JOURNAL OF NEW DISCOVERY IN MICROBIOLOGY
Integrity Research Journals
Model: Open Access/Peer Reviewed
DOI: 10.31248/JNDM
Start Year: 2020
Email: jndim@integrityresjournals.org
Assessment of the sanitary condition of contacts surfaces of meat and fish displayed for sales in local markets in Rivers State Nigeria
https://doi.org/10.31248/JNDM2023.010 | Article Number: 7C243A811 | Vol.2 (2) - April 2024
Received Date: 19 September 2023 | Accepted Date: 12 March 2024 | Published Date: 30 April 2024
Authors: Nnenna J. P. Omorodion* and Israel E. Etim
Keywords: rivers state, Coliform count, food-borne pathogen, heterotrophic bacterial count, meat and fish, Salmonella count, Staphylococcus count.
Food-borne pathogen are the primary source of infection in developing countries. The widespread practice of raw fish and meat consumption is a potential cause of food-borne diseases in Nigeria. Hence, this study was initiated to assess the sanitary condition of contact surfaces of fresh fish and meat samples from the markets in Obio/Akpor LGA in Rivers State. Swab samples from contact surfaces were collected from the sellers of fish and meat for microbial analysis. The study revealed that the table had the highest mean total heterotrophic bacterial count (THBC) of 5.71log10 (cfu/cm3) > knife (5.7 log10 (cfu/cm3)) > the hand (5.47log10 (cfu/cm3)) > the 4.55log10 (cfu/cm3) and 3.8 log10 (cfu/cm3) on cutting board and apron swabs. Staphylococcus count of all samples shows of 5.02 log10 (cfu/cm3), 4.69 log10 (cfu/cm3), 4.58log10 (cfu/cm3), 4.56log10 (cfu/cm3) and 4.55log10 (cfu/cm3) for apron, cutting board, hand, knife and table samples respectively. Coliform count of apron is zero (0), hand is zero (0), cutting board is 0.61log10 (cfu/cm3), hand is 0.49log10 (cfu/cm3), knife is 1.17log10 (cfu/cm3) and table is 0.66log10 (cfu/cm3). Apron for Salmonella count is 0.55log10 (cfu/cm3), cutting board is zero (0), hand is 0.49log10 (cfu/cm3), knife is zero (0) and table is zero (0). The knife samples had a fungal count of 2.66log10 (cfu/cm3) < apron (3.18log10 (cfu/cm3)) < table (3.3log10 (cfu/cm3)) < hand samples (3.33log10 (cfu/cm3)) < cutting board (3.40log10 (cfu/cm3)). Staphylococcus sp, Salmonella sp, Escherichia coli, Klebsiella sp, Bacillus sp, Shigella sp, Proteus sp, Enterobacter sp and Citrobacter sp are all bacteria isolated from this study. Aspergillus flavus, Aspergillus niger, Penicillium sp, Fusarium sp, Saccharomyces sp and Aspergillus terreus were all the fungal species isolated. In this study, it was observed that all swab samples obtained from the contact surface detected a significant count of microbes. Hence, adequate sanitary measures should be taken into consideration.
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