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

Table 6

Both chicken and mutton 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	32.5	37.5	50	58.3	44.6	50	48.4	69.4	31.8	73.5	30.4	53.1	45.8	72.5	25
2	E. coli	77.5	45	87.5	58.3	70.8	57.1	75	57.8	72.2	52.3	85.3	43.5	71.9	54.2	85	37.5
3	Staphylococcus aureus	45	52.5	25	51.4	54.2	46.4	50	48.4	66.7	34.1	58.8	41.3	56.3	43.8	62.5	35
4	Staphylococcus epidermidis	37.5	37.5	37.5	37.5	33.3	39.3	37.5	37.5	30.6	43.2	20.6	50	37.5	37.5	35	40
5	Salmonella spp.	57.5	25	50	40.3	58.3	33.9	62.5	35.9	52.8	31.8	61.8	26.1	65.6	25	57.5	25
6	Vibrio spp.	5	0	25	0	4.2	1.8	6.3	1.6	2.8	2.3	5.9	0	3.1	2.1	2.5	2.5
7	Mucor	25	23.1	12.5	16.7	12.5	17.9	0	20.3	30.6	4.5	32.4	4.3	18.8	14.6	27.5	5
8	Penicillium spp.	7.5	35	25	20.8	8.3	26.8	18.8	21.9	13.9	27.3	20.6	21.7	18.8	22.9	17.5	25
9	Aspergillus spp.	12.5	17.5	12.5	15.3	16.7	14.3	0	18.8	8.3	20.5	14.7	15.2	6.3	20.8	7.5	22.5
10	Sporotrichum spp.	12.5	5	12.5	8.3	12.5	7.1	12.5	7.8	13.9	4.5	14.7	4.3	9.4	8.3	17.5	0
11	Alternaria spp.	5	10	0	8.3	20.8	1.8	6.3	7.8	0	13.6	5.9	8.7	9.4	6.3	5	10
12	Candida spp.	7.5	0	25	1.4	12.5	0	0	4.7	8.3	0	8.8	0	3.1	4.2	7.5	0
13	Trichosporon spp.	17.5	10	37.5	11.1	25	8.9	12.5	14.1	16.7	11.4	20.6	8.7	12.5	14.6	17.5	10