Microbiology of instant chicken bouillon/stock cubes

ABSTRACT

One hundred and fifty samples of locally manufactured chicken [A, B and C] were examined for their bacteriological and mycological contents. The results of the three examined brand samples [A, B and C] were nearly similar. Respectively, the mean values of the brand A, B and C were log. 6.6, 5.7 and 5.8 for Total Aerobic Count, 5.0, 4.6 and 4.7 for Aerobic Spores Count, 4.8, 4.4 and 4.6 for Anaerobic Spores Count, 3.6, 3.5 and 3.7 for Staphylococcus aures Count, and 2.8, 0 and 0 for Enterococci Count. All the examined samples were free from Enterobacteriaceae, Coliforms and Clostridium perfringens organisms. The mean values of Total Mould and Yeasts Count were log 3.9, 4.0 and 2.8 for A, B and C brands, respectively. Aerobic Spores, Anaerobic Spores and Enterococci decreased significantly in all the three brands after rehydration of the chicken bouillon cubes in boiled water according to the processors' directions, but the organisms were still existent in the instant rehydrated soup. Aspergillus, Penicillium, Cladosporium, Mucor, Trichoderma, Alternaria, Cephalosporium, Pullularia, Candida, Rhodotorula and Torulopsis spp, were genera isolated from cubes of chicken soups. The most predominating general were the Aspergillus and Penicillium. A. flavus, fumigatus, niger, glaucus, repens, sydowi and A. candidus could be identified. While P. citrinum, chrysogenum, oxalicum and P. frequentans could be differentiated. The hygienic importance of the isolated organisms as well as some recommendations regarding rehydration and consumption of chicken bouillon/stock cubes were discussed