Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
1
MICROBIOLOGICAL ASSESSMENT OF CHICKEN BREAST MEAT
FROM UNLICENSED AND LICENSED SLAUGHTERHOUSES DURING
REFRIGERATION AND FREEZING STORAGE
Mustafa H. Mawlood, Zaid Kh. Khidhir
Department of Animal Science , College of Agricultural Sciences, University of Sulaimani.
E.mail: [email protected]
Key Words: Licensed, Unlicensed, Freezing.
ABSTRACT
This study was aimed to compare sanitary conditions by detection of hygiene statue of the
chicken breast meat taken from license and unlicensed slaughterhouses. Different
microbiological indicators were measured to determine some traits of the local fresh chicken
breast meat during different storage periods under refrigeration and freezing temperature. All
tests were made in the post-graduate laboratories of Animal Sciences Department, College of
Agricultural sciences, University of Sulaimani. The microbial content of breast meat in this study
showed that the TPC was increased from 3.63×104 to 8.56×104 CFU/gm meat and from 4.13×103
to 9.33×103 CFU/gm meat for both unlicensed and license slaughterhouses respectively, that
stored at fridge temperature. In freezing storage, total bacterial count was fluctuated in all
samples of breast meats during 90 days of storage. The coliform bacteria count in breast meat for
unlicensed slaughterhouse were increased from 7.65×103 to 1.14×104 CFU/gm meat and were
significant differences (P≤0.05) in all storage periods at refrigeration temperature were found. At
freezing temperature, coliform have found only in 0 and 15 days of storage for both unlicensed
and licensed. For psychrotrophic bacteria, the count have increased after 6 days of refrigerated
storage for both unlicensed and licensed slaughterhouses samples and significant differences
were obtained in most storage periods, whereas the count have fluctuated after 90 days of
freezing storage. In generally, the results microbial indicators were within the standard limits of
permission, Coliform bacteria count revealed that the number was higher than the acceptable
count (more than 103 CFU/gm meat) in case of unlicensed samples.
INTRODUCTION
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
2
Chicken meat have a high nutritional value, low cholesterol, cheap prices compared to red
meat and contain less saturated fatty acids level which are the main reasons for arteriosclerosis,
and heart diseases due to the deposition on the blood vessels (1). Also, chicken muscle contained
not less than 20% protein, high levels of essential amino acids and vitamins which are necessary
for human growth, in addition to being easy to prepare and to digest and suitable for all age
groups (2). In most countries, two kinds of poultry slaughtering are used, one is an automated
poultry slaughtering process established recently, whereby automated systems are used for
scalding, plucking, eviscerating, rinsing, and packaging carcasses. Carcasses are then stored at
4°C or freezing before selling to supermarkets. The second is traditional slaughtering, which is
commonly practiced in shops under poor hygienic conditions. Most of poultry slaughtering is
done by traditional procedures (3). In poorer regions, poultry are often sold live or are
slaughtered at the point of sale, and 30% of all the world's poultry be marketed in this way (4).
Shelf life is a most important parameters affecting the quality of chicken meat after its
distribution to the market. It is the result of poultry management conditions, distribution,
processing and storage conditions both on the market and in consumers’ households (5). Chicken
meat is highly perishable and the time that leads to deterioration varies from four to about twelve
days after slaughter, even when maintained in a cooling environment (6). The hypothesis is meat
taken from unlicensed slaughterhouses are highly effected by the action of microorganism and
therefore leads to unfit meat for human consumption, so the objective of this study are Compare
between license and unlicensed broiler slaughter house in sanitary condition by detection of
hygienic state of meat from those slaughter house.
MATERIAL AND METHODS
Seventy-two broiler chicken from one source, at same ages and convergent weights
(3250-3700 Kg), were divided into two groups. The first group was slaughtered in unlicensed
slaughterhouse and then carcasses were cut up and the breast meat were separated, also the
second group was slaughtered in licensed slaughterhouse and then carcasses were cut up and the
breast meat were separated. All samples were transferred inside a cork chilled box (ice box) to
the laboratory. The sensory evaluation was done immediately whenever the samples reached the
laboratory. Tests were made in the post-graduate laboratories of Animal Sciences Department,
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
3
College of Agricultural sciences, University of Sulaimani, Kurdistan region, Iraq. The chicken
breast meat stored at refrigeration (4°C) and freezing (-18°C) temperature.
Breast meat samples from unlicensed and licensed slaughterhouse were stored in two
types (refrigerator (4 C°) and freezer (-18 C°), each type had six replicates and each replicates
composed from three chicken breast meat as follows:
Breast of chicken meat that slaughtered in unlicensed slaughterhouse and stored at
refrigeration temperature (4±1°C) for 6 days.
Breast of chicken meat that slaughtered in unlicensed slaughterhouse and stored at
freezing temperature (-18±1°C) for 90 days.
Breast of chicken meat that slaughtered in licensed slaughterhouse and stored at
refrigeration temperature (4±1°C) for 6 days.
Breast of chicken meat that slaughtered in licensed slaughterhouse and stored at freezing
temperature (-18±1°C) for 90 days.
Several tests were carried out on the breast meat samples during 4 months from September to
the end of December 2015.
Microbiological Tests (Sample Preparation) (7)
Aseptically, 25 ± 0.1 gm of the sample had been weighted without thawing (for frozen
samples), softened by putting in refrigerator for 18 hr at 4-5ºC, grinding and mixing with 250 ml
of sterile peptone water. This became the 1:10 dilution. The foam was permitted to settle, then 10
ml of the blended 1:10 dilution was pipetted into a 90 ml dilution blank to make 1:100 dilution.
The procedure had been repeated to prepare serial dilutions of 10-3, 10-4, etc.
Total plate bacteria count (8)
The dilutions prepared before (previous section) used, 0.1 ml from the 10-1, 10-2, 10-3, 10-4
etc., dilutions were poured into each of petri dishes. Additional dilutions plates were used when
expecting higher bacterial levels. The nutrient agar was allowed to harden and one series of
duplicate plates were placed in a 35 ±1ºC incubator for 48 hr. A colony counter has been used to
count colonies on the plates in a suitable range (30-300 colonies per plate). Average of the counts
was obtained from duplicated plates, multiplied by the dilution factor and reported this number as
the aerobic plate count (Standard plate count) per gram at the incubation temperature used.
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
4
Total Coliform Bacterial Counts (9)
Coliforms were determined on MacConkey agar containing bile salts (Himedia labs Pvt.
Ltd) incubated at 37 °C for 48hr.
Psychrotrophic bacterial count (10)
Nutrient agar was used; 0.1ml of the series dilutions that were prepared earlier was used,
then the plates were incubated at 5-7ºC for 10 days. The same procedure for counting was used as
in Total Plate count.
Statistical Analysis
The statistical analysis system XLSTAT (11) program was used to analyse the data
obtained study. Factorial Complete Randomized Design (CRD), was used to analysis data, The
significance of differences between means of traits were determined using Duncan's multiple
range tests under the probability (P< 0.05) (12).
RESULTS
Total plate count (TPC)
TPC is one of the most important tests performed on meat and its products either fresh or
frozen. It considered as an indicator of the safety and health conditions for the consumption of
meat and meat products (13; 14).
At the refrigeration storage as seen in table (1), the highest count of total bacterial was
found in the last day (after 6 days) of storage for breast meat of unlicensed and licensed
slaughterhouses which were (8.51×104 and 9.33×103 CFU/gm meat) respectively.
The results in the table (1) showed significant difference (P≤0.05) among counts in breast
meat of unlicensed and licensed slaughterhouses, in 0 day and after 6 days of storage. TPC in
breast meat of unlicensed slaughterhouse after 6 days showed higher significantly (P≤0.05)
differences compared to other storage periods and also significant differ between day 0 of
unlicensed with all storage days of licensed breast meat. On the other hands, results showed
insignificant decrease in T.P.C after 2 days at refrigeration temperature and this may be due to
bacteria needed to adapt with new condition.
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
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For the freezing storage, total plate count for unlicensed slaughterhouses breast was
reached to highest count after 30 days of storage and was 6.1×104 CFU/gm meat but for licensed,
the highest count was 1.05×104 CFU/gm meat after 15 days of storage, in breast meat (2).
The TPC in breast meat of unlicensed slaughterhouses was increased during freezing
storage until 30 day of storage and then was decreased. For licensed the increased showed only
after 15 days of storage. Significant differences (P≤0.05) between counts of slaughterhouses in
the 0, 15th and 30th day of storage were also noticed. TPC after 30 days of unlicensed showed
higher significantly differences (P≤0.05) compared to other storage periods and also in day 0 and
15th of unlicensed slaughterhouse were differ significantly to other storage days of both
slaughterhouses.
Table 1: Total plate count (CFU/g meat) of breast meat that stored for different
periods at refrigeration (4±1 ºC).
Slaughterhouses Storage Periods (days)
0 2 nd 4 th 6 th
Unlicensed
3.63×104
±
2691.55
*b
2.55×104
±
4814.90
bc
2.56×104
±
4174.71
bc
8.51×104
±
9495.613
a
Licensed
4.13×103
±
901.97
c
1.76×103
±
303.795
c
2.83×103
±
600.92
c
9.33×103
±
1190.238
c
* Number in the table represent mean and standard error. Means with different letter significantly
differ (P≤ 0.05).
Table 2: Total plate count (CFU/g meat) of breast meat that storage for different
periods at freezing (-18±1 ºC).
Slaughterhouses
Storage Periods (days)
0 15 th 30 th 60 th 90 th
Unlicensed
3.2×104
±
875.00
*b
3.63×104
±
1250.00
b
6.1×104
±
7824.90
a
4.35×103
±
367.42
c
3.76×103
±
545.24
c
Licensed
4.6×103
±
601.90
c
1.05×104
±
426.95
c
6.5×103
±
657.48
c
1.73×103
±
217.46
c
1.4×103
±
213.60
c
*Number in the table represent mean and standard deviation. Means with different letter significantly
differ (P ≤ 0.05).
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
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Coliform bacteria count
The coliform bacteria used as an indicator of the presence of pathogenic organisms be
sou
rce
d
fro
m
fec
al
orig
in,
this
is because Some of this bacteria is considered one of the causes of severe diseases (15).
In the refrigeration storage, as seen in table (3), the highest count of coliform bacteria
found after 6 days of storage and was 1.41×104 CFU/gm meat in breast
meat of unlicensed slaughterhouse. The coliform bacteria count during 6 days of storage
at refrigeration temperature showed significant differences (P≤0.05) between counts in breast
meat of slaughterhouses in all storage periods, but not among periods.
At freezing storage, coliform bacteria count in breast meat of unlicensed slaughterhouse
was recorded the highest rise (9.87×103 CFU/gm meat) and show significant difference (P≤0.05)
in counts between unlicensed and licensed breast meat of slaughterhouses in day 0. Coliform
bacteria count in day 0 of unlicensed breast meat was higher significantly count with other
storage periods (4). After 15 days of storage, coliform bacteria were decreased until 30 days of
storage, there was not any growth in both unlicensed and licensed slaughterhouses.
Table 3: Coliform bacteria count (CFU/g meat) of breast meat that storage for
different periods at refrigeration (4±1 ºC).
Slaughterhouses Storage Periods (days)
0 2 nd 4 th 6 th
Unlicensed
7.65×103
±
396.60
*a
8.34×103
±
108.01
a
9.83×103
±
617.79
a
1.41×104
±
549.81
a
Licensed
2×102
±
25.82
b
2.5×102
±
7.36
b
3.3×10
±
31.45
b
5.9×102
±
42.50
b
*Number in the table represent mean and standard error. Means with different letter significantly
differ (P ≤ 0.05).
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
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Table 4: Coliform bacteria count (CFU/g meat) of breast meat that storage for different
periods at freezing (-18±1 ºC).
Slaughterhouses
Storage Periods (days)
0 15 th 30 th 60 th 90 th
Unlicensed
9.87×103
±
588.02
*a
8.33×102
±
70.31
b
0.000
±
0.000
b
0.000
±
0.000
b
0.000
±
0.000
b
Licensed
6.98×102
±
127.92
b
2.3×102
±
21.08
b
0.000
±
0.000
b
0.000
±
0.000
b
0.000
±
0.000
b
*Number in the table represent mean and standard error. Means with different letter significantly differ (P ≤
0.05).
Psychrotrophic bacteria count (PST)
The most dominated type of microorganisms living on meat stored at 0 °C is
psychrotrophic bacteria; they are responsible for chilling meat spoilage (١٤). In the refrigeration
storage, as seen in Table (5), PSP count achieved highest growth in 6th day of storage and that
was 1.27×104 CFU/gm meat in breast meat of unlicensed slaughterhouse. Whereas, count of PST
in breast meat of unlicensed slaughterhouse was increased during 6 days of storage but for
licensed there was almost no differences in growth during the same storage days. Significant
differences (P≤0.05) between counts of slaughterhouses within the periods 2, 4, and 6 days of
storage were recorded.
After 6 days, PSP in unlicensed showed higher significantly (P≤0.05) differ to other
storage periods for breast meat of both slaughterhouses, also day 2nd and 4th of storage for
unlicensed were significantly differ with all storage periods of breast meat of licensed
slaughterhouse.
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
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Table 5: Psychrotrophic bacteria count (CFU/gm meat) of breast meat that storage
for different periods at refrigeration (4±1 ºC).
At the freezing storage, Psychrotrophic bacteria count in breast meat reached the highest
limit after 15 days of storage (1.22×104 CFU/g meat) for unlicensed slaughterhouse (table 6).
Results of PST count in breast meat during 90 days of storage were fluctuated for both
unlicensed and licensed slaughterhouses. In 0 and 15 days of storage has significant differences
(P≤0.05) between counts of slaughterhouses were found.
PST in breast meat of unlicensed slaughterhouse in 15th day showed higher significantly
differ (P≤0.05) with other storage periods of both slaughterhouses, also in day 0 of unlicensed
slaughterhouse was significantly differ with all storage days of licensed.
Slaughterhouses Storage Periods (days)
0 2 nd 4 th 6 th
Un licence
2.7×103
±
217.94
*bc
3.58×103
±
225.46
b
4.55×103
±
640.80
b
1.27×104
±
230.70
a
Licence
1.16×102
±
29.01
c
1.38×102
±
24.95
c
1.6×102
±
37.76
c
4.15×102
±
45.27
c
*Number in the table represent mean and standard error. Means with different letter significantly
differ (P ≤ 0.05).
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
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Table 6: Psychrotrophic bacteria count (CFU/g meat) of breast meat that storage for
different periods at freezing (-18±1 ºC).
*Number in the table represent mean and standard error. Means with different letter significantly differ (P ≤
0.05).
DISCUSSION
Al- Dughaym and Altabari (16) considered that microbial count of 105 CFU/gm was
satisfactory for fresh meat, while count of 106 CFU/gm was considered unsatisfactory. Bacterial
count of 106 CFU/gm for chilled meat was considered satisfactory, but count of 107 CFU/gm was
considered unsatisfactory. Furthermore, ICMSF, (17) reported that if meat is prepared under
unhygienic conditions, the initial count was higher (exceeding 106 CFU/gm). Thus, the results of
this research for both unlicensed and licensed meat samples were acceptable for sanitary
condition.
Haleem et al. (19) reported that T.P.C in breast meat was decreased in the first 48h at
freezing storage. In poultry meat which stored at -18 °C showed depression in total plate count.
Kumar et al. (20) reported fluctuation of TPC in breast chicken meat during freezing storage (in
90 days' storage), which support the present results for TPC indicator at freezing storage.
The decreased in total bacteria count in samples during frozen storage due to death of
vegetative form of the microorganisms in meat by thermal shock, ice formation, dehydration and
high solute concentration (21).
The present results agreed with Yammamoto and Harris, (21) and Gill (22), whose stated
that, the number of viable bacteria tends to decline with prolonged frozen storage, during frozen
storage some viable bacteria are killed, while others may only damage and can recover when
thawing.
Slaughterhouses
Storage Periods (days)
0 15 th 30 th 60 th 90 th
Unlicensed
2.56×103
±
121.73
*b
1.4×104
±
1005.87
a
3.3×103
±
77.46
bc
1.68×103
±
63.79
bcd
1.36×103
±
190.9
bcd
Licensed
6.4×102
±
54.91
cd
2.5×102
±
22.36
d
5.66×102
±
54.77
cd
1.26×102
±
16.66
d
1.28×102
±
12.08
d
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
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Kumar et al. (19) reported a comparison between breast meat from market/road side and
scientifically slaughtered chicken. They showed the scientifically slaughtered chicken had
significantly lower (P≤0.05) total plate count due to hygienic processing of scientifically
slaughtered chicken
Although, the counts for all breast meat samples of the present study were within the
standard levels in Iraqi quality regulations IQS 2270/4 and 3725/4 which determine the TPC for
frozen chicken between 105- 107 CFU/gm meat (23,24). The results of our study showed that all
frozen breast meat samples were acceptable for sanitary condition because all results were less
than 105- 107 CFU/gm meat.
Some of coliform considered as psychrotophic bacteria and that fall into the indicator
organism's categories (such as Enterobacter) and can multiply on refrigerated raw poultry
carcasses and products (25, 26) reported that count of coliform bacteria in chicken meat in
traditional shops (unlicensed) was more than those from supermarket (licensed).
(27) reported that no coliform bacteria in frozen chicken meat it collected from various
Baghdad markets, and growth may be prevented as a result of exposure to environmental stress.
Freezing process led to the formation of ice crystals that have prevented the emergence of these
bacteria. This percentage increases with time of freezing storage, and freeze at low temperatures
(-18 ± 2 °C), it will stop the growth of microorganisms and reduces the numbers and create
unfavorable conditions for the growth of the rest of them (28).
Under frozen storage, decreased in coliform count were recorded by Abu-Ruwaida et al.
(29) during storage of broiler chicken at -18 ºC. (30) revealed that the coliform count in the
locally processed samples of breast meat were higher than those imported. Similar, comparison
between breast meat from market/road side and scientifically slaughtered chicken, had
significantly lower (P<0.05) coliform load due to hygienic processing of scientifically
slaughtered chicken (19).
Since there was no specific coliform criteria in the Iraqi quality regulations specified for
frozen chicken meat, so the comparison was made with limits given by HPFB (31) which
determined coliform limit at 10-103 CFU/gm meat. Results of our samples from licensed
slaughterhouse were within acceptable limits of HPFB (28), but coliform bacteria count showed
contamination in day zero and in all storage periods in unlicensed breast meat samples, at
refrigeration temperature.
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
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Results of Gallas et al. (32) showed the psychrotrophic count in chicken breasts stored
under refrigerator condition at 0, 3, 9, 14 days were 3.1, 2.7, 4.4, 6.5 log10 CFU/gm meat
respectively, and Malav et al. (٣٣) found that the psychrotrophic count in chicken breast meat
increase during refrigeration (4±1 °C) storage. (14) had mentioned increasing the Psychrotrophic
count within long storage at low temperature. The growth yield and microbial activity of
psychrotophic microorganisms are higher at low temperatures compared to temperatures close to
the maximum temperature of growth; this has been usually explained as successful microbial
adaptation to the natural cold environment (34).
Hedrick et al. (20) showed a significant decreased in the counts of PST bacteria from
samples stored at freezing condition due to the death of these bacteria in meat by thermal shock,
ice formation, dehydration (reduced water activity) and high solute concentration.
The other reason for the higher count could be due to the high initial psychrotrophic
bacteria count of the products before freezing which can occur during storage, distribution,
handling of the product and temperature abuse or retail display (35).
The same tables showed that the psychrotrophic bacterial count of all breast meat samples
were close than total plate count (mesophilic bacteria), this may approve that the increase of
count might be due to the contamination of freezers or the storage area with that kind of
microorganisms specially Pseudomonas spp. (14).
Even ICMSF, (35) confirmed that frozen poultry typically does not undergo microbial
spoilage, but they also determined that storage temperature should be controlled to prevent
fluctuation which directly have an effect on microbial growth.
CONCLUSION
Initial bacterial count on chicken breast have a direct effect on the shelf-life of fresh product.
Chicken breast meat for unlicensed and licensed slaughterhouses were within Iraqi and
international standard limits, but the unlicensed were carried more microbial than licensed that
lead to exposing them to damage it faster. Coliform bacteria count showed contamination in day
zero and in all storage periods in unlicensed breast meat samples, at refrigeration temperature.
Basrah Journal of Veterinary Research,Vol.17, No.3,2018
Proceeding of 6th International Scientific Conference,College of Veterinary Medicine
University of Basrah,Iraq
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التقییم المیکروبیولوجى للحوم صدر الدجاج من المجازر غیر المرخصة والمرخصة أثناء التخزین بالتبرید
والتجمید
مصطفى حمزة مولود، زید خلف خضر
قسم علوم الحیوان، کلیة العلوم الزراعیة، جامعة السلیمانیة.
الخلاصھ
ھدفت ھذه الدراسة إلى التقییم المایکروبایولوجی للحم صدر الدجاج المأخوذ من المجازر المرخصة وغیر المرخصة. تم قیاس
مؤشرات میکروبیولوجیة مختلفة لتحدید بعض سمات لحوم صدر الدجاج الطازجة المحلیة خلال فترات التخزین المختلفة تحت
درجة حرارة التبرید والتجمید. أجریت جمیع الاختبارات فی مختبر الدراسات العلیا فی قسم علوم الحیوان، کلیة العلوم
الزراعیة، جامعة السلیمانیة. أظھر المحتوى المیکروبی للحم الصدر فی ھذه الدراسة أن العد الکلی المیکروبی قد زاد فی اللحم
٣١٠ وحدة تکوین المستعمرة/ × ٣١٠ إلى ٩.٣٣ × ٤١٠ وحدة تکوین المستعمرة/ غم ومن ٤.١٣ × ٤١٠ إلى ٨.٥٦ × ٣.٦٣
غم لحم لکل من المجازر المرخصة وغیر المرخصة على التوالی ، فی درجة حرارة الثلاجة. فی التخزین بالتجمید، تذبذب
إجمالی العد البکتیری فی جمیع عینات الصدر خلال ٩٠ یومًا من التخزین. ازداد عد بکتریا القولون فی لحم الصدر من
٤١٠ وحدة تکوین المستعمرة/ غم لحم. وکانت ھناک فروقات معنویة × ٣١٠ إلى ١.١٤ × المجازرغیر المرخصة من ٧.٦٥
فی جمیع فترات التخزین عند درجة حرارة التبرید. عند درجة حرارة التجمید ، لم یتم کشف بکتریا القولون سوى (P≤0.05)
بعد ١٥ یوم من التخزین لکل من غیر المرخص والمرخص. بالنسبة للبکتیریا المحبة للبرودة ، ازداد العد بعد ٦ أیام من التخزین
المبرد لکل من عینات الصدر من المجازر غیر المرخصة والمرخصة وکانت ھناک فروق معنویة فی معظم فترات التخزین ،
فی حین تذبذب العد بعد ٩٠ یومًا من التخزین بالتجمیدد. بشکل عام ، کانت نتائج المؤشرات المیکروبیة ضمن الحدود القیاسیة
المسموحة ، ام البکتیریا القولونیة فأن العد کان أعلى من الحد المقبول (أکثر من ٣١٠ وحدة تکوین المستعمرة/ غم لحم) فی حالة
عینات اللحوم غیر المرخصة.
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