Effect of Post-Lethality Thermal Treatment on Log Reduction of Staphylococcusaureus in Balangu Ready-To-Eat Meat Product

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International Journal of Research and Scientific Innovation (IJRSI) | Volume VII, Issue I, January 2020 | ISSN 2321–2705

Effect of Post-Lethality Thermal Treatment on Log Reduction of Staphylococcusaureus in Balangu Ready-To-Eat Meat Product

Ribah M. I.1, Jibir M.2, Jega I. S.3 and Manga S. S.4

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1Department of Animal Science, Faculty of Agriculture, Kebbi State University of Science and Technology, Aliero, PMB 1144 Birninkebbi, Nigeria
2Department of Animal Science, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, PMB 2346, Sokoto, Nigeria
1Department of Orestry and Fisheries, Faculty of Agriculture, Kebbi State University of Science and Technology, Aliero, PMB 1144 Birninkebbi, Nigeria
4Department of Microbiology, Faculty of Science , Kebbi State University of Science and Technology, Aliero, PMB 1144 Birninkebbi, Nigeria

Abstract – An experiment was conducted to evaluate the effect of post-lethality thermal treatments on the survival of Staphylococcus aureus under three thermal regimes: Low Temperature Long Time-LTLT (52oC at 20 minutes), Moderate Temperature Moderate Time-MTMT (62oC at 12minutes) and High Temperature Short Time-HTSH (72oC at 4 minutes) administered as pre-package surface pasteurization. Twenty balangu samples were produced under good manufacturing practice (GMP) and inoculated with a pre-formulated pure culture of S. aureus earlier isolated from vended balangu samples. One liter of the S. aureus was prepared aseptically by transferring 2.5 ml of pure culture isolate to 1000 ml of presterilized TSB and then incubated at 37°C for 24 h to obtain 1 liter of the S. aureus containing about log 6-7×106S. aureus population. Samples were inoculated by dip method for approximately one minute, removed and equilibrated for three hours. Results showed that a mean S. aureus population was 5.5×106 for the control samples. However, pasteurization had a significant effect (P<0.05) in reducing the population. There was a reduction in S. aureus by 2.0, 3.5 and 4.25 ×106 for LTLT, MTMT and HTST, respectively. It was concluded that prepackage surface pasteurization of balangu at High Temperature Short Time (72oC at 4 minutes) had engendered higher (4.25 ×106) log reduction of S. aureus in balangu. Therefore, it is recommended that balangu should be pasteurized at high temperature for a short time so as to ensure food safety and protect public health.

Keywords: Post-Lethality, Thermal treatment, Survival of S.Aureus, Balangu, Ready-To-Eat Meat Product