Isolation of Diarrhoeal-Causing Organisms (Salmonella and Shigella) from Some Selected Meat in Rumuokoro Market, Port-Harcourt, Nigeria

Abstract

Foodborne diseases are a leading cause of illness and death worldwide, with diarrhoeal diseases constituting a substantial portion of the global burden. The aim of this research was to investigate the presence and distribution of diarrhoea-causing organisms (Salmonella and Shigella) in selected meat. A reasonable portion of each meat sample was obtained from the abattoir. The samples were aseptically homogenised, and serial dilutions were prepared from the homogenate. These dilutions were then plated on appropriate culture media to assess the microbiological quality of the meats. The results showed that the Total Heterotrophic Bacterial Count (THBC) was very high, with out-of-range values relative to microbiological standards in pork and cow meat, while chicken and goat meat had counts of 2.47×109 CFU/g and 1.39×109CFU/g, respectively. The Salmonella count also revealed high levels of contamination relative to internationally acceptable limits, with the highest contamination in cow meat at 3.3×108 CFU/g and the lowest in pork at 1.5×108 CFU/g. The Shigella count also showed high contamination levels, with out-of-range values recorded in pork, while chicken, goat and cow meat had counts of 1.08×109 CFU/g, 1.03×109CFU/g and 9.7×108, respectively. This study also identified other organisms, including Escherichia coli, Staphylococcus, Bacillus, Proteus and Candida, all of which have the potential to cause foodborne illness. The presence of these organisms indicates poor standards in the food industry and calls for improved policies and actions to protect public health.