1. BACTERIOLOGICAL QUALITY OF BEEF AND ANTIMICROBIAL SUSCEPTIBILITY PROFILE OF ISOLATES FROM TWO REGIONAL SLAUGHTERHOUSES IN NIGERIA.
- Author
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Nwankwo, Chibuzo Stanley, Uzoigwe, Nnenna E., Okpomor, Endurance O., Mbachiantim, James T., Carew, Irene E., Belay, Dereje, and Abebe, Teshome
- Subjects
BEEF quality ,ESCHERICHIA coli ,MEAT contamination ,TETRACYCLINES ,SLAUGHTERING ,BACTERIAL contamination ,CIPROFLOXACIN - Abstract
Slaughtering methods and practices in Sub-Saharan African countries tend to contribute to the bacterial quality of meat and could be a source of bacterial contamination of meat due to noncompliance with the National Environmental Health Practice Regulations. This study aimed to assess the microbial quality of beef and antimicrobial susceptibility profiles ofisolates from Nsukka and Owerri abattoirs. A completely randomized and a cross-sectional design were adopted. A total of 240 samples from two slaughterhouses (120 meat samples from each slaughterhouse) were collected during 15 visits. The mean aerobic plate and coliform counts of Nsukka meat and Owerri meat abattoirs from the table were significantly (p<0.05) higher than those of Nsukka and Owerri abattoirs from the floor, respectively. Verotoxigenic E. coli and Salmonella spp were isolated from the meat on the floor of both abattoirs. The E. coli and Salmonella isolated from both slaughterhouses (Nsukka and Owerri) were resistant to neomycin (57.15%, 40.00% and 53.06%, 14.29%), gentamicin (14.29%, 20.00% and 6.12%, 0%), amoxycillin (100%, 100% and 100%, 66.6%), tetracycline (42.86%, 40.00% and 83.67%, 66.60%), doxycycline (14.29%, 0% and 61.22%, 0%), nitrofuratoin (42.86%, 40.00% and 22.45%, 42.86%), streptomycin (100%, 100% and 83.67%, 71.43%), amoxicillin-clauvulamic acid (100%, 0% and 93.88%, 7%), ciprofloxacin (28.58%, 20.00% and 38.32%, 28.58%) sulphamethazole/trimethoprin (28.57%, 20% and 46.94%, 14.29%). High microbial loads and pathogenic microorganisms have been found in both abattoirs, indicating unsanitary practices. On the other hand, the slaughtering and processing of animals should be improved, regulated, and enforced by the appropriate authorities. [ABSTRACT FROM AUTHOR]
- Published
- 2022