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Phenotypic characterization and antibiogram of aerobic bacteria isolated from varieties of processed meat sold within Kafanchan Metropolis, Kaduna State
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Z.I. Aliyu *   , K.H. Ahmad , B.R. Gandi , K.Y. Kaboshio , J. Yayi , J. Ibrahim |
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Abstract: (26 Views) |
| Meat and meat products are constantly threatened by pathogenic antibiotic-resistant bacteria, leading to foodborne diseases and huge economic losses. Therefore, this research aimed to isolate and identify aerobic bacteria and their antibiograms from varieties of meat products sold within Kafanchan metropolis. A total of nine ready-to-eat meat samples were aseptically collected, including “balangu, kilishi, and tsire,” samples from each of Kafanchan ward A, Maigizo, and Takau wards, respectively. All the samples were processed according to the standard microbiological methods for bacterial isolation and identification. Five different bacteria were isolated and identified, including Bacillus spp., Corynebacterium spp., Enterococcus spp., Staphylococci aureus, and Pseudomonas aeruginosa. The Kilishi sample recorded the highest rate of contamination, with 3/5 (60%) of the total bacteria identified compared to the other meat samples. All the bacteria identified in this study were resistant to all the antibiotics tested. The bacteria isolated from the tsire sample in Takau ward recorded the highest antibiotic resistance with a 0.9% MDR index, while bacteria from Kilishi samples recorded the lowest MDR index value of 0.3%. Regulatory agencies such as the National Agency for Food and Drug Administration and Control, and Standard Organisation of Nigeria should ensure that food products are safe for consumption, that antibiotics are used appropriately at the recommended rate, and an accurate drug withdrawal period be observed during treatment of the animal before slaughter. |
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| Keywords: Aerobic bacteria, Antibiogram, Kaduna state, Kafanchan, Meat, Phenotypic characterization. |
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Full-Text [PDF 580 kb]
(23 Downloads)
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Type of Study: Research |
Subject:
General
Received: 2025/01/6 | Published: 2025/04/9
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