Browsing by Subject "Raw meat"
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Item Microbiological Profile of Raw Meat of Kathmandu Valley and Antibiotic Susceptibility Pattern of the Bacterial Isolates(Department of Microbiology, 2012) Upadhyay, MonicaFoods are the important vehicle for food borne pathogens. Improper sanitary and unhygienicpractices adopted during slaughtering, processing and storage promotes the growthofseveral pathogensof meat which increases the incidence of food borne disease. In order to find out bacterial flora of raw meat along with their antibiotic susceptibility pattern the study was conducted from December 2010 to May2011at the Central Department of Microbiology. During this study period 72 buff meat samples from different localities of Kathmandu valley were collected and subjected to bacteriological investigation.The bacteriological quality of raw meat was evaluated by total mesophilic count and coliform count. Few gram negative potential pathogens were also detected and antibiotic susceptibility profile of isolates was described. In this research work total bacterial count, total coliform count along with isolation and identification of Salmonella was carried out by standard microbiological methods.From this study the mesophilic bacterial load were found from 1.1×10 cfu/gm-1.1×10 7 cfu/gm. Similarly total coliform count were found form <30cfu/gm-8.9×10 6 cfu/gm.Several bacteria were isolated during the study period which include Escherchia coli, Klebsiella pneumoniae, Klebsiella oxytoca, Citrobacter fruendii,SalmonellaTyphiand other Salmonella. Among the isolates E.coli was found to bemost predominant among all gram negative bacteria. The results of antibiotic susceptibility test showed that majority of the isolated gram negative bacteria were sensitive to Amikacin, Cotrimoxazole, Chloramphenicol, Nalidixic acid, Tetracycline.Some isolates of E.coli, Citrobacter, Enterobacter and Klebsiella oxytoca were reported as Nalidixic acid resistant. Nearly all samples were found to be contaminated with elevated load of coliform bacteria showing unhygienic practice during slaughtering process;however,the gram negative isolates were susceptible to common antibiotics.Item Microbiological Profile of Raw Meat of Kathmandu Valley and Antibiotic Susceptibility Pattern of the Bacterial Isolates(Department of Microbiology, 2012) Upadhyay, MonicaFoods are the important vehicle for food borne pathogens. Improper sanitary and unhygienic practices adopted during slaughtering, processing and storage promotes the growth of several pathogens of meat which increases the incidence of food borne disease. In order to find out bacterial flora of raw meat along with their antibiotic susceptibility pattern the study was conducted from December 2010 to May 2011atthe Central Department of Microbiology. During this studyperiod72buff meat samples from different localities of Kathmandu valley were collected and subjected to bacteriological investigation.The bacteriological quality of raw meat was evaluated by total mesophilic count and coliform count. Few gram negative potential pathogens were also detected and antibiotic susceptibility profile of isolates was described. In this research work total bacterial count, total coliform count along with isolation and identification of Salmonella was carried out by standard microbiological methods.From this study the mesophilic bacterial load were found from 1.1×10 cfu/gm-1.1×10 7 cfu/gm. Similarly total coliform count were found form <30cfu/gm-8.9×10 6 cfu/gm.Several bacteria were isolated during the study period which includeEscherchia coli, Klebsiella pneumoniae, Klebsiella oxytoca, Citrobacter fruendii, Salmonella Typhiand other Salmonella. Among the isolates E.coli was found to be most predominant among all gram negative bacteria. The results of antibiotic susceptibility test showed that majority of the isolated gram negative bacteria were sensitive to Amikacin, Cotrimoxazole, Chloramphenicol, Nalidixic acid, Tetracycline.Some isolates of E.coli, Citrobacter, Enterobacter and Klebsiella oxytoca were reported as Nalidixic acid resistant. Nearly all samples were found to be contaminated with elevated load of coliform bacteria showing unhygienic practice during slaughtering process;however,the gram negative isolates were susceptible to common antibiotics. Key words: Raw meat, mesophilic count, coliform count, Salmonella, antibiotic susceptibilityItem Microbiological Study of Raw Buff Meat and Raw Buff Sausages Sold in Bhaktapur(Department of Microbiology, 2012) Koju, RenuThe present study was done to investigate the microbiological quality of raw buff meat and raw buff sausages of Bhaktapur. Altogether 45 raw buff meat samples collected from nine different locations and 30 raw buff sausages sample from three different sites were analyzed. The total viable count, total coliform count and isolation and identification of the organisms were carried out following the standard procedures. The mean total plate count of raw buff meat ranged from 1.9x106cfu/gm to 1.4x107cfu/gm and that of raw buff sausages ranged from 1.5x105cfu/gm to 8.3x105cfu/gm whereas the total coliform count of raw buff meat ranged from 6.3x104cfu/gm to 1.3x106cfu/gm and that of raw buff sausages ranged from 1.3x103 cfu/gm to 3.5x104cfu/gm The organism isolated from the raw buff meat includes of Escherichia coli (34.0%) Klebsiella oxytoca (12.0%), Citrobacter diversus and Enterobacter spp (10.0%) Citrobacter freundii and Staphylococcus aureus (7.0%), Proteus vulgaris (5.0%), Salmonella spp and K. pneumonia (4.0%) and Pr. mirabilis, Salmonella spp and Shigella spp (2.0%) and from raw buff sausages isolated bacteria are:- E.coli (37.9%), K. pneumonia (14.8) Citrobacter freundii and Staphylococcus aureus (12.7%), Citrobacter diversus (8.5%), Enterobacter spp and K. oxytoca (6.3%), Salmonella Typhi, Shigella spp and Pr. mirabilis (2.1%). Antibiotic susceptibility test was also done against each isolated organism. The result show almost all the isolates were susceptible to tested antibiotics used except some few strain. Among the antibiotics used, ofloxacin, chloramphenicol, cotrimoxazole, and amikacin were found to be highly effective whereas tetracycline and nalidixic acid were found to least effective in comparison to other antibiotics disc. Most of the bacterial isolate were found to be commensals organism. Since these bacteria are opportunists, they can be pathogenic to human in condition when the host defence mechanism is weak. Thus it is suggested that regular monitoring of the quality of meat and sausages must be practiced to avoid any food-borne pathogenic outbreaks in future.