Rashmi Baral, Krishna Gurung, Pooja Bhandari, Prashansha Thakuri, Tsering Wangmo Gurung, Shristi Poudel Sharma, Bishal Thagunna

Doi: 10.26480/mahj.02.2023.98.102

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Chicken meat is a nutritious food consuming all over the world having low cost and fat content which is highly perishable with short shelf life even when refrigerated in low temperature. Microbiological assessment was done by taking samples from different slaughtered houses of different wards of Pokhara and was evaluated in the lab. To assess the hygiene quality of chicken meat slaughtered in the slaughtered house of Pokhara Valley, six chicken meat samples were taken in the present work. Different microbiological parameters such as total coliforms, fecal coliforms, total plate count, Salmonella, Shigella, and Staphylococcus aureus were examined. A survey with the help of a questionnaire was also done to assess the sanitary condition of slaughtered houses and butchers. The average value for the total plate count of the meat sample was found to be 6.3406×106 cfu/g, only one sample was found to be Salmonella positive whereas all the samples were found to be Shigella negative. Only two samples were found to be Staphylococcus aureus positive. Likewise, two samples were found to contain total coliforms and there were no any formation of fecal coliform. Based on the results obtained, the risk of contamination depends on how the meat is processed, handled and packed. From the survey, it was clear that in some slaughtered houses, chicken meat is slaughtered unhygienically and unscientifically in an unmanaged way. There is a need for strict compulsion of the meat inspection act and education about sanitation for all the employees working in it.

Pages 98-102
Year 2023
Issue 2
Volume 3