Purpose: This investigation was conducted to determine the prevalence of four pathogens in marinated chicken products and to evaluate of quality by microbiological, sensory, and chemical analysis.
Methods: Eighty (80) samples obtained from several Greek meat markets were analyzed for the presence of Campylobacter spp., Salmonella spp., Listeria monocytogenes, and E. coli O157:H7. The samples were subsequently stored aerobically at 4oC for 5 days. Microbiological analysis, sensory evaluation, and high performance liquid chromatography (HPLC) analysis were carried out for the determination of spoilage microorganisms, sensory quality based on the evaluation of samples odor, and chemical composition (preservatives and organic acids).
Results: The prevalence of Campylobacter spp., Salmonella spp., Listeria monocytogenes and E. coli O157:H7 was 56%, 10%, 36%, and 5%, respectively. Pseudomonas spp. was the dominant spoilage microbial group, found in 50% of the samples, while in 27% of samples, a co-dominance of Pseudomonas spp. and Brochothrix thermosphacta was observed. The counts of total aerobes increased to 7.0 log cfu/g at the 2nd or 3rd day in 70% of the samples, while sensory analysis showed that 80% of the samples were characterized as spoiled after 3, 4 or 5 days. The chemical composition of 36% of the samples contained sodium benzoate, potassium sorbate or both, while an increased concentration of acetic, citric, and propionic acid was observed in 13%, 17%, and 20% of the samples, respectively, compared to raw chicken meat.
Significance: The obtained data demonstrated the occurrence of foodborne pathogens in marinated chicken products and allowed the acquisition of an overall view about their quality.