Investigation Of Food Borne Pathogens, Coliforms And Fecal Coliforms In Raw Meat Samples Of Beef, Chicken And Fish

Abstract

Purpose: Consumption of unsafe and contaminated food which could be toxic and infectious can cause food borne diseases. According to WHO, food borne diseases include a wide spectrum of illnesses? This study was aimed to check quality of raw meat whether it is fit for human consumption or not and to analyze if raw meat was stored in a safe environment.

Materials and Methods: We have collected 50 different samples including raw meat beef (n=7), chicken (n=23) and fish (n=20). We have prepared special media e.g. Brilliant Green Bile broth, Baird Parker Agar, Bismuth sulphite agar media for growth of microorganisms. In raw meat samples parameters analyzed were total viable count, total coliform count, fecal coliform, Salmonella and Staphylococcus aureus count along with physical properties like appearance and odor. 

Results and conclusions:  out of 50 raw meat samples (beef, chicken and fish) 27 (54%) samples are contaminated with different food borne pathogens i.e. Salmonella, Staphylococcus, coliforms and fecal coliforms. Mostly the fish samples were contaminated. Beef samples showed higher prevalence of Salmonella. Fish samples showed higher prevalence for Staphylococcus and total coliforms and fecal coliforms.