International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:4, April, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 2513-2519

Prevalence of Coagulase-Positive Staphylococci (CPS) in Chicken Meat Sold in Chennai Metropolis and its Suburbs
P. Selvan*
Department of Food and Industrial Microbiology, College of Food and Dairy Technology, Koduvalli, Alamathi Post, Chennai – 600 052, Tamil Nadu, India
*Corresponding author

A study was carried out to determine the prevalence of Coagulase-Positive Staphylococci (CPS) in chicken processing tools such as defeathering machine, wooden log and also chicken meat sold at butchers’ shop in five different locations in and around Chennai city. A total of 150 samples were assessed and each fifty represented the processing tools and chicken meat. Mean CPS count in defeathering machine, wooden log used for fabrication and chicken meat were 3.16, 2.97 and 3.78 log cfu/, or g of sample, respectively. One way analysis of variance to assess the effect of location on CPS count revealed that mean CPS count in defeathering machine and chicken meat samples did not statistically differed between locations whereas mean CPS count in wooden log differed significantly (p<0.05) between locations. Correlation studies revealed the existence of highly significant (p≤0.01) correlation between CPS count in chicken meat and defeathering machine and also with that of wooden log. Predictive modeling studies in chicken meat at two different static temperatures to envisage the growth kinetics of CPS during transport and at consumers’ kitchen revealed that the level of 106cfu/g, required to elaborate enterotoxins, would be reached when the meat is left at 29.8°C for approximately 10 hrs and 30 minutes. The same level would be reached when the meat is kept at 7.5°C for approximately 22 days. The investigation highlighted that these organisms are very common and constitute a risk for consumers’ health. Further, it became evident that the hygiene practices are not being followed at the butchers’ shops. Results of predictive modeling studies showed that there is absolutely less or no risk of enterotoxin production in raw chicken meat while consider existing consumer practices.

Keywords: Coagulase Positive Staphylococci, Chicken meat, butcher shop, Chennai

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How to cite this article:

Selvan, P. 2019. Prevalence of Coagulase-Positive Staphylococci (CPS) in Chicken Meat Sold in Chennai Metropolis and its Suburbs.Int.J.Curr.Microbiol.App.Sci. 8(4): 2513-2519. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.