OCCURRENCE OF CAMPYLOBACTER SPP, SALMONELLA SPP, AND ESCHERICHIA COLI IN MEAT PRODUCTS FROM RETAIL OUTLET IN UMUAHIA METROPOLITAN AREA

ABSTRACT

The present study was conducted to determine the Salmonella, Campylobacter and Escherichia coli occurrence and bacteriological, biochemical and antimicrobial susceptibility patterns of Salmonella spp, Campylobacter spp and Escherichia coli isolates from the raw meat of pork, beef and chicken in umuahia metropoly. A total of 10 samples of chicken, beef and pork meat were purchased from the retail market in umuahia metropoly. Among these, 5 samples were from stores and 5 from market sellers in umuahia. Of the total of 10 sample examined, Salmonella spp was found only in one beef sample (33.3%) Campylobacter spp were found in two chicken sample 2 (50%) and two pork sample 2 (66.7%), Escherichia coli was found in all the 3 samples.  In chicken 2 (50%), in beef 2 (66.7%) and pork 1 (33.3%). Higher rates of Campylobacter spp and Escherichia coli contamination were found in chicken, beef and pork meat while  lower rates of Salmonella contamination were found in beef. All salmonella, Campylobacter and Escherichia coli isolates were tested for their susceptibility to 10 selected antimicrobial agents by the agar diffusion method.  Escherichia coli was sensitive to all antimicrobial agents. Salmonella spp was resistance to chloramphenicol only and sensitive to other antimicrobial agents. Campylobacter spp were resistance to Amoxicillin + clavulinic acid, ciprofloxacin and co-trimoxazole but sensitive to other antimicrobial agents. Furthermore, to ensure food safety, meat and poultry products must be properly cooked before consuming.

TABLE OF CONTENTS

Title Page                                                                                                                    i

Certification                                                                                                               ii

Dedication                                                                                                                   iii

Acknowledgement                                                                                                      iv

Table of Contents                                                                                                       v

List of Tables                                                                                                              vii

Abstract                                                                                                                       viii

CHAPTER ONE: INTRODUCTION                                                                                            

1.1       Aim and Objectives                                                                                        3

CHAPTER TWO: LITERATURE REVIEW                                                                               

2.1       Prevalence of bacteria in meat products                                                         4

2.2       Characterization and prevalence of the Organism                                         5

2.2.1    Salmonella spp                                                                                                5

2.2.2    Escherichia coli                                                                                              6

2.2.3    Campylobacter spp                                                                                         8

CHAPTER THREE: MATERIALS AND METHOD                                                                 

3.1       Study Area                                                                                                      10

3.2       Sample Collection                                                                                          11

3.3.      Sterilization of Material                                                                                  11

3.4       Media Preparation                                                                                          11

3.5       Preparation of Sample                                                                                    12

3.6       Isolation of Bacteria                                                                                       12

3.7       Enumeration of Bacteria                                                                                 13

3.8       Identification of the isolates                                                                           13

3.8.1    Macroscopic examination                                                                               13

3.9       Microscopic Examination                                                                               14

3.9.1    Gram staining techniques                                                                               14

3.10     Biochemical test                                                                                             14

3.10.1  Citrate utilizations                                                                                          15

3.10.2  Indole test                                                                                                       15

3.10.3  Motility test (MT)                                                                                           15

3.10.4  Oxidate  test                                                                                                    15

3.10.5  Catalase test                                                                                                    16

3.10.6  Methyl red (MR test)                                                                                      16

3.10.7  Sugar fermentation test                                                                                   16

3.10.8  Antibiotic susceptibility test                                                                           17

CHAPTER FOUR:   RESULTS                                                                              18

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1       Discussion                                                                                                       23

5.2       Conclusion                                                                                                      24

5.3       Recommendation                                                                                            25

References                                                                                                      26

Appendix                                                                                                       

LIST OF TABLES

Tables                     Title                                                                Pages

1:                     Mean Count of Microorganism from meat products                          19

 2:                    Microorganism isolated from meat product and their

percentage occurrence                                                                        20

3:                     Occurrence of Campylobacter spp, Escherichia coli and

Salmonellak spp in meat products (Chicken, beef

and pork) and their percentage                                                           21

4:                     Shows the antibiotic susceptibility patter of

 Salmonella, Campylobacter and E. coli on meat Sample (Pork, Chicken, Beef)                            22

CHAPTER ONE

INTRODUCTION

Meat which has become a product accepted and consumed worldwide as there is an absence of cultural or religious obstacles associated with their use as food, and Nigeria is no exception (Alabi and Alabi, 2009).

Data indicates that meat products, particularly poultry is the fasted growing livestock in West African sub-region due to high demand. Major exports of poultry to West Africa comes from the European Union (EU), the export of which has increase from 12500 tons in 1996 to 8600 tons in 2003, mainly to Benin followed by Ghana, Nigeria, Senegal, Togo and Ivory Coast. Imports to Nigeria has been banned since July 2002 in order to boost local production, but it continues although un-documented (USDA, GAIN Report, 2002).

The broad spectrum of food-borne infections has changed overtime. Well established pathogens are being controlled, and new ones are emerging. New pathogens may emerge as a result of changing ecology or changing technology that connects a potential pathogen to the food chain. They also can emerge de novo by transfer of mobile virulence factors, often through bacteriophages (Iyer et al., 2013). The burden of food-born disease remain substantial. For instance, it is estimated that one in four Americans is affected by a significant food-borne illness each year (Tauxe, 2002).

Data indicating trends in food-borne infections disease are limited to a few industrialized counties and to even fewer pathogen (Newell et al., 2010). Because outbreaks of food-borne illness may go underreported by as much as a factor of 30, the number of cases of gastroenteritis associated with food is estimated to be between 68 million and 275 millions per year (Naravaneni and Jamil, 2005). In several countries, a high level of salmonella contamination in chicken carcasses from retail markets has been reported (Arumugaswamy et al., 1995; Carraminana et al., 1997; Dominguez et al., 2002). In france, it is responsible for collective food poisoning with approximately 65% (Haeghebaert et al., 2001) of cases and of 95% in the United States of America (Mead et al., 1999). Escherichia coli have been implicated in severe human diseases, including bloody diarrhoea (haemorrhagic colitis) and haemolytic uremic syndrome (HUS) (Cola, 1998) which leads to kidney failure, especially in young children and elderly people. There are many reports describing campylobacter contamination in retail poultry meats and/or by-products in the world. Recently, the Japanese situation of campylobacter contamination in retail poultry meats and by-products were summarized and concluded that 58.8% of retail poultry meats and 60.3% of poultry by-products on the average, were contaminated with Campylobacter spp in Japan.

Although food production practices have changed, studies worldwide have shown that well recognized food-borne pathogens such as Salmonella spp, Escherichia coli and Campylobacter spp are often present in fresh meat and poultry. However, poultry and retail meats are frequently taunted with gastrointestinal flora, which could possibly be food-borne pathogens (Kegode et al., 2008). Therefore, the spread of food-borne pathogen from retail meats within the home is anticipated. The potential and implications for contamination with microorganisms such as Salmonella spp, Campylobacter spp and Escherichia coli among others within the domestic kitchen environment have been reviewed (Scott et al., 1982; Spiers et al., 1995).

1.1       AIM AND OBJECTIVES

It is pertinent to state that the sole aim of this research work is to carryout the occurrence of Campylobacter spp, Salmonella spp and Escherichia coli in meat products from retain outlet in Umuahia Metropolitan Area. However, in order to attain this aim, some objectives are to be pursued. They are  

i.               To screen meat samples from different retail outlet for the presence of food borne pathogens (Escherichia coli, Salmonella spp and Campylobacter spp) in raw meats.

ii.              To investigate the level of contamination by these organisms

iii.            To enlighten the entire population of the inherent risk that these meat samples carry.

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