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Current IssueEditorial BoardOnline First ArticlesArchive

volume 47 issue 3 (june 2013) : 262-264

PREVALENCE OF FOOD BORNE PATHOGENS IN MARKET SAMPLES OF CHICKEN MEAT IN BANGALORE, INDIA

S
Sekhar R. Badhe*
M
Md. Nadeem Fairoze
S
S. Sudarshan
1Department of Livestock Products Technology, Veterinary College, Bangalore, 560 004, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Badhe* R. Sekhar, Fairoze Nadeem Md., Sudarshan S. (2025). PREVALENCE OF FOOD BORNE PATHOGENS IN MARKET SAMPLES OF CHICKEN MEAT IN BANGALORE, INDIA. Indian Journal of Animal Research. 47(3): 262-264. doi: .

ABSTRACT

A study was carried out regarding the prevalence of common food borne pathogens (Salmonella typhimurium., Staphylococcus aureus. and E. coli) in chicken meat obtained from wet market in Bangalore from different processing conditions and studied. Results revealed higher prevalence of Salmonella typhimurium. in the range of 25 to 65 per cent and contamination of meat with Salmonella typhimurium. decreased with increase in sophistication of slaughter facility. and that thigh muscle were found to be highly prone for contamination as compared to the breast muscle irrespective of the processing condition. Hundred per cent prevalence of Staphylococcus aureus, (100 percent) was observed in outlets with minimum facilities compared to the meat samples obtained from outlets with better facilities and hygiene. The prevalence of E. coli followed a similar trend with a range between 42 to 88 per cent indicating the lower hygiene of the meat obtained from the wet market. Lack of hygiene and better facilities have been major cause of poor microbial quality of meat.

KEYWORDS

    REFERENCES

    1. E. coli, Food borne pathogensAbu-Ruwaida, A.S., Sawaya, W.N., Dashti, B.H., Murad, M. and Alothman, H.A, 1994. Microbiological quality of broilers during processing in a modern commercial slaughterhouse in Kuwait. J. Food. Prot., 57(10):887-892
    2. APHA (1984) Compendium of Methods for Microbiological Examination of Foods, Washington.
    3. Bacchil, V.N., (1998). Enterotoxigenicity, phage typing and prevalence of Staphylococcus aureus in buffalo meats. Public health implications. Indian J. Comp. Microbiol. Immunol. Dis., 19: 23-27
    4. Bhattacharya, S.S. and Dash, U.A., (2007). Sudden raise in occurrence of Salmonella paratyphi A infection in Rourkela, Orissa. Indian J. Med. Microbiol., 25:78-79.
    5. Cunningham, F.C., (1982). Microbiological aspects of poultry and poultry products.. J. Food Prot, 45: 1149-1164
    6. Capita, Calleja C.A. Fernandez M.C.G. and Moreno B., 2001. Microbiological quality of retail poultry carcasses in Spain. J. Food Prot., 64: 1961-1966
    7. Kreyenschmidt, J., Peters, N., Petersen, B. and Kunz, B., (2002). Characterisierung des Verderbs von Frischfleisch - Veränderung mikrobiologischer and biochemischer Parameter von Geflügelfleisch bei unterschidlichen Lagertempraturen. Fleischwirtschaft., 82: 108-111.
    8. Lillard, H.S., Hamm D. and Thomson J.E., (1984). Effect of reduced processing on recovery of food-borne pathogens from hot-boned broiler meat and skin. J. Food Prot., 47: 209-212.
    9. Lunden, J.M., Autio T.J., Sjoberg A.M. and Korkeala H.J., (2003). Persistent and nonpersistent Listeria monocytogenes contamination in meat and poultry processing plants. J. Food Prot., 66: 2062-2069
    10. Maharajan, M., Joshi, V., Joshi, D.D. and Manandhar P., (2006). Prevalence of Salmonella species in various raw meat samples of a local market in Kathmandu. Part II. Trends in the Study of Disease Agents, 1081:249-256
    11. Padungtod, P. and Kaneene J.B., (2006). Salmonella in food animals and humans in northern Thailand. Int. J. Food Micro., 108: 346-354.
    12. Prakash, B., Krishnappa G., Muniyappa L. and Kumar B.S., (2005). Epidemiological characterization of avian Salmonella enterica serovar infections in India. Int. J. Poult. Sci., 4: 388-395.
    13. Rahman, H., Bhattacharya, D.K. and Murugkar H.V., (2004). Prevalence of Salmonella in poultry in Northeastern India. India. J. Vety Res., 13:1-7.
    14. Rao, V.N. (2005). Prevalence of Salmonella and Campylobacter spp. from broiler meat in abattoirs at Ho Chi Minh city, Vietnam. Free University, Berlin dissertation.
    15. Vaidya, V.M., Paturkar, A.M., Waskar, A.S., Zende, R.J. and Rawool D.B, (2005). Detection of indicator organisms in poultry carcass sites in an organized slaughterhouse. J. Muscle Foods 16:289-297.
    16. WHO, (2002). World Health Organization Fact sheet 237, revised January 2002. Geneva.
    17. , Meat, Salmonella typhimurium., Staphylococcus aureus.
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    Indian Journal of Animal Research
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      volume 47 issue 3 (june 2013) : 262-264

      PREVALENCE OF FOOD BORNE PATHOGENS IN MARKET SAMPLES OF CHICKEN MEAT IN BANGALORE, INDIA

      S
      Sekhar R. Badhe*
      M
      Md. Nadeem Fairoze
      S
      S. Sudarshan
      1Department of Livestock Products Technology, Veterinary College, Bangalore, 560 004, India

      • Submitted|

      • First Online |

      • doi

      Cite article:- Badhe* R. Sekhar, Fairoze Nadeem Md., Sudarshan S. (2025). PREVALENCE OF FOOD BORNE PATHOGENS IN MARKET SAMPLES OF CHICKEN MEAT IN BANGALORE, INDIA. Indian Journal of Animal Research. 47(3): 262-264. doi: .

      ABSTRACT

      A study was carried out regarding the prevalence of common food borne pathogens (Salmonella typhimurium., Staphylococcus aureus. and E. coli) in chicken meat obtained from wet market in Bangalore from different processing conditions and studied. Results revealed higher prevalence of Salmonella typhimurium. in the range of 25 to 65 per cent and contamination of meat with Salmonella typhimurium. decreased with increase in sophistication of slaughter facility. and that thigh muscle were found to be highly prone for contamination as compared to the breast muscle irrespective of the processing condition. Hundred per cent prevalence of Staphylococcus aureus, (100 percent) was observed in outlets with minimum facilities compared to the meat samples obtained from outlets with better facilities and hygiene. The prevalence of E. coli followed a similar trend with a range between 42 to 88 per cent indicating the lower hygiene of the meat obtained from the wet market. Lack of hygiene and better facilities have been major cause of poor microbial quality of meat.

      KEYWORDS

        REFERENCES

        1. E. coli, Food borne pathogensAbu-Ruwaida, A.S., Sawaya, W.N., Dashti, B.H., Murad, M. and Alothman, H.A, 1994. Microbiological quality of broilers during processing in a modern commercial slaughterhouse in Kuwait. J. Food. Prot., 57(10):887-892
        2. APHA (1984) Compendium of Methods for Microbiological Examination of Foods, Washington.
        3. Bacchil, V.N., (1998). Enterotoxigenicity, phage typing and prevalence of Staphylococcus aureus in buffalo meats. Public health implications. Indian J. Comp. Microbiol. Immunol. Dis., 19: 23-27
        4. Bhattacharya, S.S. and Dash, U.A., (2007). Sudden raise in occurrence of Salmonella paratyphi A infection in Rourkela, Orissa. Indian J. Med. Microbiol., 25:78-79.
        5. Cunningham, F.C., (1982). Microbiological aspects of poultry and poultry products.. J. Food Prot, 45: 1149-1164
        6. Capita, Calleja C.A. Fernandez M.C.G. and Moreno B., 2001. Microbiological quality of retail poultry carcasses in Spain. J. Food Prot., 64: 1961-1966
        7. Kreyenschmidt, J., Peters, N., Petersen, B. and Kunz, B., (2002). Characterisierung des Verderbs von Frischfleisch - Veränderung mikrobiologischer and biochemischer Parameter von Geflügelfleisch bei unterschidlichen Lagertempraturen. Fleischwirtschaft., 82: 108-111.
        8. Lillard, H.S., Hamm D. and Thomson J.E., (1984). Effect of reduced processing on recovery of food-borne pathogens from hot-boned broiler meat and skin. J. Food Prot., 47: 209-212.
        9. Lunden, J.M., Autio T.J., Sjoberg A.M. and Korkeala H.J., (2003). Persistent and nonpersistent Listeria monocytogenes contamination in meat and poultry processing plants. J. Food Prot., 66: 2062-2069
        10. Maharajan, M., Joshi, V., Joshi, D.D. and Manandhar P., (2006). Prevalence of Salmonella species in various raw meat samples of a local market in Kathmandu. Part II. Trends in the Study of Disease Agents, 1081:249-256
        11. Padungtod, P. and Kaneene J.B., (2006). Salmonella in food animals and humans in northern Thailand. Int. J. Food Micro., 108: 346-354.
        12. Prakash, B., Krishnappa G., Muniyappa L. and Kumar B.S., (2005). Epidemiological characterization of avian Salmonella enterica serovar infections in India. Int. J. Poult. Sci., 4: 388-395.
        13. Rahman, H., Bhattacharya, D.K. and Murugkar H.V., (2004). Prevalence of Salmonella in poultry in Northeastern India. India. J. Vety Res., 13:1-7.
        14. Rao, V.N. (2005). Prevalence of Salmonella and Campylobacter spp. from broiler meat in abattoirs at Ho Chi Minh city, Vietnam. Free University, Berlin dissertation.
        15. Vaidya, V.M., Paturkar, A.M., Waskar, A.S., Zende, R.J. and Rawool D.B, (2005). Detection of indicator organisms in poultry carcass sites in an organized slaughterhouse. J. Muscle Foods 16:289-297.
        16. WHO, (2002). World Health Organization Fact sheet 237, revised January 2002. Geneva.
        17. , Meat, Salmonella typhimurium., Staphylococcus aureus.
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