Assessment of microbial load in raw meat samples from open markets of Proddatur, Y.S.R. Kadapa  District, Andhra Pradesh

Z. Naveen; R.A. Supriya; B.R. Naik; M.A. Raj

doi:10.56093/ijvasr.v46i3.138868

Authors

Z. Naveen Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science, Sri Venkateswara Veterinary University, Proddatur – 516 360
R.A. Supriya Assistant Professor, Department of Veterinary Public Health & Epidemiology, College of Veterinary Science, Sri Venkateswara Veterinary University, Proddatur – 516 360
B.R. Naik Professor& Head, Department of Veterinary Physiology, College of Veterinary Science, Tirupati. – 517 502. A.P.
M.A. Raj Assistant Professor& Head, Department of Veterinary Pharmacology & Toxicology, College of Veterinary Science, Proddatur. – 516360. A.P.

https://doi.org/10.56093/ijvasr.v46i3.138868

Keywords:

Microbial load, Total Plate count, E. coli count, Staph.aureus count, Salmonellae, Yeast and Mould counts

Abstract

The present investigation was aimed at assessing the microbial load in raw meat samples procured from open markets of Proddatur city, YSR Kadapa District, Andhra Pradesh. Thirty chevon and thirty chicken samples were collected separately, from different local open markets of the city and were subjected for Total Aerobic Plate count, E. coli count, Staphylococcus aureus count, detection of Salmonella and Yeast and Mould counts, following standard microbiological procedures. The range of Total Aerobic Plate count of chevon samples varied from 5.97 – 7.67 log10 CFU/cm², whereas the E. coli counts varied from 1.86 to 2.28log10CFU/cm², the Staph. aureus counts ranged from 2.39 – 4.73 log₁₀CFU/cm² and Yeast and Mould counts fluctuated from 0 to 5.92 log 10 CFU/cm². Salmonella was detected in 10% of chevon samples. Chicken samples had a mean + S.E. Total Aerobic Plate count of 7.03 ± 1.65 log10 CFU/cm² , E. coli counts of 2.98 ± 0.42 log10 CFU/cm², Staph. Aureus counts of 3.58 ± 0.16 log10 CFU/cm² and Yeast and Mould counts of 2.71 ± 0.22 log₁₀CFU/cm ². 20 % of chicken samples were Positive for Salmonella detection. Meat consumers should be cautious about the meat handlers while purchasing the meat and also should be well aware about the proper measures like cleaning and cooking the meat to overcome microbial contamination.

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