ABSTRACT

A total number of twenty (20) fresh meat samples were collected from different butcheries and slaughter houses within Umudike metropolis. Thirty six (36) isolates comprising of four (4) genera were isolated from the samples. These organisms includes; Staphylococcus aureus, Escherichia coli, Salmonella species and Shigella species. Frequency distribution of the isolates showed that Staphylococcus aureus were (22.2%), Escherichia coli were (25.0%), Salmonella species were (19.4%) and Shigella species were (33.3%). Total bacterial count from goat meat sample ranges from 9.2x106cfu/g to1.11x106cfu/g, while the total coliform count from the pig meat ranges from 5.8x106cfu/g to 2.22x106cfu/g. All the isolates were sensitive to Ciprofloxacin. All the isolates also recorded 100% sensitivity on Norfloxacin, Streptomycin and Erythromycin  

TABLE OF CONTENTS

Title Page     i

Certification iii

Dedication iv

Acknowledgement v

Table of Contents vi

List of Tables vii

List of figures

Abstract ix

CHAPTER ONE

1.0 Introduction 1

1.1 Aim and Objectives 3

CHAPTER TWO

2.0 Literature Review 4

2.1 Meat as Food 4

2.2 Quality Control in the Supply Chain of Meat 5

2.3 Contamination on Live Slaughter Animal 6

2.3.1 Contamination during Slaughter 6

2.3.2 Contamination during Handling and Processing 7

2.4 Microorganisms Found in Meat 8

2.5 Bacterial pathogens associated with food poisoning 9

2.5.1 Staphylococcus aureus 9

2.5.2 Salmonella spp 10

2.5.3 Escherichia coli serotypes 11

CHAPTER THREE

3.0 Material and Methods 12 

3.1 Sample Collection 12

3.2 Sample Preparation 12

3.3 Media Used 12

3.3.1 Preparation of Culture Media 12

3.3.1.1 Mannitol Salt Agar (MSA) 12

3.3.1.2 Nutrient Agar Medium 13

3.3.1.3 Salmonella and shiegella Agar 13

3.3.1.4 MacConkey Agar 13

3.5 Inoculation of Samples 13

3.5.1 Purification of Isolates 13

3.6 Identification of the Isolates 13

3.7 Gram Staining 14

3.8 Biochemical Test 14

3.8.1 Catalase Test 14 

3.8.2 Indole Test 14

3.8.3 Citrate Utilization Test 15

3.8.4 Hydrogen Sulphide (H2S) Production Test 15

3.8.5 Starch Hydrolysis 15

3.8.6 Motility Test 15

3.8.7 Voges-Proskauer Test 16

3.8.8 Urease Test 16

3.8.9 Methyl Red Test 16

3.10     Carbohydrate Fermentation 17

3.8.11 Coagulase Test 17

3.8.12 Oxidase Test 17

3.9 Antibiotic Susceptibility Testing 18

CHAPTER FOUR

4.0 Results 18

CHAPTER FIVE

5.0 Discussion and Conclusion 27

5.1 Discussion 27

5.2 Conclusion 30

Reference