Microbial quality of poultry meat with special reference to Listeria monocytogenes
Abstract
A study on microbial quality and occurrence of Listeria sp. in poultry meat in Goa region was conducted. A total of 37 poultry meat samples were analyzed for the microbial load of mesophiles, psychrophiles, and yeast and moulds, and the presence of Listeria sp. The mean total mesophilic, psychrophilic and yeast and mould counts (log 10 cfu/g) of poultry meat were 7.24, 2.87 and 6.86, respectively. The average pH of poultry meat was 6.21. Listeria monocytogenes was isolated from 8.1% of samples. The Listeria isolates were sensitive to vancomycin and norfloxacin, and resistant to chloramphenicol, ampicillin, penicillin, oxytetracycline and nalidixic acid.
Keywords
Microbial quality, Listeria monocytogenes, poultry meat
