Microbiological status of meat and chicken received to University student hostel

A grand total of 60 random samples of chicken and meat (30 of each) before and after cooking (n=15 ofeach) of both type was collected from a university student hostel, Egypt for microbiologicalexamination. The average values of aerobic plate count and anaerobic count (cfu/g) were5.4x104±7.9x103 and 2.6x104±4.4x103 for raw meat, 3.6x104±2.1x103 and 2.2x104±3.8x103 for rawchicken meat ,1.2x104±1.9x103,1.3x104± 4.9x103 for cooked meat and 1.9x104±2.2x103 &1.3x104±4.9x103 cfu/g for cooked chicken meat, respectively. Moreover, the incidence of S.Typhimurium, Staph aureus and C. perfringens were 13.33%, 13.33% and 47.6%for raw chicken meat,0.0, 13.33%, 26.66 % for cooked chicken meat. While, 6.67%, 20%, 20% for raw meat and0.0,13.33%,13.33% for cooked meat examined samples, respectively for total examined samples. Thepublic health importance of isolated microorganisms and recommended applications were discussed.