Microbial Population and Antibiotic Resistance in Suya and Kilishi Processed Meat in Lafia Nasarawa State, Nigeria

Abstract

This study was conducted to isolate and identify microbial population and antibiotic resistance profile of suya and kilishi in Lafia Local Government Area of Nasarawa State, Nigeria. A total of sixteen beef samples (Suya =8) and (kilishi =8) were collected with swab stick and inoculated in 2mls of peptone water; then brought to the laboratory for culture. The 2mls of the various sample were then added to 10mls of peptone water and 1/10 dilution were made and sub-cultured on MacConkey agar and Eosin methylene blue agar (EMB agar) and incubated at 370C for 24 hr. The plate where then read, for colony count and bacteria identification using Gram staining and biochemical reagent. The mean total coliform count between suya and kilishi beef sample examined were 250x104 (cfu/ml) and 470x104(cfu/ml). Four strain of bacteria were isolated in the beef sample. The isolates were identified as Klebsiella spp, Escherichia coli, Proteus spp and Pseudomonas spp, by comparing their morphological and biochemical characteristics with standard reference organisms. Of the four bacteria isolates from both suya and kilishi sample analyzed, Klebsiella spp was the highest with 25% followed by both Escherichia coli, Proteus spp with 6.25% where as 0.00% was recorded for Pseudomonas spp respectively. The results of all the isolates were sensitive and resistance to different antibiotic used. All the isolates were sensitive to gentamicin, pefloxacin and ciprofloxacin and resistance to augmentin and amoxicillin. Aseptic techniques should be adequately employed in the meat industries so as to reduce microbial load of meat and its products for safe consumption by consumers and thus prevent food-borne diseases or infections