Quality and Safety of Meat and Meat Products Available in Mymensingh, Bangladesh

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ORIGINAL ARTICLE Quality and Safety of Meat and Meat Products Available in Mymensingh, Bangladesh

H.M. Murshed 1a , M. Al-Amin 1a , S.M.L. Kabir 2, S.M.E. Rahman 1, 3 *and Deog-Hwan Oh 3

1Department of Animal Science, 2Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh, Bangladesh. 3Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Korea.

Abstract This study was conducted to know the quality and safety of meat and

meat products available in Mymensingh Sadar on the basis of

microbiological assessment. Twelve meat samples from four retail meat markets and six meat products samples from different shops of *Corresponding Author: Mymensingh Sadar were collected. These samples were subjected to determine total viable count (TVC), total coliform count (TCC) and total Professor (Dr.) Syed Md. Ehsanur Rahman staphylococcal count (TSC). Assessments on hygienic practices were performed by using a standard questionnaire. TVC, TCC and TSC in meat Email: [email protected] samples of selected Shesmore, Kewatkhali, Mesoabazar and Chotobazar markets were determined. In raw meat mean value of TVC, TCC and TSC for Seshmore, Kewatkhali, Mesoabazar and Chotobazar were 7.34, 6.99, 8.46, 8.43 log CFU/g; 3.37, 0.0, 3.36, 0.0 log CFU/g and 5.4, 5.44, 4.74, 6.19 log CFU/g respectively. In meat products like Chicken Toast, Burger Received: 29/02/2016 and Hotdog, mean value of TVC for K.R market and Mymensingh city market were 7.43, 7.45, 6.99 log CFU/g and 7.09, 7.08, 6.47 log CFU/g; Revised: 18/04/2016 mean value of TCC for K.R market and Mymensingh city market were

0.00, 0.00, 3.93 log CFU/g and 0.00, 0.00, 3.33 log CFU/g; mean value of Accepted: 21/04/2016 TSC for K.R market and Mymensingh city market were 5.44, 5.45, 5.41 log CFU/g and 5.22, 5.28, 4.93 log CFU/g respectively. The variation of TVC and TSC of different markets were significant (P<0.01) whereas TCC was not significant at this level. In meat products TSC of chicken toast and burger was significant (P<0.05) at 5% level of probability and TCC in chicken toast and burger was not significant at this level, rest of them were significant (P<0.01) at 1% level of probability. Only 5.71% people have the knowledge on hygienic meat production. About 54.29% people don’t

follow pre-slaughter inspection. Suggestion has been given to improve the

knowledge on hygiene among the meat producers to reduce microbial count.

Keywords : Meat, Meat products, Microbial count, Quality, Safety.

1. Introduction essential to minimize carcass contamination. In Meat is a primary dietary component and forms Bangladesh total meat production per year is about 6.44 an important part of a balanced and varied diet (Rolfes million metric tons where the beef contributes around et al. , 2008). Recently, food safety has become an 2.47 million (38.35%) tons (FAO, 2013). extremely important and ensuring products safety is an Microorganisms present in meat may be harmful international public health concern as well as in for human. If kept at unfavorable temperature, meat Bangladesh. Meat and meat products are important undergoes spoilage. Indicator organisms in meat may sources of zoonotic infections. Several pathogens in be employed to determine the sanitary quality. Many meats, e.g., Staphylococcus spp., Campylobacter spp. researchers have isolated and identified heterogeneous and Verocytotoxin producing Escherichia coli (VTEC), types of micro flora from fresh meat. Members of the are most efficiently controlled by interventions applied genus Salmonella, Yersinia enterocolitica , Clostridium in the primary production in combination with perfringens and Campylobacter jejuni cause food optimization of the slaughter hygiene (Nørrung et al. , poisoning. Clostridium botulinum , Staphylococcus 2008). Implementation of good hygiene practice and aureus , Bacillus cereus etc. cause meat borne procedures based on hazard analysis and critical control intoxication chiefly. Spoilage of raw meat in air is point (HACCP) principles at slaughterhouses are caused chiefly by the growth and metabolic activity of

Journal of Meat Science and Technology | April-June, 2016 | Vol 4 | Issue 2 | Pages 62-70 © 2016 Jakraya Publications (P) Ltd Murshed et al...Quality and Safety of Meat and Meat Products Available in Mymensingh, Bangladesh aerobic organisms like Pseudomonas , Bacillus , All samples were obtained from local retail Staphylococcus , Micrococcus etc. Meat has been markets such as K.R market at BAU campus, considered as an important vehicle for the transmission Sheshmore market, Kewatkhali market, Mesoa Bazar, of food pathogens of gastrointestinal origin. Several Choto Bazar and Mymensingh city market. The meat borne epidemics have been reported throughout markets are run by the local municipal authorities and the recent years (Brahmbhatt et al. , 1991). Food-borne Upazila Parishad. Cattle of different ages are brought to diseases, caused by agents that enter the body through convenient slaughter points and killed by Halal method. the intake of contaminated food materials are one of the After flaying the whole sell cut were prepared. Then primary public health concerns (Tan et al., 2013). It from thigh region muscle sample were taken into a affects the people’s well-being, and imposes economic sterilized bag. In case of meat product samples were impacts (Akbar et al ., 2013). In many developing collected as they were served to the clients. countries, food-borne diseases outbreak from bacteria, such as Escherichia coli and Salmonella spp. impose a 2.2 Collection and Transportation of Samples substantial burden on health care systems and can Samples were collected aseptically in sterile bag markedly reduce the economic productivity of the and brought to the Bacteriology laboratory of the countries. In recent years, food borne infections and Department of Microbiology and Hygiene, BAU within intoxications have assumed significance as a health 1 hour to determine the total viable bacterial count hazard. Epidemiological reports suggest that poultry (TVC) and occurrences of different micro flora gaining meat is still the primary cause of human food poisoning access to meat. During transportation the sterile (Mulder, 1999). Poultry meat is more popular in the containers were kept in cool ice boxes containing consumer market because of advantages such as easy fragments of ice. digestibility and acceptance by the majority of people (Yashoda et al., 2001). However, the presence of 2.3 Media and Reagent for Bacteriological pathogenic and spoilage microorganisms in poultry Study meat and its byproducts remains a significant concern Media used for bacteriological analysis were for suppliers, consumers and public health officials Plate Count Agar (PCA), MacConkey Agar (MCA), worldwide. Bacterial contamination of these foods Mannitol Salt Agar (MSA). The commercial media depends on the bacterial level of the poultry carcasses were prepared according to the direction of the used as the raw product, the hygienic practices during manufacturers and the non-commercial media were manipulation and on the time and temperature of prepared in the laboratory. storage (El-Leithy et al ., 1989). However, the control The reagents used during the study were 0.1% and inspection during production, storage and peptone water, phosphate buffered saline (PBS), Phenol distribution are generally rare. Therefore, it is important red, reagents for Gram's staining (crystal violet, gram's to prevent the hazards and to provide a safe and iodine, acetone alcohol, safranin etc.). wholesome product for human consumption (Singh et The different types of glassware and appliances al., 1984). Normally meat is consumed by the people of used during the course of the experiment were: Test the country following traditional cooking method. tubes (with or without Durham's fermentation tubes and Sometimes beef is dried and salt cured during the stopper), petridishes, conical flask, pipette (1 ml, 5 ml, surplus production by conventional method. 10 ml, 25 ml), slides and cover slips, hanging drop Effect of urbanization is reducing the cooking slide, glass rod spreader, test tube stand, Whirly time of the people. Meat products are ready-to-cook mixture machine, blender machine, anaerobic glass jar, and have extended shelf life. Moreover, it reduces the water bath, incubator, refrigerator, sterilizing time for processing and cooking. Some of them can be instruments, hot air oven, ice boxes, electronic balance, consumed without cooking. Therefore, there is a great compound microscope etc. opportunity for producing meat products for the urban people. Modern-day consumers are concerned of the 2.4 Preparation of Sample for Bacteriological quality and safety of processed meat products. This Studies study will be carried out to assess the quality and safety Each of the samples was macerated in a of meat and meat products in the Mymensingh district. mechanical blender using sterile diluents as per The experiment was accomplished with the objectives recommendation of International Organization for to evaluate microbial quality of meat and meat products Standardizations (ISO, 1995). 10 (Ten) grams of the sold in some selected markets in the Mymensingh, to meat sample was taken aseptically with a sterile forceps know how animals are handled prior to slaughter and and transferred into sterile containers containing 90 ml meat is handled after slaughter and to identify the of 0.1% peptone water. A homogenized suspension was possible sources of contamination and their remedies. made in a sterile blender. Thus 1:10 dilution of the

samples was obtained. Later on using whirly mixture 2. Material and Methods machine different serial dilutions ranging from 10 -2 to 10 -7 were prepared according to the standard method 2.1 Source of Sample (ISO, 1995).

Journal of Meat Science and Technology | April-June, 2016 | Vol 4 | Issue 2 | Pages 62-70 © 2016 Jakraya Publications (P) Ltd 63 Murshed et al...Quality and Safety of Meat and Meat Products Available in Mymensingh, Bangladesh

shown in Table 1. The maximum and minimum range 2.4.1 Enumeration of Total Viable Count (TVC), of TVC in thigh meat recorded at Seshmore market, Total Coliform Count (TCC) and Total Kewatkhali market, Mesoa Bazar, Choto Bazar were Staphylococcal Count (TSC) 7.36, 7.04, 8.46 and 7.32, 6.95, 8.45 log CFU/g For the determination of TVC/TCC/TSC, 0.1 ml respectively. of each ten-fold dilution was transferred and spread on duplicate PCA, MacConkey agar and Mannitol Salt 3.2 Total Coliform Count (TCC) Agar respectively using a fresh pipette for each The mean and standard deviation of the total dilution. The diluted samples were spread as quickly as coliform count (TCC) of beef meat processed at possible on the surface of the plate with a sterile glass slaughter yards of Seshmore market, Mesoa Bazaar, spreader. One sterile spreader was used for each plate. were 3.37±0.01 and 3.36±0.04 log CFU/g respectively The plates were then kept in an incubator at 37 0 C for (Table 1). The result revealed that the mean values of 24-48 hours. Following incubation, plates exhibiting < TCC in meats of Seshmore market and Mesoa Bazaar 300 colonies were counted. The average number of market were not significant (P>0.01). Nevertheless no colonies in a particular dilution was multiplied by the significant variation was demonstrated between the dilution factor to obtain the count. The count was interactions of the three markets. The maximum and calculated according to ISO (1995). The results of the minimum range of TCC in thigh meat recorded at count were expressed as the number of organism or Seshmore market, Mesoa Bazaar were 3.38, 3.39 and colony forming units per gram (CFU/g) of meat 3.36, 3.32 log CFU/g respectively. However the sample. Then results were calculated into log value. average value of TCC value in Mesoa Bazaar was lower and it is highest in Seshmore market. 2.4.2 Gram's Staining Gram's Method of staining was followed for the 3.3 Total Staphylococcal Count (TSC) morphological and staining characteristic study of The mean values of Total Staphylococcal Count bacteria to provide information about the presumptive (TSC) in beef meat of four different area like Seshmore bacterial identification as per recommendation of market, Kewatkhali market, Mesoa Bazaar, Choto Cowan (1985). bazaar are placed in Table 1. The variation of TSC in meats of different market area was not significant 2.5 Survey on Hygienic Practices at Slaughter (P>0.01). The interpretation of Total Staphylococcal Houses Count in four different retail markets were not differed A survey was conducted at several upazila’s significantly (P>0.01). The maximum and minimum slaughter houses in Mymensingh district. Namely those range of TSC in thigh meat recorded at Seshmore were Bhaluka, Sadar, Phulpur, Trishal, Muktagachha, market, Kewatkhali market, Mesoa Bazaar and Choto Ishwarganj and Fulbaria Upazila. The information was bazaar were 5.45, 5.45, 5.03, 6.45 and 5.35, 5.43, 4.38, carried out from five butchers of a slaughter house in 5.86 log CFU/g respectively. However the average those particular Upazila. values of TSC at four markets were log 5.40, 5.44, 4.70 and 6.15 as shown in Table 1. The TSC value in Mesoa 2.6 Statistical Analysis Bazaar was lower and it is highest in Choto bazaar. The data on Total Viable Count (TVC), Total Coliform Count (TCC) and Total Staphylococcal Count 3.4 Correlation with TVC, TCC and TSC in (TSC) obtained from the bacteriological examination of Seshmore Market, Kewatkhali Mesoa samples collected from different areas of Mymensingh Bazaar and Choto Bazaar were analyzed in completely randomized design (CRD) The result estimated weakly negative correlation using computer package subjected to Analysis of between the total viable count and total coliform count. Variance using WASP Software version 2.0. In this study, viable counts were not significantly correlated with total coliform count in three market area 3. Results (Fig 1). The result shown in Fig 2 revealed that the The objectives of microbiological quality regression was positively correlated with Total Viable control, whether carried out by the Government count and Total Staphylococcal Count in different Inspection Services or industry, are mainly twofold: market, where correlation coefficient was R 2=0.0005. prevention of food borne disease and retardation of The result shown in Fig 3 revealed that the microbial spoilage. regression was strongly positive correlated with Total Coliform count and Total Staphylococcal Count in 3.1 Total Viable Count (TVC) different market, where correlation coefficient was R² = The mean value of the total viable count (TVC) 0.49 and regression equation was y = 12.02x - 35.37 in beef thigh meats of Shesmore market, Kewatkhali respectively. Hence the increase of TVC will enhance market, Mesoa Bazar and Choto Bazar markets are by the increase of TSC abruptly the decrease of TVC placed in Table 1. The variation of TVC in meats of will be decrease with the TSC count (Fig 3). different beef market was significant (P<0.01) as

Journal of Meat Science and Technology | April-June, 2016 | Vol 4 | Issue 2 | Pages 62-70 © 2016 Jakraya Publications (P) Ltd 64 Murshed et al...Quality and Safety of Meat and Meat Products Available in Mymensingh, Bangladesh

Table 1: Bacterial Count Beef (CFU/gm)

Retail Market TVC TCC TSC b a b Shes moor Market 7.34±0.02 3.37±0.01 5.4±0.05 c a b Kewatkhali Market 6.99±0.05 3.35±0.01 5.44±0.01 a a c Mesoa bazaar Market 8.46±0.01 3.36±0.04 4.74±0.33 a a a Choto bazaar Market 8.43±0.01 3.24±0.02 6.19±0.30 Level of sig. * NS * TVC= Total Viable Count, TCC= Total Coliform Count, TSC= Total staphylococcal Count, *=Significant at 5% level

Table 2: Bacterial Count in meat products (CFU/gm)

Meat Products Market TVC TCC TSC K.R 7.43+0.04 a 3.56+0.03 a 5.44+0.02 a Chicken Toast Town 7.09+0.07 b 3.12+0.05 b 5.22+0.04 b Level of significance * NS * K.R 7.45+0.04 a 2.93+0.01 a 5.45+0.02 a Burger Town 7.08+0.08 b 2.33+0.35 b 5.28+0.03 b Level of significance * NS * K.R 6.99+0.05 a 3.93+0.43 a 5.41+0.02 a Hotdog Town 6.47+0.15 b 3.33+0.15 b 4.93+0.04 b Level of significance * NS * TVC= Total Viable Count, TCC= Total Coliform Count, TSC= Total staphylococcal Count, *=Significant at 5% level

Table 3: Result of the Survey

Parameters Categories Mymensingh District (n=35) Know 5.71% Knowledge on Hygienic Partially know 57.14% meat production Do not know 37.15 Yes 45.71% Pre slaughter Inspection No 54.29% Meat Inspection by Yes 0% Veterinarian No 100% Proper 0% Drainage system Not proper 75% Not available 25% Proper 0% Washing Facilities Not proper 87% Not available 13%

3.5 Total Viable Count (TVC) in Meat Products and Mymensingh city markets were 7.43, 7.45, 6.99 The mean value of the total viable count (TVC) and 7.09, 7.08, 6.48 log CFU/g. in meat products (Chicken Toast, Burger, Hotdog) of K.R and Mymensingh city markets are shown in Table 3.6 Total Coliform Count (TCC) in Meat 2. The maximum range of TVC in meat products Products (Chicken Toast, Burger, Hotdog) of K.R and The mean value of the total coliform count Mymensingh city markets recorded were 7.46, 7.48, (TCC) in meat products (only in Hotdog) of K.R and 7.03 and 7.15, 7.15, 6.63 log CFU/g respectively, while Mymensingh city markets are placed in Table 2. The minimum range of TVC in meat products (Chicken variation of TVC in meat products of different market Toast, Burger, Hotdog) of K.R and Mymensingh city was significant (P<0.01) at 1% level of significance. markets recorded were 7.39, 7.41, 6.94 and 7.02, 7.00, The maximum range of TCC in meat products (only in 6.32 log CFU/g. However the average value of TVC in Hotdog) of K.R and Mymensingh city markets recorded meat products (Chicken Toast, Burger, Hotdog) of K.R

Journal of Meat Science and Technology | April-June, 2016 | Vol 4 | Issue 2 | Pages 62-70 © 2016 Jakraya Publications (P) Ltd 65 Murshed et al...Quality and Safety of Meat and Meat Products Available in Mymensingh, Bangladesh

Fig 1: Correlation between total viable count (TVC) and total coliform count (TCC) in CFU/g raw meat of four different retail market.

Fig 2: Correlation between total viable count (TVC) and Total Staphylococcal Count (TSC) in CFU/g raw meat of four different retail market

Fig 3: Correlation between Total Staphylococcal Count (TSC) and total coliform count (TCC) in CFU/g raw meat of four different retail market. were 3.95 and 3.39 log CFU/g respectively. While Hotdog) of K.R and Mymensingh city markets were minimum range of TVC in meat products (only in 3.95 and 3.35 log CFU/g. Hotdog) of K.R and Mymensingh city markets recorded were 3.90 and 3.30 log CFU/g respectively. However 3.7 Total Staphylococcal Count (TSC) in Meat the average value of TCC in meat products (only in Products

Journal of Meat Science and Technology | April-June, 2016 | Vol 4 | Issue 2 | Pages 62-70 © 2016 Jakraya Publications (P) Ltd 66 Murshed et al...Quality and Safety of Meat and Meat Products Available in Mymensingh, Bangladesh

The mean value of the total viable count (TSC) 4.1 Total Viable Count (TVC) in meat products (Chicken Toast, Burger, Hotdog) of The mean values of TVC per gram of meat K.R and Mymensingh city markets are shown in Table sample of Seshmore market, Kewatkhali market, Mesoa 2. The variation of TSC in meat products of different bazaar, Choto bazaar were found 7.34, 6.99, 8.46 and market was significant (P<0.05) at 5% level of 8.43 log CFU/g respectively. The value was observed probability as shown in Table 2. The result of Total highest in meat of Mesoa bazaar and lowest in meat of Viable Count in three different markets were differed Kewatkhali market. Similarly in meat products significantly (P<0.05). The maximum range of TSC in (chicken toast, burger and hotdog) the mean values of meat products (Chicken Toast, Burger, Hotdog) of K.R TVC per gram of meat sample of K.R and Mymensingh and Mymensingh city markets recorded were 5.46, city market were found 7.43, 7.45, 6.99 and 7.09, 7.08, 5.47, 5.43 and 5.25, 5.30, 4.97 log CFU/g respectively. 6.47 log CFU/g respectively. In this analysis in case of While minimum range of TSC in meat products chicken toast TVC was higher in K.R market than (Chicken Toast, Burger, Hotdog) of K.R and Mymensingh city market, in the burger TVC was Mymensingh city markets recorded were 5.43, 5.44, higher in K.R market than Mymensingh city market 5.39 and 5.18, 5.25, 4.90 log CFU/g respectively. and finally in the hot dog TVC was higher in K.R However the average value of TSC in meat products market than Mymensingh city market. So K.R market (Chicken Toast, Burger, Hotdog) of K.R and meat products are not good like Mymensingh city Mymensingh city markets were 5.45, 5.46, 5.41 and market. The possible cause of this variation in 5.22, 5.28, 4.94 log CFU/g. microbial load might be thought to be due to differences in management and hygienic practices. 3.8 Correlation with TVC, TCC and TSC in Observation of the investigation revealed the fact that K.R and Mymensingh City Markets in case of Kewatkhali market, the slaughter hygiene The results shown in Fig 1 declare positive and process of beef meat production was relatively correlation between the TVC and TCC. In this study, more hygienic in respect of sanitation and handling TVC were significantly correlated with TCC in market systems. The butchers generally are skilled and the area. The regression equation and correlation consumers are well conscious about risk factors and coefficient value was R 2 = 0.88 as shown in Fig 1. The hazardous elements associated with meat production result estimated in Fig 2 showed positive correlation and handling. On the contrary in Mesoa Bazaar these between the TVC and TSC. In this study, TVC were are not so, rather the butchers are unskilled and significantly correlated with TSC in market area. The illiterate and the consumers mostly are poor and do not regression equation and correlation coefficient values hesitate to purchase poor quality meat. The results was R 2 = 0.80. The result estimated in Fig 3 showed obtained were in close agreement with the findings of positive correlation between TCC and TSC. In this Svobodova et al. (2012), Adu -Gyamfi et al. (2012) , study, TVC were significantly correlated with TCC in Anowar et al. (2004) and Abu-Ruwaida et al . (1994). market area. The regression equation and correlation The variation of TVC in meats of different beef market coefficient values were, y= 0.80x + 2.27, and R 2 =0.98. was significant (P<0.01) at 1% level of probability as shown in Table 1. The result of TVC indifferent retail 3.9 A Survey Report on Management Practices markets were differed significantly. The findings are at Various Processing Plants (Slaughter agreement with Rahman (1998) and Javadi et al. (2011) Houses) in Mymensingh. respectively. Producers are not sincere enough to produce TVC found in meat samples of the present study hygienic meat; they don’t know how to produce were a slightly increased than the range as prescribed hygienic meat. Only 5.71% people have the knowledge by International Commission for the Microbiological on hygienic meat production. About 57.14% have the Specification of Foods. Bolton (1996) and Hassall partial knowledge on hygienic meat production. Among (1995) similarly led to the opinion that meat production all about 37.14% don’t have any knowledge on in Bangladesh took place in a very disorganized way, hygienic meat production. About 54.29% people don’t but due to the non-availability of cold chain the product follow Pre-slaughter inspection. Meat inspection by was sold and consumed without delay, as a result Veterinarian doesn’t maintain after slaughtering the massive contamination if there was, could not enhance animals. Proper drainage system and washing facilities meat deterioration and the threat which may arise are also ignored, about 25.5% slaughter house have no cannot endanger the health of consumers. Improper available drainage system and about 14% slaughter flaying of the carcass is leading to heavy contamination house have no available washing system. These are the of meat surfaces by frequent contact with many major consideration for producing quality and safety persons, polluted floors, dirty tools and equipment. The meat. TVC, TCC and TSC are very much inversely factors of implications in handling, dressing and related with these poor maintenances. processing of meat in Bangladesh takes place generally under very disorganized conditions, which dictate appropriate measures to be taken in respect of slaughter 4. Discussion hygiene, appropriate sanitation and good management

Journal of Meat Science and Technology | April-June, 2016 | Vol 4 | Issue 2 | Pages 62-70 © 2016 Jakraya Publications (P) Ltd 67 Murshed et al...Quality and Safety of Meat and Meat Products Available in Mymensingh, Bangladesh

Fig 4: Correlation between total viable count (TVC) and total coliform count (TCC) in CFU/g meat products of K.R and Mymensingh city market.

Fig 5: Correlation between total viable count (TVC) and total Staphylococcal count (TSC) in CFU/g meat products of K.R and Mymensingh city market.

Fig 6: Correlation between total coliform count (TCC) and total Staphylococcal count (TSC) in CFU/g meat products of K.R and Mymensingh city market. practice and focus on motivation as well as law gram of meat sample of K.R and Mymensingh city enforcement. A proper way of improving the slaughter Market were found 3.93 and 3.33 log CFU/g hygiene is to carry out as much of the slaughter respectively. In this analysis in hotdog TCC was higher operations as possible with the carcass various position. in K.R market than Mymensingh city market. So K.R market meat products (hotdog) are not so good like 4.2 Total Coliform Count (TCC) Mymensingh city market. The variation of TCC in The mean value of TCC per gram in meats of meats of different beef market is not significant Seshmore market and Mesoa Bazaar were log 3.37 and (P>0.01) at 1% level of probability as shown in Table log 3.36 CFU/gm respectively and in Kewatkhali 2. Nevertheless no significant variation was market and Mesoa Bazaar TCC was absent. In meat demonstrated between the interactions of the markets. products (only in Hotdog) the mean values of TCC per The interpretation of TCC in different retail markets

Journal of Meat Science and Technology | April-June, 2016 | Vol 4 | Issue 2 | Pages 62-70 © 2016 Jakraya Publications (P) Ltd 68 Murshed et al...Quality and Safety of Meat and Meat Products Available in Mymensingh, Bangladesh were not differ significantly (P>0.05). In the present 4.4 Correlation between TVC, TCC and TSC of study the values of TCC of different carcass from different Market in Meat Products different retail markets exceeded the prescribed In this study, TVC did not significantly standard of ICMSF is 4.50 log CFU/g. The higher correlated with TCC in meats of Seshmore market, coliform count in meats of different markets revealed Kewatkhali market, Mesoa Bazaar, Choto Bazaar area the fact that the product was subjected to fecal (P>.01). The result in Fig 2 reveals that the regression contamination where poor sanitary measures were was positively correlated with TVC and TSC in meats practiced. The high coliform counts in meat of of different market area (P<0.01). The result presented Seshmore market might be suggested that the carcass in Fig 2 showed positively and significantly correlated were exposed to varied sources of contamination where between the viable count (TSC) and TCC in meats of possible. The lower coliform was recorded in Seshmore market, Kewatkhali market, Mesoa Bazaar, Kewatkhali for its maintaining proper hygiene and Choto Bazaar respectively. This result is also sanitary measure. The coliform counts were always agreement with the observation of Notermans et al. higher in thigh region. The significance of higher (1975). The interpretation of TSC in different retail coliform count in thigh might be reflected the opinion markets were not differing significantly. This result that this part of the carcass was more subjected to correlated with Singh et al. (1984). exposure and contamination with the fecal materials A weak relation is observed in TVC and TCC in during handling, and processing of the carcass. meats of different markets. The result estimated in Fig Coliform are present on the feathers and intestinal 6 showed positively correlation between the TVC and contents of live animal. The number of coliforms found TSC in meat of markets. TSC value will be increased in the cavity tended to be higher than the number found with the decrease of TVC value. The findings are on the outer meat and skin surfaces. Since coliforms closely similar to Adu -Gyamfi et al. (2012) and Chaiba can multiply outside the animal body, their presence in et al. (2007) . The result revealed that the regression high numbers in a food product may not be indicator of equation of TVC was negatively and weakly correlated original contamination, but of improper handling, with TCC. TVC and TSC positively correlated and in which allowed multiplication of the organisms. meats of Seshmore market, Kewatkhali market, Mesoa Bazaar, Choto Bazaar. This result was agreement with 4.3 Total Staphylococcal Count (TSC) the observations of Bodhidatta et al. (2010). The Seshmore market, Kewatkhali market, Mesoa regression equation and correlation coefficient values Bazaar, Choto Bazaar have the TSC values of 5.40, was R 2 = 0.99. Here also the TSC value will increase 5.44, 4.74 and 6.19 log CFU/g respectively. Similarly with the increase of TVC value. in meat products (chicken toast, burger and hotdog) the The present study demonstrates the degree of the mean values of TVC per gram of meat sample of K.R microbial contamination during processing. The results and Mymensingh city market were found 5.44, 5.45, also indicated that the viable count for micro organisms 5.41 and 5.22, 5.28, 4.93 log CFU/g respectively. In causing public hazards is appropriate for analysis. this analysis in case of chicken toast TSC was higher in Therefore, application of hygienic measurements K.R market than Mymensingh city market, in the appears to be important to reduce the contamination of burger TSC was higher in K.R market than bacteria in abattoirs as well as in products processing Mymensingh city market and finally in the hotdog TSC plant. So the implementation of Hazard Analysis and was higher in K.R market than Mymensingh city Critical Control Points (HACCP) in this sphere is market. So K.R market meat products are not as good extremely important, because it involves the constant as Mymensingh city market. The principal source of monitoring of all steps of the process. contaminating beef carcass includes hands of butchers, cloths, boiler, wiping cloths, tools of butchers, knives, 5. Conclusion skin, eviscerating etc. The organisms have been This study was conducted to assess the isolated from 50% of the apparently normal healthy microbial quality of beef meat and meat products that individuals. In Seshmore market the value of TCC in are sold in different retail markets situated in meat was lower but it was highest in Choto Bazaar. Mymensingh. The principal objective was to evaluate The interpretation of TSC in different retail the microbial quality of different beef thigh meat and markets were not differed significantly (P>0.05). meat products and find out incidence of different kinds Positive correlation and significant variation of TSC of pathogenic bacteria gaining access to meat samples was found in different retail. This signifies the fact that in various densities which are responsible for public all these meats are more or less handled in the same health implications. The results also indicated that the manner. Staphylococcal food poisoning results from viable count for microorganisms causing public hazards eating food contaminated with toxins produced by is appropriate for analysis. Therefore, application of certain types of Staphylococci, resulting in diarrhea and hygienic measurements appears to be important to vomiting (Boyce, 2012). reduce the contamination of bacteria in abattoirs. So the implementation of Hazard Analysis and Critical Control Points (HACCP) in meat industry is extremely

Journal of Meat Science and Technology | April-June, 2016 | Vol 4 | Issue 2 | Pages 62-70 © 2016 Jakraya Publications (P) Ltd 69 Murshed et al...Quality and Safety of Meat and Meat Products Available in Mymensingh, Bangladesh important, because it involves the constant monitoring of all steps of the process.

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