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

Table 4

Chicken samples vs slaughterhouse/outlets sanitary conditions.

S. no.	Isolates	Outlets		Slaughter house		Apron wash		Chopping box wash		Showcased		Water supply area		Drainage		Meat sanitation
		Cemented (%)	Tiled (%)	Improperly washed (%)	Properly washed (%)	Unwashed (%)	Washed (%)	Unwashed (%)	Washed (%)	Uncovered (%)	Covered (%)	Improper cleaning (%)	Proper cleaning (%)	Improper (%)	Proper (%)	Poor (%)	Good (%)
1	Pseudomonas spp.	65	30	25	50	58.3	42.9	37.5	50	72.2	27.3	70.6	30.4	50	45.8	70	25
2	E. coli	85	40	100	58.3	75	57.1	75	59.4	77.8	50	94.1	39.1	75	54.2	85	40
3	Staphylococcus aureus	50	55	25	55.6	41.7	57.1	50	53.1	77.8	31.8	58.8	47.8	68.8	41.7	65	40
4	Staphylococcus epidermidis	30	50	25	41.7	41.7	39.3	50	37.5	22.2	54.5	17.6	56.5	37.5	41.7	40	40
5	Salmonella spp.	65	20	25	44.4	41.7	42.9	62.5	37.5	55.6	31.8	52.9	34.8	56.3	33.3	50	35
6	Vibrio spp.	10	0	50	0	8.3	3.6	12.5	3.1	5.6	4.5	11.8	0	6.3	4.2	5	5
7	Mucor	40	0	25	19.4	25	17.9	0	25	33.3	9.1	35.3	8.7	18.8	20.8	30	10
8	Penicillium spp.	5	45	25	25	8.3	32.1	25	25	16.7	31.8	23.5	26.1	31.3	20.8	25	25
9	Aspergillus spp.	10	0	0	5.6	16.7	0	0	6.3	0	9.1	11.8	0	12.5	0	0	10
10	Sporotrichum spp.	15	0	0	8.3	25	0	0	9.4	16.7	0	17.6	0	6.3	8.3	15	0
11	Alternaria spp.	0	10	0	5.6	16.7	0	0	6.3	0	9.1	0	8.7	0	8.3	0	10
12	Candida spp.	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
13	Trichosporon spp.	20	15	75	11.1	25	14.3	12.5	18.8	16.7	18.2	23.5	13.0	12.5	20.8	15	20