Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets
International Journal of Microbiology and Biotechnology
Volume 3, Issue 2, June 2018, Pages: 57-61
Received: Jun. 10, 2018;
Accepted: Jul. 11, 2018;
Published: Aug. 14, 2018
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Umeaku Chinyelu Nkiru, Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria
Chris-Umeaku Chiamaka Ijeoma, Department of Biochemistry, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria
Emmyegbe Ifeyinwa Orsla, Department of Biological Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria
Okeke Ugochukwu Chibueze, Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria
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Nine different samples of ready to-eat meat comprising of three samples of smoked meat bought from hawkers in Ihiala market and three samples bought from hawkers in Danboyi market, Jos. Three samples of kilishi meat were purchased from West Mile market, Jos. These were analyzed to access the public health implications of eating vended ready-to-eat meat. Standard microbiological methods were used for isolation. Morphological and biochemical analysis were carried out on discrete colonies using pure cultures to establish their identities. The biochemical tests utilized include: catalase, oxidase, coagulase, citrate utilization, and urease tests. The result of this study revealed that a total of four Genera were isolated, characterized and identified. The isolates include: Pseudomonas, Staphylococcus, Bacillus and Proteus species. Meat from all three sources were contaminated with heterotrophic bacteria. Results revealed that ready-to-eat kilishi and smoked meat studied were grossly contaminated with bacteria. Aseptic precautions should be employed in the processing, packaging and preservation of ready-to-eat meat to avoid outbreak of diseases.
Kilishi, Meat, Public, Health, Pseudomonas, Bacillus, Proteus, Species
To cite this article
Umeaku Chinyelu Nkiru,
Chris-Umeaku Chiamaka Ijeoma,
Emmyegbe Ifeyinwa Orsla,
Okeke Ugochukwu Chibueze,
Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets, International Journal of Microbiology and Biotechnology.
Vol. 3, No. 2,
2018, pp. 57-61.
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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