Detection, Quantification and Characterization of Escherichia coli and Salmonella spp. in Meat from Chicken and Pork Stalls and Vendor Hygiene Assessment in the Public Market of Dadiangas South, General Santos City
Embedded Files
John Patrick Reyes
BS Biology
Major in Microbiology
Abstract
Foodborne pathogens in wet markets pose significant health risks due to contamination on meat-handling surfaces. This study, “Detection and Characterization of Escherichia coli and Salmonella spp. on Meat from Chicken and Pork Stalls and Vendor Hygiene Assessment in the Public Market of Dadiangas South, General Santos City,” evaluates pathogen presence on meat and assess vendor hygiene practices. Meat samples were collected, homogenized, and cultured on selective media (MacConkey Agar for E. coli and Xylose Lysine Deoxycholate (XLD) Agar for Salmonella spp.) to identify the presence of Salmonella spp. and Escherichia coli. Confirmatory morphological tests will be performed, Gram staining for Escherichia coli and Salmonella spp. and biochemical tests will be performed, including indole and methyl red test for Escherichia coli and for Salmonella spp. are triple sugar iron and motility tests. Vendor sanitation practices will be assessed through paper based questionnaires . Descriptive statistics will provide a summary of the prevalence of pathogens, while statistical analysis, including chi-square tests, will ascertain the association between meat and contamination. Important new information about microbiological hazards in wet markets and the effects of sanitation procedures is what this study seeks to deliver. Pathogenic bacteria will be identified and characterized in the study to guide targeted food safety laws and public health measures to improve hygiene standards and reduce pathogen transmission.
Page updated
Report abuse