Bacteriological Analysis of Water used in Abattoirs within Ilorin metropolis, Kwara State, Nigeria

Abstract

Water that is used in the abattoir for meat processing, cleaning procedures, drinking and other activities must meet international standard for potable water. It must not contain chemicals, hard physical components or microorganisms in amounts high enough to cause hazards to health. The bacteriological status and risk posed by the water used in four government owned abattoirs in Ilorin, Kwara State, Nigeria, were evaluated in this study. The bacteriological examination of samples of water from available sources in abattoirs in the study areas were carried out to determine their suitability for use and potability. Twenty-six samples were collected both before (BA) and during (DA) abattoir activities. The pour plate technique was used to ascertain the Total Viable Bacterial Count (TVC) of collected water samples. The Estimated Number of Coliform Count (ECC) was determined using MacConkey broth. The values of TVC and ECC for all the samples ranged from 2x106 to 4.8x107 CFU/mL This exceeded the 1x102 CFU/mL limit recommended by WHO for potable water. A total of 52 isolates belonging to 8 bacteria species were identified; 2 Acinetobacter spp. (3.8%), 14 Bacillus spp. (26.4%), 3 Citrobacter spp. (5.7%), 3 Enterobacter spp. (5.7%), 12 Salmonella spp. (22.6%), 4 Shigella spp. (7.6%), 9 Staphylococcus spp. (17%) and 6 Proteus spp. (11.2%) were isolated from the water samples. Results showed that water samples from the study areas had high bacterial load, thus posing high public health and food safety risks especially to the public that consume on meat processed with the water from these abattoirs. Governmental/non-governmental organizations and spirited individuals should urgently address the issue of provision of adequate and safe water for abattoir activities in addition to providing facilities for water treatment so as to safeguard the health of the populace. Consumers should properly wash meat and meats products after purchase, boiling, steaming, frying and proper cooking of meat after purchase and before consumption are highly recommended.