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Isolation, Identification And Antibiogram Of Staphylococcus Aureus Isolated From Cow Meat
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1.1 Contamination & Preservation of Cow Meat
Cow
and cow products are frequently contaminated with several types of
micro-organism. This problem is even more severe under
temperature-abused conditions as well as improper or inefficient
refrigeration commonly observed in retail cow meat sold in open markets.
Cow meat can be kept in good condition for month if properly freeze and
the storage temperature is low enough. Cow meat should freeze fast
enough to retain most of the natural bloom of a freshly killed cow. The
storage temperature should be below 17.8ºC and relative humidity above
95% to reduce surface drying. Most cow meat is sharp-frozen at about
29ºC or less in circulating air or on a moving belt in a freezing
tunnel. Other spoilage micro-organism are introduced into the cow meat
by the workmen during cutting and evisceration, through water, and air
in the dressing, cutting and cooling room environment (Bhagirathi et
al., 1982). However, various methods are used in the preservation of cow
meat in order to reduce the incidence of these organisms. These include
ascepsis, use of heat, use of low temperature, chilling, freezing,
preservative such as asceptic, adipic, succinic etc at pH 2.5 and use of
irradiation (Frazier and Westoff, 1988). Despite these methods of
preservation, contamination of dairy products remains the order of the
day before it gets to the final consumer.
1.2 Significance of the Study
Many
micro-organisms have been found to be pathogenic to human
consumption.Staphylococcus aureus being one of the most ubiquitous on
food material such as raw meat and raw bulk milk (Matthews et al., 1997)
was chosen to be studied to know the antibiotics that are most
effective against Staphylococcus aureus. The knowledge of the
antibiotics that are most effective can be suggested for the treatment
of the cows that their meat are being sold in the market to reduce the
effect of Staphylococcal infestation on cow meat and the resultant
detrimental effects it has on humans when consumed.
1.3 Aims and Objectives
Various
bacteria are associated with cow meat; this research is aimed at
achieving the isolation of Staphylococcus aureus from cow meat sold at
different locations in Gwagwalada metropolis. The specific objectives of
this study include:
i. To determine the amount of Staphylococcus aureus found in cow meat in Gwagwalada market.
ii. To carry out antibiogram analysis of Staphylococcus aureus.
iii. To speculate the significance of the antibiotics used.
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ABSRACT - [ Total Page(s): 1 ]The study was carried out with aim to isolate Staphylococcus aureus from cow meat and determine the antibiogram pattern of S. aureus. Three samples of cow meat from three different locations (Gwagwalada market, Abattoir market and Kasuan Dare) in Gwagwalada were collected to isolate S. aureus from the samples. The organisms isolated were Salmonella spp, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. Several biochemical tests were carried out to identify, the S. aureus isolat ... Continue reading---
