Occurrence Of Campylobacter Spp, Salmonella Spp, And Escherichia Coli In Meat Products From Retail Outlet In Umuahia Metropolitan Area

ABSTRACT

The present study was conducted to determine the Salmonella, Campylobacter and Escherichia coli occurrence and bacteriological, biochemical and antimicrobial susceptibility patterns of Salmonella spp, Campylobacter spp and Escherichia coli isolates from the raw meat of pork, beef and chicken in umuahia metropoly. A total of 10 samples of chicken, beef and pork meat were purchased from the retail market in umuahia metropoly. Among these, 5 samples were from stores and 5 from market sellers in umuahia. Of the total of 10 sample examined, Salmonella spp was found only in one beef sample (33.3%) Campylobacter spp were found in two chicken sample 2 (50%) and two pork sample 2 (66.7%), Escherichia coli was found in all the 3 samples.  In chicken 2 (50%), in beef 2 (66.7%) and pork 1 (33.3%). Higher rates of Campylobacter spp and Escherichia coli contamination were found in chicken, beef and pork meat while  lower rates of Salmonella contamination were found in beef. All salmonella, Campylobacter and Escherichia coli isolates were tested for their susceptibility to 10 selected antimicrobial agents by the agar diffusion method.  Escherichia coli was sensitive to all antimicrobial agents. Salmonella spp was resistance to chloramphenicol only and sensitive to other antimicrobial agents. Campylobacter spp were resistance to Amoxicillin + clavulinic acid, ciprofloxacin and co-trimoxazole but sensitive to other antimicrobial agents. Furthermore, to ensure food safety, meat and poultry products must be properly cooked before consuming.

TABLE OF CONTENTS

Title Page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of Contents ﾿ v

List of Tables ﾿ vii

Abstract ﾿ viii

CHAPTER ONE: INTRODUCTION ﾿

1.1 ﾿ Aim and Objectives ﾿ 3

CHAPTER TWO: LITERATURE REVIEW ﾿

2.1 ﾿ Prevalence of bacteria in meat products ﾿ 4

2.2 ﾿ Characterization and prevalence of the Organism ﾿ 5

2.2.1 ﾿ Salmonella spp ﾿ 5

2.2.2 ﾿ Escherichia coli ﾿ 6

2.2.3 ﾿ Campylobacter spp ﾿ 8

CHAPTER THREE: MATERIALS AND METHOD ﾿

3.1 ﾿ Study Area ﾿ 10

3.2 ﾿ Sample Collection ﾿ 11

3.3. ﾿ Sterilization of Material ﾿ 11

3.4 ﾿ Media Preparation ﾿ 11

3.5 ﾿ Preparation of Sample ﾿ 12

3.6 ﾿ Isolation of Bacteria ﾿ 12

3.7 ﾿ Enumeration of Bacteria ﾿ 13

3.8 ﾿ Identification of the isolates ﾿ 13

3.8.1 ﾿ Macroscopic examination ﾿ 13

3.9 ﾿ Microscopic Examination ﾿ 14

3.9.1 ﾿ Gram staining techniques ﾿ 14

3.10 ﾿ Biochemical test ﾿ 14

3.10.1 ﾿ Citrate utilizations ﾿ 15

3.10.2 ﾿ Indole test ﾿ 15

3.10.3 ﾿ Motility test (MT) ﾿ 15

3.10.4 ﾿ Oxidate  test ﾿ 15

3.10.5 ﾿ Catalase test ﾿ 16

3.10.6 ﾿ Methyl red (MR test) ﾿ 16

3.10.7 ﾿ Sugar fermentation test ﾿ 16

3.10.8 ﾿ Antibiotic susceptibility test ﾿ 17

CHAPTER FOUR: ﾿ RESULTS ﾿ 18

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 ﾿ Discussion ﾿ 23

5.2 ﾿ Conclusion ﾿ 24

5.3 ﾿ Recommendation ﾿ 25

References ﾿ 26

Appendix ﾿