Microbial Quality of Fresh and Smoked Guinea Fowl Meat Sold in the Bolgatanga Municipality, Ghana

Abstract

The study was conducted to determine the microbial quality of fresh (raw or uncooked) and smoked guinea fowl meats sold in the Bolgatanga Municipality of Ghana. Observations were also made to know the hygienic conditions under which guinea fowls are slaughtered and smoked. Guinea fowl meat samples were obtained from five different retail shops in the Bolgatanga Municipality. Twenty meat samples each (10 fresh and 10 smoked guinea fowl meats) were collected from five different retail shops. Collected samples were analyzed microbiologically using a modified procedure in the bacteriological analytical manual of the food and drugs administration-USA. Total aerobic count for the guinea fowl meats ranged from 3.63-6.19 log CFU cmG 2 ; so that, it was 3.99-6.19 log CFU cmG 2 for fresh guinea fowl meat in compared with smoked guinea fowl's bacteria load that ranged from 3.63-5.25 CFU cmG 2 (p<0.05). Fresh guinea fowl meat from Next Door (6.19 log CFU cmG 2) was the most contaminated meat sample and smoked guinea fowl meat from Speed Link (3.63 log CFU cmG 2) was the least contaminated meat sample. Bacterial species identified on the fresh and smoked guinea fowl meat samples were Staphylococcus spp., Salmonella spp., Escherichia coli, Streptococcus spp., Pseudomonas spp., Proteus spp. and Bacillus spp. Staphylococcus spp. and Bacillus spp., were the most common identified bacteria followed by Escherichia coli. Physical observation revealed that meat sellers were involved in unhygienic practices such as using of knives without sterilizing them, wearing of dirty aprons and clothes and busily conversing while smoking and selling meat. Generally the fresh guinea fowl meats had high microbial load than the smoked guinea fowl meats. Furthermore, fresh and smoked guinea fowl meat samples from Next Door were the most contaminated meat samples while fresh and smoked guinea fowl samples from Speed Link were the least contaminated meat samples. Staphylococcus spp., Salmonella spp., Escherichia coli, Streptococcus spp., Pseudomonas spp., Proteus spp. and Bacillus spp. were present in guinea fowl meats sold in the Bolgatanga Municipality.

Antibiotic Susceptibility of Escherichia coli Isolated from some Drinking Water Sources in Tamale Metropolis of Ghana

“…Res. Bacteriol., 8 (2): 34-40, 2015 Besides water samples, Escherichia coli have been isolated from farm animals, wild animals, pests, humans, vegetables and many more (Shakak and Saeed, 2010;Abulreesh, 2011;Adzitey et al, 2011Adzitey et al, , 2012aAdzitey et al, , 2013Adzitey et al, , 2014Adzitey et al, , 2015bManikandan et al, 2011;Geidam et al, 2012;Kumar et al, 2013;Al-Sultan et al, 2014;Biswas et al, 2014). Escherichia coli have been responsible for a number of foodborne outbreaks, diseases and deaths in some cases (CDC., 2014).…”

Antibacterial Effect of Aloe Vera Gel Extract on Escherichia coli and Salmonella enterica Isolated from the Gastrointestinal Tract of Guinea Fowls.

“…The presence of Escherichia coli and Salmonella enterica in the gastrointestinal tract of guinea fowls present opportunity for cross contamination unto carcasses during processing. Adzitey et al (2015) found Escherichia coli and Salmonella enterica in fresh and smoked guinea fowls and attributed them to poor processing during dressing and cross contamination from their natural habitat. Kilonzo-Nthenge et al (2018) isolated Salmonella enterica from 23% of whole carcass rinses of guinea fowl.…”

“…Guinea fowls (Numida meleagris) in Ghana are dominated by local or traditional breeds reared mostly in Northern part of Ghana. The meat of guinea fowls is cherished and relished by many Ghanaians (Adzitey et al, 2015). Nonetheless, they are kept mainly under the extensive and semi-extensive systems, and are exposed to a variety of bacteria during scavenging (Teye et al, 2000;Adzitey et al, 2015).…”

“…The meat of guinea fowls is cherished and relished by many Ghanaians (Adzitey et al, 2015). Nonetheless, they are kept mainly under the extensive and semi-extensive systems, and are exposed to a variety of bacteria during scavenging (Teye et al, 2000;Adzitey et al, 2015). The gastrointestinal tracts of animals are well known to harbor bacteria such as Campylobacter spp., Clostridium spp., Escherichia coli, Lactobacillus spp., Salmonella spp., Shigella spp.…”

Prevalence, Phenotypic and Genotypic Characterization of Gallibacterium Anatis Isolated From Layer.

“…This result agreed with Bojesen et al (2011), who noted that 97%of field strains were resistant to tetracycline, also agreed with Dewhirst et al, (1993); Janda (2011) and Jones et al, (2013).Other result optained by Bojesen et al(2007) who recorded that all isolates were sensitive to amoxicillin-calivulinic acid and El Bestawy 2014 who recorded that they resistant to sulpha. Trimethoprim.The differences in resistance patterns are widely due to factors which include differences in geographical locations, particular bacteria species involved, the animal production systems, the extent to which antibiotics are used, sampling techniques and period of sampling (Adzitey et al,2015).…”