Abstract: The aim of the present study was to evaluate the bacterial quality of chicken meat produced under different processing conditions and marketed in Bangalore, Karnataka, India. Poultry samples (n = 280) from both breast and thigh muscles were collected randomly from traditional shops, supermarkets and processing units. The samples were analyzed for the presence and counts of various bacteria. Results indicated that total plate counts, fecal coliforms and staphylococcus counts were particularly high in all the samples obtained from outlets with minimal facilities and that increase in sophistication and hygiene brought about a significant reduction in microbial counts. Irrespective of the processing condition thigh meat had higher microbial load compared to breast meat. The highest bacterial counts in poultry meat samples were recorded with the traditional slaughtering process (p<0.05). Results on the prevalence of Salmonella revealed higher prevalence of Salmonella in the range of 25-65% with higher prevalence in traditional meat shops with minimal facilities and poor hygiene. These high levels of microbial contamination and occurrence of pathogenic bacteria reflect the poor hygienic quality of poultry meat under these conditions.
S. Wilfred Ruban and Nadeem Fairoze, 2011. Effect of Proceesing Conditions on Microbiological Quality of Market Poultry Meats in Bangalore, India. Journal of Animal and Veterinary Advances, 10: 188-191.