Microbiological quality of slaughterhouses and antibiotic susceptibility pattern of some isolates

The presence of pathogenic and spoilage microorganisms in meat and its product remains a significant concern for suppliers, consumers and public health officials worldwide. Frequent contamination of antibiotic resistant microorganism in meat and meat products poses an important public health issue. In view of this situation, the present study was conducted from August 31st to September 20th , 2010 to study the microbial quality of slaughterhouses and to determine the prevalence of antibiotic resistant member of Enterobacteriaceae. For this water and swab samples were taken from 30 slaughterhouses of Khusibun, Kathmandu. Water samples were processed to determine MPN of coliforms and swab samples were analyzed for the presence of members Enterobacteriaceae and Salmonella species. The research showed that the water used in cleaning of slaughter houses was heavily contaminated with coliforms among which two were Enterobacter spp., eleven were Citrobacter spp. and five were E. coli. From the swab taken from the different areas of the slaughterhouses different members of Enterobacteriaceae were isolated among which two were Salmonella typhi and three were E. coli.From the study it was found the all Salmonella typhi were sensitive to Choramphenicol, Ciprofloxacin, Ofloxacin and Nalidixic acid and resistant towards Amoxycillin. In case of E. coli isolates, 87.5% was sensitive towards Chloramphenicol and 12.5% was resistant towards it. In the case of Ciprofloxacin 62.5% was sensitive and 37.5% was resistant. In case of Ofloxacin 87.5% was sensitive and 12.5% was resistant. In case of Nalidixic acid 75% was sensitive and 25% was resistant and for Amoxycillin 62.5% was sensitive and 37.5% was resistant.