Staphylococcus aureus ISOLATED FROM COW MEAT: ISOLATION, IDENTIFICATION, AND ANTIBIOGRAM
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- 1-5 Chapters
- Qualitative
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- Reference Style: APA
- Recommended for : Student Researchers
- NGN 5000
INTRODUCTION
A consumer's right is to receive a high-quality product and not one that poses a health risk. Cow flesh is very appealing, delicious, easily digested, and nutritionally dense. 20-45% of cow meat consists of protein; the remainder consists of water, fat, phosphate, iron, vitamins, and zinc (USDA, 2011). Quality products are ones that satisfy some customer demand or expectation and are also safe and healthy (Sahoo et al. 1996). Cow meat's microbiological safety and quality are vital to farmers, merchants, and consumers alike (Chambers 2021). Two fairly distinct categories of microorganisms are relevant: infections and microorganisms that are normally innocuous to human health but might proliferate on the product during cool storage because they are psychotrophic (Clay, 2004). Spoilage results primarily from the development of off-odors, and the shelf life of a product is determined by both the number of spoilage organisms present initially and the temperature history of the product during all stages of production, storage, and subsequent handling (Pooni and Mead, 1984). For chill-stored cow meat, Viehweg et al. (1989) demonstrated that virtually all odourous substances could be attributed to the growth and metabolism of microorganisms. Contamination of cow meat with food-borne pathogens is a significant public health concern because it can cause sickness if improper handling, cooking, or post-cooking storage procedures are employed (Cimolai 2021).
Fresh (uncooked) foods such as beef include natural microflora that may contain potentially dangerous organisms for humans (Clarence, Obinna, & Shalom, 2021). The microbial flora of cow flesh is primarily restricted to the surface of the skin. Members of the following genera may be found in bovine meat isolates: Proteus, Enterobacter, Alcaligenes, Escherichia, Bacillus, Flavobacterium, Micrococcus, Pseudomonas, Staphylococcus and Salmonella (Frazier and Westhoff, 1988).
Washing, plucking, and evisceration all result in contamination of the skin and lining of the bodily cavity. The number of bacteria on the surface of cow meat varies greatly. This diversity is bigger among cows from distinct locations (Clarence, Obinna, & Shalom, 2021). The type of organism isolated is dependent on the location of sample collection and the stage of processing (Frazier et al., 1985). It is recognized that fresh cattle products, such as beef, degrade owing to microbial activity, chemical and physical changes. This deterioration is attributable to microbial contamination and activity during the regular handling and storage of cow meat.
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