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ISSN: 2644-1217

Open Access Journal of Complementary & Alternative Medicine

Research ArticleOpen Access

Diversity of Food-Borne Pathogens Isolated from Raw Meat Sample Volume 2 - Issue 4

Taqdees Malik*, Nazish Mumtaz Ali and Aziz Fatima

  • Department of Microbiology, Jinnah University for Women, Pakistan

Received: May 13, 2020;   Published: May 28, 2020

*Corresponding author: Taqdees Malik, Department of Microbiology, Jinnah University for Women, ST-1 Nazimabad, Karachi -7500, Pakistan

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Foodborne diseases are considered to be the wide-spread health problem in most parts of the world especially in developing countries. The aim of the study evaluates the frequency of microbial contamination of raw meat that is often contaminated with foodborne pathogens. The perishable nature of nutritious meat is one of the potential sources of pathogens as well as an excellent vehicle for transmitting foodborne disease in human beings. In this study, Six (n=6) samples of meat such as beef, mutton, lamb, chicken, fish, camel meat were collected from common retail shop of Karachi and analyzed for the prevalence of pathogenic microorganism by using standard plate methods to purify it on specific agar and to perform biochemical testing for identification and isolation of bacterial species. In our study, it was found that 33% isolates of S. typhi and S. aureus were found whereas 17% isolates of E. coli and Klebsiella pneumoniae were detected from various meat samples. It is therefore expedient that great care should be taken during handling and good hygiene practices should be followed to reduce the microbial load to a harmless level.

Keywords: Food; Disease; Organisms; Meat sample

Abstract| Introduction Spoilage of Meat Bacterial Foodborne Diseases Antibiotic Resistivity Materials and Methods Result Discussion References