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MICROBIOLOGICAL EVALUATION OF RAW AND SMOKED PORCUPINE MEAT
CONSUMED
ABSTRACT
The
microbiological status of raw and smoked porcupine meat sold in Benin City were
investigated. The samples (raw and smoked porcupine meat) were sourced from
three different locations (Egor, Ovia North-east and Oredo L.G.As) in Edo
State. Bacteria growth was determined using nutrient agar, the presence of
Streptoccocus aureus was detected and Fungi growth was determined by using
potato dextrose agar. The culturing and isolation of each smoked and raw
porcupine meat samples was done by putting one gram of each smoked and raw
porcupine meat in 10ml of sterile distilled water.1ml was pipetted from it and
added to next distilled water, making a dilution of 10-2.Dilutions were made by
mixing 1.0ml of the homogenate in 9.0ml of sterile distilled water to obtain 10-3
dilution. Total viable counts of bacteria were determined by enumerating the
colony forming units ( cfu/g) by pour plating 1.0ml of 10-1 and 10-2 diluents
on nutrient agar plates supplemented with anti-fungi mixture to inhibit fungi
growth and incubated at 370C for 48 hours. Total fungi counts were determined
by pour plating Potato Dextrose Agar plates supplemented with antibiotic
mixture to inhibit bacterial growth and incubated at room temperature ( 26±2oC)
for 72 hours.The experiments were carried out in triplicates. Pure cultures of
bacterial and fungal isolates were obtained on the Nutrient Agar and Potato
Dextrose Agar respectively.
Microbiological
analyses of the smoked porcupine meat indicates that the mean values of
Bacteria count ranged from 6.20 x 102 cfu/g to 3.54 x 103 cfu/g for smoked
porcupine meat samples and 2.58 x 103 to 1.44 x 102 cfu/g for raw porcupine
meat samples and the mean values of fungi count ranged from 2.00 x 102 cfu/g to
3.36 x 103 cfu/g for smoked porcupine meat samples and 2.24 x 103 cfu/g to
1.15x 102 cfu/g raw porcupine meat samples. Six genera of bacteria and five
genera of fungi were isolated. The samples from Egor LGA recorded the highest
count with 3.54 x 103cfu/g and 2.58 x 103 cfu/g for smoked and raw porcupine meat
samples respectively. The samples had no E. coli and other serious food-borne
pathogens; such as Klebsiella sp. and Enterobacter. sp. It is worthy to note
that the aerobic counts of bacteria and fungi were below that of the
international food standard (< 105 cfu/g), the absence of E.coli and other
serious food-borne pathogens indicates the microbiological safety of the
products.
TABLE OF
CONTENT
Title
page———ii
Abstract———iii
Acknowledgement
——–iv
Certification———v
Dedication———vi
Table of
Contents——–vii
List of
Tables———x
List of
Plates——–xi
CHAPTER ONE
1.0Introduction——–1
1.1Justification
and Objective of Study—–2
CHAPTER TWO
2.0Literature
Review——-4
2.1Porcupines——–4
2.2Porcupine
Consumption and Popularity in Edo State—4
2.3Porcupine
Diseases and Infestations—-6
2.4Food-borne
Diseases——-6
2.5Food
Poisoning——-7
2.5.1Allergic
Reactions——8
2.5.2Food
Intoxication——8
2.6Prevention
of Food Contamination —–9
CHAPTER THREE
3.0Materials
and Methods——10
3.1Samples
Collections——-10
3.2Preparation
of Media——-10
3.2.1Nutrient
Agar for Bacteria Evaluation—10
3.2.2Potato
Dextrose Agar for Fungi Evaluation—10
3.3Isolation
of Microorganisms——11
3.3.1Isolation
of Pure Cultures—–11
3.3.2Identification
of Isolates—–11
3.4Gram
Staining——–12
3.4.1Spore
Stain——-12
3.5Biochemical
Test——-12
3.5.1Oxidase
Test——-12
3.5.2Catalase
Test——-13
3.5.3Coagulase
Test——13
3.5.4 Urease
Test——-13
3.5.5Indole
Test——-14
3.6Fungal
Identification——-14
3.7Statistical
Analysis——-14
CHAPTER FOUR
4.0Results———16
4.1Result on
Microbial Analysis——22
CHAPTER FIVE
5.0Discussion——–23
5.1Discussion
on Microbial Analysis—–23
CHAPTER SIX
6.0Conclusion
and Recommendation—–25
References——–26
Appendix
———30
LIST OF
TABLES
Table
4.1:Total Viable Bacterial Counts (cfu/g) of smoked
porcupine
meat —–16
Table
4.2:Total Viable Fungal Counts (cfu/g) of smoked porcupine
meat ——-17
Table
4.3:Total Viable Bacterial counts ( cfu/g) of raw porcupine meat 18
Table
4.4:Total Viable Fungal counts ( cfu/g) of raw porcupine meat -19
Table
4.5:Cultural, Morphological and Biochemical Characteristics of the
Bacterial
Isolates from Raw and Smoked Porcupine Meat 20
Table
4.6:Cultural and Microscopic Characteristics of the Bacterial
Isolates from
Raw and Smoked Porcupine Meat –21
LIST OF PLATE
Plate
4.1:Serial dilution Process——41
Plate
4.2:Presence of Bacterial Isolates—–42
Plate
4.3:Microbial Isolation——43
Plate
4.4:Numbering of Sterile Petri-dishes—-44
Plate
4.5:Smoked Porcupine Meat—–45
CHAPTER 1
INTRODUCTION
Microbiological
evaluation has been and continued to be a useful tool for determining the
ability of a food (meat) to support the growth of spoilage organisms or
pathogens. It also plays an important role in the validation of processes that
are intended to deliver some degree of lethality against a target 0rganism or
group of target organisms (Vasteergard, 2004).Porcupine meat (Raw and Smoked)
potential shelf life can be determined through microbiological challenge
studies. The evaluation of spoilage organisms or microbes can be on the
increase in raw than smoked due to the latter having undergone processing as
Pathogens do not survive under heat (Vesteergard,2004).Meat processing hygiene
is a part of quality management of meat which refers to the hygienic measures
to be taken during the processing steps in the manufacture of meat products
(WHO,2002).Regulatory authorities usually provide the compulsory national frame
work for food (meat) hygiene programmes through laws and regulations and
monitor the implementation of such laws. Operations in meat processing plants
comprises the manufacture of value added products from primary products of meat
origin and non-meat origin such as Prof’s kilishi factory in University of
Benin, Benin City (Igene.2009).There are three principles of meat hygiene which
are crucial for meat processing operation: prevent microbial contamination of
raw materials, intermediate (semi-manufactured) goods and final products during
meat products manufacturer through absolute cleanliness of tools, working
tables, machines as well as hands and outfits of personnels, minimize microbial
growth in raw materials, semi-manufactured goods and final products storing
them at a low temperature, Reduce or eliminate microbial contamination by
applying heat treatment at the final processing stage for extension of shelf
life products,(except dried and fermented final products which are shelf stable
through low ph).However, processing of meat in Nigeria with reference to Edo
state is in a high deplorable state(lgene,1984).The brush-tailed porcupine
(Atherurus africanus) is a rodent species that occurs predominantly in the
forests of equatorial Africa. It has an average body weight of 3kg and is a
widely hunted and favoured protein source for both rural and urban populace In
Nigeria ( Jori et al., 1998).In these regions, the porcupine meat frequently
fetches higher prices than that from domestic or other game species. It is the
most abundant bushmeat sold in Gabon. It reportedly accounts for 19% of the
total species sold by the road side in Bendel States in Nigeria (Martin 1983,
Colyn et al.,1987).However,current reports shows that porcupine is of low
acceptance because of the bitterness of the meat making its counterpart
species-grasscutter more readily acceptable by consumers in Edo State.
Bitterness of porcupine meat is due to its consumption of local fruits called
‘’oosu’’ (Report from New Benin Market,2014).
1.1
JUSTIFICATION
It is
important to know and evaluate the microbial population of porcupine meat consumed
in Edo state because bacteriological studies showed that various bacteria which
are potential pathogens inhabit different organs and tissues including lungs,
liver, kidney, and stomach and the gastro-intestinal tract of African porcupine
species and also those sold and processed in the markets are not well packaged
for consumption, hence they are susceptible to microbial re-contamination after
processing.
Disease-causing
agents present in porcupine meat have been known for the cause of some health risk
involving diseases and therefore, the need to employ some strategies towards
evaluating the microbial load of this food commodity since it also helps in
achieving food security as a mini-livestock. Due to high level of hunting of
these species leading to a larger market of these products in Edo state, there
is need for perpetual microbiological analysis and also to check contaminant in
foods from the surrounding environment in order to know their risk levels and
thus making the public aware on health risks in consuming raw or undercooked
and under processed snail meat to prevent zoonotic diseases e.g Ebola. These
organisms may remain in porcupines not as pathogens but as normal flora, but
they can also cause diseases if eaten raw or improperly cooked, hence this
study will help evaluate the various species of micro-organisms that are of
public concerns.
This work
will also help evaluate microbiological load before processing, after
processing the quantity of micro-organisms that re-contaminate smoked porcupine
meat sold for consumption in the various locations in Edo State where the study
was conducted. This work will also examine the possible sources of
contamination and re-contamination of porcupine meat sold in Edo State with
respect to the zones or locations where the meat was purchased.
OBJECTIVES OF
THE STUDY
The
objectives of the study were to:
1. To
evaluate the microbial population(cfu/g) of raw porcupine
2. To
evaluate the microbial status of smoked ready-to-eat porcupine.
3.To compare
the microbial status of raw and smoked porcupine meat.
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