ABSTRACT

The present study was conducted to determine the Salmonella, Campylobacter and Escherichia coli occurrence and bacteriological, biochemical and antimicrobial susceptibility patterns of Salmonella spp, Campylobacter spp and Escherichia coli isolates from the raw meat of pork, beef and chicken in umuahia metropoly. A total of 10 samples of chicken, beef and pork meat were purchased from the retail market in umuahia metropoly. Among these, 5 samples were from stores and 5 from market sellers in umuahia. Of the total of 10 sample examined, Salmonella spp was found only in one beef sample (33.3%) Campylobacter spp were found in two chicken sample 2 (50%) and two pork sample 2 (66.7%), Escherichia coli was found in all the 3 samples.  In chicken 2 (50%), in beef 2 (66.7%) and pork 1 (33.3%). Higher rates of Campylobacter spp and Escherichia coli contamination were found in chicken, beef and pork meat while  lower rates of Salmonella contamination were found in beef. All salmonella, Campylobacter and Escherichia coli isolates were tested for their susceptibility to 10 selected antimicrobial agents by the agar diffusion method.  Escherichia coli was sensitive to all antimicrobial agents. Salmonella spp was resistance to chloramphenicol only and sensitive to other antimicrobial agents. Campylobacter spp were resistance to Amoxicillin + clavulinic acid, ciprofloxacin and co-trimoxazole but sensitive to other antimicrobial agents. Furthermore, to ensure food safety, meat and poultry products must be properly cooked before consuming.

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledgement iv

Table of Contents v

List of Tables vii

Abstract viii

CHAPTER ONE: INTRODUCTION

1.1 Aim and Objectives 3

CHAPTER TWO: LITERATURE REVIEW

2.1 Prevalence of bacteria in meat products 4

2.2 Characterization and prevalence of the Organism 5

2.2.1 Salmonella spp 5

2.2.2 Escherichia coli 6

2.2.3 Campylobacter spp 8

CHAPTER THREE: MATERIALS AND METHOD

3.1 Study Area 10

3.2 Sample Collection 11

3.3. Sterilization of Material 11

3.4 Media Preparation 11

3.5 Preparation of Sample 12

3.6 Isolation of Bacteria 12

3.7 Enumeration of Bacteria 13

3.8 Identification of the isolates 13

3.8.1 Macroscopic examination 13

3.9 Microscopic Examination 14

3.9.1 Gram staining techniques 14

3.10 Biochemical test 14

3.10.1 Citrate utilizations 15

3.10.2 Indole test 15

3.10.3 Motility test (MT) 15

3.10.4 Oxidate  test 15

3.10.5 Catalase test 16

3.10.6 Methyl red (MR test) 16

3.10.7 Sugar fermentation test 16

3.10.8 Antibiotic susceptibility test 17

CHAPTER FOUR: RESULTS 18

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 Discussion 23

5.2 Conclusion 24

5.3 Recommendation 25

References 26

Appendix