Volume 3, Issue 2, June 2018, Page: 57-61
Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets
Umeaku Chinyelu Nkiru, Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria
Chris-Umeaku Chiamaka Ijeoma, Department of Biochemistry, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria
Emmyegbe Ifeyinwa Orsla, Department of Biological Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria
Okeke Ugochukwu Chibueze, Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria
Received: Jun. 10, 2018;       Accepted: Jul. 11, 2018;       Published: Aug. 14, 2018
DOI: 10.11648/j.ijmb.20180302.15      View  388      Downloads  43
Abstract
Nine different samples of ready to-eat meat comprising of three samples of smoked meat bought from hawkers in Ihiala market and three samples bought from hawkers in Danboyi market, Jos. Three samples of kilishi meat were purchased from West Mile market, Jos. These were analyzed to access the public health implications of eating vended ready-to-eat meat. Standard microbiological methods were used for isolation. Morphological and biochemical analysis were carried out on discrete colonies using pure cultures to establish their identities. The biochemical tests utilized include: catalase, oxidase, coagulase, citrate utilization, and urease tests. The result of this study revealed that a total of four Genera were isolated, characterized and identified. The isolates include: Pseudomonas, Staphylococcus, Bacillus and Proteus species. Meat from all three sources were contaminated with heterotrophic bacteria. Results revealed that ready-to-eat kilishi and smoked meat studied were grossly contaminated with bacteria. Aseptic precautions should be employed in the processing, packaging and preservation of ready-to-eat meat to avoid outbreak of diseases.
Keywords
Kilishi, Meat, Public, Health, Pseudomonas, Bacillus, Proteus, Species
To cite this article
Umeaku Chinyelu Nkiru, Chris-Umeaku Chiamaka Ijeoma, Emmyegbe Ifeyinwa Orsla, Okeke Ugochukwu Chibueze, Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets, International Journal of Microbiology and Biotechnology. Vol. 3, No. 2, 2018, pp. 57-61. doi: 10.11648/j.ijmb.20180302.15
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Akunjili, D. (2001). Personal and Food Hygienic, the need for safety. A paper presented at Rock View Hotel, wuse 11 Abuja, Nigeria. 1:4-6.
[2]
Ayres, J. C., and Sandier, W. E. (1980). Microbiology essentials, 2nd edition Freeman and Company, San Francisco. p. 708.
[3]
Banchat, G. J. (2002). Basic Food Microbiology, 2nd edition Van Nastrand, Reinbold, New York. P. 665.
[4]
Banchat, L. R. (1996). Pathogenic microorganism associated with fresh product. Journal of Food Protection. 59:204-206.
[5]
Bryan, F. I. (1988). Factors that contribute to outbreak of food borne disease. Journal of Food Protection. 41:816-827.
[6]
Cheesbrough, M. (2006). District laboratory practice in tropical countries. 2nd Edn. Cambridge University Press, Cambridge, UK., ISBN-13: 9781139449298.
[7]
Food and Agricultural Organization (FAO), (1984). Manual on Quality Control-3Food Inspections, FAO of the United Nation, Rome. International Journal of Food and Agricultural Research. 2:18.
[8]
Forrest, J. E., Aberle, Hedrick, H. B., Judge, M. D., and Merkel, K. A. (1995). Deterioration of meat. Principle of meat science 3rd edition freeman and company, San Francisco. pp. 240-250.
[9]
Frazier, W. C., and Westhoff, D. C. (2005). Food Microbiology, 4th edition. Tata McGraw hill, New Delhi, India. pp. 30-521.
[10]
Grill, C. O., and Newton, K. G. (1978). The Ecology of Bacterial Spoilage of Fresh Meat at Chill Temperature. Journal of Meat Science 2:207-217.
[11]
Jay, M. J. (1978). Staphylococcal Food Poisoning: In Modern Food Microbiology 2nd edition, D. Van Nostrad Co. New York Toront, London.
[12]
Jay, M. J. (1986). Food Preservation with Chemicals: In Modern Food Microbiology 3rd edition, van Nostrad Reinhold New York, pp. 259-288.
[13]
Lawrie, R. A (1985), Meat Science 4th edition, Pergamon, Press, Oxford.
[14]
Mossel, D. A. A., Mebgerink, W. H. J., and Scholts, H. I. T. (1962). Use of a modified MacConkey Agar Medium for the Enumeration of Enterobacterioceae. Journal of Bacterial. 84: 381-387.
[15]
Osuji, F. N. C. (1977). The influence of traditional handling in the quality of processed fish in Nigeria. In: “proceeding of conference on the handling processing and marketing of tropical fish” Tropical Product Institute, Lagos. pp. 1-75.
[16]
Prescott, L. M., Herley, J. P., and Klein, D. A (2005). Microbiology 6th edition MacGraw Hill Publishers, New York, pp. 554-555.
[17]
Turner, P. D. (1983). The importance of Lipolytic Microorganism in degradation of oil palm products in Malaysia. Journal of Quality of Palm Oil Product in Malaysia. 2:52-62.
Browse journals by subject