Vol. 11, Special Issue 5 (2022)

Author(s):
B Karthik, M Anna Anandh, A Kalaikannan, R Ilavarasan and G Rajarajan

Abstract:
A study on broiler meat microbial quality of Organised and Un-organised sectors was performed in and around Orathanadu Taluk. Broiler chickens were slaughtered at 6-8 weeks of age with an average production of 385 kgs of Broiler chicken meat were processed per day. To study the microbial quality, Broiler meat samples from Organized sector and Un-organised sectors were collected and tested for Total Viable Counts (TVC), Coliforms, Staphylococcus sp., Streptococcus sp., Yeast & Mould counts and Salmonella sp. Data obtained were statistically analyzed and the results revealed that even though the organized shops were higher in hygienic standards, samples obtained were poor in microbial quality. Moreover, Salmonella spp. was found in both sectors. Hence, butchers and consumers must be aware of risk associated with the poor hygienic standards and their mind set should be changed towards the production of wholesome meat and meat products.