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
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