BACTERIOLOGICAL ANALYSIS OF BUTCHERS TABLE AT AFIA NINE MARKET
Abstract
ABSTRACT
The bacteriological analysis of butcher’s table at Afia Nine market was carried out. The dilution method was employed using nutrient agar and MacConkey agar. Gram staining and biochemical test were carried out to identify the organisms. Out of ten samples of fresh meat analyzed, the total bacterial mean count was 119cfu/g. The most frequent bacteria isolated was Staphylococcus aureus with bacterial mean count of 30cfu/g. This was followed by Clostridium spp with bacterial mean count of 28cfu/g. The least isolated bacteria was Salmonella spp with bacterial mean count of 26cfu/g. The results of this work has shown the presence of pathogenic bacteria. Thus, consumption of fresh meat could lead to food intoxication and infection. However, these contaminants could be prevented by observing proper cooking of meat, good hygienic practices both in abattoirs and by meat handlers in the market.
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