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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 2
First page : (434) Last page : (439)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6553

Microbial Hazard Analysis of Retail Poultry Meat Sold in Unorganized Slaughter Units in Parbhani City of Marathwada
Region of Maharashtra State

Patil S. S., Deshmukh V. V.*, Waghmare R. N. and Yeotikar P. V.

Department of Veterinary Public Health & Epidemiology, College of Veterinary & Animal Sciences,
Maharashtra Animal & Fishery Sciences University, Parbhani-431 402
*Corresponding Author E-mail: vivekdes@gmail.com
Received: 31.05.2018  |  Revised: 28.06.2018   |  Accepted: 8.07.2018  

 ABSTRACT

The present study was planned with the objectives to study the microbial load of retail poultry meat sold in unorganized slaughter units in Parbhani city of Marathwada region of Maharashtra State, to detect source of contamination of the retail poultry meat, isolation, enumeration and identification of bacteria of public health significance. A total of 240 swab samples from different sources viz. knife, scalding tank, defeatherer, dressing table, platform, personnel, water and poultry meat, collected from five retail poultry meat shops in six lots, were assessed for microbial quality by evaluating Total Viable Count (TVC), Escherichia coli count, staphylococcal count and by detection of Salmonella. Isolation, identification and enumeration were done by following standard methods. Microbiological processing of 240 samples revealed highest TVC (log CFU/cm2±SE) of dressing table (6.14±0.04) and platform (6.01±0.05). Mean TVC of other sources in poultry meat shops were found as poultry meat (5.90±0.03), knife (5.85±0.05), defeatherer (5.89±0.06), personnel (5.74±0.06) and water (5.82±0.06). The mean TVC of scalding tank (5.67±0.05) was lowest. Total mean Escherichia coli and staphylococcal counts from all sources was 3.61±0.17 and 3.24±0.14 respectively. The staphylococci were isolated from maximum (34.2%) samples, followed by Escherichia coli (30.8%) and Salmonella (4.6%).The results indicate that the dressing table and platform are the major sources responsible for bacterial contamination of retail poultry meat sold in Parbhani city.

Key words: Poultry meat, Quality, TVC, Escherichia coli, Staphylococci, Salmonella

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Patil, S.S., Deshmukh, V.V., Waghmare, R.N. and Yeotikar, P.V., Microbial Hazard Analysis of Retail Poultry Meat Sold in Unorganized Slaughter Units in Parbhani City of Marathwada Region Of Maharashtra State, Int. J. Pure App. Biosci.7(2): 434-439 (2019). doi: http://dx.doi.org/10.18782/2320-7051.6553