Bacteriological Quality Of Fresh Meat Sold In Umuahia Metropolis

ABSTRACT

A total number of twenty (20) fresh meat samples were collected from different butcheries and slaughter houses within Umudike metropolis. Thirty six (36) isolates comprising of four (4) genera were isolated from the samples. These organisms includes; Staphylococcus aureus, Escherichia coli, Salmonella species and Shigella species. Frequency distribution of the isolates showed that Staphylococcus aureus were (22.2%), Escherichia coli were (25.0%), Salmonella species were (19.4%) and Shigella species were (33.3%). Total bacterial count from goat meat sample ranges from 9.2x106cfu/g to1.11x106cfu/g, while the total coliform count from the pig meat ranges from 5.8x106cfu/g to 2.22x106cfu/g. All the isolates were sensitive to Ciprofloxacin. All the isolates also recorded 100% sensitivity on Norfloxacin, Streptomycin and Erythromycin  

TABLE OF CONTENTS

Title Page ﾿   ﾿   i

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of Contents ﾿ vi

List of Tables ﾿ vii

List of figures

Abstract ﾿ ix

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.1 ﾿ Aim and Objectives ﾿ 3

CHAPTER TWO

2.0 ﾿ Literature Review ﾿ 4

2.1 ﾿ Meat as Food ﾿ 4

2.2 ﾿ Quality Control in the Supply Chain of Meat ﾿ 5

2.3 ﾿ Contamination on Live Slaughter Animal ﾿ 6

2.3.1 ﾿ Contamination during Slaughter ﾿ 6

2.3.2 ﾿ Contamination during Handling and Processing ﾿ 7

2.4 ﾿ Microorganisms Found in Meat ﾿ 8

2.5 ﾿ Bacterial pathogens associated with food poisoning ﾿ 9

2.5.1 ﾿ Staphylococcus aureus ﾿ 9

2.5.2 ﾿ Salmonella spp ﾿ 10

2.5.3 ﾿ Escherichia coli serotypes ﾿ 11

CHAPTER THREE

3.0 ﾿ Material and Methods ﾿ 12 

3.1 ﾿ Sample Collection ﾿ 12

3.2 ﾿ Sample Preparation ﾿ 12

3.3 ﾿ Media Used ﾿ 12

3.3.1 ﾿ Preparation of Culture Media ﾿ 12

3.3.1.1 ﾿ Mannitol Salt Agar (MSA) ﾿ 12

3.3.1.2 ﾿ Nutrient Agar Medium ﾿ 13

3.3.1.3 ﾿ Salmonella and shiegella Agar ﾿ 13

3.3.1.4 ﾿ MacConkey Agar ﾿ 13

3.5 ﾿ Inoculation of Samples ﾿ 13

3.5.1 ﾿ Purification of Isolates ﾿ 13

3.6 ﾿ Identification of the Isolates ﾿ 13

3.7 ﾿ Gram Staining ﾿ 14

3.8 ﾿ Biochemical Test ﾿ 14

3.8.1 ﾿ Catalase Test ﾿ 14 

3.8.2 ﾿ Indole Test ﾿ 14

3.8.3 ﾿ Citrate Utilization Test ﾿ 15

3.8.4 ﾿ Hydrogen Sulphide (H2S) Production Test ﾿ 15

3.8.5 ﾿ Starch Hydrolysis ﾿ 15

3.8.6 ﾿ Motility Test ﾿ 15

3.8.7 ﾿ Voges-Proskauer Test ﾿ 16

3.8.8 ﾿ Urease Test ﾿ 16

3.8.9 ﾿ Methyl Red Test ﾿ 16

3.10     Carbohydrate Fermentation ﾿ 17

3.8.11 ﾿ Coagulase Test ﾿ 17

3.8.12 ﾿ Oxidase Test ﾿ 17

3.9 ﾿ Antibiotic Susceptibility Testing ﾿ 18

CHAPTER FOUR

4.0 ﾿ Results ﾿ 18

CHAPTER FIVE

5.0 ﾿ Discussion and Conclusion ﾿ 27

5.1 ﾿ Discussion ﾿ 27

5.2 ﾿ Conclusion ﾿ 30

﾿ Reference