RT Journal
T1 LEVEL OF SALMONELLA IN BEEF OF SLAUGHTERED CATTLE AT PESHAWAR
A1 M. Aftab
A1 A. Rahman
A1 M. S. Qureshi
A1 S. Akhter
A1 U. Sadique
A1 A. Sajid
A1 S. Zaman
JF Journal of Animal and Plant Sciences
JO JAPS
SN 1018-7081
VO 22
IS 2
SP 24
OP 27
YR 2012
FD 2012/04/01
DO DOI NA
AB <p>A research study was designed to find out the level of Salmonella contamination on cattle body coat, fresh carcasses, beef after transportation and display at butcher shops. The animals were divided into two groups i.e. washed and unwashed animals. Salmonella was found in 100 % samples. A log total viable count was significantly (P &lt; 0.001) higher in unwashed samples as compared with washed (22.33&plusmn;0.088 and 19.54&plusmn;0.09) respectively. Carcasses samples from unwashed animals had significantly (P &lt; 0.001) higher log total viable count of Salmonella (24.45&plusmn; 0.06) as compared with washed animals (21.77&plusmn; 0.05). Results suggested that samples collection after 6-7 hours display at shop showed higher degree of Salmonella contamination and the isolation was significantly affected by duration and washing of the samples. Abattoir floor has higher (30.36&plusmn;0.08) Salmonella contamination, followed by chopper axe (22.14&plusmn; 0.05) and knives (15.14&plusmn; 0.09). It is concluded from the result that Salmonella prevalence was reduced in all stages of the slaughtering operations by washing with Luke warm water. However, it is recommended that washing with some sanitizer will eliminate the pathogen from body coat thus resulting in little chances of beef contamination.</p>
K1 Meat, Salmonella, Contamination, Cattle, Abattoir, Khyber Pakhtun Khwa
PB Pakistan Agricultural Scientists Forum
LK https://thejaps.org.pk/AbstractView.aspx?mid=2012-JAPS-2005