Food and Nutrition Sciences, 2021, 12, 64-72 https://www.scirp.org/journal/fns ISSN Online: 2157-9458 ISSN Print: 2157-944X DOI: 10.4236/fns.2021.121006 Jan. 28, 2021 64 Food and Nutrition Sciences Microbiological Contamination of Fresh Chicken Meat in the Retail Stores Karahmet Enver * , Isaković Senita, Operta Sabina, Hamidović Saud, Toroman Almir, Đulančić Nermina, Muhamedagić Samir Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina Abstract The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of samples of fresh chicken meat (wing, drumstick, chest) and chicken internal organs (heart and liver) from two butcheries. One of the goals was to determine whether education on hygienic conditions was carried out, influenced the hy- gienic condition of swabs and safety samples of fresh chicken meat offal. The results of the analysis showed that on the first day of sampling, the largest number of aerobic mesophilic bacteria were found in the swabs of the arm (butcher A-8.15 × 10 2 CFU/ml), butcher (B-17.88 × 10 2 CFU/ml) and the smallest in the packaging material (0.03 × 10 2 CFU/ml). Comparing the re- sults of the first and thirtieth sampling day was a visible decrease in the num- ber of aerobic mesophilic bacteria and Enterobacteriaceae for all examined swabs from both butchers. In the samples of fresh chicken meat, the number of aerobic mesophilic bacteria during the first sampling was the highest in the drumstick samples (4.75 × 10 3 CFU/ml) slightly less in the samples of the wing (3.78 × 10 3 CFU/ml) in the butcher A, in the same time in the butcher B was 3.82 × 10 3 CFU/ml. Microbiological analyzes samples of the thirtieth day showed that Escherichia coli has been found in both butchers in drumsticks A-0.8 CFU/ml, B butcher 0.4 CFU/ml. and offal butcher A 0.6 CFU/ml, butcher B 0.7 CFU/ml, but less than the first day. It is important to say that education of workers in butcher shops has shown that it can improve good hygiene practices in butcher shops and safety of fresh chicken meat. Educa- tion in Good Hygiene Practice has positive impact on safety of fresh chicken meat in examined butcheries. Keywords Fresh Chicken Meat, Contamination, Butcher, Swabs, Meat Samples, Microbiological Analysis How to cite this paper: Enver, K., Senita, I., Sabina, O., Saud, H., Almir, T., Nermina, Đ. and Samir, M. (2021) Microbiological Contamination of Fresh Chicken Meat in the Retail Stores. Food and Nutrition Sciences, 12, 64-72. https://doi.org/10.4236/fns.2021.121006 Received: December 8, 2020 Accepted: January 25, 2021 Published: January 28, 2021 Copyright © 2021 by author(s) and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY 4.0). http://creativecommons.org/licenses/by/4.0/ Open Access