Assessment of the bacteriological qualities of meat and contact surfaces in markets in Abia State, Nigeria
Date
2023-09
Authors
Journal Title
Journal ISSN
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Publisher
Federal University of Technology, Owerri
Abstract
Microbial contamination of meat comes from several sources including during cutting, handling and processing of the meat. This study was carried out to determine the sanitation and hygiene practices of meat handlers and assess the bacteriological qualities of meat and contact surfaces in markets in Abia State, Nigeria. This research involved the use of Hazard Analysis Critical Control Point (HACCP) checklist and Walk-through inspection to determine the sanitation and hygiene practices of meat handlers. Also, microbiological analyses of red and white meat; water and contact surfaces were used to determine the microbial qualities of the environmental media. A total of 425 meat samples were randomly collected from 425 meat handlers in Abia State. Furthermore, seventy eighty (78) samples comprising twenty (20) water samples and fifty eight (58) swabs from meat contact surfaces were used to establish the bacteriological quality of the water samples and meat contact surfaces. 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 tests. Results showed that the total mean percentage score for the harmonized HACCP checklist was 24.66 ±n6.08% and falls far below the HACCP Good Hygiene Practices (SOPs) minimal pass mark of 40%. At critical control points, the mean percentage HACCP scores were 22.51 ± 4.70% for meat transportation; 20.99 ± 5.87% for meat storage; 27.97 ± 5.30% for personal hygiene; 26.30 ± 5.65% for cleaning and sanitation; 20.44 ± 4.81% for pest control; 26.13 ± 5.09% for waste disposal and 21.58 ± 4.89% for staff competency and training. 87.00% of the meat samples analysed using nutrient agar had bacterial growth. The mean bacterial loads of the red and white meat samples on nutrient agar plates were 2.33 x 106 , 1.99 x105 and 2.73 x105 cfu/g; and 1.81 x 105 , 1.73 x 105 and 2.20 x 106 cfu/g for Umuahia, Aba and Ohafia zones respectively. 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. The poor HACCP compliance in meat handling (during transportation, storage, personal hygiene and sanitation practices etc) as observed in this study and indicated by the low mean percentage HACCP checklists score of 24.66 ± 6.08% could have contributed in the contamination of the meat carcasses resulting in the observed high mean bacterial loads from the meat samples. Thus, the bacteriological quality of meat in markets in Abia State could be said to be poor due to the recorded high mean bacterial load counts and 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 among others that meat should be properly cooked before consumption; and meat handlers should undergo proper training and regularly update their knowledge of meat safety.
Description
A Master's thesis on environmental health and safety
Keywords
Bacteriological quality, meat, contact surfaces, HACCP, meat handlers, markets, sanitation, hygiene practices, Department of Public Health
Citation
Iwuagwu, U. O. (2023). Assessment of the bacteriological qualities of meat and contact surfaces in markets in Abia State, Nigeria (Unpublished Master's Thesis). Federal University of Technology, Owerri, Nigeria