ANTIBIOGRAM OF ORGANISMS OF PUBLIC HEALTH IMPORTANCE ISOLATED FROM BEEF

ABSTRACT

This result of this study show the presence of 6 bacteria Staphylococcus spp, Proteus spp, Enterobacter spp, Salmonella spp, Shigella spp, and Escherichia spp   A total of 30 fresh beef samples were collected from local markets in Umuahia metropolis. From the result obtained, a total of 6 bacterial isolates were obtained from the beef samples. The percentage occurrence indicated that Staphylococcus spp was the predominant isolate (40%) followed by Escherichia spp (23%), Shigella spp (20%), Proteus spp (13 %) while the lowest percentage occurrence was observed in Enterobacter and Salmonella spp (10%) respectively. The Kirby-Bauer diffusion method was employed for antimicrobial susceptibility testing of the bacterial isolates. The result of the antibiotic sensitivity test showed that majority of the bacterial isolates was sensitive to the antibiotics. The isolates showed varying degrees of resistance on the antibiotics used. The isolates were highly susceptible to both Augmentin (71.4%) followed by Ceftriaxone (65.7%). The most resistant was recorded against Ofloxacin and Gentamcin (68.6%) followed by Cefuroxime (54.3%). The result of this study showed that the isolated organisms were multiple drug resistance which is of a great public health importance. 

TABLE OF CONTENT

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of contents ﾿ v

List of tables ﾿ viii

Abstract ﾿ ix

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.1 ﾿ Aim And Objectives Of The Study ﾿ 2

CHAPTER TWO

1.0 ﾿ Literature Review ﾿ 3

1.1 ﾿ Meat as Food ﾿ 4

2.2    ﾿ Beef ﾿ 5

2.3    ﾿ Meat Quality ﾿ 6

2.4    ﾿ Microorganisms Found In Meat ﾿ 7

2.5    ﾿ Meat Bacteria of Health Concern        ﾿ 7

2.5.1 ﾿ Escherichia coli ﾿ 9

2.5.2 ﾿ Staphylococcus aureus ﾿ 10

2.5.3 ﾿ Salmonella Species ﾿ 12

2.6 ﾿ Sources and Control of Contamination of Meat and Meat Products ﾿ 14

2.6.1 ﾿ Slaughter Stock ﾿ 14

2.6.2 ﾿ Slaughterhouse and Equipment ﾿ 16

2.6.3 ﾿ Carcass Dressing and Processing ﾿ 17

2.6.4 ﾿ Personnel ﾿ 20

2.6.5 ﾿ Dispatch and Transport ﾿ 22

CHAPTER THREE

3.0 ﾿ Materials and Methods ﾿ 25

3.1 ﾿ Sample Collection: ﾿ 25

3.2 ﾿ Laboratory Media Preparation ﾿ 25

3.2.1 ﾿ Salmonella shigella  Agar ﾿ 25

3.3 ﾿ Isolation of Microorganisms ﾿ 25

3.4 ﾿ Purification and preservation of Isolates ﾿ 25

3.4.1 ﾿ Identification of isolates ﾿ 26

3.4.2 ﾿ Gram Staining ﾿ 26

3.4.3 ﾿ Biochemical Tests ﾿ 27

3.4.3.1 Catalase Test ﾿ 27

3.4.3.2 Indole Test ﾿ 27

3.4.3.3 Citrate utilization test ﾿ 27

3.4.3.4 Triple sugar iron agar ﾿ 28

3.4.3.5 Antibacterial susceptibility testing ﾿ 28

CHAPTER FOUR

4.0    Results ﾿ 30

CHAPTER FIVE

5.0 ﾿ Discussion, Conclusion And Recommendation ﾿ 36

5.1 ﾿ Discussion ﾿ 36

5.2 ﾿ Conclusion ﾿ 37

5.3 ﾿ Recommendation ﾿ 38

References

Appendix 1