Mycological studies

The objective of the present study was to evaluate the mycological quality of chicken carcasses and trial for extend shelf life of fresh refrigerated chicken meat using some preservative. A total of 50 random samples of chicken carcasses was collected from student campus of Benha University. The samples were taken aseptically in polyethylene bags without undue delay; they were transferred to the laboratory in ice box and mycologically examined. The results revealed that all the examined samples were physically accepted but had different scores vary from, excellent to good. The mean pH values of chicken carcasses were 6.0 ± 0.04, .The mean value of total fungal and yeast count (TFC /cm 2) in examined chicken carcasses were 6.7×10 2 ± 1.1×10 2 and 2.9×10 2 ± 7.6×10 1 , respectively. In the examined samples, 8 mould and yeast genera could be identified. The identified mould and yeast belonged to the following genera were Aspergillus spp.