Microbial characterization of fermented meat products in some selected markets in the Kumasi metropolis, Ghana

Abstract

Fermented meat products are defined as meat that is inoculated with a microbial starter culture during processing under controlled condition, or meat allowed to ferment by natural fermentation meat microbial flora to give desirable characteristics. Fermentation of meat is mainly by lactic acid bacteria (LAB). Their biochemical characteristics project them as sugar fermentative, catalase and nitration reduction negative bacteria. This report is based on a preliminary research of isolation and characterization of microbes in fermented meat products on selected Ghanaian markets. The work specifically seeks to isolate and identify both essential and pathogenic microbes in fermented meat. Identification of microbial species is important for consumer protection and food law enforcement. In this study, samples of fermented bush meats and fermented sausages from selected Ghanaian markets were analyzed for their microbial content and load. Isolated microbes in samples were identified as Lactic acid Bacteria species, Streptococci species, Staphylococci species and Micrococcus species. Lactic acid Bacteria species (LAB) and micrococci species are characterized as essentially non pathogenic bacteria species whiles streptococci species and staphylococci species are characterized as the pathogen species. Isolates obtained from fermented bush meat were identified as LAB, staphylococci and streptococci species whiles isolates of fermented sausage were also identified as LAB and micrococci species. The total variable count for fermented sausage on an average was 1.3× 105 cfu, for smoked fermented bush meat the average loads was 2× 105 cfu whiles for fresh fermented bush meat the load was 2.5× 106 cfu. Key words: Meat, bush meat, fermented meat products, food microbiology, food safety, Kumasi, Ghana.