Pathogens In Food

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The changes in consumer eating habits have increased the demand for a wide variety of raw, frozen, pre-cooked and further processed chicken items. As a result, poultry industry has continued to seek ways to increase acceptability, shelf-life, and ensure optimum flavor, texture and overall product quality (Sahoo et al., 1996).
There is noticed that increasing in the consumption of chicken meat products due to economic consideration. Chicken meat are good source of protein of high biological value which contain most of the essential amino-acids with a high proportion of unsaturated fatty acids and low cholesterol level besides it contain many vitamins as well as minerals which are important for human body (Smith, 2001).
Chicken burgers, nuggets
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In Eastern region of the, such incidence records a total of 96.27% for food of animal origin and 37.77% for poultry and their products (Altabari and Aldaghim, 2002).
Microbial pathogens in food cause an estimated 6.5 to 33 million cases of human illness and up to 9000 deaths annually (Council for Agricultural Science and Technology, 1994). In the developed world, frequent reports of food poisoning have increased public concern in relation to the potential presence of pathogenic organisms in food. Changes in eating habits, mass catering, unsafe food storage conditions and poor hygiene practices are major contributing factors to food associated illnesses (Hedberg et al., 1992).
Chicken meat products may be contaminated with microorganisms from handlers, during the processes of manufacturing, and marketing. Improper cooking, refrigeration or storage may lead to meat-borne illness. Food-borne pathogens are the leading causes of illness and death, costing billions of dollars in medical care, medical and social costs (Fratmico et al.,
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Staph. aureus is the most prevalent contagious pathogens, which rapidly and easily transmitted, as well as it causes a zoonotic disease which transmitted to human being, due to the permanent interchange of Staph. aureus from human to animals the reverse occurs as a result of the close ecological relations between man, environment and animal (Sharaf and Sabra, 2012).
Pathogenic bacteria commonly associated with poultry meat are Salmonella spp. These pathogens can be harbored in the intestines of otherwise healthy animals, and spread on the carcass surface during slaughter (Hilbert et al., 2014).
Salmonella species remains a leading cause of food poisoning in the developed world, resulting in multiple cases of absenteeism, illness, hospitalization and death each year (CDC 2006). Salmonella is one of the microorganisms most frequently associated with food borne outbreaks of illness. Meat products in general and poultry, in particular, are the most common sources of food poisoning by Salmonella (Antunes et al., 2003). Escherichia coli are considered the most commensally living microorganism in the alimentary tract of nearly all domestic and wild animals as well as human. Enteropathogenic E. coli organisms usually lead to severe diarrhea in infants and it may also be the

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