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Title: :  COMPARISON OF MICROBIAL QUALITY BETWEEN FRESH AND PROCESSED MEAT AND FISH
PaperId: :  25974
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 11 Issue 2 2025
DUI:    16.0415/IJARIIE-25974
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Shipra SrivastavaBhagwant University, Ajmer
Prof. (Dr.) Purnima ShrivastavaBhagwant University, Ajmer

Abstract

Microbiology
Microbial Quality, Fresh Meat, Processed Meat, Fresh Fish, Processed Fish, Food Safety, Contamination, Public Health
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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IJARIIE 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 Volume 11 Issue 2 2025 Page 716-720
MLA 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 11.2(2025) : 716-720.
APA Shipra Srivastava, & Prof. (Dr.) Purnima Shrivastava. (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.
Chicago 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 11, no. 2 (2025) : 716-720.
Oxford 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, 2025, p. 716-720. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/COMPARISON_OF_MICROBIAL_QUALITY_BETWEEN_FRESH_AND_PROCESSED_MEAT_AND_FISH_ijariie25974.pdf (Accessed : ).
Harvard Shipra Srivastava, and Prof. (Dr.) Purnima Shrivastava. (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. 716-720IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/COMPARISON_OF_MICROBIAL_QUALITY_BETWEEN_FRESH_AND_PROCESSED_MEAT_AND_FISH_ijariie25974.pdf (Accessed : )
IEEE 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, Mar-App 2025. [Online]. Available: https://ijariie.com/AdminUploadPdf/COMPARISON_OF_MICROBIAL_QUALITY_BETWEEN_FRESH_AND_PROCESSED_MEAT_AND_FISH_ijariie25974.pdf [Accessed : ].
Turabian 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 [Online]. volume 11 number 2 ().
Vancouver 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 [Internet]. 2025 [Cited : ]; 11(2) : 716-720. Available from: https://ijariie.com/AdminUploadPdf/COMPARISON_OF_MICROBIAL_QUALITY_BETWEEN_FRESH_AND_PROCESSED_MEAT_AND_FISH_ijariie25974.pdf
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