International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

A comparative study of Hygienic status of Butchers and Identifybacteria among the Slaughters of Meat, Chicken and Fish markets of Jagdalpur city, Chhattisgarh, India

Author Affiliations

  • 1Govt. Kaktiya .P.G. College, Jagdalpur, CH, INDIA

Int. Res. J. Biological Sci., Volume 4, Issue (1), Pages 16-24, January,10 (2015)


Study was conducted to inspect the hygienic status of slaughter men of meat and fish markets of Jagdalpur city, India. Among five meat markets and five fish markets, it was found that the markets were of poor hygienic status. For identification, samples of bacteria present on the hands of chicken slaughter men, goat slaughter men and fishmongers were collected both during morning and night. Standard plate count of bacteria obtained during morning for chicken slaughter men, goat slaughter men and fishmongers were detected to be 7x10,10x10and 15x10 CFU/ml respectively in contrast to the samples taken from normal man which was around0.4x10CFU/ml. Due to poor level of hygienic status and lack of sanitary practices standard plate count was increased during night which were 9x10,50x10 and 60x10CFU/ml and on comparing it from the hands of normal man it was again found out to be very less i.e. 0.9x10CFU/ml. During morning pathogenic bacteria i.e. Staphylococcus aureus from chicken slaughter man, Corynebacteriumdiptherae from goat slaughtermen and fishmonger were identified but non-pathogenicStaphylococcus epidermidis was obtained from normal man. During night predominance of bacteria like Kleibsiella spp., Proteus vulgaris, Shigella spp. resulted out whereas S.epidermidis was isolated from hand of normal man which is a normal microbial flora of human skin.


  1. Gill C.O., Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs, Blackie Academic and Professional, 118-157 (1998)
  2. Madden R.H., Murry K.A and Gilmour A.,Determination of the principal points of products contamination during beef carcassdressing process in Northern Ireland, J. Food Prot.,67(7),1494-6 (2004)
  3. AbdallaM. A., SulimanS. E., Ahmed D. E. and BakhietA. O., Estimation of bacterial contaminationof indigenous bovine carcasses in Khartoum (Sudan), African Journal of Microbiology Research,3(12), 882-886(2009)
  4. MunideO. K. and KuriaE., Hygienic and sanitary practices of vendors of street foods in Nairobi, Kenya, African J Food Agri Nutriand Development,5(1), 1-14 (2005)
  5. GurmuE. B. and GebertinaseH., Assessment of bacteriological quality of meat contact surfaces n selected butcher shops of Mekelle city, Ethiopia, J Environ Occup.Sci,2(2), 61-66(2013)
  6. Yoder S. F., Henning W. B., Mills E. W. and DooreS., Investigation of water washes suitable for very small meat plants to reduce pathogens on beef surfaces, J. Food Prot.,73(5), 907-915 (2010)
  7. EiselW. G., LintionR. H. and MurianaP. M., A survey of microbial levels for incoming raw meat beef, environmental sources, and ground beef in a red meat processing plant, Food Microbiology,14(3), 273-282 (1997)
  8. ZweifelC., Fischer R. and Stephan R., Microbiological contamination of pig and cattle carcasses in different small-scale Swiss abattoirs, Meat Sci.,78(3), 225-231(2008)
  9. Collins M. D., Hoyles L., Foster G. and FalsenE., Corynebacterium capsicum sp. nov., from a Capsian seal Phocacapsica), Int. J. Syst. Evol. Microbial,54(3), 925-928 (2004)
  10. Yassin A. F., KroppenstedtR. M. and Ludwig W., Corynebacteriumglaucum sp. nov., Int. J. Syst. Evol. Microbiol,53(5), 705-709 (2003)
  11. SluK., Development of growth medium from meat processing waste products and assessment of its properties, Zh Mikro biol Epidemiol Immunobiol.,(3), 91-94 (2008)
  12. SalihuM. D., MagaziA. A., GarbaB., SaiduB., AliyuM., SuliemanN. and WurnoB. S., Bacteriological quality of raw meat displayed for sale atSokoto, Sokoto state, Nigeria, Scientific Journal of Microbiology,2(7), 134-139 (2013)
  13. SichewoP. R., GonoR. K., MuzvondiwaJ. V. and SizanobuhleN., Isolation and Identification of Pathogenic Bacterioa in Edible Fish: A Case Study of Fletcher Damin Gweru, Zimbabwe, International Journal of Science and Research,2(9), 269-273 (2013)
  14. Fey P. D. and Olson M. E., Current concepts in biofilm formation of Staphylococcus epidermidis, Future Microbiology, 5(6), 917-933 (2010)
  15. B. Jeffery, Brereton D.A. and Gill C. O., Implementation of validated HACCP system for the control of microbiological contamination of pig carcass at a small abattoir, Can. Vet. J.,44(1), 51-55 (2003)