ABSTRACT
The incidence and sources
ofmicrobial contamination of fresh meat processed and sold in Uyo were
investigated. The samples studied for processing, 90 swabs samples from
abattoir floor, walls, slabs, operator’s tables, hands, knives, and!80 fresh
meat samples from retailers. The mean values of the water sample 8.3 and 3.7
and 3.4 x 103 cfu/ml. A total of 167 isolates of various bacteria were isolated
from the meat samples consisting of S. aureus; 42 isolates (25.1%). E. coll; 34
(20.4%), Staphylococcus epidermidis; 16 (9.6%), Micrococcus various; 16 (9.6%),
Pseudomonas aeruginosa; 25 (15.0%) and Bacillus cereus; 12 (7.2%) the slaughter
area was most contaminated with the number of aerobic plate count, cfu/ml
respectively. The antibiotic sensitivity of the 42 strains of S. aureus
isolated showed 95.6% were sensitive to ofloxacin and ciproilex while the
highest resistance was observed for gentamycin 70.6%. The study reveals that
fresh meat samples can be contaminated by microbial pathogens and the water,
processing equipment, abattoir and personnel presenting the critical control
points (CCP) ix species. Swab results from the meat contact surfaces revealed
that the drains within were 30 water samples used were aerobic colony, coliform
and Staphylococcal counts of 104 are potential sources of contamination thus
while fungal species identified were Fusarium, Penicillium and Aspergillus Swab
results from the meat contact surfaces revealed that the drains within the
slaughter area was most contaminated with the number of aerobic plate count, coliform
and Staphylococcal counts of 2.85, 1.38 and 1.42 x104 cfu/ml
respectively. The antibiotic sensitivity of the 42 strains of S. aureus
isolated showed 95.6% were sensitive to ofloxacin and ciproilex while the
highest resistance was observed for gentamycin 70.6%. The study reveals that
fresh meat samples can be contaminated by microbial pathogens and the water,
processing equipment, abattoir and personnel presenting the critical control
points (CCP)
ESSIEN, E (2024). Evaluation of the microbial contamination and critical control points of fresh meat processed and sold in Uyo, Nigeria.:- Essien, Teddy E.. Repository.mouau.edu.ng: Retrieved Dec 05, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-microbial-contamination-and-critical-control-points-of-fresh-meat-processed-and-sold-in-uyo-nigeria-essien-teddy-e-7-2
ESSIEN, ESSIEN. "Evaluation of the microbial contamination and critical control points of fresh meat processed and sold in Uyo, Nigeria.:- Essien, Teddy E." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Feb. 2024, https://repository.mouau.edu.ng/work/view/evaluation-of-the-microbial-contamination-and-critical-control-points-of-fresh-meat-processed-and-sold-in-uyo-nigeria-essien-teddy-e-7-2. Accessed 05 Dec. 2024.
ESSIEN, ESSIEN. "Evaluation of the microbial contamination and critical control points of fresh meat processed and sold in Uyo, Nigeria.:- Essien, Teddy E.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Feb. 2024. Web. 05 Dec. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-microbial-contamination-and-critical-control-points-of-fresh-meat-processed-and-sold-in-uyo-nigeria-essien-teddy-e-7-2 >.
ESSIEN, ESSIEN. "Evaluation of the microbial contamination and critical control points of fresh meat processed and sold in Uyo, Nigeria.:- Essien, Teddy E." Repository.mouau.edu.ng (2024). Accessed 05 Dec. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-microbial-contamination-and-critical-control-points-of-fresh-meat-processed-and-sold-in-uyo-nigeria-essien-teddy-e-7-2