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Bacteriological quality assessment of sundried meat (Kilishi) sold in Katsina metropolis

 Department: Biological Science  
 By: usericon auwaluli  

 Project ID: 6610
   Rating:  (5.0) votes: 1
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   Price:₦2000
Abstract
Meat and meat products can come in contact with pathogenic and non-pathogenic microorganisms in various ways and forms. This study was designed to assess the bacteriological quality of locally processed sun-dried meat (Kilishi) sold at Katsina Metropolis. Kilishi samples obtained were serially diluted and dilution 104, 105, 106 was plated onto NA for enumeration of the total viable count. MA and SSA were used for the selective isolation of E. coli and Salmonella spp. The total viable count ranges from 1.2x104 to 7.0x105cfu/g. The bacterial isolates were identified as Escherichia coli and Salmonella spp. The bacteria with the highest frequency of occurrence (incidence) were Escherichia coli. The result of this study revealed that different pathogenic organisms are found in locally processed Kilishi. Their presence poses a great threat to consumers, however, Salmonella sp. is very important human pathogens and are unwanted in food products. Therefore, the need to educate local producers on hygienic practices, during food processing and slaughtering need to be addressed properly to avoid disease outbreaks....
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