Rat meat is a good source of protein and it is traded and consumed in different parts of the world. The bacteriological quality with regards to the occurrence of Salmonella spp. and Escherichia coli (E. coli) O157:H7 in smoked rat meat sold in different parts of Zaria, Nigeria was determined in other to ascertain its safety for human consumption. A total of 384 smoked rat meat samples were examined from four purposively selected districts in the study area; Samaru, Basawa, Jushi and Sabon Gari, Zaria, Nigeria. The bacterial load was determined using the Total Aerobic Plate Counts (TAPC) by the spread plate technique. The samples were further screened for E. coli O157:H7 and Salmonella spp. using the conventional biochemical characterization methods, including standardized micro-substrate (Microgen GN-ID A+B) detection kit for Gram negative bacteria, Rapid latex agglutination test for E. coli O157:H7 and PCR for salmonella spp. The average TAPC ranged from 12 x 109 cfu.g-1 (lowest) in Basawa, Zaria, to 15 x 109 cfu.g-1 in Jushi, Zaria, sampling areas. Salmonella was isolated from 2(0.5%) and E. coli O157:H7 isolated from 5 (1.3%) of the total 384 samples. Although the prevalence of E. coli O157:H7 and Salmonella spp. in this study appeared to be low, the high bacteria count and occurrence of these two important foodborne pathogens is an indication of the poor bacteriological quality of smoked rat meat sold in Zaria, Nigeria and a potential source of food infection to consumers.
| Published in | Journal of Food and Nutrition Sciences (Volume 7, Issue 2) |
| DOI | 10.11648/j.jfns.20190702.11 |
| Page(s) | 25-33 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2019. Published by Science Publishing Group |
Salmonella, E. Coli O157:H7, Smoked Rat Meat, Foodborne, Bacteriological Quality
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APA Style
Terseer Iyene Addai, Emmanuel Chukwudi Okolocha, Beatty Viv Maikai. (2019). Bacteriological Quality and Occurrence of Escherichia coli O157:H7 and Salmonella Species in Smoked Rat Meat Sold in Zaria, Nigeria. Journal of Food and Nutrition Sciences, 7(2), 25-33. https://doi.org/10.11648/j.jfns.20190702.11
ACS Style
Terseer Iyene Addai; Emmanuel Chukwudi Okolocha; Beatty Viv Maikai. Bacteriological Quality and Occurrence of Escherichia coli O157:H7 and Salmonella Species in Smoked Rat Meat Sold in Zaria, Nigeria. J. Food Nutr. Sci. 2019, 7(2), 25-33. doi: 10.11648/j.jfns.20190702.11
AMA Style
Terseer Iyene Addai, Emmanuel Chukwudi Okolocha, Beatty Viv Maikai. Bacteriological Quality and Occurrence of Escherichia coli O157:H7 and Salmonella Species in Smoked Rat Meat Sold in Zaria, Nigeria. J Food Nutr Sci. 2019;7(2):25-33. doi: 10.11648/j.jfns.20190702.11
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Download@article{10.11648/j.jfns.20190702.11,
author = {Terseer Iyene Addai and Emmanuel Chukwudi Okolocha and Beatty Viv Maikai},
title = {Bacteriological Quality and Occurrence of Escherichia coli O157:H7 and Salmonella Species in Smoked Rat Meat Sold in Zaria, Nigeria},
journal = {Journal of Food and Nutrition Sciences},
volume = {7},
number = {2},
pages = {25-33},
doi = {10.11648/j.jfns.20190702.11},
url = {https://doi.org/10.11648/j.jfns.20190702.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20190702.11},
abstract = {Rat meat is a good source of protein and it is traded and consumed in different parts of the world. The bacteriological quality with regards to the occurrence of Salmonella spp. and Escherichia coli (E. coli) O157:H7 in smoked rat meat sold in different parts of Zaria, Nigeria was determined in other to ascertain its safety for human consumption. A total of 384 smoked rat meat samples were examined from four purposively selected districts in the study area; Samaru, Basawa, Jushi and Sabon Gari, Zaria, Nigeria. The bacterial load was determined using the Total Aerobic Plate Counts (TAPC) by the spread plate technique. The samples were further screened for E. coli O157:H7 and Salmonella spp. using the conventional biochemical characterization methods, including standardized micro-substrate (Microgen GN-ID A+B) detection kit for Gram negative bacteria, Rapid latex agglutination test for E. coli O157:H7 and PCR for salmonella spp. The average TAPC ranged from 12 x 109 cfu.g-1 (lowest) in Basawa, Zaria, to 15 x 109 cfu.g-1 in Jushi, Zaria, sampling areas. Salmonella was isolated from 2(0.5%) and E. coli O157:H7 isolated from 5 (1.3%) of the total 384 samples. Although the prevalence of E. coli O157:H7 and Salmonella spp. in this study appeared to be low, the high bacteria count and occurrence of these two important foodborne pathogens is an indication of the poor bacteriological quality of smoked rat meat sold in Zaria, Nigeria and a potential source of food infection to consumers.},
year = {2019}
}
TY - JOUR T1 - Bacteriological Quality and Occurrence of Escherichia coli O157:H7 and Salmonella Species in Smoked Rat Meat Sold in Zaria, Nigeria AU - Terseer Iyene Addai AU - Emmanuel Chukwudi Okolocha AU - Beatty Viv Maikai Y1 - 2019/06/10 PY - 2019 N1 - https://doi.org/10.11648/j.jfns.20190702.11 DO - 10.11648/j.jfns.20190702.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 25 EP - 33 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20190702.11 AB - Rat meat is a good source of protein and it is traded and consumed in different parts of the world. The bacteriological quality with regards to the occurrence of Salmonella spp. and Escherichia coli (E. coli) O157:H7 in smoked rat meat sold in different parts of Zaria, Nigeria was determined in other to ascertain its safety for human consumption. A total of 384 smoked rat meat samples were examined from four purposively selected districts in the study area; Samaru, Basawa, Jushi and Sabon Gari, Zaria, Nigeria. The bacterial load was determined using the Total Aerobic Plate Counts (TAPC) by the spread plate technique. The samples were further screened for E. coli O157:H7 and Salmonella spp. using the conventional biochemical characterization methods, including standardized micro-substrate (Microgen GN-ID A+B) detection kit for Gram negative bacteria, Rapid latex agglutination test for E. coli O157:H7 and PCR for salmonella spp. The average TAPC ranged from 12 x 109 cfu.g-1 (lowest) in Basawa, Zaria, to 15 x 109 cfu.g-1 in Jushi, Zaria, sampling areas. Salmonella was isolated from 2(0.5%) and E. coli O157:H7 isolated from 5 (1.3%) of the total 384 samples. Although the prevalence of E. coli O157:H7 and Salmonella spp. in this study appeared to be low, the high bacteria count and occurrence of these two important foodborne pathogens is an indication of the poor bacteriological quality of smoked rat meat sold in Zaria, Nigeria and a potential source of food infection to consumers. VL - 7 IS - 2 ER -
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