Abstract:
The present work was undertaken to assess the bacterial quality of pork meat marketed in
Dharan sub-metropolitan city. Pork meat, swabs of knives, swabs of chopping board and
swabs of hands of butchers were examined for microbiological parameters (TPC, total
Coliforms, E. coli, S. aureus, Salmonella and Shigella). A survey with the help of
questionnaire was done to assess the sanitary condition and personal hygiene of meat shops
and butchers.
Average value for TPC of meat sample was found to 181×105
cfu/g. The average
coliform, E. coli and Staphylococcus aureus counts were 918×103
, 862 and 473×101
cfu/g
respectively. Except three samples, all samples were found to be infected with Salmonella
where as six out of seven samples were found to be contaminated with Shigella. The
average value for total plate count of Chopping board, knives and palms of butchers were
found to be 287×102
, 494×101
and 274×102 cfu/cm2
respectively. The average coliform, E.
coli and Staphylococcus aureus counts of chopping boards were found to be 133×101
, 50
and 14×101 cfu/cm2
. The average Coliform, E. coli and Staphylococcus aureus counts of
knives were found to be 106×101
, 54 and 80 cfu/cm2
. The average coliform, E. coli and
Staphylococcus aureus counts of the palms of butchers were found to be 176×101
, 198 and
271 cfu/cm2
. Five swabs of chopping board, six swabs of knives and three swabs of hands
were Salmonella free. Out of seven swab samples four samples of chopping board, one
sample of knives and two samples of hands Shigella was detected from .The field survey of
35 meat shops showed that the hygienic condition of meat sold in Dharan metropolitan city
was found unsatisfactory
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of
Technology, Tribhuvan University, in partial fulfillment of the requirements for the
degree of B. Tech. in Food Technology
