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|Title:||ASSESSMENT OF THE MICROBIAL QUALITY OF LOCALLY PRODUCED MEAT (BEEF AND PORK) IN BOLGATANGA MUNICIPAL OF GHANA|
|Authors:||Anachinaba, I. A.|
Teye, G. A.
|Abstract:||Meat microorganisms are one of the main sources of foodborne illnesses, possessing serious challenges in developing countries including Ghana. This study determined the microbial quality of 100 meat (50 beef and 50 pork) samples collected from meat retail shops in the Bolgatanga Municipality. The surfaces of fresh (50) and smoked (50) meat samples were swabbed using a cotton swab and stored under 4℃ for transportation to the Laboratory. The meat samples were analyzed immediately on arrival at the Laboratory under aseptic conditions for total aerobic bacteria. The surrounding environments of the retail shops were also observed. Total aerobic count for smoked and fresh beef ranged from 4.75 – 6.58 log cfu/g and that of pork ranged from 4.33 – 6.94 log cfu/g. Smoked pork from Zobisi had the highest microbial load of 6.94 log cfu/g, followed by fresh beef (6.56 log cfu/g) from Jolly hut and fresh beef (6.52 log cfu/g) from Central mosque. Bacterial species identified on the fresh and smoked beef, pork and guinea fowl meat samples were Staphylococcus spp., Escherichia coli, Streptococcus spp., Pseudomonas spp., Proteus spp., Klebsiella spp. and Bacillus spp. Generally, beef samples were more contaminated than pork samples. Staphylococcus spp. and Escherichia coli were the most common identified bacteria. Physical observation revealed that meat sellers were involved in unhygienic practices such as using of knives without sterilising them, wearing of dirty aprons/clothes and busily conversing while selling meat. The identification of Staphylococcus spp., Escherichia coli and the other organisms in the fresh and smoked meat samples is an indication of the presence of pathogenic foodborne pathogens|
|Appears in Collections:||Faculty of Agriculture, Food and Consumer Sciences|
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