Ghaidda Ali Makka^*(1)

(1). Department of Animal Production, Faculty of Agriculture, University of Basra. Iraq.

(*Corresponding author: Dr. Ghaidda Ali Makka. E-Mail: iraq7100@yahoo.com).

Received: 30/12/2018                                Accepted: 01/06/2019

Abstract

The study aimed to study the chemical properties which included (pH, peroxide, percentage of free fatty acids), microbial contamination which included the total bacteria, total colon bacteria, Staphylococcus aureus, and Psychrophile, and heavy metal elements contamination which included zinc, lead, cadmium and copper). The samples were taken from the restaurants during summer, where they were placed in poly Ethelene sterilized sac, and closed firmly. The study was executed at the microbiology and biochemistry labs, Animal Production Department, Faculty of Engineering and Agricultural Sciences, Basrah University, Iraq. The results showed that the lowest values of peroxide number and percentage of free fatty acids were 0.63 ml eq/kg, and 0.18% respectively in AlGamhourya area. The total bacteria number and Staphylococcus aureus increased significantly in Algeria area (160 × 410 and 287 × 410) cuf, respectively compared to the other studied areas. The highest percentage of heavy metal elements in Algeria area with zinc and copper, which reached (92.69 and 4.22) respectively compared to the other studied areas, which was higher than the limit.

Key words: Microbial contamination, Poultry meat, Heavy metal elements.

Full Paper in Arabic: PDF