A comparison of microbial contamination on sheep/goat carcasses in a modern Indian abattoir and traditional meat shops

Microbial Assessment of Chevon of Black Bengal Goat

“…The consumer expects the meat he purchases to be safe and wholesome. Wholesome meat is produced hygienically, pathogen free, retains its natural state and nutritive value, has optimum fat and is unconditionally acceptable to the consumer (Bhandare, 2007). However, Bangladesh is a tropical country, with ambient temperatures conducive to the growth of microorganisms, which can rapidly render the meat unsafe for human consumption.…”

“…The microbiological quality of meat and meat products is very important with regards to public health significance. There are several reports on outbreaks of food borne diseases because of consumption of meat (Lunden et al, 2003;Prakash et al, 2005;Bhandare et al, 2007). The meat is potentially subjected to contamination from a variety of sources within and outside animal during the slaughter of animal to sell.…”

Prevalence of Candida albicans in Raw Chicken and Mutton Meat Samples Sold in the Open Markets of Kolkata City of West Bengal

“…Meat tissues get contamination during the various stages of slaughter and transportation (Ercolini et al, 2006). Contaminated raw meat is one of the main sources of food borne illness (Bhandare et al, 2007;Podpecan et al, 2007). It is estimated that, hardly 5 per cent of the poultry meat produced in India is from organized processing units whereas; the rest is from unorganized sector (retail shops) where due to poor hygiene there is ample scope for contamination (Kumar et al, 2001).…”

Prevalence and Characterization of Antibiotic Resistance Food Borne Pathogens Isolated from Locally Produced Chicken Raw Meat and their Handlers

“…0.1ml from the pre-incubated samples in BPW was streaked onto MacConkey agar (CM0007, Oxoid) plates and incubated at 37°C for 24 h. Following incubation, lactose-positive colonies [3][4][5] were streaked onto Eosin-methylene blue (CM0069B, Oxoid) agar plates. Typical E. coli colonies on Eosin-methylene blue agar (green and shiny or with dark or purple centers) were subcultured in nutrient agar slant and incubated for 24 h at 37°C then kept at 4°C for further study.…”

“…Salmonella (S.), Escherichia coli (E.coli) and Staphylococcus aureus (Staph. aureus) are the main predominant species in most food poisoning cases associated with contaminated raw meat [5][6][7]. Moreover, foods contaminated with antibiotic resistance bacteria are a major public health problem in many countries due to continues circulation of the resistant bacterial strains in the environment.…”