Prevalence Of Micro-Organisms In Flies And Meat Cuts In Uyo Abattoir, Akwa Ibom State

  • AU Eno-Obong Federal College Of Wildlife Management, P. M. B.268, New Bussa, Niger State
  • AY Itah Department Of Microbiology, University Of Uyo, Uyo, Akwa Ibom State
  • CO Obun Federal College Of Wildlife Management, P. M. B.268, New Bussa, Niger State
Keywords: Microbial, Contamination, Meat cuts, Flies, Abattoir

Abstract

A total of 100 samples, 50 each of fresh meat cuts and flies were aseptically collected from Iba-Oku Abattoir in Uyo, Akwa Ibom State periodically and processed for quantitative and qualitative microbiological analysis using cultural procedures. Results of quantitative analysis revealed microbiological load of flies ranging from 1.8 (+ 0.02) X 106 to 1.83 ( + 0.33) X 106 cfu/g-1 while that of meat cuts ranged from 1.2 (+ 0.02) X105 to 1.25 (+ 0.33) X 106 cfu/g-1. The viable plate count (VPC) of Micro-organisms on flies was significantly (P < 0.05) higher in all the weeks of analysis. Qualitative evaluation of bacterial flora of the meat cuts and flies revealed Staphylococus aureus as the most predominant organism, 48% and 50% respectively while Proteus was the least with 12% and 14% incidence in meat cuts and flies respectively. Apart from known mycotoxin producing Aspergillus and Penicillium species encountered in this work, the occurrence of Stapylococcus aureus, E. coli, Bacillus cereus, Staphylococcus epidermidis, Micrococcus roseus, Bacillus subtilis, Streptococcus, Klebsiella, Pseudomonas, and Salmonella species is indicative of gross contamination and constitute potential health hazard to consumers. Continuous microbiological surveillance of abattoirs is recommended to avert imminent danger of food borne intoxications. The public health significance of these findings are discussed in the paper.
KEY WORDS: Microbial, Contamination, Meat cuts, Flies, Abattoir.
Global Journal of Agricultural Sciences Vol.3(1&2) 2004:79-81
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