Abstract
The
study was carried out with aim to isolate Staphylococcus
aureus from cow meat and determine the antibiogram pattern of S. aureus. Three samples of cow meat
from three different locations (Gwagwalada market, Abattoir market and Kasuan Dare) in Gwagwalada were
collected to isolate S. aureus from
the samples. The organisms isolated were Salmonella
spp, Escherichia coli, Staphylococcus aureus and Listeria
monocytogenes. Several biochemical tests were carried out to identify, the S. aureus isolates like Catalse test
(positive), Manitol test (positive), Coagulase test (positive) and Oxidase test
(negative). The antibiogram pattern of S.
aureus was evaluated using commercially prepared disk. The antibiotics
tested were Pefloxacin (Pef), Streptomycin (S), Ampiclox (Apx), Amoxacilin (Am)
and Ciprofloxacin. The pattern indicated that the overall S. aureus were resistant
to Pef, S, Cpx and less resistant to Am and Apx. Results clearly suggested a
possibility of potential public health threat of S. aureus resulting from contamination of cow meat with pathogenic
bacteria which is mainly due to unhygienic processing, handling, and unhygienic
environment.
TABLE OF CONTENT
CHAPTER ONE
1.0 Introduction
1.1 Contamination & Preservation of Cow Meat
1.2
Significance of the Study
1.3
Aims and Objectives
CHAPTER
TWO
2.0 Literature Review
2.1 Description of Cow
2.1.1 Scientific Classification
2.1.2 Nomenclature of Cow
2.2 Anatomy of Cow
2.3 Habitat of Cow
2.4 Nutritional Value
of Cow Meat
2.4.1 Nutritional
Content of Cow Meat
2.5 Uses of Cow
2.6 Food Borne
Organism Associated with Cow Meat
2.7 Spoilage Organisms
2.7.1 Factors
Influencing Cow Meat Contamination
2.7.2 Control of Cow
Contamination
2.8 Staphylococcus aureus
2.8.1 Scientific Classification
2.8.2 Animal Infection
2.8.3 Virulence
Factors
2.8.4 Carriage
of S. aureus
2.9 Treatment
and Antibiotic Resistant
CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 STUDY
AREA
3.2 Sample
Collection
3.3 Preparation of Homogenate of Cow Meat Samples
3.4 Identification of
Isolates
3.5 Biochemical Test
3.5.1 Gram Staining
3.5.2 Catalase
Test
3.5.3 Mannitol
Test
3.5.4
Coagulase Test
3.5.5 Oxidase
Test
3.6 Preparation of Pure
Cultures of S. aureus
3.7 Antibiogram Test of Pure
Strains of S. aureus
CHAPTER FOUR
4.0 Result
CHAPTER FIVE
5.0
Discussion, Conclusion and Recommendation
5.1
Discussion
5.2
Recommendations
5.3
Conclusion
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
The
right of a consumer is to have a product of good quality and not a product that
will constitute any form of health hazard. Cow meat are highly desirable,
palatable, digestible and highly nutritious. Cow meat is comprised of about
20-45% protein; others are water, fat, phosphorus, iron, vitamins and zinc (USDA, 2011). Quality products
are those that meet some need or expectation of consumer and are safe and
wholesome as well (Sahoo et al. 1996).
The microbiological safety and quality of cow meat are equally important to
producers, retailers and consumers. Two quite different groups of
micro-organism are relevant: ones that are pathogens and ones that are
generally harmless to human health, but being psychortrophic, they are able to multiply on
the product during chill storage
(Clay, 2004). Spoilage result mainly from off-odour
development and product shelf-life is determined both by the number of spoilage
organism present initially and the temperature history of the product at all
stages of production and subsequent storage and handling (Pooni and Mead,
1984). For chill stored cow meat, Viehweg et
al. (1989) demonstrated that virtually all the odourous substances found at
spoilage could be attributed to microbial growth and metabolism. Contamination
of cow meat with food borne pathogens remain an important public health issue, because
it can lead to illness if there are malpractices in handling, cooking or post
cooking storage of the product.
Fresh
(uncooked) food such as cow meat caries natural micro flora that may contain
organism potentially harmful to humans. The microbial flora of cow meat is
largely confined to the skin surface. Isolates from cow meat could include
members of the following genera Proteus,
Enterobacter, Alcaligenes, Escherichia,
Bacillus, Flavobacterium, Micrococcus,
Pseudomonas, Staphylococcus and Salmonella (Frazier and Westhoff,
1988).
Contamination
of the skin and lining of the body cavity occurs during washing, plucking and
evisceration. Bacterial numbers vary considerably on the surface of the cow
meat. This variation is greater between cows found in different location. The
type of organism isolated depends upon where the samples are taken and upon the
stage of processing (Frazier et al.,
1985). Fresh cattle products like cow meat are known to undergo detoriation due
to microbial action, chemical and physical changes. In normal handling and
storage of cow meat, this detoriation changes are attributed to microbiological
contamination and activity.
1.1 Contamination
& Preservation of Cow Meat
Cow
and cow products are frequently contaminated with several types of
micro-organism. This problem is even more severe under temperature-abused
conditions as well as improper or inefficient refrigeration commonly observed
in retail cow meat sold in open markets. Cow meat can be kept in good condition
for month if properly freeze and the storage temperature is low enough. Cow
meat should freeze fast enough to retain most of the natural bloom of a freshly
killed cow. The storage temperature should be below 17.8ºC and relative
humidity above 95% to reduce surface drying. Most cow meat is sharp-frozen at
about 29ºC or less in circulating air or on a moving belt in a freezing tunnel.
Other spoilage micro-organism are introduced into the cow meat by the workmen
during cutting and evisceration, through water, and air in the dressing,
cutting and cooling room environment (Bhagirathi et al., 1982). However, various methods are used in the
preservation of cow meat in order to reduce the incidence of these organisms.
These include ascepsis, use of heat, use of low temperature, chilling,
freezing, preservative such as asceptic, adipic, succinic etc at pH 2.5 and use
of irradiation (Frazier and Westoff, 1988). Despite these methods of preservation,
contamination of dairy products
remains the order of the day before it gets to the final consumer.
1.2 Significance of the Study
Many micro-organisms have been found to be pathogenic to
human consumption. Staphylococcus aureus
being one of the most ubiquitous on food material such as raw meat and raw bulk
milk (Matthews et al., 1997) was chosen to be studied to
know the antibiotics that are most effective against Staphylococcus aureus. The knowledge of the antibiotics that are
most effective can be suggested for the treatment of the cows that their meat
are being sold in the market to reduce the effect of Staphylococcal infestation on cow meat and the resultant
detrimental effects it has on humans when consumed.
1.3 Aims and Objectives
Various
bacteria are associated with cow meat; this research
is aimed at achieving the isolation of Staphylococcus aureus from cow meat sold at different locations in Gwagwalada metropolis.
The specific objectives of this study include:
i. To determine the amount of Staphylococcus aureus found in cow
meat in Gwagwalada market.
ii. To carry out antibiogram
analysis of Staphylococcus aureus.
iii. To speculate the
significance of the antibiotics used.
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