BACTERIOLOGICAL QUALITY OF FRESH MEAT

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

            References

LIST OF TABLES

LIST OF FIGURES

CHAPTER ONE

1.0       INTRODUCTION

Food security is a complex issue, where animal proteins such as meats, meat products, fish and fishery products are generally regarded as a high risk commodity to infection and toxication (Yousef et al., 2008). These food borne infections and the consequent illnesses are some of the major international challenges that lead to high mortality and economic loss (Adak et al., 2005). In the industrialized world, food borne infection cause considerable illnesses that heavily affect healthcare systems (Clarence et al., 2005).

            Meat from mature cattle is known as “Beef”. Beef is a good source of various nutrients specially protein, fat, phosphorus, enzyme, water etc. Meat is one of the most perishable food and its composition is ideal for the growth of a wide range of spoilage bacteria (Mayr et al., 2003). It also reported that fresh raw meat like beef have been implicated for a number of meat borne infections and intoxications in several countries (Mukhopadhyay et al., 2009). This is because both pathogenic and non-pathogenic organisms live in the gastro-intestinal tract of cattle which can be transferred onto the meat under faulty and poor processing conditions.

            Consumption of meat contaminated with pathogenic bacteria precedes many food-borne illnesses (Nouich and Hamdi, 2009), with human health consequences ranging from illness to death (Iroha et al., 2011). Pathogenic bacteria such as Salmonella spp., Staphylococcus aureus, Listeria monocytogens, Campylobacter spp. and Escherichia coli 0157:H7, have been implicated in a number of food borne illnesses (Nouichi and Hamdi 2009). These bacteria arise from contamination in the slaughter house during processing of live animals into meat where the routine veterinary inspection procedures cannot detect presence of bacteria on meat (Nouichi and Hamdi 2009). The main sources of contamination include the slaughtered animals themselves, personnel and slaughterhouse. If microbial contamination exceeds certain levels, it adversely affects shelf-life and renders the meat unfit for human consumption (Fasanmi et al., 2010), as per the guidelines stipulated to ensure safe meat handling by World Health Organization, Food and Agricultural Organization and Codex Alimentrarius Commission such as hazard critical control points (HACCP) and Good Manufacturing Practices (Hassan et al., 2010).

            Slaughtering of livestock continues to increase as a result of the increase in demand for meat and its products (Warris, 2010). Meat has been and continues to be an important constituent of our daily meals. This is because it provides us with proteins and serves as source of energy. (Warris, 2010) in their work reported that meat and its products contribute about “a third” of the energy that humans need. Notwithstanding the major role meat play in our meals, it can also serve as a rich medium of growth for harmful microorganisms. Meat infected with microorganisms is the cause of many food-borne diseases (Adeyemo, 2002). The source of these pathogenic microorganism may be the animals themselves or from outside. The surroundings where these animals are kept as well as the way they are processed after slaughtering can also result in contamination with microorganisms (Adeyemo, 2002). Meat infected with microorganisms is normally poor in quality (Mukhopadhyay, 2009). Microbes such as Staphylococcus spp., Aspergillus spp., Salmonella spp., Enterococcus spp., Streptococcus spp., and Escherichia coli have all been found on contaminated meat (James et al., 2005).

            Food borne diseases are diseases resulting from ingestion of bacteria, toxins and also cells produced by microorganisms present in food (Clarence et al., 2009). The intensity of the signs and symptoms may vary with the amount of contaminated food ingested and susceptibility of the individuals to the toxin. Meat and meat products are sometimes contaminated with germs after leaving the manufacture plant and during handling (Stagniitta et al., 2006). Hygiene conditions are poor when foods are produced in non-industrial establishments, mainly due to insufficient monitoring during processing. These contaminated food ends up infecting or intoxicating children, elderly and immunosupressed individuals who are highly susceptible (Stagnitta et al., 2006).

            Meat from bovine (including the species Bubalus bubalis and Bison bison), donkey, duck, farmed deer, fowl, goat, goose, guinea fowl, horse, kangaroo, mule, ostrich and other related ratite species, partridge, pheasant, pig, pigeon, quail, rabbit, sheep, turkey from which meat is derived is regarded as a domesticated slaughter animal (Meat Control Act, 2012). The muscle tissue of healthy living animals is usually free from micro-organisms. However, during the slaughtering process, this meat gets contamination on external surface, such as hair and skin, the gastrointestinal and respiratory tract (Biswas et al., 2011). Based on research, the equipment used in the slaughtering and dressing operations (knives, saws, cleavers and hooks) make significant contributions to the overall contamination through direct contact with hides and hair as well as by contact with steels, knife scabbards and the clothing of operatives (Omuruyi et al., 2011).

1.1       AIM AND OBJECTIVES

To assess the bacteriological quality of fresh meat sold in Umuahia, Abia State, while the specific objectives are;

·       To determine the total bacterial counts on selected fresh meats sold in Umuahia, Abia State

·       To isolate various bacteria associated with fresh meat contamination

·       To identify the isolated bacteria from fresh meats sold in Umuahia, Abia State

·       To determine the percentage of occurrence of isolate from fresh meat samples sold in Umuahia, Abia State

·       To determine the antibiotics susceptibility profile of the various isolates from the meat samples

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