Abstract

The microbial quality of ready to eat pork meat samples sold in different markets in Umuahia was investigated. A total of twenty (20) pork samples were collected from five (5) different retail outlet namely: Ahiaeke, Ism'-gate, Umudike, Amaoba and Ndioro within Umuahia metropolis, Ten (10) samples were roasted and ten (10) others were fried. Seven (7) bacteria isolates which are of public health importance were identified. The isolates and their percentage occurrence were Escherichia coli with (19.6%), (17.5%) for Staphylococcus aureus, (14.5%) for salmonella spp, (6.5%) for shigella spp. The mean aerobic plate count (cfu/g) for roasted pork samples were U5X106,9.52X103,5.6X103,2.7X103,1.02X103,5.59X103,2.2X103 for THC, TCC EC. SALC. SHC and TFC respectively while that of fried pork samples were 9.84X105, 8.64X103, 5.88X103, 3.8X103, 1.05X103, 6.63X103, 1.12X103for THC, TCC, EC, SALC, SHC and TFC. The bacteria isolated were pathogenic to man and some were important and also harmful to man. Adequate measures such as reheating of the roasted pork meat before consumption should be taken.

TABLE OF CONTENT

Title Page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents vii

List of Tables viii

Abstract iv

CHAPTER ONE

1.1       Introduction 1

1.1       Aims and Objectives 3

CHAPTER TWO

LITERATURE REVIEW

2.1       Domestic Pig or (Susdomesticus) 4

2.1.1 Raw Meat 6

2.2.1 Slaughtering and Processing of Meat 6

2.2.2 Pork Meat 7

2.2.4 Pork Meat Consumption 9

2.2.5 Nutrition of Pork Meat 10

2.3 Microbial Contamination and Spoilage of Pork Meat 13

2.4 Disease and Pathogens in pork Meat 15

CHAPTER THREE

MATERIALS AND METHOD 17

3.1 Collection of Sample 17

3.2 Sterilization of Materials used 17

3.3 Media Preparation 17

3.4 Sample Preparation 18

3.5 Plate Counts 18

3.6 Colony Counts of Isolated Microorganisms 18

3.7 Characterization and Identification of fungi isolates 19

3.7.1    Microscopy and colonial identification 19

3.7.3    Identification of isolates 19

3.9 Gram Staining 19

3.10 Biochemical Tests 20

3.10.1. Catalase Test 20

3.10.2. Coagulase Test 20

3.10.3   OxidaseTest 21

3.10.4. Citrate test 21

3.10.5. Motility test 21

3.10.6. Indole test 21

3.10.7 Carbohydrate Utilization Test 22

CHAPTER FOUR

RESULT 23

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1. Discussion 28

5.2. Conclusion 30

5.3. Recommendation 30

References