Microbial Contamination in Mutton Meat
Author Information
Author(s): Muthusamy Gayathri, Karthikeyan Subburamu, Arun Giridhari Veeranan, Alhimaidi Ahmad R., Balachandar Dananjeyan, Ammari Aiman A., Paranidharan Vaikuntavasan, Maruthamuthu Thirunavukkarasu
Primary Institution: Tamil Nadu Agricultural University, Coimbatore, India
Hypothesis
What is the prevalence of foodborne pathogens in mutton meat and its slaughtering process?
Conclusion
The study found significant microbial contamination in mutton meat, with high levels of pathogens like Salmonella and Staphylococcus, particularly in mutton-washed water.
Supporting Evidence
- Salmonella was detected in 57% of the mutton samples.
- E. coli and Staphylococcus species were common pathogens identified.
- The highest microbial loads were found in mutton-washed water and mutton meat samples.
- Automated identification systems revealed Staphylococcus as the predominant contaminant.
- Multivariate statistical analysis differentiated volatile and metabolite profiles.
- Potential biomarkers for contamination were identified through gas chromatography and mass spectrometry.
- Cross-contamination during meat handling was highlighted as a significant risk factor.
- Findings suggest using volatile compounds for pathogen detection.
Takeaway
This study looked at dirty germs in mutton meat and found a lot of bad germs that can make people sick, especially in the water used to wash the meat.
Methodology
Samples of mutton meat and surfaces were collected from four retail sites and analyzed for microbial load and pathogens using various microbiological techniques.
Potential Biases
Potential bias in sampling methods and site selection could affect the generalizability of the findings.
Limitations
The study was limited to four retail sites in Coimbatore, which may not represent broader trends.
Participant Demographics
Samples were collected from retail sites in Coimbatore, Tamil Nadu, India.
Statistical Information
P-Value
0.01
Statistical Significance
p<0.01
Digital Object Identifier (DOI)
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