A total of 98 bacterial strains were recovered employing 5 different media
from 12 retail meat samples, belonging to 3 genera consisting of 28 Acineto
bacter (28.57%), 23 Moraxella (23.4%) and 47 Pseudomonas (47.96%) in differ
ent conditions. Acinetobacter was found to be the dominant organism (38.25%
), followed by Pseudomonas (32.72%) in meat stored at refrigerator temperat
ure. Though Pseudomonas was dominant in fresh (43.6%) and spoiled meat (42.
9%) and meat stored at freezer temperature (-20 degreesC 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. Hol
ton's medium without cefsulodin was found to be the suitable medium for the
recovery of Acinetobacter from meat.