Prevalence of food borne pathogens in market samples of chicken meat in Bangalore

Wilfred Ruban S., . and Nithin Prabhu K., . and Naveen Kumar G.S., . Prevalence of food borne pathogens in market samples of chicken meat in Bangalore. pp. 1763-1765. ISSN 2231-7546

A study on the prevalence of common food borne pathogens (Salmonella Staphylococcus and E. Coli) in chicken meat obtained from wet market in Bangalore under different processing conditions was carried out. Results revealed higher prevalence of Salmonella in the range of 25 to 65 per cent and the level of contamination of meat with Salmonella decreased with increase in sophistication of slaughter facility and that thigh muscle were highly prone for contamination compared to the breast muscle irrespective of the processing condition. Cent percent prevalence of Staphylococcus was observed in outlets with minimum facilities compared to those meat obtained from outlets with better facilities and hygiene. The prevalence of E. Coli followed a similar trend with a range between 42 to 88 per cent indicating the lower hygiene of the meat obtained from the wet market. Lack of hygiene and better facilities have been major cause of poor microbial quality of meat.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/65%20I...

Abstract

A study on the prevalence of common food borne pathogens (Salmonella Staphylococcus and E. Coli) in chicken meat obtained from wet market in Bangalore under different processing conditions was carried out. Results revealed higher prevalence of Salmonella in the range of 25 to 65 per cent and the level of contamination of meat with Salmonella decreased with increase in sophistication of slaughter facility and that thigh muscle were highly prone for contamination compared to the breast muscle irrespective of the processing condition. Cent percent prevalence of Staphylococcus was observed in outlets with minimum facilities compared to those meat obtained from outlets with better facilities and hygiene. The prevalence of E. Coli followed a similar trend with a range between 42 to 88 per cent indicating the lower hygiene of the meat obtained from the wet market. Lack of hygiene and better facilities have been major cause of poor microbial quality of meat.

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Item Type:	Article
AGROVOC Term:	Pathogens
AGROVOC Term:	Salmonella
AGROVOC Term:	Staphylococcus
AGROVOC Term:	Chicken meat
AGROVOC Term:	Markets
AGROVOC Term:	Food supply
AGROVOC Term:	Bacteria
AGROVOC Term:	Pathogenic bacteria
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22277

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