ISOLATION AND CHARACTERIZATION OF SOME MICRO-ORGANISMS ASSOCIATED WITH SLAUGHTERED COW MEAT AT EKE-OKO, ANAMBRA STATE
Abstract
The study of isolation and characterization of bacteria associated with slaughtered low meat sold in Eke Oko, Orumba North L.G.A Anambra State was under taken from cow meat samples were obtained from different locations within oko. Each samples were slended, serially diluted up to 10-6 folds then cultured and observed for cultural, morphological and biochemical characteristic. Bacteria recovered were salmonella spp, Escherichia coli, Staphylococus Spp. Websiella Spp and streplo coccus spp, which might be duej to poor hygiene and sanitation from the meat sellers and due to unsterilized equipment and utensils used in preparing the cow meat. Hence, cow meant should be carefully prepared under proper sanitation, hygienic environment with sterilized utensils and tools. Relevant government agencies such as NAFDAC should organize seminars and workshops for cow meat sellers as these sellers may be counterproductive while unfit cow meat consumption can serve as vehicles for transmission of diseases.Keywords:
Micro-Organisms, Isolation, Cow Meat, Slaughtered, CharacterizationPublished
31-10-2023
How to Cite
BALA USMAN ABDULLAHI, & HARUNA DADA ABDULLAHI. (2023). ISOLATION AND CHARACTERIZATION OF SOME MICRO-ORGANISMS ASSOCIATED WITH SLAUGHTERED COW MEAT AT EKE-OKO, ANAMBRA STATE. International Journal of Organic and Medicinal Development Research, 2(1). Retrieved from https://mediterraneanpublications.com/mejomdr/article/view/120
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