Unveiling the Bacterial Quality and Prevalence of Foodborne Bacteria in Raw Meat Sold at Different Markets in Chandigarh City, India

ABSTRACT: Raw meat (Chicken) contains various nutrients such as protein, essential fatty acids, minerals, vitamins, and high water content, making it a potential source of foodborne bacterial pathogens. This study aimed to evaluate the bacteriological quality of raw meats from open markets in Chandigarh, India. Fifty meat samples were collected from local markets in Chandigarh and stored at 4 °C. To assess bacteriological quality, a 10-fold serial dilution of the homogenate was performed, and the total viable count (TVC) and total coliform count (TCC) were determined using plate count agar. Morphological, biochemical, and molecular characterization techniques were used to identify bacterial isolates. The mean values of total aerobic count (TAC) in raw meat samples ranged between 2.77x10³ CFU/g and 3.19x10⁴ CFU/g, while the mean TCC values ranged between 3.54x10² CFU/g and 5.73x10² CFU/g. The study found a high prevalence of Escherichia coli (~80%), followed by Staphylococcus aureus (~58%), Salmonella spp. (~35%), Bacillus subtilis (~30%), Micrococcus luteus (~20%), and Pseudomonas aeruginosa (~10%) in raw meat. The findings of this study highlight that raw meat samples from open markets carry a substantial microbial load, with the presence of various bacterial strains indicating potential contamination. This contamination poses a significant risk of foodborne illnesses, especially when meat is consumed raw or improperly cooked.