kargyong ( Figure 1A), a traditional sausage-like product prepared from beef and pork meat satchu ( Figure 1B), a smoked beef meat product and khyopeh ( Figure 1C), a fermented yak meat product. In this study, four different types of traditionally processed meat products of Sikkim in India were selected viz. aureus, and Micrococcus ( Rai et al., 2010). Few species of bacteria were reported earlier from kargyong, satchu, and suka ko masu of Sikkim, purely based on limited phenotypic and biochemical tests, which included Lb. Traditionally processed meat (beef, sheep, pig, and yak) products in India are chartayshya, jamma, and arjia of Uttarakhand ( Oki et al., 2011) kargyong, satchu, and suka ko masu of Sikkim and sa-um of Mizoram ( Rai et al., 2009 De Mandal et al., 2018). Varieties of lesser-known and region-specific traditionally processed meat products, produced either by smoking/sun drying or fermentation of domesticated animals such as goat, sheep, pig, ox, and yak, are consumed by different ethnic communities in Asia. However, there is a probability of occurrence of pathogenic organisms such as Shiga toxin-producing enterohemorrhagic Escherichia coli, Staphylococcus aureus, Salmonella, Campylobacter spp., and Listeria monocytogenes in meat products ( Morales-López et al., 2019). ![]() ![]() ( Dias et al., 2015 Laranjo et al., 2017) also inhibit the populations of pathogenic organisms in the final products. curvatus, Enterococcus faecium, Pediococcus pentosaceus, Leuconostoc carnosum, Leuc. Moreover, the presence of some dominant lactic acid bacteria in fermented meat products such as Lactobacillus sakei, Lb. Fermented meat products are usually considered safe for consumption due to low water activity (aw) and low pH, which prevent the growth of pathogenic organisms during fermentation ( Holck et al., 2017). Culturally and organoleptically acceptable meat products are produced by traditional methods of preservation of perishable animal flesh through fermentation ( Tamang et al., 2016), sun drying ( Aksoy et al., 2019), smoking ( Plavsic et al., 2015), and salting ( Uğuz et al., 2011). have been extensively studied in terms of microbiological safety, health benefits, and process technology ( Petit et al., 2014 Santiyanont et al., 2019 Tamang et al., 2020). Meat and meat products are important dietary cultures of many communities in the world, among which some popular meat products such as sausages, hams, salami, etc. Gram-positive bacteria showed 100% sensitivity against clindamycin and erythromycin however, 50% of the resistance pattern was observed against oxacillin followed by penicillin (33%) and ampicillin (27%). The antibiotic sensitivity test showed that all bacterial strains were susceptible toward gentamicin, cotrimoxazole, norfloxacin, and trimethoprim. No enterotoxins were detected in khyopeh samples. aureus PSST53 isolated from pork kargyong. piscifermentans BULST54 isolated from beef kargyong and in S. However, the PCR method did not detect the virulence genes of B. ![]() cereus well as Staphylococcus in a few tested samples. The enzyme-linked immunosorbent assay (ELISA) tests detected Salmonella spp. Based on 16S rRNA gene sequencing, the bacterial species isolated from traditionally processed meat products were Staphylococcus piscifermentans, Citrobacter freundii, Enterococcus faecalis, Salmonella enterica, Staphylococcus aureus, Citrobacter werkmanii, Klebsiella pneumoniae, Macrococcus caseolyticus, Klebsiella aerogenes, Staphylococcus saprophyticus, Pseudocitrobacter anthropi, Citrobacter europaeus, Shigella sonnei, Escherichia fergusonii, Klebsiella grimontii, Burkholderia cepacia, and Bacillus cereus. The microbial loads of aerobic bacteria were 10 5 to 10 7 cfu/g, Staphylococcus 10 3 to 10 6 cfu/g, Bacillus 10 4 to 10 6 cfu/g, and total coliform 10 2 to 10 7 cfu/g, respectively. The pH and moisture contents of the meat products varied from 5.3 to 5.9 and from 1.5 to 18%, respectively. The present study aimed to assess the microbiological safety of traditional meat products by identifying the potential spoilage or pathogenic bacteria, detecting the enterotoxins, and screening the antibiotic susceptibility patterns. The lesser-known traditionally processed meat products such as beef kargyong, pork kargyong, satchu, and khyopeh are popular food items in the Himalayan state of Sikkim in India.
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