INCIDENCE OF MICROORGANISMS AFFECTING SHELF-LIFE, QUALITY AND SAFETY OF LOCALLY-PRODUCED FROZEN BROILER-CHICKENS IN KUWAIT

Temperatures in 38 display freezer cabinets and 31 large freezers (bul k storage) of food outlets were monitored to determine market storage temperatures of frozen poultry meat in Kuwait. Data showed that the st orage temperatures were too high. Frozen poultry meat stored under sim ulated market storage conditions showed a rapid increase in spoilage m icroorganism counts when stored at -5 degrees C, whereas counts in car casses stored at -18 and -12 degrees C did not substantially change ov er 12 months of storage. The counts of psychrotrophic bacteria increas ed from log 3.4 to 7.2 CFU/ml after three months storage at -5 degrees C and was accompanied by changes in the meat's sensory and organolept ic properties, increased values of total volatile nitrogen, free fatty acids and peroxides. No substantial changes were observed in extract release volume. Data also showed relatively high initial counts of E. coli and coliforms, (average log 3.2 and 3.4 CFU/ml rinse, respectivel y), indicating poor sanitation during slaughtering. and processing. Th ese counts decreased with increasing frozen storage, but the decrease rate was higher at lower temperatures (-18 degrees C) than at higher t emperatures (-12 and -5 degrees C). Salmonella was present in 60-80% o f examined frozen carcasses, and this incidence rate did not substanti ally change during prolonged frozen storage. Campylobacter and Staphyl ococcus aureus were detected in all examined frozen carcasses at relat ively high levels (average log 2.9 and 4.4 CFU/ml rinse, respectively) . These levels decreased (by about 1 and 1.5 log cycles, respectively) with increasing frozen storage, especially in carcasses stored at low er temperatures (-18 degrees C). Freezing and/or prolonged frozen stor age generally reduced, but did not render the poultry completely free of bacterial flora.