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

Abstract

The poultry industry in Western Visayas has experienced significant growth, with chicken meat production increasing substantially in recent years. Despite advancements in genetics, nutrition, housing, and management that have improved productivity, foodborne illnesses remain a pressing public health concern due to improper handling and storage of poultry. This study analyzed microbial contamination and pH changes in chicken meat samples collected from selected markets in Oton, Iloilo. The study identified Gram-positive bacteria, such as <i>Staphylococcus aureus,</i> using various culture media, coagulase-negative staphylococci, and Gram-negative bacteria, including <i>Citrobacter spp., Salmonella spp., Enterobacter spp., and Shigella spp.</i> The presence of Gram-positive bacteria in media selective for Gram-negative bacteria suggested possible contamination or procedure errors. The pH analysis showed fresh acidic meat initially, with a shift to an alkaline pH by the third day, indicating spoilage due to inadequate storage. These findings highlight critical food safety challenges in local markets, particularly poor sanitation, inconsistent microbial testing, safety protocols, and a lack of enforcement regulations. Enhanced hygiene practices, routine bacterial monitoring, handler training, improved storage conditions, clean water and refrigeration access, and food safety protocols to protect consumer health. Future research utilizing advanced molecular technologies will improve pathogen identification, aiding in better control of foodborne diseases.