Available online at International Journal of Research in Pure and Applied Microbiology

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1 Available online at International Journal of Research in Pure and Applied Microbiology Universal Research Publications. All rights reserved Original Article SOURCE AND DISTRIBUTION OF MICROBIAL CONTAMINATION ON BEEF AND CHEVON IN NAVRONGO, KASSENA NANKANA DISTRICT OF UPPER EAST REGION IN GHANA ADETUNDE, L. A UNIVERSITY FOR DEVELOPMENT STUDIES, FACULTY OF APPLIED SCIENCES DEPARTMENT OF APPLIED BIOLOGY NAVRONGO CAMPUS, NAVRONGO, GHANA, GLOVER, R. L. K UNIVERSITY FOR DEVELOPMENT STUDIES, FACULTY OF APPLIED SCIENCES DEPARTMENT OF APPLIED BIOLOGY NAVRONGO CAMPUS, NAVRONGO, GHANA. OLIVER AWO UNIVERSITY FOR DEVELOPMENT STUDIES, FACULTY OF APPLIED SCIENCE, DEPARTMENT OF APPLIED BIOLOGY, NAVRONGO CAMPUS, GHANA AND SAMUEL TWUM UNIVERSITY FOR DEVELOPMENT STUDIES, DEPARTMENT OF APPLIED BIOLOGY, NAVRONGO CAMPUS, GHANA Corresponding Author: -lawadetunde@yahoo.com Abstract Received 06 November 0; accepted 8 November 0 The study was to determine the source, distribution and the level of contamination in Chevon (goat meat) and beef processed by butchers in slaughter house and open market, considering various body regions such as the neck and thigh during the period of April to June 00 in Navrongo in the Kassena Nankana. A total of 0 samples of meat were sampled from the open market and slaughter house. Ten (0) samples of Chevon from the neck and thigh were collected. Same sample were collected for beef. Bacteriological analysis of the samples such as total and faecal coliform; total viable bacteria counts and salmonella counts were determined using multiple tube fermentation method and standard plate count method respectively. The mean TVBC per gram of goat meat sample from the neck and thigh were and respectively for the goat meat from the slaughter yard. Goat meat sampled from the open market also had the neck and thigh as and l respectively. The TVBC of beef per gram of meat sample from the neck and thigh were. 0 7 and respectively for the beef from the slaughter yard. Beef sampled from the open market also had the neck and thigh as and respectively. The mean values of total coliform counts in neck and thigh of goat meat and beef processed at the slaughter yard and open market were. The mean values of faecal coliform counts in neck and thigh of beef and chevon processed at the slaughter yard and open market were.the values of salmonella counts in neck and thigh of goat meat processed at the slaughter yard were 0. 0 and.6 0 respectively. Whereas goat meat sampled from the open market also had the neck, thick as.86 0 and.98 0 respectively. The mean values of Salmonella counts in the neck and thigh of beef processed at the slaughter yard were and 0. 0 respectively. Beef sampled from the open market also had the neck and thigh as.6 0 and. 0 respectively. 0 Universal Research Publications. All rights reserved Key words: Chevon, Navrongo, Kassena-Nankana, Slaughter house, Open-market place, Total Viable Bacteria Counts (TVBC), Total Coliform Counts (TCC), Fecal Coliform Counts (FCC) 0 International Journal of Research in Pure and Applied Microbiology 0; (): 0-

2 INTRODUCTION There are many different types of meat available throughout the world today that are part of every recipe that you can imagine. Some of the many types of meats available today are beef, goat meat, pork, chicken, and venison. Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fiber. When myoglobin is exposed to oxygen, reddish oxymyoglobin develops, making myoglobin-rich meat appear red. (Lawrie and Ledward, 006). The redness of meat depends on species, animal age, and fiber type: Red meat contains more narrow muscle fibers that tend to operate over long periods without rest, while white meat contains more broad fibers that tend to work in short fast bursts. Beef, goat meat, pork and sheep are the red meat and white meat is the flesh of poultry (chicken, turkey, duck, pigeon, and guinea fowl (Stufflebeam, 98). Microorganisms are ubiquitous meaning they are found everywhere (Marks, 00). The presence of these microorganisms in meat may be harmful for human and may cause spoilage and can be use as indicator organisms. Sources of meat contamination were further outlined by as those from the surface of the skin, hide or fleece, the feet, soil and faecal material containing the gut contents, accidental puncture of the gut wall during evisceration, scalding tanks for cattle and goat. It has been recognized that the dressing process and handling of those meat are a major source of microbial contamination since microbes are found in the air, water and on human body (Empey and Scott, 99). Other sources of contamination are slaughter men s hands, arms, clothing; equipment used in carcass dressing process and to a lesser degree contamination can come from the air via aerosols, and from carcass washing water. Diseases reported at the war memorial hospital indicates a high level of food borne disease especially those related to microbial contamination of goat meat, beef, chicken and pork such as diarrhea, fever, vomiting, abdominal clamps and dehydration. Most inhabitants of Navrongo are attacked by these food borne diseases related to goat meat and beef contamination resulting in low economic improvement and good health for development. Research into the microbiological quality of beef and goat meat from the slaughter house and the open market in Navrongo will provide the basis for a reduction in the incidence of food-borne illnesses recorded at the War Memorial Hospital and also reduce the incidence of zoonotic diseases amongst the inhabitants. It will also provide detailed and comprehensive information of significant importance to Public Health Managers, the Ministries of Health, Food and Agriculture and will also inform the Environmental Health and Sanitation and the Veterinary Services in Navrongo to improve upon their surveillance methods. The aim and of this work is to determine and identify the source and distribution of microbial contamination in goat meat and beef if it is from the slaughter house and the open market in Navrongo. MATERIALS AND METHODS STUDY SITE The study was conducted in Navrongo; the capital of the Kassena-Nankana East District of the Upper East region of Ghana. The District has a coverage area of about 67km. The District is bordered to the North by Bukina Faso, to the South by WaleWale in the Northern Region of Ghana, to the West by Sissala District in the Upper West Region and Builsa District in the Upper East Region, to the East by Bongo District and Bolgatanga Municipality all in Ghana. The average annualtemperature is between 0 0 and 0 0 C. The people of Navrongo are Kassenas and Nankanas with agriculture as the main occupation of local economy. Rearing of livestock and domestic animals, and the growing of vegetables as tomatoes, cabbage and carrots are their main activities. Eating of roasted meat at vantage points is habitual of the natives especially the youth because of abundance cattle, goat meat and pork. (What works? What fails? Compendium of Newsletters, Navrongo Community Health and Family Planning Project 00) SAMPLES AND SAMPLE COLLECTION A total of twenty (0) meat samples were collected, ten (0) samples of raw beef were taken from the slaughter house and the open market and, ten (0) samples of raw goat meat were taken from the slaughter house and the open market. The samples were taken from the brisket and neck. Each sample was collected in sterile rubber bags from the slaughter house and the open market respectively and immediately conveyed in an iced cooler to the laboratory for analysis. Raw goat meat sample were collected directly from the carcass in the slaughter yard and open market. A quantity of about 0grams of goat meat cut samples and beef meet cut samples were collected in sterile container and bacteriological analysis such as total viable count (TVBC) and Salmonella counts were determined by Standard Plate Count method employing the pour plate technique and spread plate method (APHA,00) using Plate Counts agar and Bismuth sulphite agar respectively. The total coliform count (TCC) and Faecal Coliform count (FCC) were determined using multiple tube fermentation tests. ENUMERATION OF TOTAL VIABLE BACTERIAL COUNTS Maceration and serial dilutions 0g of beef sample was weighed into 90ml of physiological saline solution and macerated using a stomacher (Bagmixer, Buch& Holm A/S, Interscience, 78860, St., Nom- France) for minutes. The homogenate was serially diluted into 6-folds by pipetting ml each of the homogenate into 9ml of physiological saline solutions respectively. ml of dilutions of 0-6 of each sample was poured into various sterile petridishes and covered with 0ml of sterile plate count agar. Each plate was swirled gently, taking care not to spill its content; while ensuring thorough mixing of content. The plates were allowed to set and the plates were incubated in International Journal of Research in Pure and Applied Microbiology 0; (): 0-

3 inverted positions at 7 C for 8 hours for total bacteria count. Enumeration of Total Coliform counts and Feacal Coliform counts. The presumptive test of the multiple tube fermentation was used to determine the presence of total coliform counts and fecal coliform counts in the beef as described in Standard Method for Examination of Water by APHA et al., (00). The results were then interpreted using the most probable number (MPN) statistical table. Confirmatory test of faecal coli form bacteria From the above test, one of the tubes showing positive in the presumptive test was streaked in Eosin methylene blue agar showing bluish black metallic sheen was identified as Escherichia coli. Enumeration of Salmonella Species Spread plate method was used in enumerating Salmonella species on plates containing Bismuth Sulphite Agar (BSA). 0.ml dilutions of 0 - of each sample was dispensed into various labeled sterile petri plates containing BSA and were incubated in inverted positions at 7 C for 8 hours. Statistical Analysis Microsoft Office Excel 00 and SPSS.0 were used for all graphical representations employed in analyzing the data on all the samples. RESULTS AND DISCUSSION The result in table showed the TVC value per gram of meat sample from different body regions. For the goat meat from the slaughter yard, the mean TVC per gram of neck and thigh were.8 x 0 7 and.6 x 0 7 cfu/ml respectively. Goat meat sampled from the open market also had the neck and thigh as and cfu/ml respectively. The highest counts recorded in goat meat samples from the slaughter house was cfu/ml at the thigh site and that of the open market was cfu/ml at the thigh site. While the lowest count for goat meat in the slaughter yard and open market were and cfu/ml respectively. Table showed that the mean values of salmonella in neck and thigh of goat meat processed at the slaughter yard were 0. 0 and.6 0 respectively. Goat meat sampled from the open market from the neck and thigh had.86 0 and.98 0 respectively. The results in Table showed that the mean values of TCC in neck and thigh, of goat meat processed at the slaughter yard were, and, respectively. Goat meat sampled from the open market at the neck and thigh had mean value of TCC of, and, respectively. This result showed that both slaughter house and open market had TCC values of of all the body regions sampled. The results showed that the mean values of FCC in neck and thigh of goat meat processed at the slaughter yard were and respectively. Goat meat sampled from the open market at the neck and thigh had TCC of, and respectively. Faecal coliform recorded for all the sampled collected both from the open market and the slaughter house. Table showed the TVC value per gram of the beef meat sample from the slaughter yard at the neck and thigh region as. 0 7 and respectively. Beef sampled from the open market from the neck and thigh had and respectively. The highest count recorded in goat meat samples from the slaughter house was at the thigh site and that of the open market was at the thigh site. While the lowest count for beef in the slaughter yard and open market were. 0 7 and respectively Table showed that the mean values of Salmonella counts in the neck and thigh of beef processed at the slaughter yard were and 0. 0 respectively. The Salmonella counts of Beef sampled from the open market from the neck and thigh were.6 0 and. 0 respectively. Table 6 showed that the mean values of TCC in neck and thigh of beef processed at the slaughter yard were and, respectively. Beef sampled from the open market from the neck and thigh had TCC of, and, respectively. The mean values of FCC in neck and thigh of beef processed at the slaughter yard were and respectively.beef sampled from the open market from the neck and thick had FCC of and respectively. DISCUSSION The general viable count of fresh meat tissue should be less than log 6.00 per gram (ICMSF, 98) and to ensure that there is limited or no chances of microbial contamination of the meat sample before analysis, the entire procedure must be followed. Samples must be tested under aseptic conditions. The result in table showed the TVC value per ml of chevon sample from different body regions such as the neck and thigh were log.99 ( ) and log.9 ( ) respectively from the slaughter yard. Beef sampled from the open market also had the neck and thigh as log7. ( ) and log8. ( ) respectively. The result from table showed the TVC value per gram of beef sample from different body regions such as the neck and thigh were log.6 (. 0 7 ) and log. ( ) respectively from the slaughter yard. Beef sampled from the open market also had the neck and thigh as log6.9 ( ) and log9.97 ( ) respectively. These values were higher than the set standard of log 6.00 per gram by ICMSF. The high level of contamination in the open market can be attributed to improper handling, unsterilized knifes; table and the dresses wore by the seller. The result in table and table 6 showed the TCC value per gram of meat sample from different body regions such as the neck and thigh were and respectively for the goat meat from the slaughter yard. Goat meat sampled from the open market also had the neck and thigh as which is log.0, and log.0, respectively..also the TCC value per ml of meat sample from different body regions recorded for beef from the slaughter yard and open market. Higher level of faecal and total coliform in the slaughter house might be due International Journal of Research in Pure and Applied Microbiology 0; (): 0-

4 Table : Total viable bacterial Counts at different body region of goat meat processed in slaughter house and meat cut and sold in the market Sample no Total viable bacterial Counts cfu/g X 0 7 GOAT Table : Total salmonella count at different body region of goat meat processed in slaughter house and meat cut and sold in the market Salmonella count cfu/g x0 GOAT Sample no to the faecal contamination of dressed carcasses which may The sanitary condition and handling of meat are below the occur as a consequence of direct contact with faeces or the hygienic standards of food and agriculture organization surfaces/ floor that have being contaminated from facal (FAO, 99) matter, unsterilized knife and improper handling of the Unsterilized knife, unclean hands, dirty attire of some seller meats. and butchers accounted for the microbial contamination. The Salmonella counts were 0. 0,.6 0 for the CONCLUSION neck and thigh of goat meat sampled from the slaughter From these results it can be deduced that contamination is house and.86 0 and.98 0 for the same sample in the present right from the slaughter house to the open market. open market. This result indicated that meat in the slaughter High levels of total and faecal contamination in the slaughter house and open market is contaminated with salmonella house shows that contamination begins from the slaughter which might be due to the faecal contamination from goats house. However, more contaminants are added when meat is and beef itself. being transported to and at the market where they are sold. The variation between meat samples from the two animals - RECOMMENDATIONS goat and cow could be due to the condition in which animals Quite clearly, tying off the Oesophagus and enclosing the are kept, the water used to wash the floor, tables and cutleries rectum to prevent leaked of ingested and faeces respectively and the water used to clean the processed meats. Difference are critical preliminary operation in controlling contamination in the count of the various parts of the meat of the two during evisceration. Proper evisceration will ensure the animals (Goat and Cow) could also be due to the improper gastrointestinal tract secured at both its eosophageal and anal handling and the poor hygienic adequacy/ condition ends is removed intact. prevailing at the slaughter house and the open market. International Journal of Research in Pure and Applied Microbiology 0; ():

5 Table : Total coliform count and faecal coliform count at different body region of goat meat processed in slaughter house and meat cut and sold in the market MPN/00ml Sample no Total coliform count Faecal coliform count MPN/00ml GOAT Slaughter Open yards market Table : Total viable bacterial Counts at different body region of beef processed in slaughter house and meat cut and sold in the market Sample No Total viable bacterial Counts cfu/g X 0 7 BEEF Table : Total salmonella count at different body region of goat meat processed in slaughter house and meat cut and sold in the market Salmonella count cfu/g x0 BEEF Sample No International Journal of Research in Pure and Applied Microbiology 0; (): 0-

6 Table 6: Total coliform count and faecal coliform count at different body region of beef processed in slaughter house and meat cut and sold in the market Region of carcasses BEEF Sample No Total Coliform Count MPN/00ml Slaughter yards Open market Faecal Coliform count MPN/00ml Health inspectors should be continuously trained and adequately equipped with the necessary tools for on-site tests and measurements. This is to help ensure uniform application of legal procedures and more thorough assessment during inspection. Meat production at an acceptable level could be promoted through educational programs for butchers and meat seller. Health screening of butchers, slaughter and sellers men is very important. It is recommended that the District Assembly provides free and regular health screening of butchers and slaughter men to safeguard the butchers and meat consumers. Effective developed and implementation of Hazard Analysis Critical Control Point (HACCP) and surveillance programs to monitor microbial contaminations at the slaughter house and open market in the district The standard of the slaughterhouse used by butchers in Navrongo should be improved. It should have components such as lair-age, stunning box, killing floor, chilling rooms, cold rooms, condemnation area and laboratory as outlined by Koney (99) and FAO (990) on the standard of a modular small-scale slaughter house. Finally, Slaughtering facilities should be adequate to ensure minimum risk of contamination of meat by insects, parasites and micro-organisms from the surroundings and the subsequent growth of some of these contaminants within the meat. ACKNOWLEDGMENT: The authors are grateful to Prof. I.A. Adetunde of the University of Mines and Technology, Tarkwa, Ghana in making this article publishable. REFERENCES APHA E W R, AWWA A D E and WEF L S C (00): Standard Methods For The Examination of Water and Wastewater. st Edition. American Public Health Association 800 street, NW Washington, DC Pp 9-8 to EMPEY, W.A. AND SCOTT W. J. (99): Investigations on chilled beef І, Microbial contamination acquired in the meat works. Bulletin6, Council for Scientific and Industrial Research, Australia FAO, (99): Techniques and Hygienic Practices in Slaughtering and Meat Handling, General Hygiene Rules for Facilities, Equipment and Personnel in the Meat Industries: Guidelines for Slaughtering, Meat Cutting and Further Processing. Animal Production and Health Paper No. 9, Rome, Italy. Pp-8 ICMSF (98): Microorganisms in foods samples for microbiological Analysis: Principles and specific application recommendation of the International Commission on Microbiological Specification for Foods. Association of Microbiological Societies. Toronto, University of Toronto Press. LAWRIE, R. A.; LEDWARD, D. A. (006): Lawrie s meat science (7th ed.). Cambridge: Woodhead Publishing Limited. ISBN MARKS (00): Experiments on Microbiological Limits for Raw Meat as set by the Meat Standards Committee of FAO/WHO: A Brief Introduction to Microbiology and the use of M Petrifilm Plates. Websites; /microbiology, Pp.. STUFFLEBEAM E.C.,(98): Meat and Wool: Principles of Animal Agriculture, Prentice-Hall, U.S.A. Pp. -7. WHAT WORKS? WHAT FAILS? Compendium of Newsletters from the Navrongo Community Health and Family Planning Project (00-00)zzzzzzzzzzzzzzzzzzzzz Source of support: Nil; Conflict of interest: None declared International Journal of Research in Pure and Applied Microbiology 0; (): 0-