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ABSTRACT

The focus of this study is to evaluate the bacteriological quality of meat and meat products from Palam valley over a period of 5 years. Out of 171 samples comprising of raw (143), ready to eat meat/ meat products (22) and wooden scrapings from the meat cutting surface (6), a total of 128 (89.51%), 17 (77.27%) and 6 (100%) samples were found to be contaminated, respectively. In raw meat, prevalence of Streptococcus spp. was found to be higher (17.19%) in comparison to Escherichia coli, Salmonella spp. Staphylococcus aureus and Listeria spp. However, 22 other bacterial species were also isolated from raw meat. In 9.09% of the ready to eat meat/meat products, Streptococcus spp. and Staphylococcus aureus were detected prominently along with 7 other bacterial species. In wooden scrapings, Escherichia coli, Streptococcus spp., Pseudomonas spp., Aerococcus spp. and Micrococcus spp. were isolated. The results indicate that meat and meat products may constitute a public health hazard, and as a consequence, handling practices should require more attention and improvement.

Keywords: Bacterial quality, meat and meat products, Palam Valley, North Western Himalayas