Effect of Proceesing Conditions on Microbiological Quality of Market Poultry Meats in Bangalore, India

Ruban, S. Wilfred; Fairoze, Nadeem

doi:10.3923/javaa.2011.188.191

Cited by 22 publications

(21 citation statements)

References 6 publications

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“…On the contrary, higher prevalence rate (25.71%) of Salmonella spp. was recorded in chicken thigh meat samples by Ruban and Fairoze (2011). Also, higher incidence (7%) of S. Kentucky in the chicken thigh was recorded by Ibrahim-Hemmat et al (2014).…”

Section: Resultsmentioning

confidence: 78%

Cooked poultry meat and products as a potential source of some food poisoning bacteria

El-Malek¹

2017

IOSR JESTFT

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Section: Resultsmentioning

confidence: 78%

Cooked poultry meat and products as a potential source of some food poisoning bacteria

El-Malek¹

2017

IOSR JESTFT

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“…The results of the current study concur with the findings of [49], which highlighted that hygiene was important in food sector services. A study by Ruban and Fairoze [50] revealed that there were higher bacterial concentrations in meat as a result of how the latter was processed. Consumers solely rely on meat sectors and the preparation of food at a restaurant.…”

Section: As Indicated Inmentioning

confidence: 99%

Consumers’ Social Representations of Meat Safety in Two Selected Restaurants of Raymond Mhlaba Municipality in the Eastern Cape, South Africa

2017

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This study was conducted at two different restaurants of Raymond Mhlaba Municipality (Alice), Eastern Cape, South Africa, to determine consumers' social representations of meat safety. A total number of 251 people were interviewed in focus group discussions, each comprising 4-6 interviewees were conducted. Each focus group consisted of university students and staff, and members of rural communities surrounding the town of Alice. A semi-structured questionnaire comprising both closed-ended and open-ended questions was used to collect data. Consumers were concerned about the hygiene at the place of purchase and the freshness of meat. Moreover, they revealed that they were always worried about the risk of food-borne diseases. Although food-borne diseases were not cited as a significant problem, related ideas such as "washing of hands before preparation of food to minimize food-borne diseases" were important to consumers. Consumers indicated that meat safety at the abattoirs should be thoroughly managed given that "hygiene during meat processing is important to prevent the occurrence of food-borne diseases". Consumers in both retail outlets have shown to have a limited understanding of meat safety. Thus, consumers' social representations, perceptions, and knowledge are complex and dynamic with respect to meat safety.

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“…Another study revealed 4.82% of chicken eggs were positive for Salmonella in North India and all the isolates were resistant to bacitracin, polymyxin-B and colistin (Singh et al, 2010). Salmonella was prevalent in a wide range (25-65%) from different parts of chicken meat marketed in Banglore (Ruban and Fairoze, 2011), while 15.91% prevalence of S. enteritidis were reported from Namakkal, South India and the isolates were resistant to erythromycin, ampicillin, kanamycin, cephalothin and tetracycline (Maripandi and Al-Salamah, 2010). A prevalence of 2.7% was reported from poultry tissue and egg samples, with isolates belonging to S. heidelberg, S. typhimurium, S. ayinde, S. essen and S. kastrup from Bareilly (Taddele et al, 2011).…”

Section: Indian Scenariomentioning

confidence: 99%

The Role of Poultry in Food Borne Salmonellosis and its Public Health Importance

Manoj¹

2015

Adv. Anim. Vet. Sci.

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| Salmonella organisms are most frequently isolated bacterial agents of food borne outbreaks. Due to its economic importance and risks to human health, salmonellosis poses significant role in public health. Poultry serves as reservoir of Salmonella and poultry meat and eggs have been implicated in food associated outbreaks of salmonellosis. The presence of Salmonella in poultry makes the food chain unsafe from farm to the table. In this review, we explore various public health aspects of food borne salmonellosis originated from poultry. In India, poultry industry is one of the fastest growing segments and the factors linked to salmonellosis in poultry industry are reviewed. The sources and modes of transmission of this organism and the disease symptoms are briefly explained. Various reports of salmonellosis in poultry, with special emphasis on Indian conditions are also discussed. The emergence of multidrug resistant Salmonella is considered as a major global threat to public health, therefore, the antibiotic resistance in Salmonella serovars associated with poultry is also presented.

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Effect of Proceesing Conditions on Microbiological Quality of Market Poultry Meats in Bangalore, India

Cited by 22 publications

References 6 publications

Cooked poultry meat and products as a potential source of some food poisoning bacteria

Cooked poultry meat and products as a potential source of some food poisoning bacteria

Consumers’ Social Representations of Meat Safety in Two Selected Restaurants of Raymond Mhlaba Municipality in the Eastern Cape, South Africa

The Role of Poultry in Food Borne Salmonellosis and its Public Health Importance

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