COMPARISON OF MICROBIAL QUALITY BETWEEN FRESH AND PROCESSED MEAT AND FISH

Shipra Srivastava; Prof. (Dr.) Purnima Shrivastava

COMPARISON OF MICROBIAL QUALITY BETWEEN FRESH AND PROCESSED MEAT AND FISH

March 2025

Vol-11, Issue-2

Paper ID: 25974

ISSN: 2395-4396

Downloads: 0

Abstract & Details

Research Area

Microbiology

Keywords

Microbial Quality Fresh Meat Processed Meat Fresh Fish Processed Fish Food Safety Contamination Public Health

Abstract

Meat and fish are highly perishable food items that require strict microbiological safety measures to prevent contamination and foodborne diseases. This study compares the microbial quality of fresh and processed meat and fish to determine contamination levels and assess food safety risks. A total of 100 samples (50 fresh and 50 processed) were collected from retail markets and analyzed for total plate count (TPC), coliform count, and the presence of pathogenic bacteria such as Salmonella, Listeria, and Escherichia coli. The results show that fresh samples exhibit higher microbial loads compared to processed samples, but some processed items still exceed permissible limits, indicating the need for improved processing and handling practices.

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Author Information

#	Name	Institute / Affiliation
1	Shipra Srivastava	Bhagwant University, Ajmer
2	Prof. (Dr.) Purnima Shrivastava	Bhagwant University, Ajmer

How to Cite

Use the following formats to cite this article in your research.

APA Style

Srivastava, Shipra & Shrivastava, Prof. (Dr.) Purnima (2025). COMPARISON OF MICROBIAL QUALITY BETWEEN FRESH AND PROCESSED MEAT AND FISH. International Journal of Advance Research and Innovative Ideas In Education, 11(2), 716-720.

MLA Style

Srivastava, Shipra, and Prof. (Dr.) Purnima Shrivastava. "COMPARISON OF MICROBIAL QUALITY BETWEEN FRESH AND PROCESSED MEAT AND FISH." International Journal of Advance Research and Innovative Ideas In Education, vol. 11, no. 2, 2025, pp. 716-720.

IEEE Style

Shipra Srivastava and Prof. (Dr.) Purnima Shrivastava, "COMPARISON OF MICROBIAL QUALITY BETWEEN FRESH AND PROCESSED MEAT AND FISH," International Journal of Advance Research and Innovative Ideas In Education, vol. 11, no. 2, pp. 716-720, 2025.

Vancouver Style

Srivastava Shipra, Shrivastava Prof. (Dr.) Purnima. COMPARISON OF MICROBIAL QUALITY BETWEEN FRESH AND PROCESSED MEAT AND FISH. International Journal of Advance Research and Innovative Ideas In Education. 2025;11(2):716-720.

Harvard Style

Srivastava, Shipra & Shrivastava, Prof. (Dr.) Purnima (2025) 'COMPARISON OF MICROBIAL QUALITY BETWEEN FRESH AND PROCESSED MEAT AND FISH', International Journal of Advance Research and Innovative Ideas In Education, 11(2), pp. 716-720.

Chicago Style

Srivastava, Shipra and Prof. (Dr.) Purnima Shrivastava. "COMPARISON OF MICROBIAL QUALITY BETWEEN FRESH AND PROCESSED MEAT AND FISH." International Journal of Advance Research and Innovative Ideas In Education 11, no. 2 (2025): 716-720.

Turabian Style

Srivastava, Shipra and Prof. (Dr.) Purnima Shrivastava. "COMPARISON OF MICROBIAL QUALITY BETWEEN FRESH AND PROCESSED MEAT AND FISH." International Journal of Advance Research and Innovative Ideas In Education 11, no. 2 (2025): 716-720.