Effects of lemon and kiwi juice in reduction of some pathogens contaminating chicken breast meat

The unacceptable bad quality meat of chickens is a problem for the poultry industry. Therefore, main objective current study was improve sensory, microbiological row hen and inhibit growth Enterobacteriacea Staphylococcus using natural juices kiwi, lemon their combination to investigate deterioration criteria sensory treated during refrigerated storage. Five groups were marinated in marinade solutions containing fruit as follow: 1st group 5% kiwi juice, 2nd 10% 3rd 0.04% 4th 0.2% 5th juice 6th used acontrol without or lemon, all stored at 4ᵒC. Results revealed that 0,04%, 0.2%, kiwi5%, kiwi10% mix (lemon + 10%) zero day made reduction total bacterial count by 95.3%, 98%, 73.9%, 89.3% 93.3% respectively Enterobacteriacae 58%, 99.8%, 89.23%, 95.64% 95.51% 65.15%, 96.74%, 60.60%, 93.18% 93.68 respectivly so, it can be preservatives control food poisoning diseases , increase shelf life on chicken meat.