ABSTRACT

Pork is known as "Pig meat" serve as food and is an important source of protein, vitamin and also fat for most people in many part of the world. Pork is one of the most perishable of all foods since, it's contains sufficient nutrient needed to support the growth of microorganisms. This study focuses on isolated bacteriological analysis of roasted pork sold in Umuahia Metropolis. Eleven duplicate samples of different portions of roasted pork were purchased at Aba road Umuahia and at the school park. The samples were aseptically collected in a clean polyethylene bag and transferred immediately to the laboratory for further bacteriological analysis. The bacterial load range from 2.8 x 1O"to 6.1 x Io" in Hetcrotroph ic plate count and 2.2 x 10 o 7. 7x 10° cfu/g in coli form plate count, the total Staph.vloc:oc:cus plate count ranged from 0. 9 x 10° to 4.0 x 10° cfu/g while Salmonella shigella count ranged from 1.5 x 10° 3.1 x 10° cfu/g. Identified bacterial isolate includes Escherichia coli, Klebsiella pneumonia, Staphylococcus epidermidis, Staphylococcus aureus. Shigella species and Bacillus subtilis. Samples from Gate 6 Mini market had the highest bacteria isolate \\ilh (5). followed by Ahieke bus stop and Opet junction with (4) isolate each, while the least bacteria isolate found in fresh meat sample collected from Gate 6 park, lsi gate and Ohokohe Market has '3) isolate each. Out of 22 bacterial species isolated of roosted pork meat samples. Escherichia coli had the highest frequency of bacteria isolate with 6(27.3%). followed by Klebsiella pneumonia, Staphylococcus aureus and shigella species each with frequency of 4(18.2%). while the least found with Staphylococcus epidermidis and Bacillus subtilis each \\ ith :! (9.1 %). This result indicates that roasted pork sold in Umuahia metropolis harbor microorganic;ms implies poor handling conditions. Therefore pork processors, handlers and sellers should observe strict hygiene measures so that they may not serve as a source of inoculation of the microorganisms into the meat product.