EXAMINATION OF MICRO ORGANISM RESPONSIBLE FOR THE SPOILAGE OF RAW AND COOKED MEAT COW (BEEF)

ABSTRACT The spoilage of meat, particularly beef, is a major concern in food safety and public health, as it leads to economic losses and poses risks of foodborne illnesses. This study investigates the microorganisms responsible for the spoilage of raw and cooked beef (cow meat) through microbiological analysis. Samples of raw and cooked beef were collected and subjected to microbial isolation and identification using standard biochemical methods. The results revealed a high microbial load in raw beef, with dominant bacterial species including Escherichia coli, Salmonella species, Pseudomonas species, Staphylococcus aureus, and fungi such as Aspergillus and Penicillium. In contrast, cooked beef samples showed reduced microbial contamination, primarily with spore-forming bacteria such as Bacillus and Clostridium perfringens, which are heat-resistant and survive cooking processes. The study also found that Pseudomonas species were key spoilage agents in raw beef, while spore-forming bacteria in cooked beef could lead to spoilage during storage. The findings emphasize the need for proper handling, cooking, and storage of meat products to minimize microbial contamination and spoilage. Recommendations include improving hygiene practices during meat processing, ensuring adequate cooking temperatures, and implementing proper post-cooking storage protocols to reduce the risk of spoilage and foodborne diseases. This study provides insights into the types of microorganisms associated with meat spoilage and offers strategies for enhancing food safety in the meat industry.