Isolation, Identification And Antibiogram Of Staphylococcus Aureus Isolated From Cow Meat

Isolation, Identification And Antibiogram Of Staphylococcus Aureus Isolated From Cow Meat

Abstract

The study was carried out with end to insulate Staphylococcus aureus from cow meat and determine the antibiogram pattern ofS. aureus. Three samples of cow meat from three different locales( Gwagwalada request, Abattoir request and Kasuan Dare) in Gwagwalada were collected to insulateS. aureus from the samples. The organisms insulated were Salmonella spp, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. Several biochemical tests were carried out to identify, theS. aureus isolates like Catalse test( positive), Manitol test( positive), Coagulase test( positive) and Oxidase test( negative). The antibiogram pattern ofS. aureus was estimated using commercially set fragment. The antibiotics tested were Pefloxacin( Pef), Streptomycin( S), Ampiclox( Apx), Amoxacilin( Am) and Ciprofloxacin. The pattern indicated that the overallS. aureus were resistant to Pef, S, Cpx and less resistant to Am and Apx. Results easily suggested a possibility of implicit public health trouble ofS. aureus performing from impurity of cow meat with pathogenic bacteria which is substantially due to hygienic processing, handling, and hygienic terrain.

Chapter One

Preface

The right of a consumer is to have a product of good quality and not a product that will constitute any form of health hazard. Cow meat are largely desirable, palatable, digestible and largely nutritional. Cow meat is comprised of about 20- 45 protein; others are water, fat, phosphorus, iron, vitamins and zinc( USDA, 2011). Quality products are those that meet some need or anticipation of consumer and are safe and wholesome as well( Sahoo etal. 1996). The microbiological safety and quality of cow meat are inversely important to directors, retailers and consumers. Two relatively different groups ofmicro-organism are applicable bones that are pathogens and bones that are generally inoffensive to mortal health, but being psychortrophic, they’re suitable to multiply on the product during bite storehouse( complexion, 2004). corruption affect substantially from out- odour development and product shelf- life is determined both by the number of corruption organism present originally and the temperature history of the product at all stages of product and posterior storehouse and running( Pooni and Mead, 1984). For bite stored cow meat, Viehweg etal.( 1989) demonstrated that nearly all the odourous substances set up at corruption could be attributed to microbial growth and metabolism. impurity of cow meat with food borne pathogens remain an important public health issue, because it can lead to illness if there are malpractices in running, cuisine or post cuisine storehouse of the product.

Fresh( raw) food similar as cow meat caries natural micro foliage that may contain organism potentially dangerous to humans. The microbial foliage of cow meat is largely confined to the skin face. Isolates from cow meat could include members of the following rubrics Proteus, Enterobacter, Alcaligenes, Escherichia, Bacillus, Flavobacterium, Micrococcus, Pseudomonas, Staphylococcus and Salmonella( Frazier and Westhoff, 1988).

impurity of the skin and filling of the body depression occurs during washing, plucking and evisceration. Bacterial figures vary vastly on the face of the cow meat. This variation is lesser between cows set up in different position. The type of organism insulated depends upon where the samples are taken and upon the stage of processing( Frazier etal., 1985). Fresh cattle products like cow meat are known to suffer detoriation due to microbial action, chemical and physical changes. In normal running and storehouse of cow meat, this detoriation changes are attributed to microbiological impurity and exertion.

impurity & Preservation of Cow Meat

Cow and cow products are constantly defiled with several types ofmicro-organism. This problem is indeed more severe under temperature- abused conditions as well as indecorous or hamstrung refrigeration generally observed in retail cow meat vended in open requests. Cow meat can be kept in good condition for month if duly indurate and the storehouse temperature is low enough. Cow meat should indurate fast enough to retain utmost of the natural bloom of a lately killed cow. The storehouse temperature should be below17.8 ºC and relative moisture above 95 to reduce face drying. utmost cow meat is sharp- firmed at about 29ºC or lower in circulating air or on a moving belt in a freezing lair. Other corruptionmicro-organism are introduced into the cow meat by the workmen during slice and evisceration, through water, and air in the dressing, cutting and cooling room terrain( Bhagirathi etal., 1982). still, colorful styles are used in the preservation of cow meat in order to reduce the prevalence of these organisms. These include ascepsis, use of heat, use of low temperature, chilling, indurating, preservative similar as asceptic, adipic, succinic etc at pH2.5 and use of irradiation( Frazier and Westoff, 1988). Despite these styles of preservation, impurity of dairy products remains the order of the day before it gets to the final consumer.

Significance of the Study

numerousmicro-organisms have been set up to be pathogenic to mortalconsumption.Staphylococcus aureus being one of the most ubiquitous on food material similar as raw meat and raw bulk milk( Matthews etal., 1997) was chosen to be studied to know the antibiotics that are most effective against Staphylococcus aureus. The knowledge of the antibiotics that are most effective can be suggested for the treatment of the cows that their meat are being vended in the request to reduce the effect of Staphylococcal infestation on cow meat and the attendant mischievous goods it has on humans when consumed.

Points And Objects

colorful bacteria are associated with cow meat; this exploration is aimed at achieving the insulation of Staphylococcus aureus from cow meat vended at different locales in Gwagwalada megalopolis. The specific objects of this study include

To determine the quantum of Staphylococcus aureus set up in cow meat in Gwagwalada request.

ii. To carry out antibiogram analysis of Staphylococcus aureus.

iii. To presume the significance of the antibiotics used.