(23.22.224.181)
Users online: 3090    [ij] [ij] [ij] 
Email id
 

Journal of Immunology and Immunopathology
Year : 2006, Volume : 8, Issue : 2
First page : ( 132) Last page : ( 134)
Print ISSN : 0972-0561.

Microbiological analysis of buffalo meat sold at retail shop in Aligarh

Islam Nazmul, Singh S. B., Khan N. R., Mallick A. I.*

Hind Agro Industries Ltd., CDF Complex, Aligarh, 202 002.

*E-mail: dramirul@rediffmail.com

Abstract

Aligarh is one of the major cities in western Uttar Pradesh. A majority of the people is fond of eating various preparation of buffalo meat. Buffaloes are slaughtered on daily basis and marketed in small quantities. Meat spoilage is a common problem in Aligarh because of tropical temperature and lack of cold storage facilities that favours the growth of different pathogenic food borne microorganisms. In this context it is customary to estimate potentially pathogenic microorganism present in meat sample collected from deferent retail outlets to generate data to quantify the magnitude of incidences of pathogens. Results obtained from this study were compared with standard permissible limits mentioned by ISO specification and it may be concluded that strict hygienic measures and cold storage facility is needed to avoid any possible outbreak of food borne diseases.

Top

Key words

Buffalo meat, Microbiological, Food borne diseases.

Top

Introduction

Consumption of unsafe, contaminated food leads to food-borne diseases, which cause considerable morbidity and mortality. In India the diseases transmitted by food are commonly referred to as food poisoning and are characterized by abrupt onset of gastrointestinal disturbances viz. abdominal pain, vomiting and diarrhea (ICMR, 2000). More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella spp, Clostridium perfringens, Campylobacter spp, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, Entero-pathogenic Escherichia coli, and Shigella spp. Normally a large number of food-poisoning bacteria are responsible to cause illness. In recent years importance of food safety has gained considerable attention in view of the fact that food borne disease have been substantial physical social implications. The initial level of post productive contamination as well as the numerous intrinsic and extrinsic parameters of product determine its microbiological stability and consequently affect the safety of consumer. Evidences are also growing on serious long-term health effect of food borne hazards with a chronic congestion such as kidney failure reactive arthritis and nervous disorder. Undercooked meat can possesses microbes and transmit number of diseases to human beings. Medical records from different Govt. and private health centers and hospitals in Aligarh revealed that a large number of patients from local area suffered from food borne disease like enteritis, dysentery, diarrhea etc. This information has given us impetus to generate data related to the occurrence and frequency of microbial load in meat, one of the major sources of food poisoning.

Top

Materials and Methods

Materials

A total of 60 buffalo meat samples comprising of different parts of carcasses were collected from different retail shops in sterile polythenes bags during the month of hot summer (May-July, 2006). Samples immediately after collection transported to the Quality Control laboratory facility of Hind Agro Ind. Ltd, Aligarh and processed within 1–2 hrs after procurement. Media used for different studies were obtained from Hi Media, India.

Methods

Total aerobic plate count (APC), total Coliform, Staphylococcus aureus, fecal streptococci and yeast-mould count were performed as per standard protocol of Bureau of Indian standard [IS 15478(Part 2): 2004]. Briefly, plate count agar media was used to determine total aerobic bacterial by pour plate method, total coliform count was performed in Tergitol-7 agar, E.coli in EMB and MLA, Staphylococcus aureus in Baird Parker media, Glucose azide growth media for total fecal streptococci, yeast mold count was performed in Yeast mold medium containing chloramphenicol. Typical colonies were confirmed on the basis of morphological, cultural and biochemical characteristics (Edward and Erving, 1972). Presence of Salmonella spp was detected by dipstick method with the TECRA Unique Salmonella Kit provided by Tecra Int. Pty Ltd, Australia (AOAC: 2000.07).

Top

Results and Discussion

In the present study, data obtained from microbiological analysis of meat sample it was found that 64% were unsafe and unhygienic for consumption from public health point of view as compared with the standard permissible limit specified by BIS (IS2537: 1995). It was further analyzed on the basis of time of collection and found that meat sold at late hours contained higher bacterial load than the sample collected in the morning. It was might be due to lack of cold storage facility as meat spoilage is very common in hot humid climate like India. Meat kept in 4°C is sufficient to prevent spoilage for meat sold at late hours (Suresh Kumar et al., 2003). Data also reveals that fresh meat is safer than the meat kept for selling without proper chilling. Considerably higher number of E. coli, coliform and faecal streptococci recorded in meat samples could be either due to larger no of animal is slaughtered in the same places or soiling of the carcass with faecal material during processes (Das and Biswas, 2003). Since the stereotyping of Escherichia coli is not performed in the present study, each case of the isolation of those bacteria should be considered as a substantial threat. Presence of Staphylococcus aureus in 24% of sample also indicates poor way of processing and keeping of meat cuts for sell. Our study also suggested that retailing of meat on open air and reuse of washing water are the possible way of contamination of meat by yeast and mould as YMC are being environmental contaminants usually contaminate the carcass during the time of evisceration, washing and selling out (Tiwari et al., 2002). Though presence of Salmonella spp was the least in occurrence in the study, still salmonella is a matter of great risk in this area particularly eating of meat-cooked improperly. Our study may be concluded that strict hygienic measures and cold storage facility of meat is needed to avoid any possible outbreak of food borne diseases.

Top

Acknowledgement

We are thankful to the Dr. Naseem Qureshi, President, Hind Groups, A-1, Phase-1, Okhla Industrial Area, New Delhi for providing us the laboratory facilities to perform this study. We are also thankful to Mr. Ali Ameer, General Manager, Hind Agro Ind Ltd, Aligarh for his necessary help.

Top

References

DasA K, BiswasS. (2003). Effect of processing methods on microbiological quality of chicken Indian. Jn Vet. Public Health, 1: 147–152.

TopBack

EdwardP R, ErvingW H. (1972). Identification of Enterobacterium. 3rd edition. Bargeese Publishing Company, Minneapolis, Minnesota.

TopBack

ICMR Bulletin. (2000): Application of hazard analysis and critical control point improvement of quality of processed foods. Vol. 30, No. 5May, 2000.

TopBack

IS15478 (Part2):2004/ISO 3100-2: 1988 Meat and Meat products - Sampling and preparation of test samples: Part 2: Preparation of test samples for microbiological examination.

TopBack

Indian Standard (IS 2537: 1995). Meat and Meat Products. Beef and Buffalo meat: Fresh, chilled and frozen. Technical requirements. (First edition).

TopBack

Suresh kumarS V, Venkatramanujam ThulasiG. (2003). Effect of chilling on microbial quality of buffalo meat. Jn. Meat Science, 1: 12–15.

TopBack

TiwariA K, SinghS P, KumarA. (2002). Microbiological status of buffalo meat from slaughter house and retail outlets. Jn. of Food Science Technology, 39: 279–291.

TopBack

║ Site map ║ Privacy Policy ║ Copyright ║ Terms & Conditions ║ Page Rank Tool
95,285,414 visitor(s) since 30th May, 2005.
All rights reserved. Site designed and maintained by DIVA ENTERPRISES PVT. LTD..
Note: Please use Internet Explorer (6.0 or above). Some functionalities may not work in other browsers.