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Assessment of Bacterial Load of Poultry Meat Used at Dining Hall of Bangladesh Agricultural University Campus

Mahmud Hossain
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Nazmul Hoda
Veterinary Surgeon, Bangladesh National Zoo, Mirpur, Dhaka, Bangladesh

Mohammad Jobayer Hossen
Veterinary Surgeon, Department of Livestock Services, Dhaka, Bangladesh

M. Mahmudul Hasan
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Syed Mohammad Ehsanur Rahman
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Dr. S. M. Lutful Kabir
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The present study was undertaken to investigate the microbiological quality of poultry meat used in different hall of Bangladesh Agricultural University campus. Sanitary condition of dining hall was assessed by using a standard questionnaire. Thirty samples were collected from Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall. Microbial load was determined by total viable count (TVC), total coliform count (TCC) and total salmonella count (TSC). Samples were inoculated into various selective media such as plate count (PCA) agar, xylose lysine deoxycholate Agar (XLDA) and MacConkey agar (MCA). It is found that the age of maximum workers (53%) is between 25-35 years. Educational level of dining workers are in same frequency of illiterate and below class eight. Only 6.7% are SSC passed. Most of dining workers have no knowledge on hygienic practices. 43.3% partially know about hygienic practices and 3.3% have no knowledge. Sanitary condition of dining hall is not satisfactory. Only 3.3% disinfectants are used in dining hall. There is no proper washing facilities. About 63.3% washing facilities are in medium level. Only E. coli and Salmonella spp. were isolated and identified from the samples. The mean value of TVC, TCC and TSC in broiler thigh meats of Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall are log 5.65, log 5.77, log 6.06 CFU/g, log 3.26, 3.41, 3.42 CFU/g and log 2.95, log 2.92 log 2.97 CFU/g respectively. The variation of TVC in meats of different dining hall was significant (p<0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different hall were not significant (p<0.05). Presence of Escherichia coli and Salmonella spp. in meat must need particular attention as these organisms are responsible for causing harm to public health. Suggestions have been given to improve the present sanitary condition of dining hall to minimize bacterial load.

Keywords: Dining hall; Poultry meat; Bacterial load; Dining workers; Hygienic practices

Location: Isha Khan hall, Fazlul Haque hall and Sultana Taposhi Rabeya hall of Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Start Date: 00-07-2014

End Date: 00-10-2014

Program Area: Quality and Nutrition

Commodity: Poultry

Objectives:

1. To determine the extent of bacterial load of broiler thigh meat obtained from some selected dining hall of Bangladesh Agricultural University, Mymensingh.

2. To assess the sanitary condition of different dining hall.

Methodology:

All samples were obtained from Isha Khan hall, Fazlul Haque hall and Sultana Taposhi Rabeya hall of BAU campus during the period from July to October 2014. The thigh region muscle were collected aseptically in sterile containers and brought to the laboratory within 30 minutes to determine the total viable bacterial count and occurrences of different microflora gaining access to meat. During transportation the sterile containers were kept cool in iceboxes containing fragments of ice. Each of the raw meat samples was macerated in a mechanical blender using a sterile diluent as per recommendation of International Organization for Standardization. 10 (Ten) grams of the thigh meat sample was taken aseptically with a sterile forceps and transferred into sterile containers containing 90 ml of 0.1% peptone water. A homogenized suspension was made in a sterile blender. Thus 1:10 dilution of the samples was obtained. Later on using whirly mixture machine different serial dilutions ranging from 10 -2 to 10 -6 were prepared according to the standard method (ISO). For the determination of total bacterial count, o.1 ml of each ten-fold dilution was transferred and spread on duplicate plate count agar (PCA) using a fresh pipette for each dilution. The diluted samples were spread as quickly as possible on the surface of the plate with a sterile glass spreader. One sterile spreader was used for each plate. The plates were then kept in an incubator at 37ºC for 24-48 hours. Following incubation, plates exhibiting 30-300 colonies were counted. The average number of colonies in a particular dilution was multiplied by the dilution factor to obtain the total viable count. The total viable count was calculated according to ISO. The results of the total bacterial count were expressed as the number of organism or colony forming units per gram (CFU/g) of meat sample.For the determination of total coliform count (TCC), 0.1 ml of each ten-fold dilution was transferred and spread on MacConkey agar (MCA) using a sterile pipette for each dilution. The diluted samples were spread as quickly as possible on the surface of the plate with a sterile glass spreader. One sterile spreader was used for each plate. The plates were then kept in an incubator at 37ºC for 24-48 hours presented. The results of the total bacterial count were expressed as the number of organism or colony forming units per gram (CFU/g) of meat sample. The data on total viable count, total coliform count and total salmonella count obtained from the bacteriological examination of meat samples of the poultry carcass collected from different dining hall of Bangladesh Agricultural University were analyzed in completely randomised design using computer package subjected to Analysis of Variance using SPSS Software. The differences between means were evaluated by Duncan’s Multiple Range Test (Gomez and Gomez, 1984). Correlation between TVC, TCC and TSC were also evaluated.

Source of Information: Asian J. Med. Biol. Res. 2015, 1 (1), 9-16, ISSN 2411-4472

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The present study demonstrated the degree of the microbial contamination during processing of broilers carcasses. The results also indicated that the viable count for microorganisms causing public hazards is appropriate for analysis. Therefore, application of hygienic measurements appears to be important to reduce the contamination of bacteria in dining hall during and after processing of meat.

Knowledge Management: Journal