Publisher: Bachudo Science Co. Ltd

Prevalence of Micro-Organisms In Flies and Meat Cuts In Uyo Abattoir, Akwa Ibom State

A. U. Eno·obong, A. Y. Itah, C. O. Obun
KEYWORDS: Microbial, Contamination, Meat cuts, Flies, Abattoir


A total of 100 samples, 50 each of fresh meat cuts and flies were aseptically collected from lba-Oku Abattoir in Uyo, Akwa lbom State periodically and processed for quantitzitive and qualitative microbiological analysis using cultural procedures. Results of ~uantitative analysis revealed microbiological load of flies ranging from 1.8 (:!:. 0.02) X 106 to 1.83 ( +. 0.33) X 106 cfu/g· while that of meat cuts ranged from 1.2 (:!:. 0.02) X105 to 1.25 (±.: 0.33} X 106 cfu/g·1. The viable plate coupt (VPC) of Micro-organisms on flies was significantly (P < 0.05) higher in all the weeks ofanalysis. Qualitative evaluation of bacterial flora of the meat cuts and flies revealed Staphylococus aureus as the most predominant organism, 48% and 50% resRectively while Proteus was the least with 12% and 14% incidence in meat cuts and flies respectively. Apart from, known mycotoxin producing Aspergillus and Penicillium species encountered in this work, the occurrence of stapylococcus aureus, E. coli, Bacillus aereus, Staphylococus epidermidis, Micrococcus roseus. Bacillus subtilis, streptococcus, Klebsiella, Pseudomonas, and Salmonella speciesis indicative of gross contamination and constitute pptential health hazard to consumers. Continuous microbiological surveillance of abattoirs is recommended to avert trnminent danger of food borne intoxications. The public health significance of these findings are discussed in the paper.

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