National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Contaminated raw meat is one of the main sources of food-borne illness. Chicken carcasses have higher pathogenic and spoilage bacterial counts than most other foods, where carcass can be contaminated at several points throughout the processing operation during scalding, de-feathering and evisceration as well as cross contamination from other birds and processing equipment. A wide range of possible microorganisms are transmitted by meat to human beings but fewer are likely to have a major impact on public health Several indicators can be useful to evaluate hygiene level of meat such as Aerobic Plate Count and total psychrotrophic counts. Aerobic Plate Count is considered as an index of quality, which gives an idea about the hygienic measures during processing and help in assessing the keeping quality and psychrotrophic plate counts have been used as a general indicator of the potential shelf life of fresh chicken. In the present study 50 raw poultry samples were collected from various retail meat outlets of Bikaner city and the mean standard plate count and total psychrophilic count for them was determined that was 1.51x106 cfu/gm and 1.52x104 cfu/gm, respectively.
Citations |
 |
 |
 |
 |
