Studies on occurrence and distribution of Acinetobacter spp. and other gram-negative bacteria from meat

A total of 98 bacterial strains were recovered employing 5 different media from 12 retail meat samples, belonging to 3 genera consisting of 28 Acinetobacter (28.57%), 23 Moraxella (23.4%) and 47 Pseudomonas (47.96%) in different conditions. Acinetobacter was found to be the dominant organism (38.25%), followed by Pseudomonas (32.72%) in meat stored at refrigerator temperature. Though Pseudomonas was dominant in fresh (43.6%) and spoiled meat (42.9%) and meat stored at freezer temperature (-20°C for 20 days) (83.9%), while Acinetobacter was found to be the next dominant bacterium 31.6%, 18.5% and 10.39%, respectively from the above three categories of meat. Holton's medium without cefsulodin was found to be the suitable medium for the recovery of Acinetobacter from meat. 98 souches bacteriennes ont ete isolees en utilisant 5 milieux de culture dans la viande commercialisee. Elles appartiennent aux 3 genres suivants: Acinetobacter (28,57%), Moraxella (23,4%), Pseudomonas (47,96%), les proportions dependant des conditions du milieu. Acinetobacter est la bacterie principale dans la viande refrigeree, alors que Pseudomonas l'est dans la viande fraiche, dans la viande alteree et congelee, acinetobacter etant la seconde population dominante dans ces conditions. Acinetobacter a ete isolee sur le milieu de Holton.