ABSTRACT

This study evaluated the microbial contamination of animal product (fat). From this study a total ofsix (6) bacterial strains and 3 (three) fungal strains were obtained. The total heterotrophic plate count (THI’C) ofthe animal fat samples ranged from 3.6 x 103cfu/g to 4.4 x 105cfu/g with cattle fat sample giving the lowest mean count of 3.6 x 105cfu/g while pig fat sample had the highest mean count of 4.4x105cfu/g. The total coliform plate count (TCPC) from the animal fat samples ranged from 3.1 x KFcfu/g to 4.1 x 105cfu/g. Thfe total fungal,plate count (TFPC) from the animal fat samples ranged from 3.0 x 10scfu/g to 4.0 x 105efu/g. It was observed that-Escherichia coli is the most frequently occurring bacterial isolate from the pig and cattle fat samples with a percentage occurrence of(29.2%). followed by Staphylococcus aureus (25.0%), then, Salmonella sp. (20.8%), Bacillus sp. (12.5%), then Pseudomonas sp (8'.3%) whereas Proteus sp. has the least percentage occurrence of (4.2%). In the same sequence, Aspergillusflavus is the most frequently occurring fungal isolate from the animal product (pig and cattle fat) sample with a percentage occurrence of (44.4%), followed by Aspergillus niger (33.3%) whereas Penicillium sp". has the least percentage occurrence of (22.2%).The presence of these microorganisihs in thd animal fat (pig and cattle) samples though not above the permissible limit (106cfii/g) is an indication ofpublic health hazard and gives a signal of a possible occurrence of food borne intoxication and infection if not controlled. Statistical analysis showed that there were significant differences in mean count ofthe ; pig and cow fat samples at P< 0.05.