Prevalence of Escherichia coli and Salmonella on Different Cuts of Retail Chicken Meat in Badulla District

Abstract

The present study was undertaken to determine the Escherichia coli and Salmonella contamination on different cuts of retail chicken meat from Badulla district. Twenty retail shops were randomly selected from seven secretary divisions in Badulla district. Two whole chicken samples were collected from each retail shop. Collected samples were screened for bacteria by selective culture procedure and presumptively positive colonies were bio-chemically confirmed. Prevalence of Salmonella in thigh, breast, back and wing cuts were 28.92 %, 20.48 %, 19.28 % and 13.25 % respectively. Prevalence of Salmonella in whole chicken sample was 18.07 %. No significance association was observed for the prevalence of Salmonella with different chicken meat cuts (P >0.05). Prevalence of Escherichia coli in thigh, breast, back and wing cuts were 20.99 %, 25.93 %, 24.69 % and 11.11 % respectively. Prevalence of Escherichia coli in whole chicken sample was 17.28 %. There was a significance association between chicken part and the prevalence of Escherichia coli in retail chicken meat in Badulla District. The highest occurrence of Salmonella was reported in Badulla division (19.28 %). An incidence of Escherichia coli (24.05 %) was significantly high in Bandarawela division. Prevalence of Salmonella in retail chicken meat in Badulla district is in high level and contamination of E. coli indicate the improper handling and storage of raw chicken meat and poor level of hygienic condition in retail outlets.