MICROBIAL QUALITY OF READY TO EAT PORK MEAT SOLD IN DIFFERENT MARKETS IN UMUAHIA

Abstract

The microbial quality of ready to eat pork meat samples sold in different markets in Umuahia was investigated. A total of twenty (20) pork samples were collected from five (5) different retail outlet namely: Ahiaeke, Ism'-gate, Umudike, Amaoba and Ndioro within Umuahia metropolis, Ten (10) samples were roasted and ten (10) others were fried. Seven (7) bacteria isolates which are of public health importance were identified. The isolates and their percentage occurrence were Escherichia coli with (19.6%), (17.5%) for Staphylococcus aureus, (14.5%) for salmonella spp, (6.5%) for shigella spp. The mean aerobic plate count (cfu/g) for roasted pork samples were U5X106,9.52X103,5.6X103,2.7X103,1.02X103,5.59X103,2.2X103 for THC, TCC EC. SALC. SHC and TFC respectively while that of fried pork samples were 9.84X105, 8.64X103, 5.88X103, 3.8X103, 1.05X103, 6.63X103, 1.12X103for THC, TCC, EC, SALC, SHC and TFC. The bacteria isolated were pathogenic to man and some were important and also harmful to man. Adequate measures such as reheating of the roasted pork meat before consumption should be taken.

TABLE OF CONTENT

Title Page                                                                           i

Certification                                                                      ii

Dedication                                                                     iii

Acknowledgement                                                       iv

Table of contents                                           vii

List of Tables                                                        viii

Abstract                                                                     iv

CHAPTER ONE

1.1       Introduction                                                                   1

1.1       Aims and Objectives                                                               3

CHAPTER TWO
LITERATURE REVIEW

2.1       Domestic Pig or (Susdomesticus)                                               4

2.1.1          Raw Meat     6

2.2.1       Slaughtering and Processing of Meat     6

2.2.2              Pork Meat     7

2.2.4     Pork Meat Consumption                                                                                               9

2.2.5     Nutrition of Pork Meat     10

2.3                       Microbial Contamination and Spoilage of Pork Meat     13

2.4           Disease and Pathogens in pork Meat     15

CHAPTER THREE

MATERIALS AND METHOD                                          17

3.1                                               Collection of Sample 17

3.2                      Sterilization of Materials used     17

3.3               Media Preparation                                                   17

3.4                      Sample Preparation                                                     18

3.5               Plate Counts 18

3.6               Colony Counts of Isolated Microorganisms                           18

3.7               Characterization and Identification of fungi isolates 19
3.7.1    Microscopy and colonial identification                                           19
3.7.3    Identification of isolates 19

3.9      Gram Staining                              19

3.10       Biochemical Tests      20

3.10.1.     Catalase Test      20

3.10.2.     Coagulase Test      20
3.10.3   OxidaseTest                                                          21 

3.10.4.   Citrate test        21

3.10.5.   Motility test        21

3.10.6.     Indole test        21
3.10.7 Carbohydrate Utilization Test      22

CHAPTER FOUR

RESULT                                                                                                   23

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1. Discussion                                                                                                 28

5.2.   Conclusion                                                                                          30

5.3.   Recommendation                                                                                30
References

LIST OF TABLES

Table: 2.1 Nutritional Value of Pork Meat Per 100g               12

Table 2.2 Microbial Spoilage Of Meat                          14

Table 4.1 Microbial Count in (cfu/g) Roasted Pork Meat samples collected from five Retail Outlets in Umuahia Metropolis    24

Table 4. 2 Microbial Count in (cfu/g) for Fried Pork Meat samples collected from five Retail Outlets in Umuahia Metropolis                 25

Table 4.3: Morphological and Biochemical Properties of Bacterial Isolated In "Pork" Sample Collected From Five Retail Outlet in Umuahia Metropolis                                    26

Table 4.4: Incidence and % occurrence of organism                  27

Table 4.3: Analysis of T-test carried out.                       27

CHAPTER ONE

1.1       INTRODUCTION

One of the outbreak the world is facing today is mostly in the area of food borne disease which arises from food contaminant mostly pork meat. Pork is a general name given to meat obtained from pig equally domesticated ones. Pork is sold generally in open market where they are displayed freely for customers in recent times, especially in the south east Nigeria where there are no religious restrictions like the northern parts, the consumption of pork has been on steady increase and in different forms. Apart from fresh raw pork that is sold freely, ready-to-eat pork is also dispersed to the public as fried toasted portion. While meat including pork are reported to be reasonably free of microbes when still in the body of the animals (except perhaps the guts), their contact with the environment exposes them to contamination mainly by chances of inoculation(Duffy et a!., 2001)from the time of slaughter, the period of handling to the selling point, fresh pork like other meat are contaminated from a variety of sources from both, within and outside the animal body(Fowler 2008). This makes meat vehicles for various enteric organisms such as Escherichia coli ,Samonellaspp, Shige.lla.etc have been implicated in the cause of wide range of disease including diarrhea, dysentery, nausea etc. major microbial contaminants of meat includes the ubiquitous species as well as enteric from human source.

Meat has long been known for its nutritive composition which could explain why it is being consumed by many people worldwide. The protein profile of meat consists of amino acids that have been described as excellent due to the presence of all essential ones required by the body. A large proportion of the world's population rely on meat as a source of food, hnteric bacteria species can cause infections in humans when undercooked meat products are consumed (Collins and Setona, 2011). It has also been proved that protein and vitamins (especially A and B12) in

meat could not be substituted for by plant sources, further justifying the nutritive importance of the former. India is the largest producer of animals in the world. India possess 48% though India possess 48% of the world's animal population comprising about 209 million cattle, 92 million buffalo, 121 million goats, 56 million sheep, 16 million pigs and 407 million poultry, it shares less than 1% of world's total meat production. Though 70% of Indian population is considered non-vegetarian, the per capita meat consumption is hard!)' 2.5 kg/annum due to several seasons. India produces 4.7 million tonnes of meat valued at Rs. 15,500 crores annually, which is only 2.13% of the 221.15 million tonnes of meat produced in the world (Indian food industry, 2011). Food habits of society have substantially changed due to rapid urbanization and hurried way of living, resulting in increased demand for ready to cook and ready to eat meat products. Consumers have become more selective conscious of quality, concerned about value for money, freshness and health aspects of meat food products (Selvane/ a!.. 2007). Meat is not onl> highly susceptible to spoilage, but also frequently implicated to the spread of food-borne illness, various biochemical changes and microorganisms are associated with meat, during the process of slaughter, processing and preservation (Olaoye and Ni!ude_: 2010). Approximately 69% of gram negative bacteria are known to cause bacterial food borne disease (Okonkoe/ a!., 2010). Several researchers have reported that the meats sample were contaminated with high level ofKlebsiellapneumoniae, Enterobactersp, Pseudomonas aeruginosa, E. coli, Salmonella .sp, Serratiamarcescensand Proteusvulgaris, Staphylococcus aureits and Bacillus?,^ (Okonko^ al, 2010).

On the other hand, food-borne pathogens are able to disseminate from contaminated meat to the surfaces (Gorman el ai, 2010) and can spread infections in the community. Retail shop meat contain higher microbial load because of the large amount of exposed surface area, more readily available water, nutrient and greater oxygen penetration. Meat is considered to be spoiled when it is unfit for human consumption. Meat is subjected to changes by its own enzyme, by microbial action and its fat may be oxidized chemically by microorganisms that are grown on the meat causing visual, textural and organoleptic change when they release metabolites (Jackson and Megowan, 2007). According to the International Meat Secretariat Newsletter, (November 30, 2005) it is reported that as the standard of living improves, meat consumption also increases. These increases in meat demands is said to be due to increased urbanization, higher disposable income, and the human desire for a greater variety in their diets. Therefore, the safety of meat has been in the forefront society concerns in recent years and evidence exists that the challenges of meat safety will continue in the future (Sofos, 2001). Consequently it is very important to implement proper hygiene and safety procedures not only during slaughter but also when handling and processing meat, this study will be conducted to isolate, characterize and identify microorganisms from pork meat sold in Umuahia market.

1.1 AIMS AND OBJECTIVES

i.      To isolate, identify and characterized microorganisms inhabiting pork meat  sold in Umuahia Abia State;

ii.         To determine the percentage occurrence of microorganism present in pork meat sold    in Umuahia Abia state.

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.