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Page No. : 13-19

ABSTRACT

The microbial contamination in poultry retail outlets was evaluated by collecting swab samples from different retail outlet sites and appliances. The average bacterial counts in log CFU/cm² ± S.E. of retail outlet sites and appliances viz., cages, bleeding knife, drum, wooden log, cutting knife, polyethylene bag, hand swab of butcher, weighing balance, retail outlet wall and retail outlet floor were noted as 7.49 ± 0.40, 5.73 ± 0.20, 8.62 ± 0.36, 7.67 ± 0.22, 6.21 ± 0.43, 3.78 ± 0.21, 5.86 ± 0.17, 5.78 ± 0.29, 7.74 ± 0.25 and 8.19 ± 0.41, respectively. The average bacterial counts (log cfu/cm² ± SE) of spoilage and pathogenic organisms viz., S. aureus, Enterococci, B. cereus, Clostridium spp., fecal coliforms, E. coli and P. aeruginosa were 4.20 ± 0.22, 4.31 ± 0.23, 3.72 ± 0.19, 4.29 ± 0.27, 4.51 ± 0.25, 4.16 ± 0.23 and 3.77 ± 0.28, respectively. Enterococci and E. coli were isolated from maximum number of retail outlet points while P. aeruginosa and Salmonella spp. were recovered from minimum points. Drum, retail outlet floor, retail outlet wall and wooden log were found as highly contaminated points. Proper monitoring of each retail outlet point is important for production of quality meat.

Keywords: Poultry meat, pathogens, sources of contamination