NDLI: Bacterial Contamination of Raw Meat and Butchers Equipment in Retail Shops in Tando-Allahyar, Pakistan

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Bacterial Contamination of Raw Meat and Butchers Equipment in Retail Shops in Tando-Allahyar, Pakistan

Content Provider	Semantic Scholar
Author	Bughti, Attaullah Abro, S. H. Kamboh, Asghar Ali Leghari, Riaz Ahmed Kumar, Chandar Koondhar, Shafique Ahmed
Copyright Year	2017
Abstract	\| The present study was performed to evaluate the aerobic bacterial contamination in meat and butchers’ equipment in retail shops in Tando-Allahyar, Pakistan. A total of 100 samples (40 beef, 40 mutton and 20 butchers’ meat-cutting equipment) were obtained from butcher shops from local vendors of different regions of Tando-Allahyar. The samples were collected randomly in sterile labelled polythene bags or bijoux bottles individually and were transferred to laboratory at 4oC within 3-4 hours of collection. All the samples were subjected to aerobic plate count method that followed by the standard method of isolation and identification. The bacterial load in (g-1) meat samples was recorded higher (p< 0.05) in beef samples (4.1x109) than mutton (3.9x107) and butchers’ meat cutting equipment samples (3.7x106). The bacterial organisms including Escherichia coli, Bacillus cereus, Staphylococcus aureus, Shigella dysenteriae and Salmonella enteritidis were recorded as individual or mixed contaminants in meat and meat-cutting equipment samples. From the results, it could be concluded that in Tando-Allahyar, meat samples of cattle beef and sheep mutton, as well as butcher’s meat-cutting equipment are highly contaminated. The contamination level of aerobic spoilage bacteria was found higher in cattle beef as compared to sheep mutton.
File Format	PDF HTM / HTML
Volume Number	5
Alternate Webpage(s)	http://nexusacademicpublishers.com/uploads/files/JAHP_5_3_115-119.pdf
Alternate Webpage(s)	https://doi.org/10.17582/journal.jahp%2F2017%2F5.3.115.119
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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