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Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets

Received: 10 June 2018     Accepted: 11 July 2018     Published: 14 August 2018
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Abstract

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.

Published in International Journal of Microbiology and Biotechnology (Volume 3, Issue 2)
DOI 10.11648/j.ijmb.20180302.15
Page(s) 57-61
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Kilishi, Meat, Public, Health, Pseudomonas, Bacillus, Proteus, Species

References
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[3] Banchat, G. J. (2002). Basic Food Microbiology, 2nd edition Van Nastrand, Reinbold, New York. P. 665.
[4] Banchat, L. R. (1996). Pathogenic microorganism associated with fresh product. Journal of Food Protection. 59:204-206.
[5] Bryan, F. I. (1988). Factors that contribute to outbreak of food borne disease. Journal of Food Protection. 41:816-827.
[6] Cheesbrough, M. (2006). District laboratory practice in tropical countries. 2nd Edn. Cambridge University Press, Cambridge, UK., ISBN-13: 9781139449298.
[7] Food and Agricultural Organization (FAO), (1984). Manual on Quality Control-3Food Inspections, FAO of the United Nation, Rome. International Journal of Food and Agricultural Research. 2:18.
[8] Forrest, J. E., Aberle, Hedrick, H. B., Judge, M. D., and Merkel, K. A. (1995). Deterioration of meat. Principle of meat science 3rd edition freeman and company, San Francisco. pp. 240-250.
[9] Frazier, W. C., and Westhoff, D. C. (2005). Food Microbiology, 4th edition. Tata McGraw hill, New Delhi, India. pp. 30-521.
[10] Grill, C. O., and Newton, K. G. (1978). The Ecology of Bacterial Spoilage of Fresh Meat at Chill Temperature. Journal of Meat Science 2:207-217.
[11] Jay, M. J. (1978). Staphylococcal Food Poisoning: In Modern Food Microbiology 2nd edition, D. Van Nostrad Co. New York Toront, London.
[12] Jay, M. J. (1986). Food Preservation with Chemicals: In Modern Food Microbiology 3rd edition, van Nostrad Reinhold New York, pp. 259-288.
[13] Lawrie, R. A (1985), Meat Science 4th edition, Pergamon, Press, Oxford.
[14] Mossel, D. A. A., Mebgerink, W. H. J., and Scholts, H. I. T. (1962). Use of a modified MacConkey Agar Medium for the Enumeration of Enterobacterioceae. Journal of Bacterial. 84: 381-387.
[15] Osuji, F. N. C. (1977). The influence of traditional handling in the quality of processed fish in Nigeria. In: “proceeding of conference on the handling processing and marketing of tropical fish” Tropical Product Institute, Lagos. pp. 1-75.
[16] Prescott, L. M., Herley, J. P., and Klein, D. A (2005). Microbiology 6th edition MacGraw Hill Publishers, New York, pp. 554-555.
[17] Turner, P. D. (1983). The importance of Lipolytic Microorganism in degradation of oil palm products in Malaysia. Journal of Quality of Palm Oil Product in Malaysia. 2:52-62.
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  • APA Style

    Umeaku Chinyelu Nkiru, Chris-Umeaku Chiamaka Ijeoma, Emmyegbe Ifeyinwa Orsla, Okeke Ugochukwu Chibueze. (2018). Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets. International Journal of Microbiology and Biotechnology, 3(2), 57-61. https://doi.org/10.11648/j.ijmb.20180302.15

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    ACS Style

    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. Int. J. Microbiol. Biotechnol. 2018, 3(2), 57-61. doi: 10.11648/j.ijmb.20180302.15

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    AMA Style

    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. Int J Microbiol Biotechnol. 2018;3(2):57-61. doi: 10.11648/j.ijmb.20180302.15

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  • @article{10.11648/j.ijmb.20180302.15,
      author = {Umeaku Chinyelu Nkiru and Chris-Umeaku Chiamaka Ijeoma and Emmyegbe Ifeyinwa Orsla and Okeke Ugochukwu Chibueze},
      title = {Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets},
      journal = {International Journal of Microbiology and Biotechnology},
      volume = {3},
      number = {2},
      pages = {57-61},
      doi = {10.11648/j.ijmb.20180302.15},
      url = {https://doi.org/10.11648/j.ijmb.20180302.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20180302.15},
      abstract = {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.},
     year = {2018}
    }
    

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  • TY  - JOUR
    T1  - Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets
    AU  - Umeaku Chinyelu Nkiru
    AU  - Chris-Umeaku Chiamaka Ijeoma
    AU  - Emmyegbe Ifeyinwa Orsla
    AU  - Okeke Ugochukwu Chibueze
    Y1  - 2018/08/14
    PY  - 2018
    N1  - https://doi.org/10.11648/j.ijmb.20180302.15
    DO  - 10.11648/j.ijmb.20180302.15
    T2  - International Journal of Microbiology and Biotechnology
    JF  - International Journal of Microbiology and Biotechnology
    JO  - International Journal of Microbiology and Biotechnology
    SP  - 57
    EP  - 61
    PB  - Science Publishing Group
    SN  - 2578-9686
    UR  - https://doi.org/10.11648/j.ijmb.20180302.15
    AB  - 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.
    VL  - 3
    IS  - 2
    ER  - 

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Author Information
  • Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria

  • Department of Biochemistry, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria

  • Department of Biological Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria

  • Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Anambra, Nigeria

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