Abstract:
The present work was undertaken to assess the hygiene quality of Buffalo meat marketed
in Dharan. Buffalo meat, swabs of Knives, swabs of Chopping cart 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 3.59x107cfu/g. The average
coliform, E. coli and Staphylococcus aureus counts were 2.06x104, 1.69x103 and
9.67x103cfu/g respectively. Except two samples, all samples were found to be infected
with Salmonella where as all the samples were found to be Shigella positive.The average
value for total plate count of Chopping cart, knives and palms of butchers were found to
be 3.15x104, 3.47x103 and 2.01x104cfu/cm2 respectively. The average Coliform, E. coli
and Staphylococcus aureus counts of chopping cart were found to be 1.11x103, 9.8x 101
and 6.2x102cfu/cm2. The average Coliform, E. coli and Staphylococcus aureus counts of
knives were found to be 1.31x103, 1.66x 102 and 2.83x102cfu/cm2. The average Coliform,
E. coli and Staphylococcus aureus counts of the palms of butchers were found to be
1.95x103, 1.66x 102 and 1.77x102cfu/cm2. Two swabs of chopping cart, three swabs of
Knives and three swabs of hands were Salmonella free. Out of ten swab samples five
samples of chopping cart, three samples of Knives and two samples of hands were
detected for Shigella.
Description:
A dissertation submitted to Central Campus of Technology,
Food Technology Instruction Committee,
in partial fulfillment of the requirements for the degree of
Bachelor’s Degree in Food Technology (B. Tech. Food)
