Detection of chemical characteristics, heavy metals, and microbial contamination inpoultry meat available in local markets

The study aimed to determine the physico-chemical properties that included (pH, peroxide value, percentage of free fatty acids) and microbial contamination that included the numbers of total bacteria, total coliform bacteria, Staphylococcus aureus, and psychrophilic bacteria, as well as contamination with heavy metals that included Zinc, lead, cadmium, and copper, the poultry meat samples were collected from local market of Baghdad province for the period June ۲۰۲۳ to September ۲۰۲۳, the samples studied were placed in sterile polyethylene bags and sealed tightly, There Preserved by freezing . The study results of the fourth group showed that the lowest average value of peroxide and the percentage of free fatty acids reached (۰.۶۳ mEq / kg and ۰.۱۸%), respectively, the numbers of total bacteria and Staphylococcus aureus increased significantly in the first group, which reached (۱۶۰ × ۱۰۴ and ۲۸۷ × ۱۰۴), respectively compared to the rest of the groups. The highest values for heavy elements were in the first group of zinc and copper elements (۹۲.۶۹ and ۴.۲۲) respectively, and were higher than the permissible limit compared to the rest of the groups within the study.

کلیدواژه ها:

poultry meat ، chemical properties ، microbial contamination ، heavy metals