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

Maharjan, Samita; Rayamajhee, Binod; Chhetri, Vijay Singh; Sherchan, Samendra P.; Panta, Om Prakash; Karki, Tika Bahadur

doi:10.1186/s40550-019-0078-5

Cited by 33 publications

(34 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Staphylococci spp. of >4log10cfu/g were reported in agreement with previous studies [35,36] but higher than 1.99 log10cfu/g reported in market meat elsewhere [37].…”

Section: Microbiological Qualitysupporting

confidence: 93%

“…We suspect that the differences in bacteria counts for chicken meats in this study and previous studies might be linked to technologies used, hygienic conditions during slaughtering, processing, packaging, storage and distribution [37][38][39][40]. A study using ISO 22000:2005 certified poultry processing plant reported remarkable reductions in bacteria counts in the four sequential processing steps [37,39].…”

Section: Microbiological Qualitymentioning

confidence: 79%

See 1 more Smart Citation

Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

Yar¹,

Kwenin²,

Zanu³

et al. 2020

Preprint

View full text Add to dashboard Cite

Background: There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three major import countries (USA, the Netherlands and Brazil) into the Kumasi Metropolis. Methods: A total of 45 chicken meat parts of 15 thighs, wings and backs from wholesale cold stores market in the Kumasi Metropolis were randomly sampled for laboratory examinations. A ten-fold serial dilution was performed on each homogenized chicken parts to determine microbiological quality using Plate Count Agar [1], MacConkey Agar (MCA), Mannitol Salt Agar (MSA) and Desoxycholate Citrate Agar (DCA) for the total viable count (TVC), total coliform count (TCC), Staphylococcus and Salmonella spp counts respectively incubated at 37oC for 48 hours. Sabouraud Dextrose Agar (SDA) was used for fungal counts. We identified bacterial and fungal isolates using appropriate laboratory and biochemical tests. Descriptive data analysis was carried using SPSS-IBM version 16. Results: Mean TVCs of 5.93, 5.98 and 6.14 log10cfu/g were recorded for frozen chicken meats from the USA, the Netherlands and Brazil respectively. Means TCCs of 6.14, 5.93 and 5.98 log10cfu/g were obtained for chicken meats from Brazil, USA and the Netherlands respectively. Staphylococcus spp. (35.4%), E. coli (26.2%), Salmonella spp. (24.6%), and Klebsiella spp. (13.8%) were isolated with Aspergillus spp (33.3%), Rhizopus spp (27.3%), Penicillin spp (24.2%), and Cladosporium spp (15.2%). Chicken thighs, backs and wings recorded 46.2%, 29.2% and 24.6% bacterial contaminants in this order. Bacterial isolates of 49.2%, 28.8% and 22.0% were recorded in frozen chicken meat products from Brazil, the Netherlands USA respectively. Conclusion: The results suggest that imported frozen chicken meats into the Ghanaian market have moderate quality with potential pathogens such as E. coli and Salmonella spp.

show abstract

“…Staphylococci spp. of >4log10cfu/g were reported in agreement with previous studies [35,36] but higher than 1.99 log10cfu/g reported in market meat elsewhere [37].…”

Section: Microbiological Qualitysupporting

confidence: 93%

Section: Microbiological Qualitymentioning

confidence: 79%

Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

Yar¹,

Kwenin²,

Zanu³

et al. 2020

Preprint

View full text Add to dashboard Cite

show abstract

“…The presence of E. coli (faecal indicator organism) in the beef indicates direct or indirect faecal contamination and this suggests a general lack of cleanliness in handling and improper storage (Centre for Food safety, 2014). Research indicates that microbial contamination occurs at every phase of processing but can be reduced through use of proper sanitation equipment and personal hygiene (Maharjan et al, 2019). Results indicated high prevalence of S. aureus in the carcass and relates to several studies that documented prevalence of S. aureus in many raw retail meats; an indication that consumers are at potential risk of S. aureus colonization and subsequent infection.…”

Section: Microbiological Contamination Of Carcass Samples Limitsmentioning

confidence: 75%

Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

Kyayesimira¹,

Wangalwa²,

Rugunda³

et al. 2020

Preprint

View full text Add to dashboard Cite

Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

show abstract

“…The counts reported in this study were higher than those reported by Briehta-Harhay et al [38] who worked with chicken meat from the United States. However, Vaidya et al [39], Lindblad et al [40], and Maharjan et al [41] in their various studies did not detect Salmonella in the chicken meat samples that were examined. Overall, the prevalence of the chilled raw chicken meat contaminated with Salmonella was estimated at 0.17 (40/240).…”

Section: Prevalence and Counts Of Salmonella In The Raw Chicken Meatmentioning

confidence: 93%

“…This value of prevalence exceeded the limits (≤ 0.1) set by the Meat Industry Guide, United Kingdom [42]. Improper handling by workers and poor hygienic conditions of the meat processing plants, as well as the meat retailing environment, are the probable sources of contamination of chicken meat sold in the open markets [41]. Improper slaughtering and manual evisceration process of the raw chicken meat intestinal contents could also be an important source of contamination of the meat with Salmonella species.…”

Section: Prevalence and Counts Of Salmonella In The Raw Chicken Meatmentioning

confidence: 99%

Phenotypic and molecular characterization of multidrug-resistant extended-spectrum beta-lactamase-producing Salmonella prevalent in raw chicken meat vended in Nigerian markets

Ogu

Akinnibosun

Imade

2021

Ovidius University Annals of Chemistry

View full text Add to dashboard Cite

In Nigeria, there is still a scarcity of data on the recovery of multidrug-resistant ESBL-producing Salmonella in chicken meat. Hence this study characterized the probable multidrug-resistant extended-spectrum beta-lactamase-producing Salmonella prevalent in chilled raw chicken meat vended in Nigerian markets. Detection of Salmonella was performed by meat rinse centrifugation-plating technique. Presumptive Salmonella colonies were identified by phenotypic and 16S rRNA gene sequencing. The confirmed Salmonella isolates were tested for multidrug resistance by the Kirby Bauer disc diffusion test. Detection and confirmation of extended-spectrum beta-lactamase (ESBL) phenotypes were performed by double disc synergy and combination disc tests. PCR and DNA sequencing of the ESBL-encoding genes (bla SHV, bla TEM, and bla CTX-M) were also performed. The conserved and three-dimensional (3D) domains in ESBLs were respectively characterized by the reverse position-specific BLAST (RPS-BLAST) and Cn3D modeling tool. Of the 229 presumptive Salmonella isolates examined, 52 isolates were confirmed as Salmonella species, 46 isolates were multidrug-resistant and 41 isolates confirmed as multidrug-resistant ESBL-producing Salmonella species. The main serotypes were Salmonella enterica subsp. enterica serovar Typhimurium (35/52; 67.31%) and Salmonella enterica subsp. enterica serovar Enteritidis (17/52; 32.69%). Overall, the prevalence of chilled raw chicken meat contaminated with Salmonella was estimated at 0.17 (40/240). This value of prevalence exceeded the limits (≤ 0.1) set by the Meat Industry Guide, United Kingdom. All CTX-M, TEM, and SHV beta-lactamases produced by the Salmonella isolates were confirmed by RPS-BLAST and Cn3D modeling tool as serine-based hydrolases that consisted of two 3D domains with unique ligands such as sodium ion, formic acid, and glycerol. This study showed that multidrug-resistant ESBL-producing Salmonella was widespread in raw chicken meat vended in Nigerian markets. Thus, there is a need for relevant regulatory agencies to enforce safety.

show abstract

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

Cited by 33 publications

References 38 publications

Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

Phenotypic and molecular characterization of multidrug-resistant extended-spectrum beta-lactamase-producing Salmonella prevalent in raw chicken meat vended in Nigerian markets

Contact Info

Product

Resources

About