Hazards Analysis And Control Points In Chicken Meat

Chicken is one of the fountain sources of amino acids, vitamins (such as vitamin A), and minerals. This study's objective was to analyze the chemical and microbiological hazards and the application of treatment methods to reduce hazards. The data showed that all samples were positive for pathogenic bacteria with counts ranging from 5.39 to 6.68, 3.26 to 4.21, 6.07, to 7.30 and 6.0 to 7.46 CFU/g of staph. aureus, salmonella spp., E. coli and psychrophilic bacteria, respectively. Lactic acid has a bactericidal effect on microorganisms. The data also reflect that all raw chicken samples contain residues of norfloxacin antibiotic with a range from 1.20 to 8.10 µg/kg and significant differences between samples, while oxytetracycline was detected in 22.2% only of tested samples. Also, all samples had residues of estradiol and estrogen residues. Boiling, grilling, and freezing can reduce antibiotic and hormone residues. The elements concentrations in the livers were higher than in muscle samples. The potential chemical risk assessment of the investigated sample may lead to severe toxicological implications.