Bacteriological assessment of raw meats sold in Lagos, Nigeria

Abstract

The high nutritive value of meat, having both essential macro- and micro-nutrients, makes it an important part of a balanced diet for most people. However, meat is also a suitable medium for growth of microorganisms. This study evaluated the bacteriological quality of raw meat sold in Lagos, Nigeria. Ten fold dilutions of twenty meat samples were plated using the spread plate technique. Total viable bacterial count (TVBC), total Enterobacteriaceae count (TEC), total coliform count (TCC) and Escherichia coli (ECC) were determined using plate count agar, violet red bile glucose agar, Mac Conkey agar and ethylene methylene blue (EMB) agar, respectively. Enterococci spp were counted on Slanetz Bartley medium. Staphylococcus aureus and Micrococci were enumerated on Mannitol salt agar (MSA) and Baird Parker agar, respectively. Salmonella-Shigella agar was used for the isolation of Salmonella spp. Biochemical tests were performed for further identification of isolates. TVBC ranged from 1.44 x 104 cfu/g to 4.38 x 104 cfu/g; TEC ranged from 1.02 x 103 cfu/g to 2.45 x 103 cfu/g; TCC had a rage of 1.24 x 103 cfu/g to 2.76 x 103 cfu/g. TSAC ranged from 1.25 x 102 to 2.17 x 102 cfu/g. Salmonella counts ranged from nil to 1.20 x 102 cfu/g. S. aureus had the highest percentage occurrence while P. aeruginosa had lowest. This study revealed that raw meats sold in some parts of Lagos are of poor bacteriological quality. Hygienic practices of meat sellers need to be improved upon while organizing public enlightenment programmes is also crucial