Effects of time of meat purchase on the level of microbial contamination of beef from retail points in Samaru market, Zaria-Nigeria

Abstract

The meat retail selling points are the major places where people usually purchase meat from morning through to evening at retail points in Samaru, Zaria. A total of 100 meat samples were collected from five different retail meat selling points in Samaru market Zaria, Kaduna state. Twenty samples were obtained from each retail point (10 samples in the morning and 10 in the evening). The meat samples were tested for total aerobic and coliform plate counts to determine the effect of time on the level of microbial contamination. The result of the study shows that there was a statistically significant difference (P<0.05) between the aerobic plate counts of samples obtained in the morning and those of samples obtained in the evening. Similarly, there was a statistically significant difference (P<0.05) between the total coliform counts of the morning and evening samples. This suggests that there were increases in both total aerobic and coliform plates counts from the morning samples compared to evening samples. The minimum aerobic plate counts (6.0 log10 CFU/g) obtained exceeded the permissible value of (5.7log10 CFU/g) while minimum coliform counts (4.7 log10 CFU/g) exceeded the permissible value of (2.7 log10 CFU/g). This is of serious public health concern. It was concluded that there were increases in level of total aerobic and coliform counts in the meat samples obtained in the evening compared to those obtained in the morning and the minimum counts of both aerobic and coliform counts in morning and evening samples exceeded the minimum acceptable level in all the five retail points. The study demonstrated that it is better to purchase meat from retail points in the morning than evening because of the observed increase in microbial loads in the evening samples which increases the chances of meat-borne infection to consumers.

Keywords: Aerobic, coliform counts, meat, retail points.