Microbial contamination and the prevalence of foodborne pathogens in mutton meat and during its slaughtering process were investigated through microbial source tracking and automated pathogen identification techniques. Samples from mutton meat, cutting boards, hand swabs, knives, weighing balances, and water sources were collected from four different retail sites in Coimbatore. Total plate count (TPC), yeast and mold count (YMC), coliforms, , , , and were examined across 91 samples. The highest microbial loads were found in the mutton-washed water, mutton meat, and cutting board samples. The automated pathogen identification system identified species as the predominant contaminant and also revealed a 57% prevalence of . Further analysis of goat meat inoculated with specific pathogens showed distinct volatile and metabolite profiles, identified using gas chromatography-mass spectrometry (GC-MS). Multivariate statistical analyses, including principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and sparse partial least squares discriminant analysis (sPLS-DA), identified potential biomarkers for pathogen contamination. The results highlight the significance of cross-contamination in the slaughtering process and suggest the use of volatile compounds as potential biomarkers for pathogen detection.
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Article Synopsis
- - The study assesses pathogenic bacteria prevalence in raw livestock meat (pork, beef, mutton) in China for 2021, with a focus on antimicrobial resistance (AMR) to inform public health and food safety practices.
- - Out of 2,515 meat samples, contamination rates were highest in pork for certain pathogens, with specific prevalence noted in chilled and frozen meat compared to fresh.
- - The study found high overall resistance rates in bacteria isolated from meat, with ampicillin and tetracycline showing the most significant resistance among the tested antimicrobial agents.
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