International Research Journal of Public and Environmental Health

Original Research Article

A comparative study of bacteriological load of freshly fried and stored sallah meat from Danbatta Local Government Area of Kano State, Nigeria

Fatima S. Abdullahi1*, Amin O. Igwegbe2*, Bello A. Bello3, Imaan U. Igwegbe4, Mamudu H. Badau2, Sani Abashe3 and Zainab Ali5


1Department of Food Science and Technology, Federal University Dutsin-ma, Dutsin-ma, Katsina State, Nigeria.
2Department of Food Science and Technology, University of Maiduguri, P.M.B 1069, Maiduguri, Borno State, Nigeria.
3Department of Biochemistry, Federal University Dutse, Jigawa State, Nigeria.
4Department of Medical Microbiology, University of Maiduguri Teaching Hospital (UMTH), Miaduguri, Borno State.
5Department of Animal Science, University of Maiduguri, P.M.B 1069, Maiduguri, Borno State, Nigeria

*Corresponding Author E-mails: amanjide1964(at)yahoo.com; fatysule.fs(at)gmail.com

Fatima S. Abdullahi

Amin O. Igwegbe

Bello A. Bello

Imaan U. Igwegbe

Mamudu H. Badau

Sani Abashe

Zainab Ali


Article Number: irjpeh.20.017  |   Pages: 117-126  |   Vol. 7 (4), August 2020   |   DOI: https://doi.org/10.15739/irjpeh.20.017

 Received: May 20, 2020  Accepted: July 15, 2020  Published: August 18, 2020

Abstract

A comparative study of microbial loads of offal and muscles of freshly fried and stored meats prepared from ram, bull, goat and camel slaughtered during the Sallah festival in Danbatta Local Government Area of Kano State was carried out. The objective was to ascertain the microbial safety of the meat products as consumed by the people in that area. A total of seventy two samples were collected randomly from different households that slaughtered and fried any of the four animal species which comprised of offal and muscles. Parts of the meat were analyzed immediately as freshly fried samples while the other parts were stored for a period of four weeks at ambient temperatures (29±5°C) as it is the common practice of the people in that community. Microbial assay was carried out at two weeks interval to determine the possible presence of such pathogens as Staphylococcus aureus, Staphylococcus eipidermidis, Klebsiella spp and E. coli. An analysis of variance (ANOVA) was used to compare between the microbial loads in the samples of the muscles and offal. Results revealed the presence of all the pathogens in all the samples examined. The highest in the frequency of occurrence among all the samples was Staphylococcus aureus. The least bacterial count (0.67 x 103) expressed as colony forming unit (cfu) per gram of meat was recorded in the camel muscles whereas as the highest count (7.9 x 103) was recorded in the offal of rams. Although the microbial counts were below the safety levels recommended by the Center for Food Safety for ready-to-eat meats, the study concludes that the high frequency in occurrence of Staphylococcus aureus is a serious public health concern.

Keywords:

Danbatta, Sallah meat, bacteria, camel, fried meat.

How to Cite this Article

Abdullahi FS, Igwegbe AO, Bello BA, Igwegbe IU, Badau MH, Abashe S, Ali Z(2020).A comparative study of bacteriological load of freshly fried and stored sallah meat from Danbatta Local Government Area of Kano State, Nigeria.Int. Res. J. Pub. Environ. Health 7(4):117-126.

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