|
AUTHOR(S): Ogunlade Ayodele Oluwayemisi, Afolabi Omolara Olajumoke, Jeje Olumuyiwa Abidemi
|
TITLE |
 PDF |
ABSTRACT The term “bush meat” stands for meat that has been sourced from wild animals and is meant for human consumption. Bush meat also include a large variety of wild species that are eaten as food. The microorganisms that ultimately bring about the spoilage in meat are either present at the time of slaughter, introduced by workmen, cutting tools, water and air during dressing. This study was aimed to carry out the morphological and biochemical characterization of bacteria isolated from bush meat sold at various locations in Ado-Ekiti. A total of 5 samples of bush meat were purchased from 5 different bush meat vendors in Ado-Ekiti (Aba Erinfun, Adebayo, Oja Oba, Odo-Ado and Poly junction), and thereafter transported to the laboratory in a sterile foil paper. The result showed that total aerobic count ranged from 1.0×105 to 9.20×103 Cfu/g. The bacterial species identified in the bush meat samples were Salmonella typhi, Klebsiella pneumonia, Enterobacter aerogenes, Yersinia enterocolitica, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Proteus sp, Shigella sp, Micrococcus luteus and Pseudomonas aeruginosa. The highest isolates were found in samples purchased from Odo Ado, while the lowest were found in samples purchased from poly junction in Ado Ekiti. The presence of these bacteria on the bush meat indicated that the bush meats are contaminated and can pose a serious threat to the health of consumers. Hence, efficient awareness should be carried out to educate meat handlers and consumers on the adverse effects of lack of proper personal and environmental hygiene and sanitation. |
KEYWORDS Bush meat, Biochemical characterization, Bacteria, Isolates, Hygiene |
|
Cite this paper Ogunlade Ayodele Oluwayemisi, Afolabi Omolara Olajumoke, Jeje Olumuyiwa Abidemi. (2023) Morphological and Biochemical Characterization of Bacteria Isolated from Bush Meat Sold at Different Locations in Ado-Ekiti, Nigeria. Food and Nutrition Science - An International Journal, 7, 1-6 |
|
