Antibiogram Of Organisms Of Public Health Importance From Pork Meat

ABSTRACT

The antibiogram of organisms of public health importance from pork sold in Umuahia was investigated. Out of 30 samples collected from different selling points, the isolated bacteria species after microbial analysis were Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella spp and Proteus spp. The percentage occurrence of the microbial isolates were Staphyloccoccus aureus (40%),E.coli (33%), Pseudomonas aeruginosa (30%) Salmonella sp (17%) while Proteus sp (7%) showed the least occurrence. The antibiotic susceptibility tests of the isolates was done using the Kirby bauer disc diffusion method. The result of the antibiotics of sensitivity test showed that majority of the bacteria isolate was sensitive to the antibiotics. The isolates showed varying degrees of resistance on the antibiotics used. The isolates were highly susceptible to Streptomicin (68.4%) followed by Gentamicin (60.5%) and Ciprofloxacin (44.7%). The most resistant was recorded against Cefotaxime (81.6%), Augumentin (71.1%) and Oflaxacin (65.7%). The high resistance exhibited by the organisms in this study to various antibiotics has a great public health significance. 

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iv

Acknowledgment ﾿ v

Table of contents ﾿ vi

List of Tables  ﾿ viii

Abstract ﾿ ix

CHAPTER ONE

1.0 Introduction ﾿ 1 

1.1 Aim and Objectives ﾿ 3

1.2 Objectives ﾿ 3

CHAPTER TWO

2.0  Literature Review ﾿ 4

2.1 Pork Meat ﾿ 7

2.2 Haccp of Pork Meat ﾿ 10

2.3 Pathogenic Organisms Associated With Pork Meat ﾿ 12

2.4 Spoilage Microorganisms in Pork Meat ﾿ 12

2.4.1Pathogens bacteria ﾿ 14

CHAPTER THREE

3.0 Materials and Methods  ﾿ 17

3.1  Media Used ﾿ 17

            3.2  Sterilization ﾿ 17

3.3  Sample Preparation ﾿ 17

3.4 Isolation and Identification of Bacterial Isolates ﾿ 18

3.4.1 Isolation of Microorganisms ﾿ 18

3.4.2 Identification of Microorganisms ﾿ 18

3.5 Gram Staining ﾿ 18

3.5.1 Motility Test ﾿ 19

3.6  Biochemical Cultural Characteristics ﾿ 19

3.6.1 Catalase Test ﾿ 19

3.6.2 Coagulase Test ﾿ 19

3.6.3 Citrate Test ﾿ 20

3.6.4 Indole Test ﾿ 20

3.6.5 Urease Test ﾿ 20

3.6.6 Oxidase Test ﾿ 21

3.6.7  Methyl Red ﾿ 21

3.6.8 Voges Proskauer Test ﾿ 21

3.6.9 Determination of Antimicrobial Susceptibility Pattern ﾿ 22

CHAPTER FOUR

4.0 Results ﾿ 23

CHAPTER FIVE

5.0 Discussion, Conclusion and Recommendation ﾿ 29

5.1 Discussion ﾿ 29

5.2 Conclusion ﾿ 31

5.3 Recommendation  ﾿ 31

References ﾿ 33 ﾿