MICROBIOLOGICAL EVALUATION OF ROASTED CHICKEN SOLD IN UMUAHIA

ABSTRACT

Microbial evaluation of roasted chicken sold in umuahia metropolis was investigated. Samples of the roasted chickens were collected from different sales locations for an assessment of their microbiological qualities. Spread plate technique was employed for the isolation of the microorganisms following serial dilution of the samples. The hands of the vendors preparing and selling the roasted chickens were also swabbed for isolation of microorganisms. The microbial load on the roasted chicken examined ranged from 1.3 x 105 to 3.7 x 105 cfu/g, whereas the microbial load on the sellers’ hands were in the range of 3.4 x 105 to 7.4 x 105 cfu/g.. Escherichia coli, Staphylococcus spp, Klebsiella spp, Salmonella spp, Shigella spp and Aspergillus niger were the microbial species isolated from both the roasted chickens and the sellers’ hands, respectively. The counts of Aspergillus niger was lowest (7.41%) while those of Staphylococcus spp was (29.63%) highest in both the roasted chicken and the sellers’ hands respectively. However, with respect to occurrence in the different locations studied, Staphylococcus spp had the highest percentage occurrence of  29.63%, followed by  while E. coli and Salmonella spp had the least (43%) respectively. The results generally revealed that sellers’ hands had higher microbial counts than the roasted chickens. The findings of this investigation are of immense public health significance especially to the consumers of roasted chickens in the Umuahia metropolis. The presence of pathogens and E. coli, an indicator of feacal contamination, can render food unsafe for human consumption. Thus, the roasted chickens sold in Umuahia is a potential health risk to its consumers.

TABLE OF CONTENTS 

Cover Page

Title Page                                                                                                                                i

Certification                                                                                                                            ii

Dedication                                                                                                                              iii

Acknowledgements                                                                                                                iv

Table of Content                                                                                                                     v

List of Tables                                                                                                                          vi

Abstract                                                                                                                                  vii

CHAPTER ONE:     INTRODUCTION

1.1       Aim and Objectives                                                                                                    1

1.2       Objectives                                                                                                                   3

CHAPTER TWO:    LITERATURE REVIEW

2.1       Sources of Contamination                                                                                          10

2.2       Microorganisms Associated with Poultry Meat                                                          11

2.2.1   Salmonella and Campyplobacter                                                                                 11

2.2.2   Clostridium perfringens                                                                                               12

2.2.3   Escherichia coli 0157                                                                                                   13

2.2.4   Hazards Associated with Meat Products                                                                    14                                           

CHAPTER THREE:   MATERIALS AND METHODS

3.1       Sample Collection                                                                                                       16

3.2       Media Used                                                                                                                16

3.3       Sterilization                                                                                                                 16

3.4       Microbiological Analysis                                                                                            16

3.5       Characterization and Identification of Isolates                                                          17

3.6       Gram Staining                                                                                                             17

3.7.0    Biochemical Characteristics of the Isolates                                                                18

3.7.1   Catalase Test                                                                                                                18

3.7.1   Coagulase Test                                                                                                             18

3.7.2   Citrate Test                                                                                                                  18

3.7.3   Motility, Indole, Urease Test (MIU).                                                                          18

3.7.4   Triple Sugar Iron Test                                                                                                  19

3.7.5   Oxidase Test                                                                                                                19

CHAPTER FOUR:   RESULT

CHAPTER FIVE:    DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1       Discussion                                                                                                                   26

5.2       Conclusion                                                                                                                  27

5.3       Recommendation                                                                                                        28

References                                                                                                                  29

LIST OF TABLES

Table                                                  Title                                                                            Page

1                      Microorganisms isolated from each samples                                                   21

2                      Cultural, Gram staining, and Biochemical characteristics of bacteria

 isolated from  the chicken samples                                                               22

3                      Morphological Characteristics of Isolates                                                       23

4                      Characteristic Of Fungi Isolated from the samples                                        24

5                      Microbiology colony count of the isolates in each sample                             25

6                      Frequency of occurrence of each organism                                                    26

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 (Ercol 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 processed meat products no have longer the appearance or perish ability of fresh products due to their formulation and treatment which provide a range of preservation system ( 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.  

The term “chicken meat” principally refers either whole carcasses or parts of the carcass or boned out meat of the species Gallus gallus (Hu et al., 2009). The poultry has gained the acceptance by consumers and growing 10-15% annually. The chicken meat contributes about 37% meat to total production and number one contributors. The growth is expected more in near future. This might be due to popularity, price, easy availability, no religious taboos, highly digestible, tasty and low-calorie food often recommended by nutritionists over other meats (Hu  et al., 2009). The popularity of this product is due to sensory and dietary, as well as economic considerations. The consumption of poultry products is increasing every year and consumers wants a safe and quality product, without the presence of pathogenic microorganisms. Thus, it is essential that the poultry industry achieves this goal. In most developed and some developing countries today, high-quality poultry meat is often less costly than other types of meat. This is due mainly to the revolutionary industrialization of the poultry industry in the last 30 years, which has changed poultry meat from a rather limited product, only available to a limited group of consumers, into a popular and inexpensive product within everyone’s budget.

   Special attention in poultry meat production is paid to the fact that live animals are hosts to a large number of different microorganisms residing on their skin, feathers or in the alimentary tract (Hinton et al., 2004). During slaughter most of these microorganisms are eliminated, but subsequent contamination is possible at any stage of the production process, from feather plucking, evisceration, and washing to storage by cooling or freezing (Mead, 2007). Microorganisms from the environment, equipment and operators‟ hands can contaminate meat. Hardly 5 per cent of the poultry meat produced in India is from organized processing units whereas, the rest is from the birds slaughtered in unorganized sector (retail shops) where due to poor hygiene there is ample scope for contamination (Kumar et al., 2001).

1.1       AIM AND OBJECTIVES

AIM

This investigation was aimed at determining the species of microorganisms associated with roasted chickens sold in Umuahia metropolis.

1.2       OBJECTIVES

1.      To isolate microorganisms from roasted chicken gotten from different selling points in Umuahia .

2.      To identify and characterize the isolated microorganisms from roasted chicken sold in Umuahia.

3.      To determine antibiotics sensitivity test of the isolates from the roasted chicken sold in umuahia.

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.