ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH MEAT

Author (s) : S.Ramya, Dr.A.Sumithra, D.Jeevithra

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Abstract :
This project work is carried at the isolation and characterization of pathogenic bacteria from meat, were bought in full from the sellers and was collected in raps of aluminum foil. A total of twenty (20) Samples (roasted meat product) were collected from five (5) different area.Bacteriological analysis was carried out on the samples for isolation and identification of bacteria associated with such meat products as well total aerobic plate count. Fourteen (14) specie of bacteria which are of public health importance were isolated and identified. The percentage of occurrences of bacteria isolates was highest for Bacillus cereus with 19.6%, 12.5% for Staphylococcus aureus, 10.7% for Escherichia coli, 7.1% for Bacillus alvis, Proteus mirabilis and Streptococcus faecalis, then 5.4% for both Proteus vulgaris and Shigella sp, hence Bacillus alvis, Proteus mirabilis, Salmonella sp, Citrobacter freundii, Klebsiella pneumonia and Enterococcus eurogenase shows the lowest occurrence with 3.5%. Also the mean aerobic plate count (cfu/g) for unspicedsuya samples was 2.25×106, 2.05×106, 2.47×106, 2.79×106, 2.78×106 while that of spiced meat  samples was 2.66×106, 2.36×106, 2.69×106, 2.85×106, 2.89×106 for 3^rd,4 ^th ,5 ^th area retail outlet respectively.

Keywords : Meat, Proteus vulgaris and Shigella sp, hence Bacillus alvis, Proteus mirabilis, Salmonella sp, Citrobacter freundii, Klebsiella pneumonia and Enterococcus eurogenase

Conference Date : 13/11/2020

Pages : 57

Paper ID : 20057