli load of fresh turkey organs

Bourkhiss B., . and Boulamtat R., . and Jaber H., . and Oubayoucef A., . and Rhaim N., . and Ouhssine M., . Physicochemical parameters organoleptic property and Escherichia coli load of fresh turkey organs. pp. 1179-1186. ISSN 22317546

Escherichia coli is a common microorganism of the digestive microflora of many warm-blooded animal species including humans. The presence of E. coli in food is an indicator of faecal contamination and ultimately possible contamination by pathogenic digestive microflora. The aim of the present work was to study the physicochemical parameters organoleptic property and E. coli load in turkey organs (thigh upper thigh breast throat liver wing and skin). A total of 224 samples were purchased from several markets and subjected to different experiments. Results showed that the best overall scores for organoleptic property were recorded for breast (8.64 0.43) and upper thigh (7.12 0.72). The physicochemical parameter results varied across the studied organs. E. coli was isolated up to 100 93.75 90.62 87.5 62.5 56.25 and 40.62 in the skin wing throat liver thigh breast and upper thigh samples respectively. The highest E. coli loads were recorded in the skin throat and wing at 3.89 3.52 and 3.27 log‚�‚ CFU/g respectively. The present work highlighted the physicochemical parameters organoleptic property and E. coli load of turkey organs purchased from several districts of Kenitra city and discussed a number of practices to improve turkey meat quality and protect consumer health from coliform contamination.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%2...

Abstract

Escherichia coli is a common microorganism of the digestive microflora of many warm-blooded animal species including humans. The presence of E. coli in food is an indicator of faecal contamination and ultimately possible contamination by pathogenic digestive microflora. The aim of the present work was to study the physicochemical parameters organoleptic property and E. coli load in turkey organs (thigh upper thigh breast throat liver wing and skin). A total of 224 samples were purchased from several markets and subjected to different experiments. Results showed that the best overall scores for organoleptic property were recorded for breast (8.64 0.43) and upper thigh (7.12 0.72). The physicochemical parameter results varied across the studied organs. E. coli was isolated up to 100 93.75 90.62 87.5 62.5 56.25 and 40.62 in the skin wing throat liver thigh breast and upper thigh samples respectively. The highest E. coli loads were recorded in the skin throat and wing at 3.89 3.52 and 3.27 log‚�‚ CFU/g respectively. The present work highlighted the physicochemical parameters organoleptic property and E. coli load of turkey organs purchased from several districts of Kenitra city and discussed a number of practices to improve turkey meat quality and protect consumer health from coliform contamination.

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Item Type:	Article
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Organoleptic properties
AGROVOC Term:	Escherichia coli
AGROVOC Term:	Turkey meat
AGROVOC Term:	Food hygiene
AGROVOC Term:	Poultry
AGROVOC Term:	Food contamination
AGROVOC Term:	Pathogenic bacteria
AGROVOC Term:	Coliform bacteria
AGROVOC Term:	Sampling
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10306

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