ASSESSMENT OF MICROBIAL LOAD OF LOCALLY PRODUCED MEAT (BEEF, PORK AND GUINEA FOWL MEAT) IN BOLGATANGA MUNICIPALITY

Abstract

Meat microorganisms are one of the main sources of food borne illnesses, posing serious challenges in developing countries including Ghana. This study determined the microbial load of 150 fresh and smoked meat samples (50 beef, 50 pork and 50 guinea fowl meat) collected from meat retail shops in the Bolgatanga Municipality. Beef samples were obtained from Stanbic, Starlife, Central mosque, Jolly hut, and Mobile clinic shops; pork samples were obtained from Soe, Atulbabisi, Pobaga, Zobisi, and Dagbew shops; guinea fowl samples were obtained from Atibire, Next door, Comeci, Speed link and Ojam shops. The surface of fresh and smoked meat samples were swabbed using cotton swabbed and stored under 4°C for transportation to the Spanish Laboratory of the University for Development Studies, Nyankpala. 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, that of pork ranged from 4.33 — 6.94 log cfu/g and that of guinea fowl ranged from 4.90 — 6.73 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, among the fresh and smoked meat samples from retail shops, fresh beef and smoked guinea fowl meat were the most contaminated. Pork (smoke and fresh) samples were the least contaminated Staphylococcus spp. and Escherichia coli were the most common identified bacteria. Physical observation revealed that meat sellers were