Hygienic Quality of Dresses Chicken Meat special Reference to Escherichia coli
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Date
1999
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Birsa Agricultural University, Ranchi
Abstract
In India, the broiler meat is considered to be the meat of choice due to, its short production period, low initial investment and its relatively lower price.
Commercial organization engaged in preparing ready to cook poultry and those engaged in export of raw broiler meat must maintain strict microbiological standards to ensure consumer safety and protection from spoilage.
Unfortunately such food safety norms and programmes are still not adhered to in our country and there are a lot of roadside shops selling contaminated and unhygienic broiler meat. Therefore the present study was undertaken with the objective of assessing hygienic quality and presence of food borne pathogens i.e. E. coli.
Altogether 50 (fifty) samples of broiler meat from 3 sources i.e. Ratu Road Market, Kadru Market and a Private Poultry Farm at Kanke were analysed for bacteriological quality.
The samples of Ratu Road Market yielded TVC ranging from 7.8808 to 8.3010 with an average of 8.1003, Fourteen out of fifteen samples were positive for coliform and count varied from zero to 4.0414 with an average of 3.6873. All the fifteen samples were positive for faecal streptococci and the counts ranged from 3.0 to 3.3617 with an average of 3.2001.
The samples from Kadru Market yielded TVC ranging from 7.6002 to 8.3979 with an average of 7.9732. Twelve out of 15 samples