ABSTRACT

This result of this study show the presence of 6 bacteria Staphylococcus spp, Proteus spp, Enterobacter spp, Salmonella spp, Shigella spp, and Escherichia spp   A total of 30 fresh beef samples were collected from local markets in Umuahia metropolis. From the result obtained, a total of 6 bacterial isolates were obtained from the beef samples. The percentage occurrence indicated that Staphylococcus spp was the predominant isolate (40%) followed by Escherichia spp (23%), Shigella spp (20%), Proteus spp (13 %) while the lowest percentage occurrence was observed in Enterobacter and Salmonella spp (10%) respectively. The Kirby-Bauer diffusion method was employed for antimicrobial susceptibility testing of the bacterial isolates. The result of the antibiotic sensitivity test showed that majority of the bacterial isolates was sensitive to the antibiotics. The isolates showed varying degrees of resistance on the antibiotics used. The isolates were highly susceptible to both Augmentin (71.4%) followed by Ceftriaxone (65.7%). The most resistant was recorded against Ofloxacin and Gentamcin (68.6%) followed by Cefuroxime (54.3%). The result of this study showed that the isolated organisms were multiple drug resistance which is of a great public health importance. 

TABLE OF CONTENT

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v

List of tables viii

Abstract ix

CHAPTER ONE

1.0 Introduction 1

1.1 Aim And Objectives Of The Study 2

CHAPTER TWO

1.0 Literature Review 3

1.1 Meat as Food 4

2.2    Beef 5

2.3    Meat Quality 6

2.4    Microorganisms Found In Meat 7

2.5    Meat Bacteria of Health Concern        7

2.5.1 Escherichia coli 9

2.5.2 Staphylococcus aureus 10

2.5.3 Salmonella Species 12

2.6 Sources and Control of Contamination of Meat and Meat Products 14

2.6.1 Slaughter Stock 14

2.6.2 Slaughterhouse and Equipment 16

2.6.3 Carcass Dressing and Processing 17

2.6.4 Personnel 20

2.6.5 Dispatch and Transport 22

CHAPTER THREE

3.0 Materials and Methods 25

3.1 Sample Collection: 25

3.2 Laboratory Media Preparation 25

3.2.1 Salmonella shigella  Agar 25

3.3 Isolation of Microorganisms 25

3.4 Purification and preservation of Isolates 25

3.4.1 Identification of isolates 26

3.4.2 Gram Staining 26

3.4.3 Biochemical Tests 27

3.4.3.1 Catalase Test 27

3.4.3.2 Indole Test 27

3.4.3.3 Citrate utilization test 27

3.4.3.4 Triple sugar iron agar 28

3.4.3.5 Antibacterial susceptibility testing 28

CHAPTER FOUR

4.0    Results 30

CHAPTER FIVE

5.0 Discussion, Conclusion And Recommendation 36

5.1 Discussion 36

5.2 Conclusion 37

5.3 Recommendation 38

References

Appendix 1