Load and Antibiotic Susceptibility Pattern of Microorganisms in Muscle Foods Sold in Akure, Southwest Nigeria

• Main Authors: R.S. Bodunde, C.O. Ogidi, B.J. Akinyele
• Format: Article
• Language: English
• Published: Shahid Sadoughi University of Medical Sciences 2019-03-01
• Series: Journal of Food Quality and Hazards Control
• Subjects: Meat; Drug Resistance; Microbial; Food Safety; Nigeria
• Online Access: http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-700-2&slc_lang=en&sid=1

Background: Muscle foods, notably red meat, poultry meat, and fish are the first choice of animal source food with adequate protein for human. The present study was undertaken to analyze the load and antibiotic susceptibility pattern of microorganisms in muscle foods sold in Akure, Southwest Nigeria. Methods: Hundred muscle food samples, including meat and fish were collected from different locations (A-E) of Akure, Nigeria and examined microbiologically using cultural techniques, biochemical tests, and analytical profile index. Antibiotic susceptibility patterns were also determined in isolated microorganisms from muscle foods against different antibiotics. Data were analyzed using SPSS software version 17.0. Results: The highest (p<0.05) total viable bacterial count (8.3×106 CFU/g) were obtained from pork, including with 6.0×105 CFU/g for Staphylococcus and 5.8×105 CFU/g for Salmonella-Shigella. Mackerel collected from location D (Kings market) had the highest (p<0.05) bacterial count of 9.97×105 CFU/g, followed by 8.57×105 CFU/g, and 7.03×105 CFU/g in locations C and E, respectively. Low fungal counts were recorded ranged from 1.0×102 to 1.30×102 spore forming unit/g. The highest (p<0.05) occurrence of 26.50% was observed for Escherichia coli. The isolated microorganisms displayed varying degree of resistance (33.3 to 100%) to commonly used antibiotics. Conclusion: The microorganisms found in muscle foods from Akure, Nigeria could be considered as result of poor hygiene of the retailers or handlers. Also, presence of the multidrug resistant bacteria in muscle foods distributed in this region could pose a serious risk factor to public health.   DOI: 10.18502/jfqhc.6.1.456