Assessment of the bacteriological qualities of meat and contact surfaces in markets in Abia State, Nigeria

Uchechukwu Olive Iwuagwu, Agwu Nkwa Amadi, Blessed Okwuchi Nworuh, Chimezie Christian Iwuala, David Chinaecherem Innocent*, Michael Okwudiri Ikeanumba and Mary Onyinyechi Okorie

Background: Microbial contamination of meat comes from external sources during cutting, handling, and processing of the meat. This study was carried out to assess the bacteriological qualities of meat and contact surfaces in markets in Abia State, Nigeria. 

Methods: This research involved the use of a Hazard Analysis Critical Control Point (HACCP) checklist to investigate the sanitation and hygiene practices of meat sellers and a laboratory study of red and white meat, water, and meat-contact surface samples. A total of 425 meat samples collected from 425 meat sellers from some randomly selected markets in Abia State were used for the study. There were also 20 water samples, 22 samples from table surfaces, 22 samples from knife surfaces, and 14 samples from transport vehicles. The multistage simple random sampling technique through balloting was employed to determine communities/markets for the study. Samples for the study were collected and analyzed using standard microbiological techniques such as culturing and the bacteria were enumerated and identified using biochemical and chemical tests. 

Results: The prevalent bacterial isolates include Staphylococcus sp (78.80%), Bacillus sp (73.17%), Enterococcus sp (64.00%), Escherichia coli (62.11%), Salmonella sp (62.11%), Klebsiella sp (51.29%), Micrococcus sp (44.94%) and Campylobacter sp (43.52%). SPSS analysis using the one-way ANOVA showed no significant difference (p > 0.05) in bacteria isolated from markets in the three Senatorial Zones of the State. Staphylococcus sp was isolated in 61.11% of the tables, 50.00% of vehicles, 41.67% of knives and 46.32% of water; Salmonella sp was isolated in 47.22% of the tables, 36.11% of vehicles, 30.56% of knives and 43.85% of water; Bacillus sp was isolated in 41.67% of the tables, 44.44% of vehicles, 33.33% of knives and 23.70% of water; Campylobacter sp was isolated in 27.78% of the tables, 25.00% of vehicles, 30.56% of knives and none in water. There was no significant difference (p > 0.05) in bacteria isolated from the contact surfaces and water from the markets in the three zones of the State. 

Conclusion: The bacteriological quality of meat in markets in Abia State could be said to be poor due to the isolation of Indicator bacteria such as E, coli, Salmonella, and Campylobacter from the studied meat samples. The presence of E. coli in the studied meat samples is an indicator of feacal contamination and a red alert for the Public health sector. It is recommended that meat sellers undergo proper training and regularly update their knowledge of meat safety. 

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Published on: Oct 20, 2023 Pages: 3-13

Full Text PDF Full Text HTML DOI: 10.17352/jcmbt.000053
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