MICROBIAL QUALITY OF BARBECUED CHICKENS FROM COMMERCIAL ROTISSERIES

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Abstract
The microbial quality of 121 barbecued chickens sold by 11 establishments was examined. Approximately twenty-six percent of 121 chickens had total bacterial counts of 106/g or more and/or presence of pathogens or potential pathogens. No salmonellae were isolated, but coagulase-positive staphylococci were found in four samples and Clostridium perfringens in three. Prolonged storage after barbecuing proved to be a major factor in high levels of contamination. However, neither the time of year nor the weight of the chickens seemed to affect the microbial quality of the barbecued product. Recommendations, based on the findings and intended to improve the quality of the product on sale, have been offered.

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