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Bacterial Load and Isolation of Salmonella Species from Cattle Carcasses at Kano Abattoir- Kano State, Nigeria

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– Bacterial Load AND Isolation OF Salmonella Species FROM Cattle Carcasses at Kano Abattoir- Kano State, Nigeria  –

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Abstract

The muscle (meat) of a healthy animal is sterile. Contamination may be due to infection within the animal or external contamination during slaughter and handling processes.

High bacterial load on carcasses may pose potential risk of meat contamination with Foodborne pathogens. A cross sectional study was carried out to determine the bacterial load and isolate Salmonella species from cattle carcasses slaughtered at Kano abattoir.

An eighty cattle carcass was sampled between December 2012 to April, and 2013. Swabs were collected from four positions (neck, shoulder, brisket, and rump) on each carcass. The laboratory procedure was carried out using ISO 6579:2002.

Conventional biochemical test as well as MicrobactTM 12E was used for bacterial identification. Data was analyzed using Epi info 7 and Microsoft Excel, 2007.Out of the examined 80 carcasses 41 (51.3%) were from male and 39 (48.8%) from female  cattle carcasses.

Bacteria but only 50 (62.5%) carcasses sampled yielded growth on Salmonella- Shigella agar contaminated Seventy-nine (98.8%) cattle carcasses sampled.

Introduction

1.1 Background of the Study

Food-borne pathogens are the leading cause of disease and death in developing countries costing lots of money in medical care and social costs.

Changes in eating habits, mass catering, complex and lengthy food supply procedures with increased international movement and poor hygiene practices are major contributing factors. Contaminated raw meat is one of the main sources of food-borne illnesses.

The risk of the transmission of zoonotic infections is also associated with contaminated meat.Meat is considered an important source of proteins, essential amino acids, B complex vitamins and minerals.

Due to this rich composition, it offers a highly favorable environment for the growth of pathogenic bacteria.

The microbiological contamination of carcasses occurs mainly during processing and manipulation; such as skinning, evisceration, storage and distribution at slaughterhouses and retail establishments.

 Epidemiological reports suggest that meat product is one of the major causes of diarrheal illness which account for 36% of mortality cases in Nigeria.

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