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

Abstract

This study explored the bacterial contamination in chicken meat collected from various public markets and retail stores in Leganes, Iloilo City. A total of eight samples were analyzed to determine the microbial presence through morphological characterization and pH level evaluation. Different culture media (BHI, MCA, MSA, NA, PDA, SSA, and TSI) were used to identify a broad range of bacterial species. The collected samples were collected in the Central Philippine University (CPU) Laboratory Research Center. Colony morphology, Gram staining, and catalase tests were performed. The growth of various bacteria was manually counted using a machine colony counter. Results revealed that both Gram-positive (Staphylococci, Streptococci) and Gram-negative bacteria, including potential pathogens like <i>Salmonella spp.</i> and <i>Citrobacter spp.</i> The pH analysis indicated that most samples remained in the alkaline range (pH 8–10), suggesting initial freshness, while two samples (E and F) consistently showed an acidic pH (6), which is susceptible to spoilage and bacterial growth. The colony-forming unit (CFU) counts in each sample reflected different levels of contamination, which were mostly influenced by various factors. With the increasing global consumption of chicken meat, there is a crucial need to improve handling and storage areas to reduce the risk of bacterial contamination.