– Bacterial Load AND Isolation OF Salmonella Species FROM Cattle Carcasses at Kano Abattoir- Kano State, Nigeria –
Download Bacterial Load AND Isolation OF Salmonella Species FROM Cattle Carcasses at Kano Abattoir- Kano State, Nigeria project materials: This project material is ready for students who are in need of it to aid their research.
ABSTRACT
The muscle (meat) of a healthy animal is sterile. Contamination may be due to infection within the animal or external contamination during slaughter and handling processes. High bacterial load on carcasses may pose potential risk of meat contamination with Foodborne pathogens.
A cross sectional study was carried out to determine the bacterial load and isolate Salmonella species from cattle carcasses slaughtered at Kano abattoir. An eighty cattle carcass was sampled between December 2012 to April, and 2013.
Swabs were collected from four positions (neck, shoulder, brisket, and rump) on each carcass. The laboratory procedure was carried out using ISO 6579:2002.
Conventional biochemical test as well as MicrobactTM 12E was used for bacterial identification. Data was analyzed using Epi info 7 and Microsoft Excel, 2007.
Out of the examined 80 carcasses 41 (51.3%) were from male and 39 (48.8%) from female cattle carcasses. Bacteria but only 50 (62.5%) carcasses sampled yielded growth on Salmonella- Shigella agar contaminated Seventy-nine (98.8%) cattle carcasses sampled.
The average colony count ranges from 3.8×105 to 2.3×106. The mean log cfu/ cm2 were 4.4±0.77. The study reveals that only 15 (19%) of the total carcasses sampled are contaminated at satisfactory level of less than 5 colonies per plate on average.
Among the 50 carcasses sampled that yielded growth on Salmonella-Shigella agar only 1 (1.25%) was identified by MicrobactTM 12E as Salmonella Arizonae with the percentage probability of 76.4%.
Other pathogenic bacteria include; Citrobacter freundii (4.3%), Klebseilla oxytoca (25.5%), Proteus vulgaris (66.0%) and Providentia rettgeri 4.3%.
TABLE OF CONTENTS
ATTESTATION……………………………………………………………………………………………………………….. ii
CERTIFICATION………………………………………………………………………………………………………………iii
DEDICATION…………………………………………………………………………………………………………………. iv
ACKNOWLEDGMENT…………………………………………………………………………………………………….. vi
TABLE OF CONTENTS…………………………………………………………………………………………………… vii
LIST OF TABLES……………………………………………………………………………………………………………. ix
LIST OF FIGURES……………………………………………………………………………………………………………. x
LIST OF APPENDIX………………………………………………………………………………………………………… xi
LIST OF ACRONYMS……………………………………………………………………………………………………… xii
SUMMARY…………………………………………………………………………………………………………………… xiv
CHAPTER ONE – INTRODUCTION……………………………………………………………………………………. 1
- Background Information………………………………………………………………………………………….. 1
- Problem Statement…………………………………………………………………………………………………. 3
- Justification……………………………………………………………………………………………………… 3
- Research questions…………………………………………………………………………………………………. 4
- General and Specific Objectives………………………………………………………………………………… 4
CHAPTER TWO – LITERATURE REVIEW………………………………………………………………………….. 5
- Bacterial Contamination of Meat……………………………………………………………………………….. 5
- Bacterial Contamination of Beef and Beef Products……………………………………………………….. 6
- Evolution of Salmonella……………………………………………………………………………………………… 7
- Genus Salmonella…………………………………………………………………………………………………… 7
- Current nomenclature……………………………………………………………………………………………… 9
- Morphology………………………………………………………………………………………………………… 10
- Serotyping…………………………………………………………………………………………………………… 11
- Salmonella: Disease and Pathogenesis………………………………………………………………………. 12
- Salmonella: A Public Health Perspective……………………………………………………………………. 16
- Global Overview…………………………………………………………………………………………………. 17
2.10 Salmonella in Beef and Beef Products……………………………………………………………………… 19
CHAPTER THREE – METHODOLOGY………………………………………………………………………………. 22
- Study Area………………………………………………………………………………………………………….. 22
- Study Design………………………………………………………………………………………………………….. 24
- Study Period……………………………………………………………………………………………………….. 24
- Study Population…………………………………………………………………………………………………. 24
- Sample Size………………………………………………………………………………………………………… 24
- Sampling Method………………………………………………………………………………………………… 25
- Overall Number of Sample…………………………………………………………………………………….. 26
- Laboratory Procedures for Isolation and Identification of Salmonella………………………………. 26
- Plating and Identification………………………………………………………………………………………. 27
- Biochemical Identifications of Isolates……………………………………………………………………. 27
- Statistical Analysis……………………………………………………………………………………………… 29
- Ethical Issues…………………………………………………………………………………………………….. 29
- Limitation…………………………………………………………………………………………………………. 29
CHAPTER FOUR – RESULTS…………………………………………………………………………………………… 30
- Determination of Total Aerobic Plate Counts…………………………………………………………………. 32
- Determination Of Acceptable Level Of Carcass Contamination…………………………………………. 34
Figure 4.3: Process Control Chart A: Aerobic Colony counts- mean log values of colony forming units (cfu/cm2) by week of sample collection of cattle carcasses at Kano abattoir……………………….. 36
- Isolation of Salmonella Species………………………………………………………………………………….. 37
- Other Pathogenic Bacteria Isolated……………………………………………………………………………… 37
CHAPTER FIVE – DISCUSSION………………………………………………………………………………………. 39
CHAPTER SIX – CONCLUSIONS AND RECOMMENDATIONS…………………………………………… 43
- Conclusions…………………………………………………………………………………………………………… 43
- Recommendations…………………………………………………………………………………………………… 43
REFERENCES……………………………………………………………………………………………………………….. 45
APPENDICES………………………………………………………………………………………………………………… 60
INTRODUCTION
1.1 Background of Information
Food-borne pathogens are the leading cause of disease and death in developing countries costing lots of money in medical care and social costs.
Changes in eating habits, mass catering, complex and lengthy food supply procedures with increased international movement and poor hygiene practices are major contributing factors.
Contaminated raw meat is one of the main sources of food-borne illnesses. The risk of the transmission of zoonotic infections is also associated with contaminated meat.
Meat is considered an important source of proteins, essential amino acids, B complex vitamins and minerals. Due to this rich composition, it offers a highly favorable environment for the growth of pathogenic bacteria.
The microbiological contamination of carcasses occurs mainly during processing and manipulation; such as skinning, evisceration, storage and distribution at slaughterhouses and retail establishments.
Epidemiological reports suggest that meat product is one of the major causes of diarrheal illness which account for 36% of mortality cases in Nigeria.
Food borne Salmonellosis often follows consumption of contaminated animal products, which usually results from infected animals used in food production or from contamination of the carcasses or edible organs .
REFERENCES
Rasschaert, G., Houf, K., Imberechts, H., Grijspeerdt, K., De Zutter, L., Heyndrickx, M.: Comparision of five repetitive-sequence-based PCR typing methods for molecular discrimination of Salmonella enterica Journal of Clinical Microbiology (2005): 43, 3615-3623.
Sonne-Hansen, J., Jenabian, S. M.: Molecular serotyping of Salmonella: Identification of the phase 1H antigen based on partial sequencing of the fliC gene. Acta Pathologica, Microbiologica et Immunologica Scandinavica (2005):113, 340-348.
Wain, J., House, D., Zafar, A., Baker, S., Nair, S., Kidgell, C., Bhutta, Z., Dougan, G., Hasan, R.: VI antigen expression in Salmonella enterica serovar Typhi clinical isolates from Pakistan. Journal of Clinical Microbiology (2005): 43, 1158-1165.
Yan, S.S., Pandrak, M.L., Abela-Rider, B., Punderson, J.W., Fedorko, D.P., Foley, S.L.: An overview of Salmonella typing public health perspectives. Clinical and Applied Immunology Reviews (2003): 4, 189-204.
Brown, N.F., Vallance, B.A., Coombes, B.K., Valdez, Y., Coburn, B.A., Finlay, B.B.: Salmonella Pathogenicity Island 2 is expressed prior to penetrating the intestine. PLoS Pathogens (2005): 1 (3), e32.
Jones, B.D.: Salmonella gene invasion regulation: A story of environmental awareness. The Journal of Microbiology (2005): 43, 110-117.
Be the first to comment