ISOLATION AND PREVALENCE OF ESCHERICHIA COLI 0157:H7 FROM RAW MEAT

ISOLATION AND PREVALENCE OF ESCHERICHIA COLI 0157:H7 FROM RAW MEAT

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ISOLATION AND PREVALENCE OF ESCHERICHIA COLI 0157:H7 FROM RAW MEAT



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ABSTRACT
The antibiotic resistant pattern of Escherichia coli isolated from twenty (25) meat samples collected from Ijebu-igbo was investigated using standard microbiological methods. Isolation of Escherichia coli was done by the spread plate method using selective agar Eosin Methylene Blue agar, MacConkey agar, Nutrient agar and Sorbitol MacConkey Telluritte-Cefixime agar (CT-SMA). The total aerobic plate counts, total coliform plate counts and total Escherichia coli plate count were determined by the spread plate method on Nutrient Agar, MacConkey Agar and Eosin Methylene Blue agar respectively. The antimicrobial susceptibility of the isolated Escherichia coli to antibiotics was determined by the disk diffusion method.
The total aerobic plate count had a mean of 3.2 x 106 cfu/ml which ranged from 1.06 x 106 cfu/g to 2.0 x 107 cfu/g. Total coliform count had a mean of 5.22 x 106 cfu/g and had ranged from 1.08 x 106 – 1.76 x 107 cfu/g. The mean total count of Escherichia coli was 6.0 x 102 cfu/g and had ranges from 3.5 x 102 – 9.7 x 102 cfu/g.
All Escherichia coli were susceptible to Gentamycin. 31/40 were susceptible, 8/40 were intermediate and 1/40 were resistant to Chloramphenicol. 39/40 of the organism were resistant to Ceftriaxone and 1/40 was susceptible. Similar to Ceftriaxone, 38/40 were resistance to Amoxicilin, 1/40 was intermediate and 1/40 susceptible. In addition, 38/40 were resistant to Trimethoprim and 2/40 were intermediate. However, 39/40 were susceptible to Ciprofloxacin while 1/40 was resistant.
The study therefore recommended the need for stringent food safety measures through the implementation of hygienic practices at all levels from the production to the consumption of meat products.
TABLE OF CONTENTS
CHAPTER ONE: Introduction
1.1 Background to the Study
1.2 Objective of the Study
1.2.1 General Objective
1.2.2 Specific Objectives
1.3 Justification of the Study
CHAPTER TWO: Literature Review
2.1 Microbiology of Meat
2.2 Meat Spoilage
2.3 Factors that Affect the Growth of Microorganisms on Meat
2.3.1 Temperature
2.3.2 pH
2.3.3 Water Availability
2.3.4 Nutrients
2.4 Microbiology of Escherichia Coli
2.4.1 Source and transmission of Escherichia coli O157: H7 infection
2.4.2 Diseases caused by Escherichia coli O157: H7
2.4.3 Epidemiology and outbreak of Escherichia coli O157: H7 infection
2.5 Regulatory Status of Escherichia Coli 0157: H7
2.6 Antibiotics Susceptible of Escherichia Coli
CHAPTER THREE: Materials and Methods
3.1 Sample Collection
3.2 Sterilization and Aseptic Techniques
3.3 Media and Reagent
3.4 Isolation of Escherichia Coli
3.4.1 Sample Preparation
3.4.2 Aerobic Plate Count
3.4.3 Total Coliform Count
3.4.4 Eosine Methylene Blue Agar with Isolation
3.4.5 Identification of Escherichia coli 0157:H7
3.5 Identification of Escherichia Coli Isolates
3.5.1 Morphological Characteristics
3.5.2 Microscopic Examination
3.5.3 Biochemical Tests
3.6 Antibiotic Susceptibility
CHAPTER FOUR: Results
4.1 Total Aerobic Plate Count
4.2 Total Coliform Count
4.3 Total Escherichia Coli
4.4 Identification of Isolates
4.5 Prevalence of Escherichia Coli 0157: H7
4.6 Antibiotics Susceptibility Pattern
4.7 Multiple Antibiotics Resistance Displayed by Bacterial Isolates
CHAPTER FIVE
5.1 Discussion
5.2 Conclusion
References

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