ASSESSMENT OF MICROBIAL LOAD OF SAUSAGES PREPARED FROM DIFFERENT COMBINATION OF SPENT DUCK AND SPENT HEN MEAT

Aim of the present study was to assess the microbial load of sausages prepared from different combination of spent duck and spent hen meat. The combination are 100% spent duck (T1), 75%+ 25% spent duck and spent hen (T2), 50%+50% spent duck and spent hen (T3), 25%+75% spent duck and spent hen (T4) and 100% spent hen (T5). All the samples of different combination were subjected to total plate count (TPC), total psychrophilic count (TPSC) and total Coliform count (TCC). Mean of TPC for T1, T2, T3, T4 and T5 were 4.69, 4.62, 4.60, 4.49 and 4.46 log 10 CFU/gm respectively, while mean TPSC were 4.46, 4.46, 4.43, 4.36 and 4.36 log CFU/gm respectively There were no significant (p<0.05) difference between the different group of combination of sausages for TPS as well as TPSC but varies significantly (p<0.05) from 14th day of storage in both cases. The coliform group of bacteria will not be detected in any combination of sausages. It is concluded that microbial load of sausage prepared from spent duck is high and it is decreases as the percentage of duck meat decreases but, the upper limit of bacteria in each group of sausages is within limit and hence it is safe for human consumption.