Nine different samples of ready to-eat meat comprising of three samples of smoked meat bought from hawkers in Ihiala market and three samples bought from hawkers in Danboyi market, Jos. Three samples of kilishi meat were purchased from West Mile market, Jos. These were analyzed to access the public health implications of eating vended ready-to-eat meat. Standard microbiological methods were used for isolation. Morphological and biochemical analysis were carried out on discrete colonies using pure cultures to establish their identities. The biochemical tests utilized include: catalase, oxidase, coagulase, citrate utilization, and urease tests. The result of this study revealed that a total of four Genera were isolated, characterized and identified. The isolates include: Pseudomonas, Staphylococcus, Bacillus and Proteus species. Meat from all three sources were contaminated with heterotrophic bacteria. Results revealed that ready-to-eat kilishi and smoked meat studied were grossly contaminated with bacteria. Aseptic precautions should be employed in the processing, packaging and preservation of ready-to-eat meat to avoid outbreak of diseases.
| Published in | International Journal of Microbiology and Biotechnology (Volume 3, Issue 2) |
| DOI | 10.11648/j.ijmb.20180302.15 |
| Page(s) | 57-61 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Kilishi, Meat, Public, Health, Pseudomonas, Bacillus, Proteus, Species
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APA Style
Umeaku Chinyelu Nkiru, Chris-Umeaku Chiamaka Ijeoma, Emmyegbe Ifeyinwa Orsla, Okeke Ugochukwu Chibueze. (2018). Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets. International Journal of Microbiology and Biotechnology, 3(2), 57-61. https://doi.org/10.11648/j.ijmb.20180302.15
ACS Style
Umeaku Chinyelu Nkiru; Chris-Umeaku Chiamaka Ijeoma; Emmyegbe Ifeyinwa Orsla; Okeke Ugochukwu Chibueze. Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets. Int. J. Microbiol. Biotechnol. 2018, 3(2), 57-61. doi: 10.11648/j.ijmb.20180302.15
AMA Style
Umeaku Chinyelu Nkiru, Chris-Umeaku Chiamaka Ijeoma, Emmyegbe Ifeyinwa Orsla, Okeke Ugochukwu Chibueze. Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets. Int J Microbiol Biotechnol. 2018;3(2):57-61. doi: 10.11648/j.ijmb.20180302.15
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Download@article{10.11648/j.ijmb.20180302.15,
author = {Umeaku Chinyelu Nkiru and Chris-Umeaku Chiamaka Ijeoma and Emmyegbe Ifeyinwa Orsla and Okeke Ugochukwu Chibueze},
title = {Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets},
journal = {International Journal of Microbiology and Biotechnology},
volume = {3},
number = {2},
pages = {57-61},
doi = {10.11648/j.ijmb.20180302.15},
url = {https://doi.org/10.11648/j.ijmb.20180302.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20180302.15},
abstract = {Nine different samples of ready to-eat meat comprising of three samples of smoked meat bought from hawkers in Ihiala market and three samples bought from hawkers in Danboyi market, Jos. Three samples of kilishi meat were purchased from West Mile market, Jos. These were analyzed to access the public health implications of eating vended ready-to-eat meat. Standard microbiological methods were used for isolation. Morphological and biochemical analysis were carried out on discrete colonies using pure cultures to establish their identities. The biochemical tests utilized include: catalase, oxidase, coagulase, citrate utilization, and urease tests. The result of this study revealed that a total of four Genera were isolated, characterized and identified. The isolates include: Pseudomonas, Staphylococcus, Bacillus and Proteus species. Meat from all three sources were contaminated with heterotrophic bacteria. Results revealed that ready-to-eat kilishi and smoked meat studied were grossly contaminated with bacteria. Aseptic precautions should be employed in the processing, packaging and preservation of ready-to-eat meat to avoid outbreak of diseases.},
year = {2018}
}
TY - JOUR T1 - Bacteriological Quality of Ready-to-Eat Meat (Smoked and Kilishi) Sold in Nigerian Markets AU - Umeaku Chinyelu Nkiru AU - Chris-Umeaku Chiamaka Ijeoma AU - Emmyegbe Ifeyinwa Orsla AU - Okeke Ugochukwu Chibueze Y1 - 2018/08/14 PY - 2018 N1 - https://doi.org/10.11648/j.ijmb.20180302.15 DO - 10.11648/j.ijmb.20180302.15 T2 - International Journal of Microbiology and Biotechnology JF - International Journal of Microbiology and Biotechnology JO - International Journal of Microbiology and Biotechnology SP - 57 EP - 61 PB - Science Publishing Group SN - 2578-9686 UR - https://doi.org/10.11648/j.ijmb.20180302.15 AB - Nine different samples of ready to-eat meat comprising of three samples of smoked meat bought from hawkers in Ihiala market and three samples bought from hawkers in Danboyi market, Jos. Three samples of kilishi meat were purchased from West Mile market, Jos. These were analyzed to access the public health implications of eating vended ready-to-eat meat. Standard microbiological methods were used for isolation. Morphological and biochemical analysis were carried out on discrete colonies using pure cultures to establish their identities. The biochemical tests utilized include: catalase, oxidase, coagulase, citrate utilization, and urease tests. The result of this study revealed that a total of four Genera were isolated, characterized and identified. The isolates include: Pseudomonas, Staphylococcus, Bacillus and Proteus species. Meat from all three sources were contaminated with heterotrophic bacteria. Results revealed that ready-to-eat kilishi and smoked meat studied were grossly contaminated with bacteria. Aseptic precautions should be employed in the processing, packaging and preservation of ready-to-eat meat to avoid outbreak of diseases. VL - 3 IS - 2 ER -
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