Broiler Chicken - Bacterial Spoilage and Preservation

Broiler chicken is more popular in the consumer market because of advantages such as easy digestibility and acceptance by the majority of people. Bacterial contamination of these foods depends on the bacterial level of the Broiler chicken carcases used as the raw product, the hygienic practice during manipulation and on the time and temperature of storage the control and inspection during production, storage and distribution are generally rare. In the present study, the Broiler chicken chicken sample collected in three locations from the sample four broiler bacterial cultures were isolated and characterized. Growth studies on the effect of pH and temperature the four broiler bacteria were conducted. The inhibition of growth of the bacterial culture were carried out by acetic acid, citric acid, potassium meta bisulphate, sodium benzoate and sodium propionate (chemical control) lactic acid bacterial culture filtrate (biological control) on the inhibition of growth of the broiler sample by minimal inhibitory concentrations method were also studied.