EVALUATION OF HYGIENIC QUALITY OF RAW MEAT (MUTTON AND CHICKEN) AND CHARACTERIZATION OF ISOLATED PATHOGENS

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Date
2016
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Division of Veterinary Public Health and Epidemiology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
Abstract
The present study was undertaken to evaluate the hygienic quality of raw mutton and chicken along with characterization of the isolated pathogens. A total of 145 samples (mutton-75, chicken-70) were collected from different locations of Jammu city. Mean ± SE values (log10cfu/g) of standard plate count, E. coli count and Staphylococcus aureus count in mutton samples were 6.12±0.08, 3.30±0.55 and 4.08±0.15, respectively and the counts in chicken samples were 6.17±0.05, 3.99±0.13 and 4.16±0.09, respectively. The counts were higher than the prescribed microbiological standards (BIS, 1995; FSSAI, 2011) thereby indicating gross unhygienic status. Out of 145 samples, 52 (35.9%) samples revealed E. coli whereas 49 (33.7%) samples yielded S. aureus; Campylobacter were detected from 21 samples (14.4%). Out of 21 isolates of Campylobacter, 16(76.1%) were C. jejuni and 5(23.8%) were C. coli. The E. coli isolates were found to be most sensitive to ciprofloxacin (88.46%) followed by polymixin B (78.84%) and amoxycillin (75%). Isolates of S. aureus were found to be most sensitive to ciprofloxacin (91.84%) followed by amikacin (91.83%), polymixin B (83.67%) and chloramphenicol (73.46%) while most (100%) resistant to nalidixic acid. Campylobacter spp. were found to be most sensitive to nalidixic acid (100%) and most resistant to cephalothin (100%). Based on hygienic evaluation and presence of pathogens in mutton and chicken meat being sold in the markets of Jammu city necessitates remedial measures including creating awareness about hygienic practices during slaughtering and subsequent handling of meat.
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