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Prevalence of Salmonella in Dressed and Cooked Broiler Meat of Different Grocery Shops, Hotels and Restaurants in Gazipur and Dhaka City of Bangladesh

A.K.M. Ziaul Haque*
Department of Public Health, Atish Dipankar University of Science & Technology, Uttara, Dhaka, Bangladesh

S. M. Lutful Kabir
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Ayesha Siddiqua
Department of Anatomy and Histology, Gonoshasthaya Samaj Vittik Medical College, Savar, Bangladesh

A.Z.M. Iftikhar Hussain
Department of Public Health, Atish Dipankar University of Science & Technology, Uttara, Dhaka, Bangladesh

Abstract/ Executive Summary:

The study was conducted to find out the prevalence of Salmonella in dressed and cooked broiler meat in different shops and restaurants in Gazipur and Dhaka city including the sanitary quality. A total of 80 samples of dressed boiler, 88 cooked samples from road side fast food shops and small hotels, and 104 cooked samples from recognized fast food shops and restaurants were subjected to bacteriological isolation and identification. Highest number of Salmonella spp. were 42.5% in road side shops and 16.25% found in super market for dressed meat. Thigh muscle was more prevalent to breast muscle in both market types for dressed muscle. A total of 31 thigh muscles were positive for road side shop and 23 for super market where 26 and 19 breast muscle were positive for road side shop and super market respectively. Among the cooked meat or fried chicken incidence of Salmonella spp. were 23.86% in road side shops and 11.54% found in recognized shops. In case of both market source thigh muscle was highly prevalent in comparison to breast muscle. For cooked meat, a total of 19 thigh muscles were positive for road side fast food shops and small hotels, and 12 for recognized fast food shops and restaurants where 15 and 8 breast muscle were positive for road side fast food shops and recognized fast food shops respectively. Our results highlighted the need of implementing strict hygiene and sanitation standards to reduce the incidence of Salmonella. The prevalence of Salmonella in poultry products can be reduced effectively by identifying and eliminating the sources and contamination sites during slaughter and processing of poultry.

Keywords: Broiler; Salmonella; Meat; Food safety

Location: Gazipur and Dhaka city of Bangladesh

Start Date:

End Date:

Program Area: Pest Management

Commodity: Broiler meat

Objectives:

Therefore, the disease-causing microbes that have become resistant to antibiotic drug therapy are increasing public health importance. Undoubtedly the poultry slaughtered and dressed under Bangladesh conditions carry extremely high initial contamination loading from the point of slaughtering process to the point at which the consumers are offered the product. Therefore the present study was undertaken in dressed broiler and cooked meat sold in different grocery shops, restaurants and fast food shops in Gazipur and Dhaka city to know the load of harmful Salmonella.

Methodology:

2.1. Collection and transportation of samples A total of 80 dressed broilers and 104 cooked broiler meat samples were collected from different types of retail shops, road side restaurants and fast-food shops of Gazipur and Dhaka city of Bangladesh. After collection, immediately brought to Bacteriology Laboratory of the Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh through maintaining cool chain using ice box.

2.2. Bacterial culture media Solid and liquid culture media were used to isolate the bacteria. Blood agar, MSRV media, MacConkey agar (MC), Salmonella-Shigella agar (SS), Eosin Methylene Blue agar (EMB), BGA, Xylose-Lysine Deoxycholate agar (XLD), Tetrathionate and Mueller Hinton agar were used as solid culture media for this study. The liquid media used in the study were nutrient broth (NB), peptone broth, methyl-red and voges-proskauer broth (MRVP), indole, catalase, TSI, SPA and sugar media, 1% hippurate solution, 3.5% ninhydrin solution, oxidase solution and sugar media.

2.3. Isolation and identification of bacteria Pure culture of Salmonella spp. was obtained as per the methods described by Krieg et al. (1994). Briefly, 10 gm of samples were homogenized with 90 ml of 0.1% peptone water and 50 µl of homogenized sample was poured on to selective agar media and spread with glass spreader and incubated at 37°C for 24 hours. The colonies of primary cultures were repeatedly sub-cultured by streak plate method (Cheesbrough, 1985) until the pure cultures with homogenous colonies were appeared.

Source of Information: Asian Australas. J. Food Saf. Secur. 2018, 2 (2), 40-44

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It may be concluded that all samples of dressed broiler and cooked meat sold in different shops, restaurants and fast food shops in Gazipur and Dhaka city that were examined contained load of harmful bacteria Salmonella. More sanitization and good cooking procedure should be adopted to avoid the risk of spreading foodborne Salmonella through these types of products sold in different shops, restaurants and fast food shops.

Knowledge Management: Journal