IDENTIFICATION AND CHARACTERIZATION OF MICROBIAL POPULATION SPECIES FOUND IN MEAT PIES SOLD IN UNIVERSITY OF BENIN, BENIN CITY, EDO STATE, NIGERIA
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Abstract
The consumption of snacks such as meat pie has progressively been on the increase. It is assumed that the safety in terms of microbial population may not be guaranteed. Meatpies produced and consumed in University of Benin, Benin City, Edo State, Nigeria were assessed for microbiological population in Areas of Faculty of Arts, Mat-Ice Anatomy gate, Faculty of Agriculture, Faculty of Engineering and Uniben buka. Microbiological quality of meat pies produced and consumed was determined using
cultural media and serial dilution for isolation and identification of bacteria and fungi count loads in meat pies sold in the University of Benin. A total of 5 meat pie samples were taken randomly from the five different locations within university of Benin in Benin city. Aliquot of 1ml of the appropriate dilution from each contaminated water was plated in nutrient agar for isolation of bacteria, potato dextrose agar for isolation of fungi. The data obtained were subjected to Analysis of variance (ANOVA) using
Genstat. They were all were analyzed for total heterotrophic bacteria count and total fungal count. The 5 samples had a mean total aerobic plate count and coli forming count ranging from 0.914log cfu/g to 1.828log cfu/g for bacteria counts and 0.5log cfu/g to 2.2log cfu/g for fungal counts with. Four different bacterial and four fungal isolate were identified to include Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, Aspergillus niger, Aspergillus spp, mold and yeast respectively. The microbial counts
showed that there was no significant difference (p>0.05), between the mean, bacterial and fungal counts. The presence of Escherichia coli, which is an indicator organism in feces call for concern. Adoption of good manufacturing practices in the meat pie hazard analysis critical’ control point (HACCP) are necessary to prevent occurrence of food borne infection. Thus, this study revealed the likelihood of a very high risk associated with the consumption of meat pies within university of Benin, Benin City.
cultural media and serial dilution for isolation and identification of bacteria and fungi count loads in meat pies sold in the University of Benin. A total of 5 meat pie samples were taken randomly from the five different locations within university of Benin in Benin city. Aliquot of 1ml of the appropriate dilution from each contaminated water was plated in nutrient agar for isolation of bacteria, potato dextrose agar for isolation of fungi. The data obtained were subjected to Analysis of variance (ANOVA) using
Genstat. They were all were analyzed for total heterotrophic bacteria count and total fungal count. The 5 samples had a mean total aerobic plate count and coli forming count ranging from 0.914log cfu/g to 1.828log cfu/g for bacteria counts and 0.5log cfu/g to 2.2log cfu/g for fungal counts with. Four different bacterial and four fungal isolate were identified to include Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, Aspergillus niger, Aspergillus spp, mold and yeast respectively. The microbial counts
showed that there was no significant difference (p>0.05), between the mean, bacterial and fungal counts. The presence of Escherichia coli, which is an indicator organism in feces call for concern. Adoption of good manufacturing practices in the meat pie hazard analysis critical’ control point (HACCP) are necessary to prevent occurrence of food borne infection. Thus, this study revealed the likelihood of a very high risk associated with the consumption of meat pies within university of Benin, Benin City.
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