Isolation, Identification And Antibiotic Activity Of Microbes In Raw Meat

Abstract

Meat is consumed in different parts of the world as a source of animal proteins. The chemical composition of meat is favorable for the proliferation of a wide range of microbial populations which makes raw meat to be one of the vehicles of foodborne infections in humans. Recent study has been conducted in order to find out the bacterial contamination, isolate them and to identify them. Total 2 samples, 50 grams of mutton has been taken and 50 grams of beef has been collected from two different places e. g Kohat road Peshawar and warsak road Peshawar and transported in a very careful way to the Microbiology lab, Institute of Biological Sciences, Sarhad University of Sciences and Information Technology, Peshawar for further processing. Culture on different agar mediaplates has been done by streaking method. On Nutrient agar culture plates, little dot type of growth has been shown and find out. HEA Media has shown growth. The growth was than compared with the standard guidelines of identifying bacterial chart which shows that the bacteria is Salmonella. The color of culture was black and greenish, gram negative and with or without black colonies. E. coli has also been shown on the some of the culture plates of nutrient agar media. It was bright orange and greenish colonies in color, gram negative and rod shaped. McConkey Media plates were having growth of bacteria on it. The growth was than compared with the standard guidelines of identifying bacterial chart which shows that the bacteria is E. coli. It was gram negative, pinkish red, rod shaped with the dots at end. Klebsiella was also find out on other culture plates of McConkey Media Plates. It was rod shaped, gram negative, pinkish and jelly in appearance. XLD Media was used in some culturing process on plates.