ISOLATION AND CHARACTERIZATION OF COMMON BACTERIAL STRAINS PRESENT IN READY-TO-EAT CHICKEN SOLD IN CALABAR SOUTH, CROSS RIVER STATE, NIGERIA
Abstract
The increasing trend of purchasing ready to eat chicken meat from vendors, highlights the need to ensure the microbiological quality of ready to eat chicken meat for consumer. Safety to address this, three samples of ready to eat chicken meat were purchased from different vendors located at mount Zion, Goldie and OROK OROK. The samples were analyzed. The total bacteria cell count from ready to eat chicken meat were analyzed from vendor 1 mount Zion had bacterial cell count of 1.00x106 the second sample purchased from vendor 2 at Goldie had a mean bacterial cell count of 1.2x105 OROK OROK the third vendor had a bacterial cell count of 1.10x105 there was no significant difference at p
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