Microbial Quality of Raw Beef and Chevon From Selected Markets in Cape Coast, Ghana

Abstract

This study assessed microbial quality of raw beef and chevon (goat meat) from selected meat retail shops in Abura, Kotokuraba and Science markets in Cape Coast, Ghana. Stock solutions from beef and chevon were analyzed on nutrient agar, MacConkey agar, and potato dextrose agar media using microbiological procedures. Results revealed that beef from Kotokuraba market was the most contaminated with mean highest bacterial counts of 1.15x108 and 9.40x107 cfu/ml in nutrient agar and MacConkey agar media, respectively. The results further showed that chevon from Science market was the most contaminated with mean highest bacterial counts of 1.67x108 and 7.10x107 cfu/ml in nutrient agar and MacConkey agar media, respectively. Mean fungal counts in PDA medium was the least recorded for both beef and chevon from all the three markets. Comparative analyses of results suggest that chevon was more contaminated than beef from Abura market, whereas beef was more contaminated than chevon from Kotokuraba market. However, from Science market, except in MacConkey agar medium, where beef was more contaminated than chevon, chevon was more contaminated than beef in nutrient agar and PDA media. Bacteria isolated were Escherichia coli, Klebsiella spp., Nocardia spp., Salmonella spp., Staphylococcus spp., and Streptococcus spp. Fungi of the genera Aspergillus, Candida, Fusarium, Penicillium, and Rhodotorula were isolated. We conclude that raw beef and chevon sold in markets in Cape Coast are contaminated by pathogenic and toxigenic microbes that may affect meat quality and consequently pose public health concerns to consumers.

Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context

“…Moreover, studies on the spread of E. coli among meats, humans and their environment in Ghana are limited. Studies have also shown that the manner in which animals are handled prior to slaughter, during slaughter and post-slaughter makes meat and their related samples potential sources of foodborne pathogens [26][27][28][29][30][31][32]. In addition, the sale of meats and meat products is sometimes conducted in open markets and by roadsides without adherence to strict hygiene [33][34][35].…”

Foodborne Microbiological Hazards in Ghana: A Scoping Review

“… 26 Staphylococcus spp. was the second most isolated bacterium, reported by 44% (32/72) of the studies 23 , 25 , 27 - 29 , 31 , 33 , 35 - 39 , 41 , 44 , 48 , 49 , 52 , 54 , 55 , 57 , 62 , 65 - 67 , 70 , 71 , 74 , 75 , 79 - 82 ; 19 of these 32 studies specifically reported on Staphylococcus aureus , with individual prevalence ranging from 4% to 97%. 23 , 25 , 27 - 29 , 31 , 33 , 41 , 48 , 57 , 65 - 67 , 70 , 71 , 74 , 75 ,…”

Bacteriological Quality of Raw Meat, Antibiotic Susceptibility Pattern of Bacterial Isolation and Associated Risk Factors among Butcher Houses of Adama Town, Oromia, Ethiopia, 2021

“…This result is also in aligning with study done in Gondar, Ethiopia. However, resistance to Ampicillin is much higher than in Bahir dar(23.8%) [11][12][13][14][15][16][17][18][19][20][21][22][23][24][25]. In other way the study revealed an overall Shigella prevalence of 2.67% which is higher than study done in Jimma,Ehiopia but, lower than in Karachi,Pakistan and Gondar [7,68,79].However, similarly lower rate of isolation was reported from Ebony,Nigeria [1].…”