Evaluation of Microbial Contamination in Meat and its Control Using Preservatives

Food borne illnesses are common in both developed as well as developing countries. The majority of foodborne diseases are caused by consuming contaminated meat products. This study aimed to evaluate the microbial contamination in different meat samples. Chicken (n=20), Mutton (n=20) and beef (n=20) samples were collected from 10 towns. Total viable count (TVC) and Total coliform count (TCC) in different meat samples were checked. Microscopic, macroscopic and biochemical profiling of isolates (n=108) was done. It was observed that E. coli was the more common (34%) pathogenic bacteria found in raw chicken followed by Salmonella (28%), Staphylococcus (25%), Shigella (8%), Enterobacter (2%), and Bacillus (3%). In Beef Samples E. coli (39%) was more common followed by Salmonella (30%), Staphylococcus (18%) and Enterobacter (8%), and Shigella (5%). While in Mutton Samples E. coli (32%), Salmonella (32%), Staphylococcus (12%), Shigella (12%), Enterobacter (9%), and Bacillus (3%). Antibacterial activity of natural preservatives i.e., Ginger, Garlic, and Radish, and commonly used synthetic preservatives i.e., Sodium nitrite was also checked on isolated strains. It was observed that Ginger and Garlic showed maximum antibacterial activity at the highest concentration used up to 0.8g/ml. Radish showed no antibacterial activity at any concentration. Antibacterial activity of Sodium nitrite was also higher at the maximum concentration used (0.006mM). The renowned harmful effects of Sodium nitrite, make it necessary to devise the use of natural preservatives. It was observed that ginger and garlic may serve as natural preservatives for meat preservation without any side-effect. However, more research is required for the implementation of natural preservatives for meat storage and safety.