Microbial safety of meat sold in Orathanadu region, Thanjavur

Microbial contamination of foods is a significant vital food safety issue throughout the world. Reducing the microbial contamination of meat will reduce the transmission of food-borne pathogens to consumers. Therefore, the study determined the prevalence and antimicrobial sensitivity pattern of food-borne pathogens in chevon and chicken samples sold at commercial markets in Orathanadu region, Tamil Nadu. A total of 50 meat samples were collected randomly from different regions of Orathanadu and analyzed for food-borne pathogens using selective medium. The characteristic Salmonella, E. coli and Staphylococcus aureus colonies isolated were subjected to biochemical tests and antibiotic resistance study. The level of Salmonella, E. coli and S. aureus in the chicken samples was observed as 53%, 37% and 27% respectively. Chevon samples had 65% Salmonella, 40% E. coli and 55% S. aureus. Higher prevalence of Salmonella followed by S. aureus and E. coli was observed in meat samples indicating the possible cross-contamination that occurred during slaughtering process may pose potential public health risk to consumers and meat handlers. S. aureus had showed higher resistance to antibiotics compared to E. coli and Salmonella. It is concluded that strict hygienic practices especially during slaughtering, appropriate use of use of antibiotics in animal husbandry practices; proper washing of meat before cooking and thorough cooking of meat could reduce and control the contamination of food-borne pathogens and the emergence of antimicrobial resistance in foods of animal origin.