Assessment of bacterial load in broiler chicken meat from the retail meat shops in Chitwan, Nepal

Db, Nepali; Paudyal, Sushil; Bhandari, Nirajan; Chitwan, Rampur

doi:10.3126/ijim.v2i3.8671

Cited by 34 publications

(38 citation statements)

References 2 publications

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“…In this study, total coliform count 2.19 log CFU/g of market meat was similar with results reported by Capita et al (2002) (2.7 log CFU/g) and Northcutt et al (2003) (2.6 log CFU/g) (Capita et al, 2002;Northcutt et al, 2003). In contrast, less coliform counts were reported by Joshi et al (1.03 log CFU/g) and Selvan et al (2007) (1.13 log CFU/g) (Joshi & Joshi, 2010;Selvan et al, 2007) (Ibrahim et al, 2015;Bhandari et al, 2013;Selvan et al, 2007). In this study, total faecal coliform count was absent in market meat.…”

Section: Discussionsupporting

confidence: 84%

“…The total aerobic plate count 4.45 log CFU/g in market meat of this study is consistent with previous studies conducted by Chaudhey et al (2011) (5.07 log CFU/g) (Chaudhrya et al, 2011). Sengupta et al (2012), Omorodion and Odu (2014), and Bhandari et al (2013) have reported higher counts of total aerobic bacteria 6.39 log CFU/g, 5.96 log CFU/g and 7.24 log CFU/g respectively in market chicken meat (Ibrahim et al, 2015;Omorodion & Odu, 2014;Bhandari et al, 2013). On the other hand, lower counts were reported by Rindhe et al (2008) (3.67 log CFU/g) (Rindhe et al, 2008), and Aljasser et al (2012) (4.03 log CFU/g) (Al-Jasser, 2012).…”

Section: Discussionmentioning

confidence: 98%

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Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley

et al. 2019

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Poultry meat can be contaminated by different types of microorganisms during processing in processing plant. The microbiological quality of chicken carcasses and along with processing steps and environmental condition was analyzed in this study in an ISO 22000:2005 certified poultry processing plant of Kathmandu. Standard plate count method was applied for the enumeration and detection of total mesophilic bacteria, total coliform, total faecal coliform, Staphylococcus load along with selected pathogens like Salmonella spp., S. aureus, Escherichia coli, Clostridium perfringens, and Listeria spp. in chicken meat at four processing step (evisceration, final washing, frozen and market). It was observed that the level of microbial load decreased with subsequent processing phases in poultry processing plant where high level of bacteria were reduced during final washing and frozen phase. After processing poultry meat in an ISO 22000:2005 certified meat processing plant, total aerobic mesophilic count, total coliform count, total faecal coliform count, total Staphylococcus count were decreased from 6.92 to 4.45 log CFU/g, 3.49 to 2.19 log CFU/g, 2.41 to nil log CFU/g, and 3..43 to 1.99 log CFU/g respectively. Pathogenic bacteria like Salmonella spp., C. perfringens, and Listeria spp. were absent in chicken meat at the fourth processing step. Prevalence of E. coli was reduced from 37.4% to 10.2%, whereas S. aureus was decreased from 18.57% to 17.1%. It was concluded that the final washing and freezing steps were the Critical Control Point (CCP) to control microbial hazards in poultry processing phase.

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Section: Discussionsupporting

confidence: 84%

Section: Discussionmentioning

confidence: 98%

Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley

et al. 2019

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“…During study of various raw meat samples of a local market in Kathmandu, prevalence of salmonella was 11.4% and presence of salmonella in meat was highest in summer season (Maharjan et al, 2006). Prevalence of Salmonella in Chitwan was 46.2 % in the study of Bhandari et al, (2013), which is higher than our study. This may be due to difference in sample and location of Chitwan district and may be due to categorization of poultry type and age in our study.…”

Section: Resultscontrasting

confidence: 80%

Prevalence of Diseases in Broilers Age Group 1-14 Days at Chitwan District, Nepal

Subedi¹,

Kandel²,

Khanal³

et al. 2020

Int J Appl Sci Biotechnol

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This study was undertaken to find out the prevalence of diseases in broilers age group 1-14 days at Chitwan district, Nepal. This subjective study was carried out using the secondary data retrieved from National Avian Disease Investigation Laboratory (NADIL). Chitwan and Veterinary Teaching Hospital (VTH), Agriculture and Forestry University (AFU), Rampur, Chitwan in last two years viz. June 2016 to June 2018. The cases recorded were categorized and those up-to age 14 days old broiler chicks (n=1112) were selected for the study. Data and Informations were entered in Microsoft Excel 2010 and analyzed using SPSS ver. 22. Results illustrates that the average flock size was 913.51± 918.49 with a range from 30 to 10000 chicks. The case was reported highest in 14th day followed by 12th and 10th day. The prevalence of bacterial disease was found to be highest (57.46%) followed by mycoplasma infection (10.61%) and metabolic diseases (10.16%). Prevalence of Colibacillosis was highest (43.25%) followed by Salmonellosis (12.85%) and Chronic Respiratory Disease (CRD) (10.61%). The level of chicks’ average mortality was 2.14% of total flock size. The Pearson’s correlation between flock size and mortality was found to be 0.82, which was highly significant (p<0.01). The mortality varies significantly (p<0.01) with change in seasons, the prevalence of disease was higher in summer (32.28%) followed by winter (29.13%). Prevalence was recorded as 65.19% among age group 8-14 days and followed by 1-7 days age group (34.80%). Thus, disease management during second week followed by the first week can decrease the disease prevalence and mortality of chicks and increase the efficiency of farm. Int. J. Appl. Sci. Biotechnol. Vol 8(1): 102-107

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“…Although. Datta et al (2012) and Chaiba et al (2007) obtained microbial load with a total count of 6.5  10 5 to 6.110 6 per gm, but Adu-Gyamfi et al (2009) and Bhandari et al (2013) observed higher count of 6.910 6 CFU/ gm, 11.1 10 6 CFU/ gm of meat. At the mean time Al-Mohizea (1994) observed the initial total viable count (log 10 CFU/cm 2 ) which ranged from 3.8 to 5.5 with a mean of 4.67.…”

Section: Statistical Analysis Of Experimental Datamentioning

confidence: 97%

Assessment of bacterial load of poultry meat used at dining hall of Bangladesh Agricultural University campus

Hossain

Hoda

Hossen

et al. 2015

Asian J. Med. Biol. Res

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The present study was undertaken to investigate the microbiological quality of poultry meat used in different hall of Bangladesh Agricultural University campus. Sanitary condition of dining hall was assessed by using a standard questionnaire. Thirty samples were collected from Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall. Microbial load was determined by total viable count (TVC), total coliform count (TCC) and total salmonella count (TSC). Samples were inoculated into various selective media such as plate count (PCA) agar, xylose lysine deoxycholate Agar (XLDA) and MacConkey agar (MCA). It is found that the age of maximum workers (53%) is between 25-35 years. Educational level of dining workers are in same frequency of illiterate and below class eight. Only 6.7% are SSC passed. Most of dining workers have no knowledge on hygienic practices. 43.3% partially know about hygienic practices and 3.3% have no knowledge. Sanitary condition of dining hall is not satisfactory. Only 3.3% disinfectants are used in dining hall. There is no proper washing facilities. About 63.3% washing facilities are in medium level. Only E. coli and Salmonella spp. were isolated and identified from the samples. The mean value of TVC, TCC and TSC in broiler thigh meats of Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall are log 5.65, log 5.77, log 6.06 CFU/g, log 3.26, 3.41, 3.42 CFU/g and log 2.95, log 2.92 log 2.97 CFU/g respectively. The variation of TVC in meats of different dining hall was significant (p<0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different hall were not significant (p<0.05). Presence of Escherichia coli and Salmonella spp. in meat must need particular attention as these organisms are responsible for causing harm to public health. Suggestions have been given to improve the present sanitary condition of dining hall to minimize bacterial load.Asian J. Med. Biol. Res. June 2015, 1(1): 9-16

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Assessment of bacterial load in broiler chicken meat from the retail meat shops in Chitwan, Nepal

Cited by 34 publications

References 2 publications

Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley

Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley

Prevalence of Diseases in Broilers Age Group 1-14 Days at Chitwan District, Nepal

Assessment of bacterial load of poultry meat used at dining hall of Bangladesh Agricultural University campus

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