– Microbial Assessment Of Raw Meat At Abattoir And Antibiotic Susceptibility –
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ABSTRACT
Four (4) samples of raw meat were collected from two abattoirs namely: Kwata Abattoir at Awka and Amansea Abattoir all in Awka South, Anambra State Nigeria. The isolation and characterization of bacteria and fungi in the raw meat were studied.
A total of eighth (8) bacterial isolates from beef and intestine samples were obtained and characterized as Escherichia Coli, Streptococcus Spp, Salmonella Typhi and Pseudomonas aeruginosa showing on Table 3 and three (3) fungi isolates were obtained which are Aspergillus, Mucor and Chrysonilia sitophila.
Infected meat, however, should be eliminated through systematic meat inspection in production, and consequently, consumers will more often encounter meat exogenously spoiled by bacteria or fungi after the death of the animal.
INTRODUCTION
Food safety remains a critical issue with outbreaks of foodborne illness resulting in substantial costs to individuals, the food industry and the economy (Kaferstein et al., 1997).
Despite advances in food science and technology, foodborne diseases remain one of the major public health and economic problems all over the world (WHO, 1995 and Legnani et al., 2004).
The risk of foodborne illness has increased markedly over the last 20 years, with nearly a quarter of the population at higher risk for illness (CDC, 2003; 2004).
For instance in the United States, 76 million people get sick, 325,000 hospitalizations, 5,000 Americans die each year from foodborne illness and 2,366,000 cases, 21,138 hospitalizations and 718 deaths in England and Wales (Mead et al.,1999 and Adak et al., 2002).
There are about 5.4 million cases of foodborne disease in Australia each year (OzFoodNet, 2006). Hence, trends in foodborne illness in the developed countries indicate that the incidence of foodborne illness is increasing, and that it is likely to remain a threat to public health well into this century (Crerar et al., 1996).
There are many and varied sources of organisms causing food poisoning. Most cases of food poisoning are caused by bacteria which arise from animal, human or environmental sources (Gracey et al., 1999). Contaminated raw meat is one of the main sources of foodborne illnesses (Bhandare et al., 2007).
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