View article

During the slaughtering process, the meat product cross-contaminates with the surrounding contact surfaces. This study aimed to assess the level of microbial contamination of poultry chicken meat and contact surfaces at poultry slaughterhouses in the Hyderabad and Jamshoro districts of Pakistan. A total of 38 slaughter shops were selected, and from each shop, three types of samples were collected. All the samples were assessed for the presence of three microbes, Salmonella, Shigella, and E. coli by using some culture-based techniques, and for Salmonella, antibiotic resistance was also determined. Results revealed that Shigella was present in 86.8% of knives, 94.7% of chopping board and 97.3% of meat samples. While, the E. coli was present in 86.8% of knife, 97.3% of chopping board, and 97.3% of meat samples. Salmonella was detected in 97.3% of knives, 92% of chopping boards, and 97.3% of meat …