Assessment of microbial load in marketed broiler meat at Mymensingh district of Bangladesh and its public health implications

Authors

  • M Mahmudul Hasan Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202
  • SM Lutful Kabir Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202
  • Nazmul Hoda Veterinary Surgeon, Bangladesh National Zoo, Mirpur, Dhaka
  • M Mansurul Amin Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202

DOI:

https://doi.org/10.3329/ralf.v2i1.23033

Keywords:

Bacterial load, Broiler meat, Broiler market, Public health

Abstract

An investigation was conducted to assess the bacteriological quality of 30 samples of fresh broiler thigh meat samples sold in different retail markets in Mymensingh. Total viable count (TVC), total coliform count (TCC), total salmonella count (TSC) and total campylobacter count (TCpC) in meat samples of different broiler markets like K.R. at BAU campus, Boyra and Kewatkhali were determined. Mean of TVC, TCC, TSC and TCpC for the K.R. at BAU campus, Boyra and Kewatkhali markets were 5.69, 6.03, 6.17 log10 CFU/g, 4.52, 4.66, 4.69 log10 CFU/g, 3.35, 3.51, 3.61, log10 CFU/g and 2.31, 2.56, 2.66 log10 CFU/g, respectively. It was observed that the mean values of TVC, TCC, TSC and TCpC in case of Boyra and Kewatkhali market exceeded the ICMSF recommendations which may cause alarm to consumers health. The variation of TVC in meats of different broiler market was significant (P<0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different markets were not showed significant (P>0.05).The mean values of TCpC in meats of three different market were highly significant with 1% level of probability (P<0.01).There was no significant correlation found between TVC and TCC (P>0.05), but a significant correlation found between TVC with TSC and TVC with TCpC in meats of three different markets respectively. Presence of Escherichia coli, Campylobacter and Salmonella spp. in meats must receive particular attention, as these organisms are responsible for causing harm to public health. Suggestion has been given to improve the present sanitary condition of meat processing to minimize bacterial load.

Res. Agric., Livest. Fish.2(1): 87-95, April 2015

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Author Biography

M Mahmudul Hasan, Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202



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Published

2015-04-27

How to Cite

Hasan, M. M., Kabir, S. L., Hoda, N., & Amin, M. M. (2015). Assessment of microbial load in marketed broiler meat at Mymensingh district of Bangladesh and its public health implications. Research in Agriculture Livestock and Fisheries, 2(1), 87–95. https://doi.org/10.3329/ralf.v2i1.23033

Issue

Section

Livestock