Microbial Load and Prevalence of Multidrug Resistant Bacteria in Various Frozen Raw Meat Products
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Abstract
Introduction: Bacteria are ubiquitous to cause various infections and bring about a huge impact on public health. Contaminated fresh and frozen foods can act as main source of infection for humans. Therefore, proper storage and maintenance of frozen products is of key importance. In the recent days there is an increased rate of infections caused by Gram negative enteric pathogens. The emergence of antimicrobial resistant organisms is also on the rise since the livestock are also fed with antibiotic incorporated foods. This study is to evaluate the microbial load in the frozen raw meat collected from various supermarkets.
Objectives: The emergence of antimicrobial resistant organisms is also on the rise since the livestock are also fed with antibiotic incorporated foods. This has greatly led to the emergence of antibiotic resistant bacteria.
Methods: The bacterial isolates from various frozen food samples of animal origin were subjected to routine bacterial identification and susceptibility testing by standard microbiological procedures.
Results: A total of 48 frozen meat samples were analysed. Type of frozen meat analysed include, poultry meat, lamb, beef, pork, fish, and shellfish. A plethora of organisms was isolated from various frozen meat samples. A total of 83 organisms were isolated from various frozen samples out of which 7% of the isolates were Extended spectrum beta-lactamase (ESBL) producers.
Conclusions: To conclude, though freezing the foods have great impact in preventing the microbial growth, safety of frozen foods mainly depend upon the proper handling and storing them in appropriate temperatures.