Evaluation of Microbial Contamination in Meat and its Control Using Preservatives

Abstract

Food borne illnesses are common in both developed as well as developing countries. The majority of foodborne diseases are caused by consuming contaminated meat products. This study aimed to evaluate the microbial contamination in different meat samples. Chicken (n=20), Mutton (n=20) and beef (n=20) samples were collected from 10 towns. Total viable count (TVC) and Total coliform count (TCC) in different meat samples were checked. Microscopic, macroscopic and biochemical profiling of isolates (n=108) was done. It was observed that E. coli was the more common (34%) pathogenic bacteria found in raw chicken followed by Salmonella (28%), Staphylococcus (25%), Shigella (8%), Enterobacter (2%), and Bacillus (3%). In Beef Samples E. coli (39%) was more common followed by Salmonella (30%), Staphylococcus (18%) and Enterobacter (8%), and Shigella (5%). While in Mutton Samples E. coli (32%), Salmonella (32%), Staphylococcus (12%), Shigella (12%), Enterobacter (9%), and Bacillus (3%). Antibacterial activity of natural preservatives i.e., Ginger, Garlic, and Radish, and commonly used synthetic preservatives i.e., Sodium nitrite was also checked on isolated strains. It was observed that Ginger and Garlic showed maximum antibacterial activity at the highest concentration used up to 0.8g/ml. Radish showed no antibacterial activity at any concentration. Antibacterial activity of Sodium nitrite was also higher at the maximum concentration used (0.006mM). The renowned harmful effects of Sodium nitrite, make it necessary to devise the use of natural preservatives. It was observed that ginger and garlic may serve as natural preservatives for meat preservation without any side-effect. However, more research is required for the implementation of natural preservatives for meat storage and safety.

Microbiological and chemical characteristics of porkfish inasua, traditional fish fermented from Maluku, Indonesia

“…One ml of the homogenized and diluted samples was poured into Petri dishes, then de Man, Rogosa and Sharp Agar (MRSA) (KGaA, Germany) containing 1% CaCO3 and 3% NaCl was poured on it and incubated at room temperature for 48 hours (Maulidayanti et al 2019). For isolation of halotolerant, coliform and total bacteria, 100 μl from the homogenate samples were inoculated on Mannitol Salt Agar (MSA) (Siddegowda et al 2016) and Eosin Methylene Blue Agar (EMBA) (KGaA, Germany) (Rehman and Gohar 2022), and Nutrient Agar (NA) respectively, using the spread plate technique with a sterile L-shape glass rod then incubated at 37°C for 24 hours. All the isolates obtained were stained with gram, spore staining and catalase test.…”

Determining food safety in canned food using fuzzy logic based on sulphur dioxide, benzoic acid and sorbic acid concentration

“…Despite various benefits obtained from adding food preservatives, excessive usage of those preservatives is known to be detrimental to human health [ 14 ]. Studies have shown that excessive amounts of food preservatives can cause headaches, allergies, palpitations, cancer, heart disease, thyroid and organ damage [ 15 , 16 ]. Excessive amounts of sulfites in fruits can result in palpitations, allergies, cancer, and headaches while excessive amounts of sorbates or sorbic acid can cause urticaria and contact dermatitis [ 17 ].…”