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Research Article Open access CC BY 4.0

Staphylococcus Species Isolated from Abattoir in Obio/Akpor and Eleme Local Government Areas of Rivers State

Owhonka Aleruchi, Hope Barine Deidei, Danagogo Stephenson Lawson, Lasbry Chidi Nnodim, Solomon Ikechi Ogbonna, Gote Yirabari Igoni

Journal of Advances in Microbiology · pp. 1–7 · Published 18 May 2023

10.9734/jamb/2023/v23i6726

Abstract

Abattoir operation could be very beneficial to man; in that it provides meat for human consumption and other by-products. The study was aimed at isolation of Staphylococcus species from various equipment used in abattoir. A total of 100 samples were collected from five different surfaces; bucket swab, butchers hand swab, table swab, knife swab and meat swab from four abattoirs; two from Obio/Akpor and two from Eleme Local Government of Rivers State. The samples were transported aseptically to laboratory for immediate analysis. The samples were cultured using standard microbial method on Mannitol salt agar. The isolates of Staphylococcus species were identified using biochemical tests. The Staphylococcal counts ranged from 10.64±0.07 to 25.50±0.71×105 CFU/g for bucket. The least count for the bucket sample was observed in Akpajo while the highest count was observed in Rumuokurushi. For the meat samples the counts ranged between 8.40±0.14 to 12.85±0.07 ×105 CFU/g, the least count was observed in Rumuokoro, while the highest was observed in Aleto. For the hand, knife and table samples the least counts of 10.35±0.35 ×105 CFU/g, 12.50±0.14 ×105 CFU/g and 14.80±0.14 ×105CFU/g were observed from Akpajo, and Rumuokoro, respectively, while the highest count was obtained from hand (26.75±0.07 ×105CFU/g), knife (15.30±0.14x105CFU/g) and table (22.50 ± 0.71x105 CFU/g) in Aleto, Rumuokrushi and Akpajo, respectively. A total of 43 isolates of Staphylococcus species was obtained in the study of which least percentage occurrence of 2.33% was record from table in Akpajo while the highest percentage occurrence of 9.3% was recorded from bucket in Akpajor. The results shows that cross-contamination of meat sold in the abattoir could come from the equipment used in the abattoir hence, their hygienic condition should be ensured.

Bucket swab butcher hand swab table swab knife swab meat swab

References (10)

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Cited by 2

Microbiological and Physicochemical Characterization of Abattoir Wastewater in Obio/Akpor Local Government Area of Rivers State, Nigeria

O. Aleruchi, O. G. Okundaye, W. Ekongson · Juvenis scientia · 2024

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