Morphological characterization of microorganisms affecting the freshness of chicken meat from selected markets of Cabatuan, Iloilo

Abstract

Chicken meat contamination from microorganisms commonly occurs in the supply chain. Microbial contamination mainly happens on the surface of meat, that lead to spoilage but also to the transmission of foodborne pathogens. This study was conducted to determinethe presence of bacterial contamination in chicken meat. Particularly, this study focusedon the morphological characterization of the microorganisms, the number of colonygrowth, the catalase activity of bacterial isolates and quality of meat based on pH of chicken meat. The high values of colony forming units (CFU) in the samples ranging from 28,000 to 162,666, reveals the mishaps in handling and sanitation of the selected sources. The pH range higher than 7 of the samples also promotes ideal environment for microorganism that leads to spoilage. The morphological evaluation of the microbial presence in the chicken meat, may serve as a preliminary process for the foundation of a more comprehensive analysis of the quality of meat. Further studies are recommended with the proper advice and assistance from experts in microorganisms. A thorough and more robust research, employing rigorous sampling and cutting-edge analytical techniques, including comprehensive biochemical and serological testing, are necessary to fully understand and mitigate these risks. Good handling and storage practices, as well as preservation procedures are necessary to protect public health and guarantee food safety.