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

Abstract

The research sought to determine the nature of the bacteria and examine how chicken meat pH influences their growth. Chicken meat samples were obtained from different public markets and meat vendors in Santa Barbara. Routine microbiological methods were utilized, such as culturing on agar, Gram staining, and microscopic observation for morphological characterization. The pH was obtained to gauge the alkalinity or acidity of the meat samples and monitor bacterial growth at different pH values. The presence of both Gram-negative and Gram-positive bacteria was indicated in the results, with typical morphologies. Growth for a number of isolates was observed between pH 6 and 9, suggesting that slightly acidic to alkaline conditions are favorable for bacterial growth. Furthermore, the presence of high Colony Forming Unit (CFU) values in certain samples points to potential public health risks associated with microbial contamination. Better hygienic procedures are required when handling and storing meat in local markets due to the presence of possible pathogenic and spoilage organisms. Results of this study highlight how important food safety knowledge and microbiological surveillance are to reduce the health risks to the population. Knowledge of microbial properties and ecological affinities aids in improving meat preservation practices and greater consumer protection in local communities.