Relationship of Sanitation Parameters with Microbial Diversity and Load in Raw Meat from the Outlets of the Metropolitan City Biratnagar, Nepal.

Sanjay Mahato

doi:10.1155/2019/3547072

Abstract

The main aim of this study is to assess the microbial load of raw meat from outlets of Biratnagar and its relationship with several sanitation parameters. Samples were taken from meat outlets, and required microbiological procedures were followed as per guidelines. Approximately 63.6% of microbes were present in meat with poor sanitation while 36.4% were present in meat with good sanitation. Fungal contamination in poorly kept mutton was one and half times greater than chicken/mutton of good sanitation. Fungi such as Penicillium (21.3%), Mucor (16.3%), Aspergillus (15%), and Trichosporon (13.8%) were most predominant. 73.8% of meat samples contained Staphylococcus spp., 61.3% contained E. coli, 48.8% of Pseudomonas spp., and 37.5% samples contained Salmonella spp. Outlets selling both types of meat showed no significant difference in microbial types. Mean of TVC of meat is 8.2 log CFU/g. Mean TVC of mutton (7.6 log CFU/g) is lower than mean TVC of chicken/meat (8.5 log CFU/g) and differed significantly. Tiled outlets showed comparatively lower bacterial contamination than cemented outlets which was statistically significant (t = −3.16, p=0.002). With the difference among microbial type and few sanitation parameters being statistically significant, it can be suggested that outlets should be tiled (p=0.002), showcased (p=0.001), and the meat-handling employee must wear washed apron (p=0.013). Proper cleaning of water supply and use area (p ≤ 0.001) and drainage (p=0.048) maintain a good meat sanitation (p ≤ 0.001) which reduces microbial contamination significantly. To diminish microbiological load on meat sold in the Biratnagar city, standard operating methods should be practiced.

Highlights

According to Heinz and Hautzinger [1], the Canadian annual per capita consumption of meat increased from 10 kg in the 1960s to 26 kg in 2000 and will reach 37 kg by the year 2030
Sanitation parameters such as tiled or cemented; washing of slaughterhouse, apron, and chopping boards; uses of hand sanitizer; hygienic condition of slaughterhouse; water supply area and drainage; showcased meat; and cleanliness of slaughter personnel were selected, and on these bases, meat samples were categorized as good sanitation and poor sanitation types
E TVC of meat was 8.2 log CFU/g. e TVC of chicken meat ranged from 4.6 log CFU/g to 9.5 log CFU/g for all chicken meat examined (Table 2). e TVC of mutton ranged from 4.3 log CFU/g to 8.7 log CFU/g

Summary

Introduction

According to Heinz and Hautzinger [1], the Canadian annual per capita consumption of meat increased from 10 kg in the 1960s to 26 kg in 2000 and will reach 37 kg by the year 2030. A significant portion of meat and meat products are spoiled every year [2] at the consumer, retailer, and foodservice levels which have a substantial economic and environmental impact. A significant portion of this loss is due to microbial spoilage [3]. Storage temperature, the acidity of the meat, and the structure of the muscular tissue affect the rate of meat spoilage. Protein, minerals, carbohydrate, and water present in meat [1] degrade because of digestive enzymes, microbial spoilage, and lipid oxidation [6]. Meat has a pH of 6.2–6.8, and the meat having lower value of pH is responsible for the breakdown of proteins, providing a favorable medium for the growth of bacteria [8, 9]

Methods

Results

Discussion

Conclusion