Microbial Quality of Chhoyla and Kachela: Traditional Newari Meat Products

Authors

  • Santosh Khanal National College, Tribhuvan University, Kathmandu, Nepal
  • Asmita Kumal National College, Tribhuvan University, Kathmandu, Nepal
  • Roshan Shrestha National College, Tribhuvan University, Kathmandu, Nepal
  • Santosh Sapkota National College, Tribhuvan University, Kathmandu, Nepal
  • Soyuz Baral National College, Tribhuvan University, Kathmandu, Nepal
  • Sudeep K.C National College, Tribhuvan University, Kathmandu, Nepal
  • Dev Raj Joshi Tribhuvan University, Kathmandu, Nepal

DOI:

https://doi.org/10.3126/jfstn.v12i12.18134

Keywords:

Choyla, Kachela, Salmonella, Shigella, meat products, total coliforms

Abstract

Chhoyla and Kachela are indigenous and popular meat dishes in the Newar community that are widely consumed in Kathmandu valley. The present study was carried out to investigate the microbial quality of Chhoyla and Kachela from different parts of the valley. The mean total aerobic plate count of Chhoyla and Kachela ranged up to 6.38 and 6.54 log10 cfu/g respectively. The mean total coliform count of Chhoyla and Kachela ranged up to 5.25 and 5.82 log10 cfu/g respectively. Coliform (93%), Staphylococcus aureus (75%), Salmonella Typhi (12%), Salmonella Paratyphi A (5%) and Shigella spp (3%) were isolated from Chhoyla. Likewise, bacteria isolated from Kachela were coliforms (97%), Staphylococcus aureus (86.66%), Salmonella Typhi (15%), Salmonella Paratyphi A (8%) and Shigella spp (7%). High microbial load and the potent human pathogens isolated from these meat products indicate potential risk of food borne diseases.

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Author Biographies

Santosh Khanal, National College, Tribhuvan University, Kathmandu, Nepal

Department of Microbiology

Asmita Kumal, National College, Tribhuvan University, Kathmandu, Nepal

Department of Microbiology

Roshan Shrestha, National College, Tribhuvan University, Kathmandu, Nepal

Department of Microbiology

Santosh Sapkota, National College, Tribhuvan University, Kathmandu, Nepal

Department of Microbiology

Soyuz Baral, National College, Tribhuvan University, Kathmandu, Nepal

Department of Microbiology

Sudeep K.C, National College, Tribhuvan University, Kathmandu, Nepal

Department of Microbiology

Dev Raj Joshi, Tribhuvan University, Kathmandu, Nepal

Central Department of Microbiology

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Published

2020-12-19

How to Cite

Khanal, S., Kumal, A., Shrestha, R., Sapkota, S., Baral, S., K.C, S., & Joshi, D. R. (2020). Microbial Quality of Chhoyla and Kachela: Traditional Newari Meat Products. Journal of Food Science and Technology Nepal, 12(12), 9–13. https://doi.org/10.3126/jfstn.v12i12.18134

Issue

Section

Research Papers