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

Table 5

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	35	50	50	58.3	46.4	62.5	46.9	66.7	36.4	76.5	30.4	56.3	45.8	75	25
2	E. coli	70	50	75	58.3	66.7	57.1	75	56.3	66.7	54.5	76.5	47.8	68.8	54.2	85	35
3	Staphylococcus aureus	40	50	25	47.2	66.7	35.7	50	43.8	55.6	36.4	58.8	34.8	43.8	45.8	60	30
4	Staphylococcus epidermidis	45	25	50	33.3	25	39.3	25	37.5	38.9	31.8	23.5	43.5	37.5	33.3	30	40
5	Salmonella spp.	50	30	75	36.1	75	25	62.5	34.4	50	31.8	70.6	17.4	75	16.7	65	15
6	Vibrio spp.	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
7	Mucor	10	15	0	13.9	0	17.9	0	15.6	27.8	0	29.4	0	18.8	8.3	25	0
8	Penicillium spp.	10	25	25	16.7	8.3	21.4	12.5	18.8	11.1	22.7	17.6	17.4	6.3	25	10	25
9	Aspergillus spp.	15	35	25	25	16.7	28.6	0	31.3	16.7	31.8	17.6	30.4	0	41.7	15	35
10	Sporotrichum spp.	10	10	25	8.3	0	14.3	25	6.3	11.1	9.1	11.8	8.7	12.5	8.3	20	0
11	Alternaria spp.	10	10	0	11.1	25	3.6	12.5	9.4	0	18.2	11.8	8.7	18.8	4.2	10	10
12	Candida spp.	15	0	50	2.8	25	0	0	9.4	16.7	0	17.6	0	6.3	8.3	15	0
13	Trichosporon spp.	15	5	0	11.1	25	3.6	12.5	9.4	16.7	4.5	17.6	4.3	12.5	8.3	20	0