Microbiological Quality Assessment of Raw Meat and Meat Products, and Antibiotic Susceptibility of Isolated Staphylococcus aureus

The objective of this study was to assess the microbiological quality of raw meat and processed meat products in Dhaka city and test the antibiotic susceptibility of the Staphylococcus isolates. A total number of 79 meat samples were categorized into two groups, viz., Group-1 meat (raw meat), collected from dif-ferent slaughter yards and meat stalls located in the commercial areas of Dhaka city and Group-2 meat (processed meat products), collected from ready-to-eat foods. Microbiological quality of the samples was determined by Total Viable Bacterial Count (TVBC), Total Coliform Count (TCC), Total Salmonella and Shigella Count (TSSC), Total Staphylococcus aureus Count (TSAC) and Total Fungal Count (TFC). Hetero-trophic bacteria were recovered from all the meat samples but no Salmonella, Shigella were…