Food-borne bacterial pathogens in marketed raw meat of Dharan, eastern Nepal

BMC Research Notes
Kamana BantawaHemanta Khanal

Abstract

This study aims to assess the bacteriological quality of marketed raw meat with a special emphasis on isolation of Escherichia coli, Salmonella spp., Shigella spp., Vibrio spp., Pseudomonas aeruginosa and Staphylococcus aureus in raw meat marketed in Dharan. Altogether 50 meat samples were collected from local markets of Dharan and transported to the microbiology laboratory at 4 °C. The meat samples were homogenized in a sterile glass homogenizer and the possible pathogens were isolated and identified by conventional microbiological techniques. The mean total viable count values were found having a mean count of 8.22 ± 0.14, 8.29 ± 0.17, 7.87 ± 0.18 and 7.92 ± 0.19 in terms of log10 CFU/g ± Standard Error for chicken, pork, buffalo, and goat meat respectively. Coliforms were found in 84% samples, S. aureus was found in 68% samples, Salmonella spp. in 34% samples, Shigella spp. in 6% samples, Vibrio spp. in only 3 samples and P. aeruginosa was isolated from 40% sample. Higher microbial load and presence of intestinal commensals E. coli, Salmonella spp., Shigella spp., Vibrio spp indicates that meat might be contaminated by the visceral content and consumers are at risk of getting a foodborne disease when eaten raw.

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Citations

Jun 13, 2019·Veterinary Medicine International·Bhuvan SaudVikram Shrestha
Jul 21, 2020·Journal of Tropical Medicine·Engidaw AbebeMeselu Ahmed
Feb 3, 2020·Current Microbiology·Caroline L de QuadrosLuciana R Dos Santos
Apr 4, 2021·International Journal of Environmental Research and Public Health·Da-Jiun WeiYi-Tang Chang
Jul 6, 2021·Saudi Journal of Biological Sciences·Rebecca TshabalalaMadira Coutlyne Manganyi
Aug 28, 2021·Critical Reviews in Food Science and Nutrition·Seyed Mohammad Hassan MortazaviA Mark Osborn

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