INVESTIGATION OF SOME LOCALLY COMSUMED BUSHMEAT FOR MICROORGANISMS OF PUBLIC HEALTH IMPORTANCE

ABSTRACT

Some locally consumed bush meats were investigated for organism of public health importance. A total of 10 bush meat samples were collected from different selling points in Umuahia, Abia State. The isolated bacteria species after microbial analysis were Escherichia coli, Staphylococcu aureus, Bacillus spp, Klebsiella  spp, Streptococcus and Coagulase-Negative Staphylococcus. The E. coli count ranged from 1.6x104 to 8.6x104 cfu/ml, the coliform count ranged from 1.0x104 to 7.9x104  cfu/ml while the total heterotrophic count ranged from 1.5x105 to 8.0 x105 cfu/ml. The frequency and percentage occurrence of  Staphylococcus aureus is 10 (40%) Bacillus 5 (20%), Escherichia coli 4 (16%), Coagulase Negative Staphylococcus 3 (12%), Streptococcus spp 2 (8%), and  Klebsiella spp 1 (4%) showed the lowest frequency range.  The presence of these   organisms in meat and meat products should receive particular attention, because their presence indicate public health hazard and give warning signal for the possible occurrence of food borne intoxication and infection.

TABLE OF CONTENTS

Title Page                                                                                                                    i

Certification                                                                                                                ii

Dedication                                                                                                                  iii

Acknowledgements                                                                                                    iv

Table of Contents                                                                                                       v

Lists of Tables                                                                                                             vii

Abstract                                                                                                                      viii

CHAPTER ONE

1.0              Introduction                                                                                                    1

1.1              Aims and objectives                                                                                        4

CHAPTER TWO

2.0       Literature Review                                                                                           5

2.1       Meat and Bushmeat                                                                                        6

2.2       Hazard Associated With Meat/Bush Meat Products                                      8

2.3       Wild Meats and Game Meat as Meat Products                                              9

2.3.1    Squirrel                                                                                                            9

2.3.2    Grass cutter                                                                                                     13

2.4       Spoilage Microorganisms of Meat and Bush Meat                                         14

2.5       Pathogens Bacteria in Bushmeat                                                                    16

CHAPTER THREE

3.0       Materials and Method                                                                                     18

3.1       Location of Study                                                                                           18

3.2       Collection of Samples                                                                                     18

3.3       Sterlization of Materials Used                                                                        18

3.4       Media Preparation                                                                                           18

3.5       Sample Preparation                                                                                         19

3.6       Isolation of Organism                                                            

3.7       Colony Counts of Isolated Microorganisms                                                   19

3.8       Characterization and Identification  of Bacteria Isolates                               19

3.9       Gram Staining                                                                                                 20

3.10     Biochemical Tests                                                                                           20

3.10.1  Catalase Test                                                                                                   21

3.10.2 Coagulase Test                                                                                                21

3.10.3 Hydrogen Sulphide (H₂S) Production Test                                                     21

3.10.4 Triple Sugar Iron Test                                                                                      21

3.10.5 Urease Test                                                                                                      22

3.10.6  Citrate test                                                                                                      22

3.10.7    Indole test                                                                                                       22

3.10.8    Motility test                                                                                                    23

            CHAPTER FOUR

4.0   Results                                                                                                               25

CHAPTER FIVE

5.0       Discussion                                                                                                       29

5.1       Conclusion                                                                                                      30

5.2       Recommendation                                                                                            30

References                                                                                                      31

LIST OF TABLES

Table                                                  Title                                                                            Page

1:         Characterization and Identification of Isolates from Bush Meat Samples                 25                                                       

2:         Shows the percentage occurrence of microbial  Isolate from bush meat samples      26

3:         Shows the E. coli   and Total Coliform count of bush meat samples                         27

4:         Total Heterotrophic Count of Bacteria Isolates from bush Meat Samples                 28

CHAPTER ONE

            1.0              INTRODUCTION

Meat is an excellent concentrated nutrients source: protein with high digestibility score, essential amino acids, fatty acids, vitamins and minerals, previously considered essential to optimal human growth and development (Vasut and DimaRobeci, 2009). Raw meat represents the main ingredient for most meat products (Banu, 2002). The meat products are acquiring a prominent position over the last years due to their high nutritional value and the important source of animal proteins for human and distinct flavour (Dave and Ghaly, 2011). According to the processing technology applied, the meat products consist of uncooked processed meat products, cooked uncured meat and meat products, raw cured products, cooked cured products, commercially sterile meat products, low and intermediate aw (water activity) products (Brown, 2000).

The majority of illness originates from raw meat rather than processed meat products(Brown, 2000). Raw meat are liable to harbour various microorganisms during the pre-slaughter husbandry practices, handling during slaughtering, evisceration and processing, processing, distribution and storage, preservation methods, type of packaging and handling, as well as by consumption habits (Vasut and DimaRobeci, 2009).

In Nigeria there is the preferential consumption of different types of meat by communities and this may be due to a combination of a number of factors bordering on religious belief, culture, adaptability, food habits, age, sex, socio-economic facts and individual variation. Bush meat are among the popular meat used among the Igbos of East central states of Nigeria to prepare pepper soup.

Meat deterioration begins soon after it has been slaughtered due to chemical changes, enzymatic action and the action or presence of microorganisms (bacteria, yeasts and moulds) which may result in oxidative rancidity, discolouration, mouldiness, off flavour, sliminess etc., the major source of these deteriorative changes are the microorganisms and these render the meat unacceptable and unfit for human consumption (Forrest et al., 2001). All handling and storage methods are therefore primarily concerned with minimising microbial contamination and retarding microbial growth and activity.

 Meat is a food that can be spoiled extremely quickly. There are many groups of microorganisms which are potentially contributing to meat spoilage (Brown, 2000). They belong to microbial genera of both Gram negative and Gram-positive bacteria, such as: Pseudomonas spp., Enterobacteriaceae spp., Acinetobacter spp., Aeromonas spp., Alcaligenes spp., Moraxella spp., Flavobacterium spp., Staphylococcus spp., Micrococcus spp., Serratia spp., lactic acid bacteria, Clostridium spp., Bacillus spp., coliforms, yeasts and molds also (Dave and Ghaly, 2011).

Bushmeat, wild-meat, or game meat is meat from non-domesticated mammals, reptiles, amphibians and birds hunted for food in tropical forests (Nasi et al., 2008). Commercial harvesting and the trade of wildlife is considered a threat to biodiversity (Cowlishaw et al., 2005). Bushmeat also provides a route for a number of serious tropical diseases to spread to humans from their animal hosts (Subramanian, 2012). Bush meat is used for sustenance in remote areas, while in major towns and cities in bush meat eating societies it is treated as a delicacy (Hogenboom, 2014).

Today the term bush meat is commonly used for meat of terrestrial wild or feral mammals, killed for sustenance or commercial purposes throughout the humid tropics of the Americas, Asia, and Africa. In West  Africa (primarily Ghana, Ivory Coast, and Nigeria). The volume of the bush meat trade in West and Central Africa was estimated at 1-5 million tonnes per year at the turn of the century (Davies, 2002). According to the Center for International Forestry Research (CIFOR) in 2014, approximately 5 million tonnes were still being consumed per year in the Congo Basin.

For the people of this region, bush meat represents a primary source of animal protein in the diet, making it a significant commercial industry. According to a 1994 study in Gabon, annual sales were estimated at US$50 million. The study found that bush meat accounted for more than half of meat sold in local markets, with primates representing 20% of the total bush meat (Rose, 1996).

Bush meat is often smoked prior to consumption. The transmission of highly variable retrovirus chains causes zoonotic diseases. Outbreaks of the Ebola virus in the Congo Basin and in Gabon in the 1990s have been associated with the butchering of apes and consumption of their meat. Bush meat  hunters in Central Africa infected with the human T-lymphotropic virus were closely exposed to wild primates (Wolfe et al., 2005). The Ebola virus, for which the primary host is suspected to be fruit bats, has been linked to bush meat. Between the first recorded outbreak in 1976 and the largest in 2014, the virus has transferred from animals to humans only 30 times, despite large numbers of bats being killed and sold each year. Bats drop partially eaten fruits and pulp, then land mammals such as gorillas and duikers feed on these fallen fruits. This chain of events forms a possible indirect means of transmission from the natural host to animal populations (Gonzalez et al., 2007). Despite health organizations warning about risks of bush meat, surveys pre-dating the 2014 outbreak indicate that people who eat bush meat are usually unaware of the risks and view it as healthy food. Because of  bush meat's role as a protein source in Western Africa, it is traditionally associated with good nutrition, and efforts to outlaw the sale and consumption of bush meat have been impossible to enforce and have met with suspicion from rural communities (FAO, 2014). Animals used as bush meat may also carry other diseases such as smallpox, chicken pox, tuberculosis, measles, rubella, rabies, yellow fever and yaws (McMichael, 2002)). African squirrels (Heliosciurus, Funisciurus) have been implicated as reservoirs of the monkey pox virus in the Democratic Republic of the Congo. The bubonic plague bacteria can transfer to humans when handling or eating North American prairie dogs (Walsh, 2005).

In many instances, catching the diseases mentioned above often occurs due to the cutting of the meat, in which animal blood, and other fluids may wind up on the people cutting it, thereby infecting them. Another reason for infections is that some portions of the meat may not be completely cooked. This often occurs due to the type of heating source employed: open fires over which the meat is simply hung (Williams, 2012). Improper preparation of any infected animal may be fatal (Williams, 2012).

1.1              AIMS AND OBJECTIVES

i.                    To isolate, characterize and identify organisms of public health importance  from locally consumed bush meat samples.

ii.                  To determine the microbial load of the bush meat sample

Buyers has the right to create dispute within seven (7) days of purchase for 100% refund request when you experience issue with the file received. 

Dispute can only be created when you receive a corrupt file, a wrong file or irregularities in the table of contents and content of the file you received. 

ProjectShelve.com shall either provide the appropriate file within 48hrs or send refund excluding your bank transaction charges. Term and Conditions are applied.

Buyers are expected to confirm that the material you are paying for is available on our website ProjectShelve.com and you have selected the right material, you have also gone through the preliminary pages and it interests you before payment. DO NOT MAKE BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.

In case of payment for a material not available on ProjectShelve.com, the management of ProjectShelve.com has the right to keep your money until you send a topic that is available on our website within 48 hours.

You cannot change topic after receiving material of the topic you ordered and paid for.