Source and Distribution of Microbial Contamination on Beef and Chevon in Navrongo, Kassena Nakana District of Upper East Region in Ghana
Journal Title: Journal of Animal Production Advances - Year 2011, Vol 1, Issue 1
Abstract
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 2010 in Navrongo in the Kassena Nankana. A total of 20 samples of meat were sampled from the open market and slaughter house. Ten (10) 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 1.58×107 and 3.62×107 respectively for the goat meat from the slaughter yard. Goat meat sampled from the open market also had the neck and thigh as 5.18×107 and l7.0×107 respectively. The Mean TVBC of beef per gram of meat sample from the neck and thigh were 2.12×107and 3.26×107 respectively for the beef from the slaughter yard. Beef sampled from the open market also had the neck and thigh as 4.16×107 and9.97×107 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 >1600. The mean values of faecal coliform counts in neck and thigh of beef and chevon processed at the slaughter yard and open market were >1600.The values of salmonella counts in neck and thigh of goat meat processed at the slaughter yard were 0.22×102and 1.36×102 respectively. Whereas goat meat sampled from the open market also had the neck, thick as 1.86×102 and 1.98×102 respectively. The mean values of Salmonella counts in the neck and thigh of beef processed at the slaughter yard were 0.86×102 and 0.44×102 respectively. Beef sampled from the open market also had the neck and thigh as1.64×102 and 1.42×102 respectively.
Authors and Affiliations
Adetunde L. A , Glover R. L. K , Oliver A. W. O , Samuel T
Keywords
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