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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 158-164
DOI: https://doi.org/10.20546/ijcmas.2018.705.020


Comparative Microbial Load Assessment of Meat, Contact Surfaces and Water Samples in Retail Chevon meat Shops and Abattoirs of Kolkata, W.B, India
S.R. Pradhan1, G. Patra1, P.K. Nanda2, P. Dandapat2, S. Bandyopadhyay2 and Arun K. Das2*
1Department of Livestock Products Technology, WBUAFS, Kolkata-700037, India
2ICAR-Indian Veterinary Research Institute, Eastern Regional Station, 37 Belgachia Road, Kolkata-700 037, India
*Corresponding author
Abstract:

A cross sectional study to quantitatively assess the microbial load viz. total plate count (TPC), fecal coliform count (FCC) and total Staphylococcus count (TSC) was conducted in meat (n=60), water (n=60), and meat in-contact surface swab samples (n=228) collected from floor, cutting knife, hands of workers, cutting wood during processing of chevon in 8 retail meat shops and 2 abattoirs of Kolkata, West Bengal. The TPC, FCC and TSC were 6.27±0.48, 4.16±0.32 and 3.85±0.42 log cfu/cm2 for floor, 3.46±0.11, 1.36±0.17 and 2.34±0.28 log cfu/cm2 for hands of the workers and 3.12±0.18, 2.14±0.09 and 2.11±0.36 log cfu/cm2 for cutting knife used in the abattoir. On the other hand, the TPC, FCC and TSC values were 7.86±0.53, 5.69 ± 0.21 and 4.76±0.40 log cfu/cm2; 3.85±0.09, 1.98±0.16 and 3.88±0.31 log cfu/cm2; and 4.31±0.22, 3.04±0.13 and 3.55±0.32 log cfu/cm2 for floor, hands of workers and cutting knife, respectively in retail meat shops. Besides, water samples from abattoir had mean values for TPC, FCC and SPC as 6.18±0.71, 3.88±0.28 and 4.58±0.25 log cfu/ml, respectively against 9.28±0.68, 8.54±0.32 and 5.39±0.3 log cfu/ml, respectively from retail shops. The meat samples of retail shop had comparatively higher mean values of TPC (6.22 ±0.48 vs 5.14±0.12), FCC (4.22 ±0.28 vs 3.04±0.05) and TSC3.33 ±0.11vs2.74±0.11) log cfu/cm2 than meat samples from abattoir. Overall, the findings indicate higher level of contamination of the floor, water and equipment used in retail meat shops and reiterates the need for application of scientific interventions and capacity building of workers in order to improve the hygienic conditions of meat during production and processing, thereby ensuring its quality and safety for consumers.


Keywords: Abattoir, Microbial load, Retail meat shops, Scientific intervention
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How to cite this article:

Pradhan, S.R., G. Patra, P.K. Nanda, P. Dandapat, S. Bandyopadhyay and Arun K. Das. 2018. Comparative Microbial Load Assessment of Meat, Contact Surfaces and Water Samples in Retail Chevonmeat Shops and Abattoirs of Kolkata, W.B, India.Int.J.Curr.Microbiol.App.Sci. 7(5): 158-164. doi: https://doi.org/10.20546/ijcmas.2018.705.020