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Basic Research Journal of Microbiology ISSN 2354-4082Vol. 5(1), pp. 01-11 December 2018

Copyright© 2018 Basic Research Journals

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Review
 

Assessment of the microbial quality of raw chicken, mincemeat and sausage sold in selected informal markets in Harare’s Western Suburbs, Zimbabwe

 

Gufe Claudious1*, Marumure Jerikias3, Majonga Otilia1, Ndlovu C.M. Nomalanga1, Makavu Helen1, Makaya Pious Vengesayi1, Machakwa Jairus2, Musari Shuvai1, Gadaga Biko1, Hodobo Tinashe1

 

*1Division of Veterinary Services, Diagnostics and Research Branch, Central Veterinary Laboratories, P.O. Box CY551, Causeway, Harare, Zimbabwe.

2Division of Veterinary Services, Veterinary Public Health branch, P. O. Box CY551, Causeway, Harare, Zimbabwe.

3Department of Biological Sciences, Faculty of Science, Bindura University of Science Education, P. Bag 1020, Bindura, Zimbabwe.

 

*Corresponding author email: claudiousgufe3@gmail.com Telephone: +263 773 202 158

 

Received 19 November, 2018; Accepted 06 December, 2018; 01 January, 2019

 

Abstract

 

Meat and meat products are important sources of protein in the human diet but are however potential vehicle for the transmission of food-borne diseases (FAO/WHO, 2013). The aim of the research was to assess the microbiological load of raw chicken, raw mincemeat and raw sausages sold on the informal markets in Harare, Zimbabwe through isolation, identification and enumeration of bacteria and fungi. A total of 90 Samples were collected from three different locations namely Mufakose, Machipisa and Mbare. The samples were analyzed for total bacterial (TBC), total coliforms (TCC), Escherichia coli (TEC) counts and the identification of bacteria and fungi using pour plating, culturing (streaking) and biochemical test according to standard operation procedures adopted from Markey et al., (2013). The mean counts of TBC, TCC, TEC, ranged from 3.0 ×103 to 6.0 ×106, 1.0×102 to 1.0 ×106 and 3.0×101 to 1.0 ×106 respectively. A range of bacterial and fungal species were identified and their frequency rates were calculated. These are shown as follows: Escherichia coli (38%), Staphylococcus aureus (19%), Klebseilla pneumoniae (8%), Proteus mirabilis (3%), Citrobactor (1%), Enterobacter species (1%), Enterococcus faecalis (10%), and Coagulase negative Staphylococcus (1%) species were isolated. For fungi, Aspergillus species (12%) (Aspergillus niger, Aspergillus fumigatus, Aspergillus flavus), Mucor species (3%) and Rhizopus species (3%) were isolated. The results obtained showed that all of the samples analyzed were not conforming to the national regulatory standards. The high numbers of total bacteria count, coliforms and presence of E. coli indicate contamination thereby rendering the meat products not suitable for human consumption. From the results we concluded that chicken, minced meat and sausages sold in informal markets pose a high health risk to consumers.

 

Keywords: Microbiological load, informal markets and meat products

 

List of Journals

Basic Research Journal of Business Management and Accounts.

Basic Research Journal of Education Research and Review.

Basic Research Journal of Medicine and Clinical Sciences.

Basic Research Journal of Social and Political Sciences.

J. Microbiol.

Vol.5 No 1

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