PREVALENCE OF SALMONELLA SPECIES AND PATHOGENIC ESCHERICHIA COLI IN STREET VENDED RAW MEAT IN OFADA, MOKOLOKI, OGUN STATE

📄 Project Abstract

Bacterial pathogens are of the greatest concern to customers about meat safety problems. A broad range of pre-slaughtering, post-slaughtering and processing procedures are responsible for human pathogen contamination of raw meat goods. Pathogenic Escherichia coli is a common pathogen associated with meat, with Shiga-toxin or verocytoxin producing E. coli O157 the most common member of a group of pathogenic strains. In this study, E. coli O157 was isolated using sorbitol containing MacConkey agar (SMAC medium) while Salmonella-Shigella (SS) agar were used for the isolation Salmonella species. The highest counts of 8.05 log10 CFU/g and 8.12 Log10 CFU/g for SMAC were found in Offals and meat respectively. Salmonella species were found in 25 g of both offals and meat which are contrary to meat safety standards. Thus, such microorganisms pose a potential danger to humans, particularly from the consumption of these products, which may lead to other diseases such as hemorrhagic colitis (HC) o...