Morphological characterization and pH analysis of microorganisms from the chicken meat in selected markets of Jaro, Iloilo City

Abstract

Poultry and livestock industries were prime contributors to agricultural outputs, which correlates with the growth of the human population. While poultry is an important protein source that provides job opportunities and additional livelihood, microbial contamination poses a constant threat to the safety and quality of chicken products sold in a few market sources, from local to international markets around the world. This study investigates the morphological characterization of microorganisms present on chicken meat sold in various areas in Jaro, Iloilo City. The study's findings reveal the presence of various species of microorganisms that can harm consumers' health and overall wellbeing. This study also emphasizes the importance of meat pH as an indication that presents the hastening spoilage rate of the meat with the presence of alkaline-loving bacteria that affect the chemical composition of the meat in the long run. The researcher suggests a need for a thorough evaluation, and a series of biochemical tests must be added to identify the microorganism properly. The study promotes awareness of the crucial role of proper handling of meat products, sanitation practices and improved preservation procedures are also a must. Investing in these kinds of studies is not only recommended; hence, it is vital.