Evaluation of Escherichia coli, Salmonella serovars and Staphylococcus aureus Contamination of Retail Chicken Meat in Badulla District, Sri Lanka
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Date
2013
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Uva Wellassa University of Sri Lanka
Abstract
Food safety is a global challenge for most developing countries. Food borne diseases are mainly
caused by E.coli, Salmonella and S. aureus. And foods originated from animal are more
susceptible for spoiling. Thus, the present study aimed at evaluating the Escherichia coli,
Salmonella serovars and Staphylococcus aureus contamination in retail chicken meat from
Badulla district to analyze the microbiological quality of the retail chicken meat in Badulla
District. Twenty retail shops were randomly selected from seven secretary divisions in Badulla
district. Two whole chicken samples were collected from each retail shop and transferred to the
laboratory under refrigerated condition. 25 g of chicken meat samples from different cuts
(breast, back, thigh, wings and whole) were taken. Each meat sample was pre enriched with 225
ml of buffered peptone water and placed in incubator at 37 for 24 hours. Loops full of pre
enriched samples were streaked on Eosin Methylene Blue agar, Brilliant Green agar and
Manitol Salt agar to isolate of E.coli, Salmonella and S.aureus respectively. Inoculated plates
were incubated at 37 for 24 hours. Presumptive colonies on each agar plate, sub cultured on
nutrient agar plates and incubated at 37 for another 24 hours. Presumptively positive colonies
of E.coli, Salmonella on nutrient agar plates were bio-chemically confirmed with Simmons
Citrate agar and S.aureus by catalase test. Prevalence of Salmonella in thigh, breast, back and
wing cuts were 28.92 %, 20.48 %, 19.28% and 13.25 % respectively. Prevalence of Salmonella
in whole chicken sample was 18.07%. No significance association was observed for the
prevalence of Salmonella with different chicken meat cuts (P >0.05). Prevalence of Escherichia
coli in thigh, breast, back and wing cuts were 18.99%, 26.58%, 26.58% and 11.39%
respectively. Prevalence of Escherichia coli in whole chicken sample was 16.46%. There was a
significance association between chicken part and the prevalence of Escherichia coli in retail
chicken meat in Badulla District. Contamination rates of S .aureus in different cuts of retail
chicken meat were thigh (20.99%), breast (25.93%), back (24.69%) and wing (11.11%). A
significant association was observed in prevalence of S. aureus in different cuts of chicken
carcass taken from the retail outlets of Badulla district (P<0.05). The highest occurrence of
Salmonella was reported in Badulla division (19.28%). Incidences of Escherichia coli (24.05%)
and S. aureus (18.52%) were significantly high in Bandarawela division. The findings of this
study are vital to the public health risk of the country and emphasis the need of developed
programme to assure the quality and safety of poultry meat at retail market
Description
Keywords
Animal Sciences, Meat Production, Meat, Meat Consumption, Food Science, Food Technology