ABSTRACT

This study evaluated the microbial contamination of animal product (fat). From this study a total of six (6) bacterial strains and 3 (three) fungal strains were obtained. The total heterotrophic plate count (THPC) of the animal fat samples ranged from 3.6 × 105cfu/g to 4.4 × 105cfu/g with cattle fat sample giving the lowest mean count of 3.6 × 105cfu/g while pig fat sample had the highest mean count of 4.4×105cfu/g. The total coliform plate count (TCPC) from the animal fat samples ranged from 3.1 × 105cfu/g to 4.1 × 105cfu/g. The total fungal plate count (TFPC) from the animal fat samples ranged from 3.0 × 105cfu/g to 4.0 × 105cfu/g. It was observed that Escherichia coli is the most frequently occurring bacterial isolate from the pig and cattle fat samples with a percentage occurrence of (29.2%), followed by Staphylococcus aureus (25.0%), then, Salmonella sp. (20.8%), Bacillus sp. (12.5%), then Pseudomonas sp (8.3%) whereas Proteus sp. has the least percentage occurrence of (4.2%). In the same sequence, Aspergillus flavus is the most frequently occurring fungal isolate from the animal product (pig and cattle fat) sample with a percentage occurrence of (44.4%), followed by Aspergillus niger (33.3%) whereas Penicillium sp. has the least percentage occurrence of (22.2%).The presence of these microorganisms in the animal fat (pig and cattle) samples though not above the permissible limit (106cfu/g) is an indication of public health hazard and gives a signal of a possible occurrence of food borne intoxication and infection if not controlled. Statistical analysis showed that there were significant differences in mean count of the pig and cow fat samples at P< 0.05