Microbial quality of ready to eat meat product sold in Parbhani City (M.S.) Kumar Subhash1, Ph.D. Scholar, Rindhe S.N.1, Ph.D. Scholar, Karle S.D.1, Ph.D. Scholar, Kumari Bimla1, Ph.D. Scholar, Ranjan Rajiv2, Ph.D. Scholar, Kumar Pavan3,*, Assistant Professor College of Veterinary and Animal Sciences, Parbhani, (M.S.) India 1Department of Livestock Products Technology, Faculty of Veterinary Science and Animal Husbandry, West Bengal University of Animal and Fisheries Sciences, Kolkata, India 2Department of Veterinary Pharmacology and Toxicology, College of Veterinary Science and Animal Husbandry, C.C.S.H.A.U. Hissar, India 3Dept. of Livestock product and Technology, FVsc & AH, SKUAST of Jammu RS Pura, Jammu, India * Corressponding Author: Email: vetpavan@gmail.com
Online published on 23 January, 2012. Abstract Four restaurants were selected for assessment of microbial quality of ready to eat meat products like beef tikka, fish fry, chicken 65, chicken tikka and beef sammi kabab sold in parbhani city. All ready to eat meat product samples had total aerobic counts ranged from 2 - 4.0 × 106 cfu/g; staphylococcal count from 1.3 -2.91 × 106 cfu/g; fecal coliform count from 1.8 - 5.3 × 106; lactic acid bacteria count 1.9 - 3.9 × 106 cfu/g. Probable organisms isolated from chicken tikka, beef sammi kabab and beef tikka were E.coli and S. aureus while those organisms isolated from fish fry and chicken 65 includes proteus spp. and S. aureus. Most of the ready to eat meat products samples were therefore considered to pose health risk to consumers. Hence strict hygienic and sanitary measures are necessary during processing, storage and marketing. Top Keywords Meat, Microbial quality, RTE. Top |