Comparative bacteriological analysis of frozen and fresh chicken meats sold around old site Bayero University Kano
Foodborne pathogens are serious public health
problems that greatly affect the cost of food production and healthcare while poultry are often associated with foodborne disease outbreaks. This study aimed at investigating the occurrence and distribution of bacterial pathogens associated with chicken meats sold around Bayero University, Kano old site. A total of twenty (20) meat samples comprised of 10 frozen and ten freshly slaughtered chicken were purchased from different selling outlets around the study area. The samples were processed using standard cultural and biochemical procedures. The results of the study showed the mean aerobic mesophilic bacterial count of 5.93 x 106 CFU/g and 3.12 x 106 CFU/g for frozen and freshly slaughtered chicken meat samples respectively. The coliform counts were 420.1 and 347.7 CFU/100g for frozen and freshly slaughtered chicken meat samples respectively. The distribution of different bacterial species revealed E. coli (26.0%), Klebsiella spp (4.0%), Salmonella spp (19.5%), Campylobacter spp. (14.6%) and Staphylococcus aureus (30%) in frozen chicken meat samples while freshly slaughtered chicken meat samples revealed E. coli (21.0%), Klebsiella spp (8.9%), Salmonella spp (30%), Campylobacter spp. (15.0%) and Staphylococcus aureus (24.0%). This showed that frozen chicken meats were more contaminated than freshly slaughtered chicken meats which might be associated with poor handling and storage conditions.