@article{Khanal_Kumal_Shrestha_Sapkota_Baral_K.C_Joshi_2020, title={Microbial Quality of Chhoyla and Kachela: Traditional Newari Meat Products}, volume={12}, url={https://www.nepjol.info/index.php/JFSTN/article/view/18134}, DOI={10.3126/jfstn.v12i12.18134}, abstractNote={<p><em>Chhoyla</em> and <em>Kachela</em> 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 <em>Chhoyla</em> and <em>Kachela</em> from different parts of the valley. The mean total aerobic plate count of <em>Chhoyla</em> and <em>Kachela</em> ranged up to 6.38 and 6.54 log<sub>10</sub> cfu/g respectively. The mean total coliform count of <em>Chhoyla</em> and <em>Kachela</em> ranged up to 5.25 and 5.82 log<sub>10</sub> cfu/g respectively. Coliform (93%), <em>Staphylococcus aureus</em> (75%), <em>Salmonella Typhi</em> (12%), Salmonella Paratyphi A (5%) and Shigella spp (3%) were isolated from <em>Chhoyla</em>. Likewise, bacteria isolated from <em>Kachela</em> were coliforms (97%), <em>Staphylococcus aureus</em> (86.66%), <em>Salmonella Typhi</em> (15%), <em>Salmonella Paratyphi A</em> (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.</p>}, number={12}, journal={Journal of Food Science and Technology Nepal}, author={Khanal, Santosh and Kumal, Asmita and Shrestha, Roshan and Sapkota, Santosh and Baral, Soyuz and K.C, Sudeep and Joshi, Dev Raj}, year={2020}, month={Dec.}, pages={9–13} }