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Assessment of Microbial Load in Marketed Broiler Meat at Mymensingh District of Bangladesh and Its Public Health Implications

M. Mahmudul Hasan
Department of Microbiology and Hygiene, Bangladesh Agricultural University,Mymensingh-2202, Bangladesh;

SM Lutful Kabir
Department of Microbiology and Hygiene, Bangladesh Agricultural University,Mymensingh-2202, Bangladesh;

Nazmul Hoda
Veterinary Surgeon, Bangladesh National Zoo, Mirpur, Dhaka, Bangladesh

M. Mansurul Amin
Department of Microbiology and Hygiene, Bangladesh Agricultural University,Mymensingh-2202, Bangladesh;

Abstract/ Executive Summary:

An investigation was conducted to assess the bacteriological quality of 30 samples of fresh broiler thigh meat samples sold in different retail markets in Mymensingh. Total viable count (TVC), total coliform count (TCC), total salmonella count (TSC) and total campylobacter count (TCpC) in meat samples of different broiler markets like K.R. at BAU campus, Boyra and Kewatkhali were determined. Mean of TVC, TCC, TSC and TCpC for the K.R. at BAU campus, Boyra and Kewatkhali markets were 5.69, 6.03, 6.17 log10 CFU/g, 4.52, 4.66, 4.69 log10 CFU/g, 3.35, 3.51, 3.61, log10 CFU/g and 2.31, 2.56, 2.66 log10 CFU/g, respectively. It was observed that the mean values of TVC, TCC, TSC and TCpC in case of Boyra and Kewatkhali market exceeded the ICMSF recommendations which may cause alarm to consumer’s health. The variation of TVC in meats of different broiler market was significant (P<0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different markets were not showed significant (P>0.05).The mean values of TCpC in meats of three different market were highly significant with 1% level of probability (P<0.01).There was no significant correlation found between TVC and TCC (P>0.05), but a significant correlation found between TVC with TSC and TVC with TCpC in meats of three different markets respectively. Presence of Escherichia coli, Campylobacter and Salmonella spp. in meats must receive particular attention, as these organisms are responsible for causing harm to public health. Suggestion has been given to im

Keywords: Bacterial load, Broiler meat, Broiler market, Public health

Location: Microbiology Laboratory of Bangladesh Agricultural University, Mymensingh

Start Date: 01-01-2014

End Date: 01-04-2014

Program Area: Postharvest and Agro-processing

Commodity: Meat

Objectives:

1. To assess the bacteriological quality of fresh broiler thigh meat samples sold in different retail markets in Mymensingh.

Methodology:

Sources, collection and transportation of samples - This experiment was carried out in the Microbiology Laboratory of Bangladesh Agricultural University, Mymensingh from 1 January to 1 April, 2014. All samples were obtained from local retail markets situated in K.R. market at BAU campus, Boyra and Kewatkhali market. The attendant first immersed the slaughtered broilers in a special tank containing hot water for some time. The immersed birds were defeathered traditionally by hand plucking and subsequently evisceration was done using special tricks or techniques. Then cut the thigh region muscle and put into a sterilized container. Samples were collected aseptically in sterile containers and brought to the laboratory within 30 minutes to determine the TVC and occurrences of different microflora gaining access to meat. During transportation the sterile containers were kept cool in iceboxes containing fragments of ice. Preparation of sample for bacteriological studies - Each of the raw meat samples was macerated in a mechanical blender using a sterile diluent as per recommendation of International Organisation for Standardisation. Ten grams of the thigh meat sample was taken aseptically with a sterile forceps and transferred into sterile containers containing 90 ml of 0.1% peptone water. A homogenized suspension was made in a sterile blender. Thus 1:10 dilution of the samples was obtained. Later on using whirly mixture machine different serial dilutions ranging from 10-2 to 10-6 were prepared according to the standard method. Enumeration of TVC - For the determination of total bacterial count, 0.1 ml of each ten-fold dilution was transferred and spread on duplicate PCA using a fresh pipette for each dilution. The diluted samples were spread as quickly as possible on the surface of the plate with a sterile glass spreader. One sterile spreader was used for each plate. The plates were then kept in an incubator at 370 C for 24-48 hours. Following incubation, plates exhibiting 30-300 colonies were counted. The average number of colonies in a particular dilution was multiplied by the dilution factor to obtain the total viable count. The TVC was calculated according to ISO. The results of the total bacterial count were expressed as the number of organism or colony forming units per gram (CFU/g) of meat sample. Enumeration of TCC - For the determination of TCC, 0.1 ml of each ten-fold dilution was transferred and spread on Mac Conkey agar using a sterile pipette for each dilution. The diluted samples were spread as quickly as possible on the surface of the plate with a sterile glass spreader. One sterile spreader was used for each plate. The plates were then kept in an incubator at 37⁰C for 24-48 hours. Growth of the organism was confirmed by the appearance of turbidity. Results were calculated from MPN tables. Enumeration of TSC -For the determination of total salmonella count the procedures of sampling, dilution and streaking were similar to those followed in total viable bacterial count. Only in case of salmonella count, xylose lysine deoxycholate agar (XLDA) was used. The calculation for TSC was similar to that of total viable count. Enumeration of TCpC - For the determination of TCpC, 0.1 ml of each ten-fold dilution was transferred and spread on the selective blood base agar with 5% sheep or cattle blood. The diluted samples were spread as quickly as possible on 0.45 mm filter placed on blood agar base agar no 2 with a sterile glass spreader. The plates were then kept in an incubator at 42⁰C for 24-48 hours. Following incubation, plates exhibiting 30-300 colonies were counted. The average number of colonies in a particular dilution was multiplied by the dilution factor to obtain the total viable count. The total viable count was calculated according to ISO. The results of the total bacterial count were expressed as the number of organism or colony forming units per gram (CFU/g) of meat sample. In young culture the organism is comma shaped and S shaped. In old culture organisms cling together. Gram –ve colonies were round, smooth and translucent with a dewdrop appearance. Cultural and biochemical examination of samples - The cultural examination of chicken thigh meat samples for bacteriological analysis was done according to the standard method. The examination followed detail study of colony characteristics including the morphological and biochemical properties. In order to find out different types of microorganisms in chicken thigh meat samples, different kinds of bacterial colonies were isolated in pure culture from the plate count agar (PCA), Mac Conkey agar (MCA), blood agar (BA) and xylose lysine deoxycholate agar (XLDA) and subsequently identified according to the methods described by Krieg et al., 1994. The isolated organisms with supporting growth characteristics on various media were subjected to different biochemical tests such as sugar fermentation test, indole production test, catalase test, coagulase test, methyl-red and Voges-Proskauer (VP) test. In all cases standard methods were followed for conducting these tests. Statistical analysis of experimental data - The data on TVC, TCC, TSC and TCpC obtained from the bacteriological examination of meat samples of the poultry carcass collected from different area of Mymensingh district were analysed in completely randomised design (CRD) using computer package subjected to Analysis of Variance using SPSS Software (Version 16, 2007) . The differences between means were evaluated by Duncan’s Multiple Range Test. Correlation between TVC, TCC, TSC and TCpC were also evaluated.

Source of Information: Res. Agric. Livest. Fish. Vol. 2, No. 1, April 2015: 87-95; ISSN : P-2409-0603, E-2409-9325

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Bacterial genera identified in this study are known as food borne bacteria which may cause food borne infection and intoxication. The study revealed that the mean values of TVC, TCC, TSC and TCpC of K.R. market was lower than the other two related markets. On the basis of bacterial load K.R. market at BAU campus, Boyra and Kewatkhali markets were graded as A, B and C respectively. Presence of Escherichia coli, Salmonella and Campylobacter in meat must receive particular attention, as these organisms are responsible for causing hazard to public health. These high levels of microbial contamination reflect the poor hygienic quality of poultry meat.

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