Open AccessAssessment of Microbiological Quality Associated with Ready- to- Eat Bush Meat Sold at Rumuokoro Market in Rivers State
Author(s) -
I. M. Ikeh,
B. C. Anele,
U. A. Ogbodo
Publication year - 2021
Publication title -
asian journal of research in zoology
Language(s) - English
Resource type - Journals
ISSN - 2582-466X
DOI - 10.9734/ajriz/2021/v4i430121
Subject(s) - macconkey agar , penicillium , veterinary medicine , total viable count , significant difference , biology , nutrient agar , food science , pseudomonas , agar , plate count , staphylococcus aureus , zoology , bacteria , medicine , genetics
The study was carried out to investigate the Microbiological quality of microorganisms associated with ready-to-eat bush meat sold at Rumuokoro market in Rivers state. Totally 24 samples were collected and analyzed using different media such as Nutrient agar for Total aerobic plate count (TAPC), MacConkey agar for the coliform count, Eosin methylene blue for Escherichia coli (EC), and Potato Dextrose Agar for Fungal count (FC) and ten (10) fold serial dilution was used. Staphylococcus spp, Pseudomonas spp, Bacillus spp, and Escherichia coli were isolated. The total aerobic plate count (TAPC), E. coli count (EC)-Coliform count (CC), and Fungal count (FC) isolated from antelope were higher when compared to grass-cutter so there was a significant difference (P <0.005). The occurrence of Staphylococcus aureus isolated from antelope (26.9%) was higher when compared to grass- cutter (25.0%). However the occurrence of Pseudomonas spp and Bacillus spp isolated from Antelope (23.1% and 30.8%) were higher when compared to grass- cutter (12.5% and 18.5%) while the occurrence of the above organisms isolated on both Antelope is significantly difference (P<0.005) from grass cutter. But the occurrence of Aspergillus spp and Penicillium spp were higher in grass cutter sample (57.1%) and (42.9%) compared to antelope (55.6%) and (44.4%) respectively, although the mean difference was statistically significant (P<0.005) so there was significant difference. It is hereby recommended that most handlers should always wash hands before and after handling the meat as improper hand washing is the number one cause of food borne illness. Consumers of such meat should learn food hygiene practices such as, soaking the meat in warm salt solution, proper washing and well cooked before consumption.