Microbial Evaluation of Chicken Meat Post Dietary Supplementation with Modified Feed

1. External factors

2. Incidences of pathogens in chickens that occurred before

3. Microbes associated with poultry

3.1. Pathogens

3.1.1. Salmonella

3.1.2. Staphylococcus aureus

3.1.3. Campylobacter jejuni

3.1.4. Listeria monocytogenes

3.2. Spoilage of organisms

3.2.1. Pseudomonas

3.2.2. Yeast and Moulds

3.2.3. Lactic Acid bacteria

3.2.4. Total plate counts

4. Approach to control

5. Antibiotic resistance

6. Efficiency of conversion

7. Modified Feed

7.1. The content

7.2. Origin

7.3. The composition in modified and conventional feed

7.4. Production

7.5. The effect on shelf life

8. Production of chicken, how the skin, thigh and breast will be tested.

9. Nutrients required by chickens