IngentaConnect Bacteriological Profile of Raw, Frozen Chicken Nuggets

Authors: Eglezos, Sofroni¹; Dykes, Gary A.¹; Huang, Bixing²; Fegan, Narelle³; Stuttard, Ed¹

Source: Journal of Food Protection®, Volume 71, Number 3, March 2008 , pp. 613-615(3)

Publisher: International Association for Food Protection

Abstract:

The bacteriological profile of raw, frozen chicken nuggets manufactured at a chicken processing facility in Queensland, Australia, was determined. Chicken nuggets are manufactured by grinding poultry, adding premixes to incorporate spices, forming the meat to the desired size and shape, applying a batter and breading, freezing, and packaging. A total of 300 frozen batches were analyzed for aerobic plate count, Escherichia coli, and Salmonella over a period of 4 years. The mean of the aerobic plate count was 5.4 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 5.7, 5.9, and 6.5 log CFU/g, respectively. The maximum number of bacteria detected was 6.6 log CFU/g. E. coli prevalence was 47%, and of the positive samples, the mean was 1.9 log CFU/g; counts at the 90th, 95th, and 99th percentiles were 2.3, 2.4, and 2.8 log CFU/g, respectively. The maximum number of E. coli was 2.9 log CFU/g. The Salmonella prevalence was 8.7%, and 57.7% of these isolates were typed as Salmonella subspecies II 4,12,[27]:b:[e,n,x] (Sofia), a low-virulence serotype well adapted to Australian poultry flocks. There was a significant relationship (P < 0.05) between season and both aerobic plate counts and E. coli counts, and no correlation between E. coli counts and Salmonella prevalence. This study provides valuable data on the bacteriological quality of raw, frozen chicken nuggets.

Document Type: Research article

Affiliations: 1: EML Consulting Services QLD, 1/148 Tennyson Memorial Avenue, Tennyson, Queensland 4105, Australia 2: Queensland Health & Scientific Services, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia 3: Food Science Australia, Cannon Hill, Queensland 4170, Australia

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