Microbiological evaluations of refrigerated chicken during a commercial chicken processing, storage, and handling at between March and July, 1998 were assessed. Aerobic plate counts (APC) of chicken wings obtained from retail store during storage of 7...
Microbiological evaluations of refrigerated chicken during a commercial chicken processing, storage, and handling at between March and July, 1998 were assessed. Aerobic plate counts (APC) of chicken wings obtained from retail store during storage of 7 days (2±2℃) were 5.80 log unit, which was the highest levels compared to chicken legs, chicken breasts, and whole chicken. APC and gram-negative bacterial counts (GNC) of whole chicken during refrigerated (4℃) storage under temperature abuse for lhr at 35℃ were 6.711og unit and 6.22 log unit, respectively. However, APC and GNC of whole chicken during refrigerated (10℃) storage under temperature abuse for lhr at 35℃ were not microbiological acceptable after storage of 4 days. Whole chicken obtained from a commercial chicken processing after evisceration significantly (P< 0.05) increased APC and GNC compared to those of after defeathering, before air chilling, and after final processing.