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

Levi Yafetto,Abena Ahema Ebuako,Emelia Hornam Adator,Ephraim Ekloh,Francis Yao Afeti

doi:10.5296/jbls.v10i1.14022

Levi Yafetto, Abena Ahema Ebuako + Show 3 more

Open Access

https://doi.org/10.5296/jbls.v10i1.14022

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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.

Highlights

Food consumers all over the world desire quality nutritious, healthy foods that are of good quality, have long shelf-life, and are convenient to prepare (Huang et al, 2014)
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
At Science market, except in MacConkey agar medium, where beef was more contaminated than chevon, chevon was more contaminated in nutrient agar and PDA media than beef (Table 1 and Table 2)

Summary

Introduction

Food consumers all over the world desire quality nutritious, healthy foods that are of good quality, have long shelf-life, and are convenient to prepare (Huang et al, 2014). This desire to have nutritious, healthy foods is vital in a world challenged with limited resources and increasing global population (Bryan, 1977). Microbial contamination of meat is a major cause of food poisoning and foodborne illnesses worldwide (Nel et al, 2004; Yousuf et al, 2008). The World Health Organization reported that 600 million foodborne illnesses caused 420, 000 deaths in 2010 globally (WHO, 2015)

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