Thumbnail Image

Birsa Agricultural University, Ranchi

Browse

20131
Reset filters
Author: Gangmei, Dimdim × End date: 2013 × Start date: 2013 × Type: Thesis × Thesis Type: M.V.Sc. ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    HYGIENIC QUALITY OF CHICKEN PRODUCTS WITH SPECIAL REFERENCE TO PUBLIC HEALTH SIGNIFICANCE IN RANCHI
    (Birsa Agricultural University, Kanke, Ranchi, Jharkhand, 2013) Gangmei, Dimdim; ., Kalimuddin
    The present study was undertaken to study the hygienic quality of chicken products collected from local markets of Ranchi with special reference to public health significance. Altogether 150 samples of ready-to-eat (RTE) chicken products, 75 each from restaurant and chicken products supplier (consisting 25 each of chicken chilli, chicken kabab and chicken cutlet) in Ranchi were bacteriologically examined. The Standard plate count in chicken chilli from restaurant ranged from zero to 2.049 with an average of 0.765 ± 0.166/g. Coliform count varied from 0.000 to 1.903 with an average of 0.364 ± 0.128/g. Faecal streptococcal count varied from zero to 1.000 with an average of 0.052 ± 0.041/g. The Standard plate count in chicken kabab from restaurant ranged from zero to 2.332 with an average of 0.975 ± 0.196/g. Coliform count ranged from zero to 2.243 with an average of 0.315 ± 0.115/g. Faecal streptococcal count ranged from zero to 1.602 with an average of 0.104 ± 0.074/g. The Standard plate count in chicken cutlet from restaurant ranged from zero to 2.307 with an average of 0.818 ± 0.176/g. Coliform count ranged from zero to 2.301 with an average of 0.423 ± 0.134/g. Faecal streptococcal count ranged from zero to 1.397 with an average of 0.174 ± 0.083/g. The Standard plate count in chicken chilli from chicken products supplier ranged from zero to 2.397 with an average of 0.917 ± 0.174/g. Coliform count ranged from zero to 2.255 with an average of 0.396 ± 0.140/g. Faecal streptococcal count varied from zero to 1.146 with an average of 0.077 ± 0.054/g. The Standard plate count in chicken kabab from chicken products supplier ranged from zero to 2.342 with an average of 1.262 ± 0.203/g. Coliform count ranged from zero to 2.330 with an average of 0.661 ± 0.162/g. Faecal streptococcal count ranged from zero to 1.477 with an average of 0.287 ± 0.101/g. The Standard plate count in chicken cutlet from chicken products supplier ranged from zero to 2.357 with an average of 0.849 ± 0.181/g. Coliform count ranged from zero to 2.033 with an average of 0.630 ± 0.153/g. Faecal streptococcal count ranged from zero to 1.278 with an average of 0.187 ± 0.088/g. The test of significance between bacterial loads in all the chicken products from restaurant and chicken products supplier revealed no significant difference between them, though the average Standard plate count, Coliform count and Faecal streptococcal count were more in chicken products collected from chicken products supplier than those of chicken products collected from restaurant. All the samples examined were free from Salmonella. Absence of Salmonella in the products goes in favour of products acceptability. Three isolates of E.coli (2%) were isolated from the examined chicken products i.e., E.coli O148 from chicken chilli of restaurant, E.coli O8 from chicken kabab of restaurant and chicken chilli of chicken products supplier. The other organisms isolated include Proteus spp., Klebsiella spp., Enterobacter spp., Streptococcus spp., Staphylococcus spp., Streptomyces and yeast. Presence of these organisms suggests chances of food spoilage and deterioration of its quality on storage as they are often associated with spoilage of foods. All the three isolates of E.coli were subjected to in vitro drug sensitivity test using different antimicrobial agents. The E.coli O148 was sensitive to Ciprofloxacin, Ofloxacin, Sparfloxacin, Gatifloxacin, Gentammicin, Aztreonam, Chloramphenicol and Doxycycline, while moderately sensitive to Ampicillin and Cephalothin. The E.coli O8 was sensitive to Aztreonam and Chloramphenicol, while resistant to Ciprofloxacin, Ofloxacin, Sparfloxacin, Gatifloxacin, Gentamicin, Cephalothin and Doxycycline. The bacterial counts were comparatively higher in all the chicken products from chicken products supplier than those of chicken products from restaurant but they did not differ significantly. The bacterial loads in all the products examined were found to be within the permissible limit as per the microbiological standards and guidelines laid down by Goldenberg and Elliot, (1973) and Gilbert et al., (2000) and may have no significant impact over the microbial population from public health point of view. Isolation of E.coli O8 and O148 calls for public health attention as they are shiga toxin-producing organisms capable of causing food-borne diseases to consumers. The presence of E.coli indicates faecal contamination of the water sources that were utilized at any point of processing, storage and serving of the products, and poor hygiene of handlers. The E.coli O148 was found to be sensitive to most of the drugs tested whereas E.coli O8 was found to be resistant to most of the tested drugs. Food handling is the last control point in the farm-to-fork food safety and avoidance of cross-contamination in kitchen is another important control point. From public health point of view, it is therefore, important that hygienic measures should be taken to ensure prevention of food contamination and control drug resistant bacteria. This could be achieved through enhanced surveillance of the organisms, serotyping and antimicrobial susceptibility test to devise effective control strategies.