Evaluation of Microbial Quality of Fresh Goat Meat Sold in Umuahia Market, Abia State, Nigeria

Ivuoma, Nwosu; Okpara, Michael

doi:10.3923/pjn.2012.880.884

Cited by 12 publications

(13 citation statements)

References 2 publications

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“…The range of heterotrophic count in the study range between 2.20×10 4 and 5.16×10 9 . Similar heterotrophic bacteria count in agreement with the findings of this study have been reported (Ogunmwonyi et al, 2008;Chikere and Ekwuabu, 2014;Eze et al, 2014;Atalia et al, 2015). Microorganisms from organic waste have been applied in the bioremediation of palm oil mill effluent (Ojonoma and Udeme, 2014).…”

Section: Microbial Consortium and Identification Of The Bacterial Isosupporting

confidence: 93%

“…Gupta and Rajamani (2015) reported higher pH, electrical conductivity, Cr, and sulphate but with lower Pb from municipal solid waste landfill leachate. Eze et al, (2014) reported similar temperature, total organic carbon, sulphate, nitrate, nitrite, phosphate, Mn, and Zn but with significantly higher pH and Fe from soil contaminated site with used petroleum products.…”

Section: Igbinosa Ih; Aisien Etmentioning

confidence: 82%

“…(David and Oluyege, 2014). Eze et al, (2014) also reported bacterial isolates to be Pseudomonas aeruginosa, Escherichia coli, Klebsiella spp., Staphylococcus aureus, Micrococcus spp., Bacillus spp., Citrobacter spp. and Streptococcus spp.…”

Section: Microbial Consortium and Identification Of The Bacterial Isomentioning

confidence: 97%

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Heavy metal levels, physicochemical properties and microbial diversity of soil matrix from university solid waste collection sites in Benin City, Nigeria

Igbinosa¹,

Aisien²

2018

Journal of Applied Sciences and Environmental Management

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Section: Microbial Consortium and Identification Of The Bacterial Isosupporting

confidence: 93%

Section: Igbinosa Ih; Aisien Etmentioning

confidence: 82%

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Heavy metal levels, physicochemical properties and microbial diversity of soil matrix from university solid waste collection sites in Benin City, Nigeria

Igbinosa¹,

Aisien²

2018

Journal of Applied Sciences and Environmental Management

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“…In low-income countries like Tanzania, it is common to encounter inadequate food hygiene standards in meat production systems (Roesel and Grace, 2014). For the current study, the prevalence of non-Typhimurium Salmonella contaminated goat meat (>50% of carcasses) was higher than other published reports from Pakistan (8%), Ethiopia (3.8%) and Burkina Faso (7%) (Eze and Ivuoma, 2012;Kagambèga et al, 2011;Tadesse and Gebremedhin, 2015). This discrepancy may be attributed to inconsistent slaughter practices but might also be attributed to differences in pre-enrichment and isolation procedures employed across these studies.…”

Section: Resultscontrasting

confidence: 80%

Recovery and prevalence of antibiotic-resistant Salmonella from fresh goat meat in Arusha, Tanzania

Mwanyika¹,

Buza²,

Rugumisa³

et al. 2016

Afr. J. Microbiol. Res.

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Meat products are clearly associated with foodborne pathogens including, antibiotic-resistant strains. Population growth and growing consumer demand facilitate the transmission of foodborne pathogens, particularly in developing countries. To determine the prevalence of antibiotic-resistant Salmonella in goat meat, a study was done in Tanzania (June to July, 2015). Overall 120 goat meat samples were collected from five large and five small slaughter facilities (n = 60, respectively). Pre-enrichment for Salmonella isolation was done in Tryptic Soy Broth followed by selective enrichment in Modified Semisolid Rappaport-Vassiliadis agar. Isolation of Salmonella was done in xylose-Lysine-Deoxycholate agar followed by biochemical confirmation in triple sugar iron agar. The average prevalence of Salmonella was 60 and 63% in large and small facilities, respectively. Breakpoint assays indicated an overall low prevalence of resistance (2 to 4%; n = 219 isolates) to ampicillin, amoxicillin, streptomycin, sulphamethoxazole and trimethoprim with complete susceptibility to ciprofloxacin, ceftazidime and cefotaxime. No significant difference (p > 0.05) in the prevalence of resistance between large and small facilities was observed. High probability of Salmonella contamination of goat meat from Arusha area of Tanzania can pose risks to consumers. Antibiotic resistance appears minimal in this population. Improved hygienic slaughter and meat-handling practices are encouraged to reduce the burden of Salmonella-positive meat products.

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“…The microbiological quality of meat is affected by various factors such as the physiological condition of the animal at slaughter time, the spread of contamination during slaughter, temperature and storage conditions (Koutsoumanis & Sofos ). Furthermore, Eze and Ivuoma () showed that refrigerated storage affected the growth of microorganisms in meat and meat products. Table shows the growth of microbial spoilage in goat meat during 14 days post mortem.…”

Section: Resultsmentioning

confidence: 99%

Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

et al. 2016

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Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin-T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P < 0.05) and lower (P < 0.05) yellowness and redness. Post mortem refrigerated storage influenced oxidative and microbial stability and physico-chemical properties of goat meat.

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Evaluation of Microbial Quality of Fresh Goat Meat Sold in Umuahia Market, Abia State, Nigeria

Cited by 12 publications

References 2 publications

Heavy metal levels, physicochemical properties and microbial diversity of soil matrix from university solid waste collection sites in Benin City, Nigeria

Heavy metal levels, physicochemical properties and microbial diversity of soil matrix from university solid waste collection sites in Benin City, Nigeria

Recovery and prevalence of antibiotic-resistant Salmonella from fresh goat meat in Arusha, Tanzania

Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

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