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Page No. : 137-139

ABSTRACT

Analysis of 60 meat samples comprising 25 chicken, 25 chevon and 10 mutton, collected from retail shops revealed highest (7.83 log10 CFU/g) total viable count (TVC) in mutton, followed by chevon (7.79 log10 CFU /g) and chicken meat (log 6.67/g). Similarly, total coliform count (TCC)was also found to be highest in mutton (log 2.99/g) followed by chevon (2.07 log10 CFU /g) and chicken meat (1.03 log10 CFU/g). Total staphylococcal count (TSC) of chicken, chevon and mutton were found to be log 4.46, 5.23 and 2.88 CFU/g, respectively. A total of 136 bacterial isolates were recovered. All the 60 samples harboured Staphylococcus aureus, while 38 samples revealed the presence of Bacillus cereus. Salmonella was isolated from only one sample of chicken meat. Ecoli was predominant in chicken meat as 17 out of 25 samples yielded this organism. In case of chevon and mutton, E coli was recovered from 15 and 5 samples, respectively.

Keywords: Bacteriology, meat quality, total coliform count, total staphylococcal count, total viable count