Abstract
1. The microbiological quality and shelf life of chicken carcasses 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 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 10°C, respectively. Storage at 4°C resulted in better keeping than storage at 7°C or 10°C, while there was no significant difference between 7° and 10°C.
5. The initial totals of aerobes, psychrotrophs and yeasts and moulds were found to negatively correlate with shelf life.