Microbial Assessment of Slaughter Slabs at the Central Slaughterhouse of Ado Ekiti

This study was aimed at assessing the presence of microbes in the selected slaughter slabs in other to inform the Animal scientists, Public health workers, Butchers and Meat vendors to know the risk pose to human health with contaminated meat.

A total of 50 sterile swab sticks were used to collect the samples from five abattoir slaughter slabs surfaces in Ado-Ekiti central abattoir with ten swab samples from each slaughter slab. After collection the samples were immediately transported to laboratory for microbiological studies. Trypticase-soya-agar (TSA) was used as medium for the samples, while chloramphenicol was used in replacement to trophic bacteria and Sabouraud-glucosea-gar (SGA) for fungi. The incubation of Petri dishes were set at 37ºC for 48 – 72hrs while daily observation of the cultures were carried out with the use of stereoscopic microscope for the presence of fungal mycelium and or bacterial colonies. The results revealed that bacterial count mean value was 1.83 × 105 CFU/ml and fungal count mean value was 0.59 × 105 CFU/ml. A total of eight strains of bacteria comprises of gram positive and gram negative bacteria from all the samples were isolated, Staphylococcus aureus had the highest percentage of occurrences (33%), followed by Escherichia coli (26%), Pseudomonas aeruginosa (19%), while other prevalence bacteria have 5% each. In the fungi samples, isolation of four strains were carried out, from all the total fungal count, Aspergillus flavus had the highest number of occurrence with approximately 40%, Penicillium spp had 28%, and 8% occurrence for the lowest fungal count. It is shown in the study that the meat has higher contamination potential from the slaughter slab surfaces. With the result shown, contamination rate could be attributed to poor sanitation level, and proper measure and attention was not given to hygienic practices in the Central abattoir in Ado Ekiti. This then called for butchers education on the importance of practicing good hygiene, handling of meat with modern techniques and encouragement of good sanitation in the abattoirs.