ANTIBIOGRAM OF ORGANISMS OF PUBLIC HEALTH IMPORTANCE FROM PORK MEAT

ABSTRACT

The antibiogram of organisms of public health importance from pork sold in Umuahia was investigated. Out of 30 samples collected from different selling points, the isolated bacteria species after microbial analysis were Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella spp and Proteus spp. The percentage occurrence of the microbial isolates were Staphyloccoccus aureus (40%),E.coli (33%), Pseudomonas aeruginosa (30%) Salmonella sp (17%) while Proteus sp (7%) showed the least occurrence. The antibiotic susceptibility tests of the isolates was done using the Kirby bauer disc diffusion method. The result of the antibiotics of sensitivity test showed that majority of the bacteria isolate was sensitive to the antibiotics. The isolates showed varying degrees of resistance on the antibiotics used. The isolates were highly susceptible to Streptomicin (68.4%) followed by Gentamicin (60.5%) and Ciprofloxacin (44.7%). The most resistant was recorded against Cefotaxime (81.6%), Augumentin (71.1%) and Oflaxacin (65.7%). The high resistance exhibited by the organisms in this study to various antibiotics has a great public health significance.

TABLE OF CONTENTS

Title page                                                                                                                                                                                i

Certification                                                                                                                                                                            ii

Dedication                                                                                                                                                                              iv

Acknowledgment                                                                                                                                                                    v

Table of contents                                                                                                                                                                    vi

List of Tables                                                                                                                                                                          viii

Abstract                                                                                                                                                                                   ix

CHAPTER ONE

1.0 Introduction                                                                                                                      1

1.1 Aim and Objectives                                                                                                          3

1.2 Objectives                                                                                                                         3

CHAPTER TWO

2.0  Literature Review                                                                                                            4

2.1 Pork Meat                                                                                                                         7

2.2 Haccp of Pork Meat                                                                                                          10

2.3 Pathogenic Organisms Associated With Pork Meat                                                        12

2.4 Spoilage Microorganisms in Pork Meat                                                                           12

2.4.1Pathogens bacteria                                                                                                          14

CHAPTER THREE

3.0 Materials and Methods                                                                                                     17

3.1  Media Used                                                                                                                      17

            3.2  Sterilization                                                                                                                     17

3.3  Sample Preparation                                                                                                          17

3.4 Isolation and Identification of Bacterial Isolates                                                              18

3.4.1 Isolation of Microorganisms                                                                                         18

3.4.2 Identification of Microorganisms                                                                                  18

3.5 Gram Staining                                                                                                                  18

3.5.1 Motility Test                                                                                                                  19

3.6  Biochemical Cultural Characteristics                                                                              19

3.6.1 Catalase Test                                                                                                                  19

3.6.2 Coagulase Test                                                                                                              19

3.6.3 Citrate Test                                                                                                                    20

3.6.4 Indole Test                                                                                                                     20

3.6.5 Urease Test                                                                                                                    20

3.6.6 Oxidase Test                                                                                                                  21

3.6.7  Methyl Red                                                                                                                   21

3.6.8 Voges Proskauer Test                                                                                                    21

3.6.9 Determination of Antimicrobial Susceptibility Pattern                                                 22

CHAPTER FOUR

4.0 Results                                                                                                                              23

CHAPTER FIVE

5.0 Discussion, Conclusion and Recommendation                                                                29

5.1 Discussion                                                                                                                         29

5.2 Conclusion                                                                                                                        31

5.3 Recommendation                                                                                                              31

References                                                                                                                              33                                                                               

LIST OF TABLES

Table                  Title                                                            Page   

1      Percentage Distribution of Antibiotic Sensitivity Among Isolates          24

2      Multiple Antibiotics Resistance Index (Mari) Of Bacterial

 Isolates from Pork Meat Samples                     26

3      Percentage Occurrence of Bacteria Contamination of Pork Meat                  27

4      Biochemical and cultural characteristics the bacterial Isolates from the Pork 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 (Rieder et al., 2012). Raw meat represents the main ingredient for most meat products (Ercolini  et al.,2012). 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 (Hu  et al.,2009).

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 (Adeyinka  et al.,2011).

The majority of illness originates from raw meat rather than processed meat products (Adeyinka  et al.,2011) . 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 (Doulgeraki and  Nychas,2013).

The stability and safety of processed meat products relies on the interaction of their microflora with the nutrients and preservations factors (processing, storage temperatures, aw, pH, chemical agents and packaging. The thermal processing destroys a fraction of the initial microflora, inhibits or inactivates another part and allows growth of the remainder (Adeyinka  et al.,2011).

The metabolic activity of growing spoilage microbial fraction results in loss of quality and shortening of shelf-life with economic losses, while the growth of pathogens may cause safety problems (Adeyinka  et al.,2011). Knowledge about the meat products’ microflora is needed for effective management of the meat products’ safety and in the control strategies at processor, distributor, packer and retailer and the consumer’s safety.  Food-borne diseases are an important cause of morbidity and mortality worldwide. Food contamination with anti-biotic-resistant bacteria can be a major threat to public health, as the antibiotic resistance determinants can be transferred to other pathogenic bacteria, potentially compromising the treatment of severe bacterial infections (Swartz, 2002).

The hazards that compromise the safety of meat products are of physical, chemical or biological nature (Adeyinka  et al.,2011). The biological hazards usually originate from raw meat and from salt; spices and other ingredients and natural casings include pathogenic bacteria, viruses, prions and parasites (Ercolini  et al.,2012). The initial microflora of the carcass surface is a significant sources of raw and meat products contamination (Ercolini  et al.,2012).

Although the muscles of healthy animals do not contain microorganisms (or contain very few microorganisms), the carcass surfaces are exposed to varying degrees of contamination during of the long chain of slaughtering, transport and storage (Ercolini  et al.,2012).

The hygiene conditions of abattoir and its surrounding environment are important factors contributing in the microbial contamination of the meat (Hu  et al.,2009). The abattoir environment, the transport and the storage conditions not only contaminate the meat, but also enhance the growth of various types of spoilage and pathogenic microorganisms (Hu  et al.,2009).

 The growth of microorganisms depends on the hygiene practices, the automation level, the decontamination technologies used and the cleaning practices (Hu  et al.,2009). Other potential sources of microbial raw and processed meat contamination include the processing environment, storage environment, equipments, utensils and workers contributing through cross-contamination (Hu  et al.,2009). The spatial distribution of microbial contaminants on meat and processed meat has been hypothesized to be not homogeneous (Hu  et al.,2009). In fact, some operations such as manipulation, slicing and transferring in packages can alter the initial microflora of meat and provide additional contamination in the handling points (Hu  et al.,2009).

Raw meat used in the manufacture of meat products requires a higher microbiological quality if processing technologies are used as these have a limited ability to reduce level of pathogens in the product (Hu  et al.,2009).To keep the microbial load of raw meat, the food safety requirements should be followed strictly in accordance with HACCP (Hazard analysis critical control point) (Hu  et al.,2009). Modern techniques, such as: time/temperature integrators, combination preservation system and cleaning and disinfections techniques are widely used to minimize the impact on meat product safety and reduction the microbiological risks to both producers and consumers (Hu  et al.,2009).

1.1 AIMS AND OBJECTIVES

The aim of this study is to investigate and determine the antibiogram of organisms from pork meat sold in Umuahia Metropolis.

1.2 OBJECTIVES

1. To Isolate, characterize and identify bacteria associated with pork meat.

2. To determine the antibiogram of organisms of public health importance from pork meat.

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