ABSTRACT

This study was conducted to evaluate the bacterial profile on butchering tables samples in Umudike, Abia State. Butchering tables swab samples were collected from the tables of meat sellers at Gate six market in Umudike Abia state. Sterile swab sticks were used to aseptically swab tables after which the swabs sticks were placed back in the containers. All samples collected were transported to microbiology laboratory immediately and cultured using the streak plate method on MacConkey agar, Mannitol salt agar and incubated for 24 hours at 37ᵒC for bacterial growth. The resulting colonies from the MacConkey agar, Mannitol salt agar and blood agar plates were purified by sub-culturing on freshly prepared nutrient agar plates. The plates were incubated at 35°C for 24hours. A total of 59 bacteria were obtained and were identified as seven (7) different bacteria species. The details of these isolates include; Bacillus sp, Staphylococcus aureus, Serratia sp, Escherichia coli, Samonella sp, Klebsiella sp and Shigella sp. In table 4.2, it was observed that Escherichia coli is the most frequently occurring isolates with a percentage occurrence of 13(22.0%), followed by Staphylococcus aureus 12(20.3%), Shigella sp with a percentage occurrence of 11(18.6%), Klebiella sp 8(13.6%), Bacillus sp 7(11.9%), and Serratia sp with a percentage occurrence of 4(4.3%), whereas Samonella sp has the least percentage occurrence of 3(5.1%). In table 4.3, it was observed that table C has the highest rate of bacterial load with a percentage distribution of 17(28.8%) followed by table E with percentage distribution of 13(22.0%), then table A and B with a percentage distribution of 11(18.6%) whereas table D has the least bacterial load with a percentage distribution of 7(11.9%). the findings of this study have shown the poor microbiological quality of meat sold at Umudike and has provided public health information regarding the study area. In order to improve on the level of hygiene at the various meat stalls in Umudike metropolis, there is the need to educate butchers and meat vendors on the adverse effects of meat contamination on public health.