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Abstract:
Raw meat is a term that includes all animals derived from wildlife. It is indigenous to China and Africa. In Nigeria, a variety of raw meat is consumed, Cow and Goat meats being the dominant species consumed. The presence of pathogenic microorganisms in the game meat that is commonly consumed may spell doom to the public health, and conversely the society at large. Therefore, this research was carried out to determine the presence of pathogenic Escherichia coli in various raw game meat species sourced from three different markets in Owerri municipal, Imo state in the South eastern region of Nigeria and evaluating the effectiveness of various antibiotics against these bacterial strains. A total of 30 raw game meat samples were collected aseptically from designated sales points. Escherichia coli was isolated using Sorbitol Mac Conkey agar (SMAC) and Mac Conkey agar (MAC), followed by morphological and biochemical characterization of the isolates. Genotypic characterization was performed using Multiplex PCR on suspected strains. The results revealed a 100% prevalence of E. coli contamination in the raw meat samples. Antibiotic susceptibility testing revealed varying degrees of susceptibility among 11 isolates. While Ciprofloxacin and Ampicillin showed mixed efficacy, Gentamycin was effective against most isolates. Narrow-spectrum antibiotics like Nalidixic Acid exhibited susceptibility in all isolates, while cephalosporins were generally ineffective. These findings emphasize the need for judicious antibiotic use in food production and ongoing surveillance of resistance patterns to mitigate public health risks. Future research should explore molecular mechanisms of antibiotic resistance and alternative contamination control strategies in the food industry.
Table of Content:
TABLE OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements v
Table of Contents vi
List of Tables ix
List of Figures x
Abbreviations xi
Abstract xii
CHAPTER ONE: INTRODUCTION 1
1.0 Introduction 1
1.1 Background of Study 1
1.2 Statement of Problem 3
1.3 Justification of Study 4
1.4 Aim and Objectives 6
CHAPTER TWO: LITERATURE REVIEW 7
2.0 Literature Review 7
2.1 Game Meat 7
2.1.1 Types of Game Meat 8
2.1.2 Implication of Game Meat in Foodborne Diseases 9
2.1.3 Preparation of Bush Meat: Source of Contamination 10
2.1.4 Diseases associated of Game Meat 11
2.2 Escherichia coli 13
2.2.1 Brief Hstory of Escherichia coli 14
2.2.2 Characteristics of Escherichia coli 14
2.2.3 Pathotypes of Escherichia coli 15
2.2.3.1 Enterotoxigenic Escherichia coli (ETEC) 16
2.2.3.2 Enyeropathogenic Escherichia coli (EPEC) 17
2.2.3.3 Enteroaggregative Escherichia coli (EAggEC) 17
2.2.3.4 Diffusely adherent Escherichia coli (DAEC) 18
2.2.3.5 Enteroinvasive Escherichia coli (EIEC) 18
2.2.3.6 Shiga toxin Producing Escherichia coli (STEC) 19
2.2.4 Epidemiology of Escherichia coli 20
2.2.5 Pathogenesis of Escherichia coli 21
2.2.6 Transmission of Escherichia coli 21
2.2.7 Antimicrobial Resistance and Susceptibility of Escherichia coli 22
CHAPTER THREE: METHODOLOGY 23
3.0 Methodology 23
3.1 Study Area 23
3.2 Sample Collection 23
3.3 Materials and Equipment Used 23
3.4 Preparation of Culture Media 24
3.5 Sample Preparation 29
3.5.1 Serial Dilution 29
3.5.2 Plating 29
3.5.3 Sub-culturing 30
3.6 Culture Preservation 30
3.7 Antimicrobial Susceptibility Testing 31
CHAPTER FOUR: RESULTS 33
4.0 RESULTS 33
4.1 Results 33
4.1.1 TVC Result 34
4.1.2 Biochemical tests of E. coli isolate 35
4.1.3 Antimicrobial Susceptibility 36
4.1.4 Prevalence of E. coli in game meat 37
CHAPTER FIVE: DISCUSSION 38
5.0 DISCUSSION 38
5.1 DISCUSSION 38
CHAPTER SIX: CONCLUSIONS AND RECOMMENDATIONS 40
6.1 CONCLUSIONS AND RECOMMENDATIONS 40
REFERENCES 41
Introduction:
Beef is the edible flesh obtained from the carcass of cattle. The part of the carcass considered as edible also differ among countries. For instance, in some countries, the kidney, liver, heart, lungs, offals, tongue among others are used as pet foods, but are edible by humans in other countries. Meats such as beef, pork, chicken, goat, grasscutter and chevon are consumed in Ghana (Adzitey, 2013; Nkegbe, Assuming-Bediako, Aikins-Wilson, & Hagan, 2013). Among these meats, beef was the most preferred meat by consumers in Owerri municipality, followed by chicken, chevon, mutton, pork and guinea fowl (Mahaboubil-Haq & Adzitey, 2016).
Beef serves as a source of nutrients such as proteins, fats, vitamins (vitamin B3, B6, B12) and minerals (zinc, selenium, phosphorus, iron) (Arnarson, 2019; Williams, 2007). Beef is also considered as red meat due to its high iron content (Arnarson, 2019; Williams, 2007). The nutrient contents of meat make it an idea medium for the growth of microorganisms including Escherichia coli. Escherichia coli are gram-negative, rod-shaped, facultative anaerobe bacteria of the Enterobactericaec family (Feng, Weagant, Grant, & Burkhardt, 2017).
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