Pathogenic Microbial Load Analysis of Ready-to-Eat Meat Products of Namak-Mandi Food Street Peshawar, Pakistan
Authors
Niaz Muhammad
Ali Akbar
Rafiq Ullah
Mati Ullah
Zia Ullah Khan
Essa Ali
Jun Lou
Xiaoli Feng
Haiping Gu
Ting Zha
Chenlu Lou
Li Yang
Xiaoyan Luo
Lirong bin
Li Juan
Keywords:
Namak Mandi,
Processed Meat,
E. coli,
S. aureu,
Shigella,
Salmonella
Abstract
A study was conducted to investigate the microbial quality of food (drinking water and processed meat) at popular food street (Namak-Mandi Peshawar Pakistan). For this purpose, 30 different food samples from different shops, including processed meat (Tikka Karahi (7), Meat Kari (Gosht Karahi) (7), Mutton kari (Mutton Karahi) (5), Chicken Karahi (6) and drinking water (5) were analyzed for Escherichia coli, Salmonella spp., Shigella spp., Staphylococcus aureus and fungi isolation. Total Viable Count for all samples was also determined. The drinking water samples showed the average percentage of 20, 100, 100 and 40 for S. aureus, Salmonella, Shigella, E. coli and fungi, respectively. The highest total viable count of water samples was 4.2x107CFU ml-1. The processed meat samples showed 32.95, 51.81, 64.85 and 72.76% average presence of S. aureus, Salmonella, Shigella, E.coli and fungi, respectively. The highest Total Viable Count (2.5 x 109CFU ml-1) observed in Tikka Karahi and Mutton Karahi.
