Microbiological and Shelf Life Assessment of Chilled Eviscerated Whole Chicken Broilers in Saudi Arabia

The microbiological quality and shelf life of chicken carcases marketed in Riyadh, Saudi Arabia were assessed. (2) The mean initial microbial counts (log10 count/cm2) were 4.67, 4.14, 2.21, 2.78 and 2.96 for total aerobes, psychrotrophs, coliforms, Staphylococcus aureus and yeasts and moulds, respectively; these counts suggest a moderate aureus and yeasts and moulds, respectively; these counts suggest at moderate level of contamination during processing. (3) Yeasts and moulds were present in relatively large numbers and constituted a considerable portion of the spoilage flora. (4) The mean shelf life of chicken broilers was 9-6, 6 and 4.4 d at 4, 7 and 10ºC, respectively. Storage at 4ºC resulted in better keeping than storage at 7ºC or 10ºC, while there was no significant difference between 7º and 10ºC. (5) The initial totals of aerobes, psychrotrophs and yeasts and moulds were found to negatively correlate with shelf life