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Isolation, Identification And Antibiogram Of Staphylococcus Aureus Isolated From Cow Meat
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The study was carried out with aim to isolate Staphylococcus aureus from cow meat and determine the antibiogram pattern of S. aureus. Three samples of cow meat from three different locations (Gwagwalada market, Abattoir market and Kasuan Dare) in Gwagwalada were collected to isolate S. aureus from the samples. The organisms isolated were Salmonella spp, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. Several biochemical tests were carried out to identify, the S. aureus isolates like Catalse test (positive), Manitol test (positive), Coagulase test (positive) and Oxidase test (negative). The antibiogram pattern of S. aureus was evaluated using commercially prepared disk. The antibiotics tested were Pefloxacin (Pef), Streptomycin (S), Ampiclox (Apx), Amoxacilin (Am) and Ciprofloxacin. The pattern indicated that the overall S. aureus were resistant to Pef, S, Cpx and less resistant to Am and Apx. Results clearly suggested a possibility of potential public health threat of S. aureus resulting from contamination of cow meat with pathogenic bacteria which is mainly due to unhygienic processing, handling, and unhygienic environment.
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CHAPTER ONE - [ Total Page(s): 2 ]CHAPTER ONE1.0 INTRODUCTIONThe right of a consumer is to have a
product of good quality and not a product that will constitute any form
of health hazard. Cow meat are highly desirable, palatable, digestible
and highly nutritious. Cow meat is comprised of about 20-45% protein;
others are water, fat, phosphorus, iron, vitamins and zinc (USDA, 2011).
Quality products are those that meet some need or expectation of
consumer and are safe and wholesome as well (Sahoo et al. 1996). The
mi ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 2 ]CHAPTER ONE1.0 INTRODUCTIONThe right of a consumer is to have a
product of good quality and not a product that will constitute any form
of health hazard. Cow meat are highly desirable, palatable, digestible
and highly nutritious. Cow meat is comprised of about 20-45% protein;
others are water, fat, phosphorus, iron, vitamins and zinc (USDA, 2011).
Quality products are those that meet some need or expectation of
consumer and are safe and wholesome as well (Sahoo et al. 1996). The
mi ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
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