Evaluation of dynamics and prevalence of microbial flora of soaked dry meats (Kundi and Ponmo) in Nigeria

Abstract

The manner in which dry meat is prepared in under developed countries is highly unhygienic. Preserved meats (kundi and ponmo) were obtained from three food markets in Ibadan and were properly labelled. Samples cut into 50 grams were taken to the laboratory and soaked for 0, 6, 12, 18 and 24 hours. Water used for soaking and homogenised meat samples were cultured for Salmonella, Campylobbacter, E. coli, total bacterial count (TBC), total coliform count (TCC). Data were subjected to analysis of variance (ANOVA). Comparison of microbial loads for all the parameters measured due to effects of soaking had no significant (p>0.05) differences on kundi and ponmo, and the water for soaking. There was a significant 5 5 increase of microbial load for kundi water from 0.94 ×10 cfu/g at 0hr to 4.93×10 cfu/g at 24hr for total bacterial count(TBC) at p<0.05. The highest bacterial prevalence was the isolates from Escherichia coli in water for soaking Kundi, while the highest fungal prevalence was isolates from Aspergillus niger in water for soaking ponmo. The microbial load was lesser for ponmo than kundi and the soaking of the dried meat in water over a period of time reduced the microbial load in the preserved meat with the lowest microbial count found after 24hours.It is recommended that consumers of dried meat should endeavour to soak this meat for a minimum of 24hours before they are utilized.
 
 
 La manière dont la viande sèche est préparée dans les pays sous-développés est très peu hygiénique. Les viandes conservées (kundi et ponmo) provenaient de trois marchés alimentaires d'Ibadan et étaient correctement étiquetées. Des échantillons coupés en 50 grammes ont été amenés au laboratoire et trempés pendant 0, 6, 12, 18 et 24 heures. L'eau utilisée pour le trempage et les échantillons de viande homogénéisée ont été cultivés pour Salmonella, Campylobbacter, E. coli, le nombre total de bactéries (NTB), le nombre total de coliformes (NTC). Les données ont été soumises à une analyse de variance (ANOVA). La comparaison des charges microbiennes pour tous les paramètres mesurés en raison des effets du trempage n'a révélé aucune différence significative (p> 0,05) sur le kundi et le ponmo, et sur l'eau de trempage. Il y a eu une augmentation significative de la charge microbienne pour l'eau de kundi de 0,94 × 105 cfu/g à 0 h à 4,93 × 105 cfu/g à 24 h pour le nombre total de bactéries (NTB) à p < 0,05. La prévalence bactérienne la plus élevée était les isolats d'Escherichia coli dans l'eau pour faire tremper Kundi, tandis que la prévalence fongique la plus élevée était les isolats d'Aspergillus niger dans l'eau pour faire tremper le ponmo. La charge microbienne était moindre pour le ponmo que pour le kundi et le trempage de la viande séchée dans l'eau sur une période de temps a réduit la charge microbienne dans la viande conservée avec le plus faible nombre de microbes trouvés après 24 heures. Il est recommandé aux consommateurs de viande séchée de s'efforcer faire tremper cette viande pendant au moins 24 heures avant de l'utiliser

Bacterial diversity, antibiogram and nutritional assessment of cowhide (Ponmo) in Ilishan-Remo central market, Nigeria

“…The microbial count in this current work was high for all the samples (range between 1.1 x 10 6 in wet white ponmo (WWP) to 1.4 x 10 7 in both brown ponmo water (BPW) and wet brown ponmo (WBP), this result is consistent with [ [ 4 , 6 , 24 ]] who all reported a similar high microbial load as well. The least microbial load obtained in the WWP may be because it is still relatively fresh from the slaughterhouse and has not been exposed to other environmental factors and handling that could have contributed to an increase in the bacterial load.…”

“…The least microbial load obtained in the WWP may be because it is still relatively fresh from the slaughterhouse and has not been exposed to other environmental factors and handling that could have contributed to an increase in the bacterial load. The highest microbial count obtained from BPW and WBP is corroborated with the report of [ 6 ] who reported a Total Bacterial Count of 4.1 x 10 5 cfu/g of meat product tissue soaked in water. He also analyzed the effect of the duration of soaking of kundi on microbial load in water and found that the microbial load increased with an increase in the soaking time or duration [ 6 ].…”

“…Meat is high in carbohydrates, which bacteria may use for energy, as well as numerous proteins, which putrefactive bacteria can use for energy. It also has a high-water content, which is necessary for bacteria growth [ 6 ]. Meat and its products have high nutritional content and as a result, it has become essential to process and preserve to increase the shelf life, therefore, the evolution of meat products such as kundi, tinko and ponmo.…”

“…[ 5 ] is obtained by tenderization of hide in hot water. It could either be white or brown depending on the method of dehairing which is either by shaving with a razor, knife, or other sharps (white ponmo) or singeing (brown ponmo) method [ [ 6 , 7 ]].…”

“…Traditionally, dried meat microbiology has involved a natural development of wild fermentation in which microbial successions occur; however, homogeneous salting over the entire surface is most important to suppress pathogens and spoilage organisms [ 8 ]. Meat and meat products, on the other hand, provide an ideal environment for pathogenic microorganisms including Listeria monocytogenes, Salmonella spp., Campylobacter spp., and verotoxigenic Escherichia coli to thrive, posing the largest risk of meat-borne diseases [ [ 6 , 9 ]]. Due to the presence of foodborne pathogens, dried foods, especially meat products, have been increasingly documented to be involved in outbreaks and recalls [ 10 ].…”