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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 1094-1106
DOI: https://doi.org/10.20546/ijcmas.2017.612.124


Prevalence and Characterization of Bacillus cereus in Meat and Meat Products in and around Jammu Region of Jammu and Kashmir
Mudasir Bashir1, M.A. Malik1, Moien Javaid1*, G.A. Badroo2, Mohd. Altaf Bhat2 and Maninder Singh1
1Division of Veterinary Public Health and Epidemiology, 2Division of Veterinary Microbiology, F.V.Sc & A.H., R.S. Pura, Jammu, SKUAST-J, India
*Corresponding author
Abstract:

The present study was carried out to isolate B. cereus from meat and meat products collected from Jammu city. In this study 150 samples comprising of raw mutton (n=50), raw chicken (n=50) and chicken biryani (n=50) were collected from various parts of Jammu and analyzed for the presence of B. cereus. 52 isolates of B. cereus were confirmed morphologically by colony characteristics and biochemically by using conventional biochemical methods. The 52 presumptive isolates were further subjected to PCR by targeting species specific gyrB gene. Out of 52, 44 presumptive isolates possessed gyrB gene and were confirmed as B. cereus. Thus the incidence of B. cereus in meat and meat products was found to be 29.33 % while as Incidence of B. cereus in raw mutton, raw chicken and chicken biryani was found to be 28%, 24% and 36% respectively. Hence it was concluded that the occurrence of B. Cereus in foods especially in meat and meat products was frequent with more incidence in cooked meat (36%) than raw meat (26%) which is a serious public health concern and need to be addressed.


Keywords: B. cereus, Biochemical characterization, Incidence, Meat, Meat products.
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How to cite this article:

Mudasir Bashir, M.A. Malik, Moien Javaid, G.A. Badroo, Mohd. Altaf Bhat and Maninder Singh. 2017. Prevalence and Characterization of Bacillus cereus in Meat and Meat Products in and around Jammu Region of Jammu and Kashmir.Int.J.Curr.Microbiol.App.Sci. 6(12): 1094-1106. doi: https://doi.org/10.20546/ijcmas.2017.612.124