MICROBIAL QUALITY OF RAWAND TSIRE MEAT OFFERED FOR SALE AT HADEJIA LOCAL GOVERNMENT AREA, JIGAWA STATE

Abstract

Microbial quality of raw meat and tsire sold at retail outlets from Yayari, Yankoli and Matsaro of Hadejia metropolis, Jigawa State were evaluated. Three samples from each outlet were collected fortnightly from 3rd to 17th April, 2018 into sterile plastic bags, stored at 4 OC in ice chest filled with ice and transported immediate to the laboratory for Total Viable Count (TVC), Total Coliform Count (TCC), Total Staphylococcus Count(TCS) and Total Fungal Count(TFC) analyses using Nutrient Agar, Mac Conkey Agar, Mannitol Salt Agar and Potato Dextrose Agar, respectively and incubated at 37 0C for 24 hours except for the detection of fungi, which was incubated at 25 0C for 5 days. Tsire samples collected from Matsaro have the highest TVC (6.0 x 104) while those collected from Yankoli have the highest TCS (4.0x102).The presence of bacteria on raw meat and tsire sold at the study area is an indication of low standard of animal and meat handling practices from pre-slaughter to post–slaughter, sales of meat, abattoir facilities and equipment.