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Journal of Animal Health and Production

Short Communication
J. Anim. Health Prod. 5(3): 115-119
Http://dx.doi.org/10.17582/journal.jahp/2017/5.3.115.119
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Attaullah Bughti1, Shahid Hussian Abro1*, Asghar Ali Kamboh1, Riaz Ahmed Leghari2, Chandar Kumar3, Shafique Ahmed Koondhar1

1Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, 70060 Tandojam, Pakistan; 2Department of Veterinary Medicine, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, 70060 Tandojam, Pakistan; 3Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), No. 2 Yuanmingyuan West Road, Beijing, 100193, China.

Abstract | The present study was performed to evaluate the aerobic bacterial contamination in meat and butchers’ equipment in retail shops in Tando-Allahyar, Pakistan. A total of 100 samples (40 beef, 40 mutton and 20 butchers’ meat-cutting equipment) were obtained from butcher shops from local vendors of different regions of Tando-Allahyar. The samples were collected randomly in sterile labelled polythene bags or bijoux bottles individually and were transferred to laboratory at 4oC within 3-4 hours of collection. All the samples were subjected to aerobic plate count method that followed by the standard method of isolation and identification. The bacterial load in (g-1) meat samples was recorded higher (p< 0.05) in beef samples (4.1x109) than mutton (3.9x107) and butchers’ meat cutting equipment samples (3.7x106). The bacterial organisms including Escherichia coli, Bacillus cereus, Staphylococcus aureus, Shigella dysenteriae and Salmonella enteritidis were recorded as individual or mixed contaminants in meat and meat-cutting equipment samples. From the results, it could be concluded that in Tando-Allahyar, meat samples of cattle beef and sheep mutton, as well as butcher’s meat-cutting equipment are highly contaminated. The contamination level of aerobic spoilage bacteria was found higher in cattle beef as compared to sheep mutton.

Keywords | Sheep mutton, Cattle beef, Butcher equipment, Bacterial contamination, Tando-Allahyar