Abstract
This study aimed to analyze the bacteriological profile of commercially prepared pork sold along commercial streets of Nkwen through Bambili in Cameroon. A total of 11 duplicate randomly collected pork samples were analyzed microbiologically for bacteria. All the pork meat samples analyzed confirmed the presence of bacterial pathogens, indicating the need for strict implementation of food sanitation practices to reduce the possible risk of transmission of infection on consumption of these prepared pork. The mean microbial load on the cooked pork meat ranged between 1.9 x 104 - 3.8 x 104 cfu/g and total coliform count between 1.1 x 103-3.0 x 103 cfu/g. The bacterial isolated includes: Staphyloccocus aureus (81.8%) which was the most predominant, followed by Klebsiella pneumoniae (72.7%), Escherichia coli (54.4%), Salmonella spp. (45.4%), Proteus vulgaris (27%) and Shigella spp. (9%). The presence of these organisms in cooked pork meat foods should receive particular attention, because their presence indicate public health hazard and give warning signal for the possible occurrence of food borne intoxication. Key words: Nkwen/Bambili, Escherichia coli, pork meat, total coliforms, bacteria.
Highlights
Pork which is obtained from swine serves as food
The isolates were identified as S. aureus, Klebsiella pneumoniae, E. coli, Salmonella spp., Proteus mirabilis and Shigella spp. by comparing their morphological and biochemical characteristics
The findings of this study reveal that cooked pork meat sold at commercial streets of Nkwen through Bambili, Cameroon is contaminated with bacteria pathogens
Summary
Pork which is obtained from swine serves as food. It is a major source of protein and fats, and an important source of vitamins for most people in many parts of the world. Pork meat (meat generally) is the most perishable of all important foods since it contains sufficient nutrient needed to support the growth of microorganisms (Magnus, 1981). In most cases, during slaughter, dressing and cutting, microorganisms came from the exterior of the animal and its intestinal tract but more came from knives, cloths, air, and equipment in general. It has been reported that Gram negative bacteria account for approximately 69% of the cases of bacterial food borne disease (Clarence et al, 2009). Other potential sources of microbial contaminations are the equipment used for each operation that is performed until the final product is eaten, the clothing and hands of
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