Assessment of Microbial Quality, Antibiotic Resistance Pattern and Virulence Factors of Pathogens in Meat Samples Collected from Alappuzha Town, Kerala (India)

This study in Alappuzha Town, Kerala, India, assesses the microbial quality of meat samples, antibiotic resistance, and the virulence of Vibrio species. It confirms the presence of harmful pathogens (Mycobacterium spp., Saccharomces spp., E. coli, V. parahaemolyticus, V. cholerae, V. vulnificus), emphasizing the critical need for stringent food quality controls and hygiene standards in meat production. Comprehensive biochemical tests further characterise the isolated Vibrio spp. Antibiotic sensitivity tests reveal varying resistance profiles among different Vibrio spp., with particular concern regarding the 100% resistance observed for Ampicillin and Metronidazole. Virulence assays uncover the pathogenic potential of Vibrio cholerae through enzymatic (lipase, protease, DNAse and toxin (hemolysin) production) activities, highlighting its impact on human body. This research underscores the importance of adhering to hygiene guidelines in food handling and the necessity for proper cooking practices to mitigate health risks, making a significant contribution to our understanding of food safety and public health in the context of meat consumption.