BLEEDING EFFICIENCY AND BACTERIOLOGICAL QUALITY ASSESSMENT OF RAW CHEVON (GOAT MEAT) COLLECTED FROM DIFFERENT LOCAL MARKETS OF SYLHET SADAR.

Abstract

Eighty (80) samples of fresh goat meat (Chevon) were randomly collected from seven (7) major markets (Shibgonj, Mirabazar, Kazitula, Ambarkhana, Madina market, Bandar bazar & Boteshwar) of Sylhet Sadar and analyzed for bleeding efficiency and bacteriological quality assessment. Overall bleeding efficiency test performances of the collected raw chevon were good. Bleeding efficiency tested is 38.75% are perfectly bled, 33.75% were moderately bled and 27.5% were imperfectly or poorly bled. Area wise these results are found as – Shibgonj (perfectly bled - 30%, moderately bled - 30% and imperfectly bled - 40%), Mirabazar (perfectly bled - 50%, moderately bled – 35.71% and imperfectly bled – 14.29%), Bandar bazar (perfectly bled – 46.15%, moderately bled - 38.46% and imperfectly bled - 15.38%), Madina market (perfectly bled – 45.45%, moderately bled – 36.36% and imperfectly bled – 18.18%), Ambarkhana (perfectly bled - 25%, moderately bled – 33.33% and imperfectly bled - 41.67%), Kazitula (perfectly bled – 36.36%, moderately bled – 27.27% and imperfectly bled – 36.36%), Boteshwar (perfectly bled - 33.33%, moderately bled - 33.33% and imperfectly bled - 33.33%). Total Viable Count(TVC) of the samples were ranged between 2.5 × 10 and acceptability for consumption was as same as bleeding efficiency test i.e. 38.75%, 33.75% & 27.5% respectively for satisfactory, acceptable and rejected for consumption. A total of 125 isolates of 5 genera were selected from raw chevon including Gram Negative Escherichia coli [30 colony (18.75%)], Salmonella spp. [15 colony (9.38%)], Klebsiella spp. [25 colony (15.63%)], Enterobacter spp. [10 colony (6.25%)] and gram positive Staphylococcus spp. [45 colony (28.13%)]. Results of 2 tests (bleeding efficiency and TVC) showed no serious risk for public health. This study revealed that fresh meats were often contaminated with bacteria due to unhygienic handling or keeping long period without cooling temperature. The presence of various numbers of pathogenic Klebsiella spp, Salmonella spp. and Escherichia coli and others, encountered in fresh meat from conventional chevon was alarming. The presence of these organisms in meat should receive particular attention, because their presence indicate public health hazard and give warning signal for the possible occurrence of food borne intoxication. 5 8 to 2.25 × 10