EVALUATION OF BROILER AND SHEEP MEAT FOR BACTERIAL CONTAMINATION SOLD BY LOCAL VENDORS OF DISTRICT, HYDERABAD

Abstract

Ensuring the availability of safe and wholesome food is essential for public health. However, raw meat can harbor harmful microbes leading to spoilage and foodborne illnesses. This study aimed to assess the bacterial contamination of broiler meat and sheep mutton sold by local vendors in Hyderabad, Sindh, Pakistan. A total of 100 samples—50 broilers and 50 mutton—were collected from five regions: Hirabad, Latif Abad, Phuleli, Qasim Abad, and Saddar. Samples were analyzed at the Department of Veterinary Microbiology, Sindh Agriculture University Tandojam, and the Central Veterinary Diagnostic Laboratory Tandojam. Bacterial species were identified through culture and biochemical tests, and antibiotic susceptibility was evaluated. Out of 100 samples, 25 (25%) were contaminated, with a higher prevalence in mutton (36%) compared to broiler meat (14%). Phuleli showed the highest contamination rates in both meat types. Bacterial load in broiler and mutton samples was 1.62 × 10⁶ and 1.25 × 10⁶ CFU/g, respectively. Bacteria isolated from broiler meat included Escherichia coli, Staphylococcus aureus, Salmonella enteritidis, Shigella dysenteriae, and Pseudomonas aeruginosa. Mutton samples yielded E. coli, S. aureus, Listeria monocytogenes, Salmonella enteritidis, Shigella dysenteriae, Bacillus cereus, and Campylobacter jejuni. Antibiotic sensitivity testing revealed high effectiveness of ciprofloxacin, chloramphenicol, enrofloxacin, and erythromycin. Specifically, E. coli and S. aureus showed high sensitivity to ciprofloxacin and chloramphenicol, respectively. The study concludes that mutton is more contaminated than broiler meat and highlights the need for strict hygiene practices and effective antibiotic use to ensure food safety.