International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume VI, Issue III, March 2021|ISSN 2454-6194

Isolation and Identification of Pathogenic Bacteria Associated with Raw Meat from Different Locations in Ado-Ekiti.

 Oluwatobi, F. B., Stephen-Amzat, B. and Fabulous-Fabowale, T. A.
Department of Science Technology (Microbiology Unit), Federal Polytechnic, P.M.B. 5351,Ado-Ekiti, Nigeria.

Abstract-Raw meat is any type of uncooked muscle tissue of an animal used as food. Meat is a complex niche that has chemical and physical characteristics that support plethora of microorganisms’ growth. Eighteen (18) samples of fresh and spoilt meat (beef, mutton and chicken) were randomly collected from three (3) different locations in Ado-Ekiti metropolis. Samples were analysed for bacteriological contamination using standard Microbiological methods. Associated pathogenic bacteria recovered from the isolated raw meat samples include Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia, Proteus vulgaris, Bacillus cereus, Staphylococcus epidermidis and Proteus mirabilis with percentage occurrence of 24.2%, 17.7%, 16.1%, 12.9%, 12.9%, 11.3% and 4.9% respectively. The mean aerobic plate count in order of 106 (cfu/mL) was high for spoilt raw meat (Mutton) samples at 1.46 than 1.40 reported for fresh raw meat (Mutton) samples.

Keywords: Meat, Pathogenic bacteria, Contamination, Isolation, Antimicrobial sensitivity.

I. INTRODUCTION

Meat is one of the best sources of proteins, vitamins and minerals, which are essential nutrients required for proper growth and maintenance(Orpin et al., 2018). Meat has been defined as the flesh of animals which are suitable as food (Forrest, 2001). They include all processed or manufactured products which might be prepared from these tissues i.e. meat may be fresh, cured, dried or otherwise processed. Different types of meat can be gotten from animals,e.g. pork meat (pig), mutton (sheep),poultry meat(Chicken) and beef (cow).Meat is a complex niche that has chemical and physical properties which allow the colonization and development of a variety of microorganisms. It is one of the highly perishable foods due to its high nutritional contents, continuous enzymatic action and the presence of microorganisms (bacteria, yeasts and moulds) which may result in oxidative rancidity, discolouration, mouldiness, off flavour, sliminess etc. The principal source of these deteriorative and depreciating changes is plethora of microorganisms which in turn render the meat unacceptable and unfit for human consumption (Forrest et al., 2001).