Relationship of Sanitation Parameters with Microbial Diversity and Load in Raw Meat from the Outlets of the Metropolitan City Biratnagar, Nepal

Table 1

Type of microbes isolated from chicken, mutton, and meat.

S. No.	Isolates	Chicken isolates		Mutton isolates		Total meat isolates
		Number (n)	Percentage (%)	Number (n)	Percentage (%)	Number (n)	Percentage (%)
1	Pseudomonas spp.	19	47.5	20	50	39	48.8
2	E. coli	25	62.5	24	60	49	61.3
3	S. aureus	21	52.5	18	45	39	48.8
4	S. epidermidis	16	40	14	35	30	37.5
5	Salmonella spp.	17	42.5	16	40	33	41.3
6	Vibrio spp.	2	5	0	0	2	2.5
7	Mucor	8	20	5	12.5	13	16.3
8	Penicillium spp.	10	25	7	17.5	17	21.3
9	Alternaria spp.	2	5	4	10	6	7.5
10	Aspergillus spp.	2	5	10	25	12	15
11	Sporotrichum spp.	3	7.5	4	10	7	8.8
12	Trichosporon spp.	7	17.5	4	10	11	13.8
13	Candida spp.	0	0	3	7.5	3	3.8
Total		132	—	129	—	261	—