Microbial Analysis Of Beef From Slaughter House And Market In Isu!Kwuato L.G.A, Abia State

ABSTRACT

Microbiological analysis of raw beef obtained from slaughter house (Eluarna) and Markets Eke Amiy Ahaba, and Ovim in Isuikwuato L.G.A Abia state was carried out using microbiological methods. the results revealed mean total heterotrophic bacterial count (THBC) that ranged from 2.5 x iü to 9.8 x 10 cfu/g mean total coliform count (TCC) range of 1.2 x iü to 6.10 cfu/ and mean total fungal count )TFC) that range from 1.3 x to 1.7 x 10 cfulg for raw beef obtained from the slaughter house and market. The microbial loads of raw beef obtained from markets were higher than those from slaughter house. The bacteria isolates include Staphylococcus aureus (2 1%) Bacillus sp (7%. Streptococcus sp (7%) Serratia sp (14%), Proteus spp and Escherichia coli (7%) while species of Aspergillus (3 5%) Penicilluin (21%) Alteruria (21%) Rhizopus stolonfer (7%) and Fusaruni (14%) constituted the fungal isolates obtained from the raw beef. The results of this study indicates there is high contamination of raw beef obtained from slaughter house and markets. Thus there is a need for hygienic handling and processing of raw beef obtained from slaughter house and market to enhance shelf life and ensure quality fit for consumption.