Evaluation of dynamics and prevalence of microbial flora of soaked dry meats (Kundi and Ponmo) in Nigeria (original) (raw)
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Bacteriological Quality of Meat Sold in Markets and Kiosks before and after Cooking in Bamako
2020
The bacterial loads of meat sold in markets and kiosks in Bamako before and after cooking have been determined. In these meats, total aerobic mesophilic flora, fecal coliforms, sulphate-reducing anaerobic germs, staphylococci and Salmonella were searched and counted. In market, raw meats, concentrations of total aerobic mesophilic flora, fecal coliforms, sulphate-reducing anaerobic germs and staphylococci were above the set limits. In raw meats from markets, the initial average concentrations determined were 21.67.105CFU/g; 6.30.102CFU/g; 4.36.102CFU/g and 3.90.102CFU/g respectively for total aerobic mesophilic flora, fecal coliforms, staphylococci and sulphate-reducing anaerobic germs. Salmonella was found in 66.67% of raw meat samples. However, after cooking, the average loads of all bacteria were below the limit values. In raw meat samples from kiosks, the average concentrations determined were 2.95.105CFU/g; 3.45.102CFU/g; 2.30.102CFU/g and 4.70.102CFU/g respectively for total a...
2015
Background: The assessment of microbial activity on meat sold at abattoir, markets and meat shop in Owerri municipal council was carried out. This research aimed to determine the level of microbial load or contamination on meat from these sources, to determine which organism (s) are likely involved in the contamination and deterioration and their effects on nutritional value of meat Methods: Samples were collected from Ekeonunwa market, Relief market, Owerri modern abattoir and meat shop respectively. These samples were processed aseptically and subjected to laboratory analysis. Standard analytical methods were used to determine the crude fat, crude protein, moisture content, and ash composition of the meat samples. Standard laboratory evaluation was employed to obtain information on the microbial activity on meat from the above sources. The result was subjected to statistical analysis to determine the mean and standard deviation. Analysis of variance (ANOVA) was also calculated to determine existence of significant differences in the nutrient composition of the samples. Result: The result of the analysis showed that the microorganisms implicated include Clostridium spp, Salmonella spp, E.coli, and Streptococcus spp. Sample from meat shop was more acceptable having the least cfu/ml of 6.3x10 5 as against the greatest values 9.5 x10 5 and 8.6x10 5 from Ekeonunwa and Relief markets respectively. Samples from Ekeonunwa and Relief market recorded a decrease in protein content (17.62±0.000%) and (18.33±0.036%) respectively. This is same with carbohydrate content of samples from Abattoir and Relief markets, (0.46±0.050%) and (0.84±0.028%) respectively.The moisture content is least in New market sample (72.77±0.024%) and highest in samples from relief market (75.84±0.024%). Conclusion: Meat is contaminated by microorganisms and activities of microorganisms results in deterioration and loss of nutritional value of meat. Consumers should therefore apply proper cooking methods to reduce to safe level of the microbial load.
Bacteriological quality of raw meat displayed for sale at Sokoto, Sokoto state, Nigeria
This study was conducted to determine the bacteriological quality of raw meat on sale at the Sokoto Fish and Meat market. 120 samples each of meat and 1cm2 table top surface swab were collected and analyzed microbiologically for total viable count (TAC) and total coliform (TCC). The mean viable count for meat samples was 4.52x106 cfu/cm2 and the mean coliform count was 2.34x106 cfu/cm2. The mean viable count for meat table surface was 4.21x106 cfu/cm2, while the mean coliform was 2.17 x106 cfu/cm2. A total of 10 different bacterial isolates from both the raw meat and table top swabs were obtained, these isolates include Escherichia coli [49(25.3%)] and [21(19.0%)] which was the most predominant, followed by Enterobacter spp [31(16.0%)] and [15(13.5%)], Bacillus spp [27(14.0%)] and [24(21.6%)], Staphylococcus aureus [26(13.4%)] and [29(26.1%)], Salmonella spp [16(8.2%)] and [6(5.4%)], Klebsiella spp [13(6.7%)] and [0(0.0%)], Proteus vulgaris [12(6.2%)] and [6(5.4%)], Shigella spp [9(4.6%)] and [3(2.7%)], Streptococcus spp [8(4.1%)] and [7(6.3%)], Citrobacter spp [3(1.5%)] and [0(0.0%)] which was less predominant. This study reveals that raw meat displayed for sale at the open market are often contaminated with bacteria. The presence of higher number of pathogenic Escherichia coli, Enterobacter spp, Bacillus spp, and Salmonella among others, encountered in raw meat from conventional beef is alarming.
2020
1Department of Food Science and Technology, Federal University Dutsin-ma, Dutsin-ma, Katsina State, Nigeria. 2Department of Food Science and Technology, University of Maiduguri, P.M.B 1069, Maiduguri, Borno State, Nigeria. 3Department of Biochemistry, Federal University Dutse, Jigawa State, Nigeria. 4Department of Medical Microbiology, University of Maiduguri Teaching Hospital (UMTH), Miaduguri, Borno State. 5Department of Animal Science, University of Maiduguri, P.M.B 1069, Maiduguri, Borno State, Nigeria
The pattern of microbial contamination of meat carcasses on display on wooden tables over a period of 90 minutes at the Bodija meat market was studied. This is to understudy the role of meat display methods on meat contamination. Swab samples were taken from four wooden meat display tables and meat carcasses on them at intervals of 30 minutes for a period of 1 hour 30 minutes and cultured on nutrient agar and Macconkey agar to determine the total aerobic counts (TAC) and coliform counts (TCC) over time. The result showed that the mean log TAC and TCC increased significantly (P<0.05) on the wooden meat display tables by 0.11 and 0.30 log CFU/cm 2 respectively and on the meat carcasses by 0.29 log CFU/cm 2 each over the 1 hour 30 minutes period. There is a direct relationship (r = + 1) in the pattern of microbial growth (TAC and TCC) on the wooden meat display tables and meat carcasses on display with time. This is suggestive of a common extraneous source of contamination of both the meat display tables and meat displayed on them. It is therefore recommended that meat carcasses should be hygienically displayed by preventing direct exposure to air and other environmental conditions so as to minimize contamination.
International Journal of Innovative and Applied Research, 2023
The poor hygienic state of our abattoirs and markets where meats are sold have posed a major threat to public health. The microbial quality of meats sold in Owerri municipal Imo State, Nigeria was investigated with the aim of determining the microbial loads of meat sold in these areas. Samples numbering 110 were collected from 11 meat samples types sourced from cow, goat, and chicken. The eleven (11) meat sample types were fresh cow muscles (FCM), fresh cow intestine (FCI), fresh cow liver (FCL), and fresh cow towel (FCT). Fresh goat muscles (FGM), fresh chicken muscle (FCM), fresh goat intestine (FGI), fresh chicken intestine (FCI), Fresh goat liver (FGL), fresh chicken liver (FCL), fresh goat towel (FGT) etc. The samples were collected with sterile containers and swab sticks. The organisms isolated were Escherichia coli, Salmonella species, Staphylococcus aureus, Klebsiella species, Coliform species. Fresh chicken intestine has the highest total mean bacteria count of 1.1 × 107 (cfu)/ml, followed by fresh cow towel 7.0 × 106 (cfu)/ml and lastly fresh chicken liver 8.2 ×105 (cfu)/ml. The presence of all these organisms can pose a major threat to public health. This calls for regular inspection of animals, abattoir environments and regular health check of abattoirs workers and butchers
African Journal of Microbiology Research, 2009
Eight triplicate samples of meat pie were randomly sampled from standard eatery and local kiosk in Benin City and analyzed microbiologically for the rates of Staphylococcus aureus and Escherichia coli. The mean microbial load on the fresh meat pie from the standard eatery ranged from 3x10 3-5x10 3 cfu/g while the air preserved and refrigerated meat pie for (2 days) ranged between 2.3 x10 4-3.8 x10 4 cfu/g and 8x 10 3-1.5 x10 4 cfu/g respectively. The mean microbial load of the fresh meat pie from the local kiosk ranged between 7x10 3-2.8x10 4 cfu/g while the air preserved and refrigerated meat pie for 2days ranged between 3x10-4 to too numerous to count (TNTC) and 1.3 x10 4-2.8x10 4 cfu/g respectively. Six genera of the isolated bacteria include Staphylococcus, E. coli, klebsiella, Pseudomonas, Bacillus and Enterococcus. Statistical analysis of the mean microbial load showed a significant difference (P<0.05) between control and air preserved meat pie and no significant difference in the mean microbial load between control and refrigerated meat pie were (P>0.05).
Bacteriology of Dried Meat ( Kilishi ) Hawked in Some Northern Nigerian Cities
2009
Bacterial aetiological agents have been implicated in roughly one-third of the food-borne disease outbreaks worldwide. This study is aimed at detecting the presence of bacterial pathogens in dried meat ( kilishi ) in northern Nigeria. A total of two hundred (200) samples of kilishi from 12 locations were examined bacteriologically. Two hundred and twenty five (225) bacterial strains of different species were obtained from the study areas. The bacterial count was in the excess of 10 x 10 -6 cfu/ml. Bacillus species and Staphylococcus aureus had prevalence rates of 44.9% and 40% respectively. Escherichia coli had an occurrence of 5.8% and was only associated with 2 locations from one specific area. Proteus mirabilis and Proteus vulgaris had percentage occurrence of 5.3% in 3 locations. Citrobacter freundii was isolated from 5 samples showing a percentage of 2.2%. Salmonella paratyhpi A , Providencia species and Alcagenes species had percentage occurrence of 0.4%, 0.4% and 0.9% respect...
Journal of Advances in Microbiology
Background: Microbial contaminations and their toxins have a lead role in food-borne outbreaks (FBOs) through food poisoning, spoilage, and intoxications. In Africa, it’s approximated that 92 million people fall ill from consuming contaminated foods, resulting in 137,000 deaths each year. And yet, food safety does not seem to be a major concern within many countries in this continent. This study aimed at isolating pathogenic bacteria from street-cooked and raw meat from selected markets in Entebbe municipality, Uganda. Methodology: This was a descriptive randomized cross-sectional study. Samples were in two clusters that is cooked and raw meat (chicken and beef). All of them were analyzed in the microbiology laboratory uniformly. A sample size of 40 was used. Selective media and bio-chemicals were used in the bacterial species isolation and identification respectively. Results: A total of 11 isolates of bacteria were isolated and identified. These included gram-positive cocci: Staph...
The meat retail selling points are the major places where people usually purchase meat from morning through to evening at retail points in Samaru, Zaria. A total of 100 meat samples were collected from five different retail meat selling points in Samaru market Zaria, Kaduna state. Twenty samples were obtained from each retail point (10 samples in the morning and 10 in the evening). The meat samples were tested for total aerobic and coliform plate counts to determine the effect of time on the level of microbial contamination. The result of the study shows that there was a statistically significant difference (P<0.05) between the aerobic plate counts of samples obtained in the morning and those of samples obtained in the evening. Similarly, there was a statistically significant difference (P<0.05) between the total coliform counts of the morning and evening samples. This suggests that there were increases in both total aerobic and coliform plates counts from the morning samples compared to evening samples. The minimum aerobic plate counts (6.0 log 10 CFU/g) obtained exceeded the permissible value of (5.7log 10 CFU/g) while minimum coliform counts (4.7 log 10 CFU/g) exceeded the permissible value of (2.7 log 10 CFU/g). This is of serious public health concern. It was concluded that there were increases in level of total aerobic and coliform counts in the meat samples obtained in the evening compared to those obtained in the morning and the minimum counts of both aerobic and coliform counts in morning and evening samples exceeded the minimum acceptable level in all the five retail points. The study demonstrated that it is better to purchase meat from retail points in the morning than evening because of the observed increase in microbial loads in the evening samples which increases the chances of meat-borne infection to consumers.