Chicken feet bacteriological quality Type
Processed & Unprocessed
Product Type: Poultry and food
Certification: HACCP, HALAL
Place-Jordan,India,Turkey & Eygpt
Type of product Chicken feet and chicken paws.
PubMed
Nucleotide
BLAST
PubMed Central
Gene
Bookshelf
Protein
OMIM
Genome
SNP
Structure
The production of chicken feet is primarily intended for foreign markets,
and there is still no specific legislation in Brazil that determines the
quality standard of these products. The bacteriological quality of chicken
feet was evaluated as a product for human consumption at different steps
of the technological processes. Eighty broiler feet from 20 lots at 4 steps
of processing were collected for quantitative analysis, total count of
aerobic mesophilic bacteria, and determining the most probable number of
coliforms and fecal coliforms. Thirty-eight pools of 15 broiler feet each
from 19 lots were used for qualitative analysis and the isolation of Salmonella
enterica spp. and Escherichia coli O157:H7. Escherichia coli O157:H7
was not found in any of the samples. Salmonella spp. were isolated in 68%
(13/19) of the lots. The Salmonella Schwarzengrund serotype was found in
12 of the 13 lots of positive samples and the Salmonella Anatum and Salmonella
Corvallis serotypes were identified in the remaining lot. Processing is
effective in reducing contamination by mesophilic bacteria, coliforms,
and Salmonella spp. in these products. This work constitutes the first
study in Brazil on microbiological quality of chicken feet.
Calorie Information
Amounts Per Selected Serving
%DV
Calories
60.2
(252 kJ)
3%
From Carbohydrate
0.1
(0.4 kJ)
From Fat
36.9
(154 kJ)
From Protein
23.2
(97.1 kJ)
From Alcohol
0.0
(0.0 kJ)
Vitamins
Amounts Per Selected Serving
%DV
Vitamin A
28.0
IU
1%
Vitamin C
0.0
mg
0%
Vitamin D
Vitamin E (Alpha Tocopherol)
0.1
mg
0%
Vitamin K
0.1
mcg
0%
Thiamin
0.0
mg
1%
Riboflavin
0.1
mg
3%
Niacin
0.1
mg
1%
Vitamin B6
0.0
mg
0%
Folate
24.1
mcg
6%
Vitamin B12
0.1
mcg
2%
Pantothenic Acid
Choline
3.7
mg
Processed & Unprocessed
Product Type: Poultry and food
Certification: HACCP, HALAL
Place-Jordan,India,Turkey & Eygpt
Type of product Chicken feet and chicken paws.
PubMed
Nucleotide
BLAST
PubMed Central
Gene
Bookshelf
Protein
OMIM
Genome
SNP
Structure
The production of chicken feet is primarily intended for foreign markets,
and there is still no specific legislation in Brazil that determines the
quality standard of these products. The bacteriological quality of chicken
feet was evaluated as a product for human consumption at different steps
of the technological processes. Eighty broiler feet from 20 lots at 4 steps
of processing were collected for quantitative analysis, total count of
aerobic mesophilic bacteria, and determining the most probable number of
coliforms and fecal coliforms. Thirty-eight pools of 15 broiler feet each
from 19 lots were used for qualitative analysis and the isolation of Salmonella
enterica spp. and Escherichia coli O157:H7. Escherichia coli O157:H7
was not found in any of the samples. Salmonella spp. were isolated in 68%
(13/19) of the lots. The Salmonella Schwarzengrund serotype was found in
12 of the 13 lots of positive samples and the Salmonella Anatum and Salmonella
Corvallis serotypes were identified in the remaining lot. Processing is
effective in reducing contamination by mesophilic bacteria, coliforms,
and Salmonella spp. in these products. This work constitutes the first
study in Brazil on microbiological quality of chicken feet.
Calorie Information
Amounts Per Selected Serving
%DV
Calories
60.2
(252 kJ)
3%
From Carbohydrate
0.1
(0.4 kJ)
From Fat
36.9
(154 kJ)
From Protein
23.2
(97.1 kJ)
From Alcohol
0.0
(0.0 kJ)
Vitamins
Amounts Per Selected Serving
%DV
Vitamin A
28.0
IU
1%
Vitamin C
0.0
mg
0%
Vitamin D
Vitamin E (Alpha Tocopherol)
0.1
mg
0%
Vitamin K
0.1
mcg
0%
Thiamin
0.0
mg
1%
Riboflavin
0.1
mg
3%
Niacin
0.1
mg
1%
Vitamin B6
0.0
mg
0%
Folate
24.1
mcg
6%
Vitamin B12
0.1
mcg
2%
Pantothenic Acid
Choline
3.7
mg
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