Vol. 10, Special Issue 5 (2021)

Author(s):
Dr. T Phanindranath Reddy, Dr. D Harika and Dr. P Ramya

Abstract:
Meat is not only highly susceptible to spoilage, but also frequently implicated in the spread of food borne illness. Contaminated raw meat is one of the main sources of forborne illnesses caused by Salmonella spp., Campylobacter jejuni coli, Yersinia enterocolitica, verotoxigenic Escherichia coli and, to some extent, Listeria monocytogenesetc.By keeping in view of the significance of food borne pathogens a small work was conducted to identify their prevalence and antimicrobial resistance patterns in raw meat samples of Proddatur town, YSR Kadapa District, Andhra pradesh. A total of 100 raw meat samples were collected from retail outlets and transferred to the laboratory under hygienic conditions. Nutrient broth was used as preenrichment media. E. coli and Salmonella spp. were selectively isolated and identified. Antimicrobial resistance patterns were identified by Disk Diffusion Assay. Out of 100 samples 47% of the samples were contaminated with E. coli and 58% were contaminated with Salmonella spp. All the isolates were highly resistant for lincomycin& ampicillin and sensitive for 5 other antibiotics. The extent and composition of antibiotic resistant microflora reflect the standard of hygiene and the above results indicated a sort of contamination of raw meat from different sources. Hence by taking proper hygienic measures at different levels of production and processing, the quality of meat can be conserved.