Comparison of Escherichia coli Identification in Chicken Meat by Impedance and Conventional Culture

Due to the resistance of Escherichia coli to environmental conditions and its high density in food, which indicates the unfavorable health status of food preparation and distribution centers, the count of Escherichia coli in poultry meat and compliance with the existing standards, including routine work it is a laboratory. On the other hand, the speed of achieving results as soon as possible is one of the special points to be considered in order to ensure the quality of the product. Therefore, based on this issue, the use of impedance technique was considered as a new method in assessing the presence of Escherichia coli in chicken meat, which allows less time to achieve results faster. In this study, four samples of raw chicken, processed chicken, grilled heated chicken and oven-heated chicken with two reference and impedance methods were used to separate Escherichia coli. The impedance technique was performed based on recording the results every ten minutes from measuring the electrical resistance changes of the liquid culture medium (M-Value) used in this method. Then, using SPSS software, the compatibility of the two methods was compared. By comparing these two methods with each other, it was shown that there was no significant difference between the results of these two methods in investigating the presence of Escherichia coli in these samples. According to the results obtained in terms of the importance of obtaining results as soon as possible in food quality control tests, the use of new techniques such as impedance method in the food industry can be used as an alternative to conventional methods.