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Isolation, Identification And Antibiogram Of Staphylococcus Aureus Isolated From Cow Meat
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CHAPTER ONE
1.0 INTRODUCTION
The 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
microbiological safety and quality of cow meat are equally important to
producers, retailers and consumers. Two quite different groups of
micro-organism are relevant: ones that are pathogens and ones that are
generally harmless to human health, but being psychortrophic, they are
able to multiply on the product during chill storage (Clay, 2004).
Spoilage result mainly from off-odour development and product shelf-life
is determined both by the number of spoilage organism present initially
and the temperature history of the product at all stages of production
and subsequent storage and handling (Pooni and Mead, 1984). For chill
stored cow meat, Viehweg et al. (1989) demonstrated that virtually all
the odourous substances found at spoilage could be attributed to
microbial growth and metabolism. Contamination of cow meat with food
borne pathogens remain an important public health issue, because it can
lead to illness if there are malpractices in handling, cooking or post
cooking storage of the product.
Fresh (uncooked) food such as cow
meat caries natural micro flora that may contain organism potentially
harmful to humans. The microbial flora of cow meat is largely confined
to the skin surface. Isolates from cow meat could include members of the
following genera Proteus,Enterobacter, Alcaligenes, Escherichia,
Bacillus, Flavobacterium, Micrococcus,Pseudomonas, Staphylococcus and
Salmonella (Frazier and Westhoff, 1988).
Contamination of the skin
and lining of the body cavity occurs during washing, plucking and
evisceration. Bacterial numbers vary considerably on the surface of the
cow meat. This variation is greater between cows found in different
location. The type of organism isolated depends upon where the samples
are taken and upon the stage of processing (Frazier et al., 1985). Fresh
cattle products like cow meat are known to undergo detoriation due to
microbial action, chemical and physical changes. In normal handling and
storage of cow meat, this detoriation changes are attributed to
microbiological contamination and activity.
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ABSRACT - [ Total Page(s): 1 ]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 isolat ... Continue reading---
