Microbial Quality Of Ready To Eat Pork Meat Sold In Different Markets In Umuahia

Abstract

The microbial quality of ready to eat pork meat samples sold in different markets in Umuahia was investigated. A total of twenty (20) pork samples were collected from five (5) different retail outlet namely: Ahiaeke, Ism'-gate, Umudike, Amaoba and Ndioro within Umuahia metropolis, Ten (10) samples were roasted and ten (10) others were fried. Seven (7) bacteria isolates which are of public health importance were identified. The isolates and their percentage occurrence were Escherichia coli with (19.6%), (17.5%) for Staphylococcus aureus, (14.5%) for salmonella spp, (6.5%) for shigella spp. The mean aerobic plate count (cfu/g) for roasted pork samples were U5X106,9.52X103,5.6X103,2.7X103,1.02X103,5.59X103,2.2X103 for THC, TCC EC. SALC. SHC and TFC respectively while that of fried pork samples were 9.84X105, 8.64X103, 5.88X103, 3.8X103, 1.05X103, 6.63X103, 1.12X103for THC, TCC, EC, SALC, SHC and TFC. The bacteria isolated were pathogenic to man and some were important and also harmful to man. Adequate measures such as reheating of the roasted pork meat before consumption should be taken.

TABLE OF CONTENT

Title Page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of contents ﾿ vii

List of Tables ﾿ viii

Abstract ﾿ iv

CHAPTER ONE

1.1       Introduction ﾿ 1

1.1       Aims and Objectives ﾿ 3

CHAPTER TWO

LITERATURE REVIEW

2.1       Domestic Pig or (Susdomesticus) ﾿ 4

2.1.1 ﾿ Raw Meat ﾿ 6

2.2.1 ﾿ Slaughtering and Processing of Meat ﾿ 6

2.2.2 ﾿ Pork Meat ﾿ 7

2.2.4 ﾿ Pork Meat Consumption ﾿ 9

2.2.5 ﾿ Nutrition of Pork Meat ﾿ 10

2.3 ﾿ Microbial Contamination and Spoilage of Pork Meat ﾿ 13

2.4 ﾿ Disease and Pathogens in pork Meat ﾿ 15

CHAPTER THREE

MATERIALS AND METHOD ﾿ 17

3.1 ﾿ Collection of Sample ﾿ 17

3.2 ﾿ Sterilization of Materials used ﾿ 17

3.3 ﾿ Media Preparation ﾿ 17

3.4 ﾿ Sample Preparation ﾿ 18

3.5 ﾿ Plate Counts ﾿ 18

3.6 ﾿ Colony Counts of Isolated Microorganisms ﾿ 18

3.7 ﾿ Characterization and Identification of fungi isolates ﾿ 19

3.7.1    Microscopy and colonial identification ﾿ 19

3.7.3    Identification of isolates ﾿ 19

3.9 ﾿ Gram Staining ﾿ 19

3.10 ﾿ Biochemical Tests ﾿ 20

3.10.1. ﾿ Catalase Test ﾿ 20

3.10.2. ﾿ Coagulase Test ﾿ 20

3.10.3   OxidaseTest ﾿ 21

3.10.4. ﾿ Citrate test ﾿ 21

3.10.5. ﾿ Motility test ﾿ 21

3.10.6. ﾿ Indole test ﾿ 21

3.10.7 Carbohydrate Utilization Test ﾿ 22

CHAPTER FOUR

RESULT ﾿ 23

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1. Discussion ﾿ 28

5.2. ﾿ Conclusion ﾿ 30

5.3. ﾿ Recommendation ﾿ 30

References