Bacterial Contamination Associated with Retail Chicken Carcasses in Osogbo, Nigeria

Autor: Adesiji Yemisi Olukemi, Olaitan Janet Olubukola, Ogah Ikhevha Jeremiah, Igbinigie Mavis Osas
Rok vydání: 2015
Předmět:
Zdroj: Journal of Health and Allied Sciences NU. :045-050
ISSN: 2582-4953
2582-4287
DOI: 10.1055/s-0040-1703934
Popis: Background: Worldwide, food borne illness is often associated with consumption of meat and poultry products sold at retail markets. A study on the bacteriological status of chicken carcass in Osogbo, Nigeria, was carried out to determine the prevalence of Arcobacter species, Escherichia coli and Staphylococcus aureus in chicken carcasses. Methodology: A total of 100 samples of chicken carcasses were collected from two major processing points in Osogbo, Nigeria. The samples were analysed for the presence of bacterial contaminants using standard microbiological isolation and identification procedures, with antimicrobial susceptibility test performed using the disk diffusion method. Result: Of hundred chicken carcasses sampled, 38% were positive for Arcobacter species and E. coli while 60% accounted for S. aureus isolates. Ninety percent of Arcobacter spp isolates were susceptible to ciprofloxacin, 85% to gentamicin, and pefloxacin, 70% to chloramphenicol and 90% were resistant to amoxicillin, 85% to augumentin and 80% to streptomycin. Hundred percent of E. coli isolates were susceptible to ciprofloxacin, pefloxacin, 95% to gentamicin and 100% were resistant to streptomycin, 85 % resistant to amoxicillin, augumentin, while 100% of S. aureus isolates were susceptible to trimethoprim sulphamethoxazole, 90% susceptible to gentamicin, 80% to streptomycin and 100% of the S.aureus isolates were resistant to ampliclox. Conclusion: The bacteriological status of chicken carcass revealed high contamination with Arcobacter, E coli and S. aureus with varying degree of antibiotic resistance therefore, improvement in meat processing procedures and strict hygiene measures towards reduction of these pathogens in food products should be encouraged.
Databáze: OpenAIRE
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