Solitude and Delineation of Bacteria Associated with Hawked Pork- Meat

Theresa Awortu Jeremiah PhD; Prof. Innime Righteous

doi:10.56201/jbgr.v10.no3.2024.pg37.43

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Solitude and Delineation of Bacteria Associated with Hawked Pork- Meat

Theresa Awortu Jeremiah PhD, Prof. Innime Righteous

Abstract

This project work was carried on the solitude and delineation of pathogenic bacteria from hawked Pork meat. Pork meat were bought from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis. The sample was homogenized then pipette using 5ml sterile pipette and test tube. The dilution was then cultured on different media, MacConkey agar, Nutrient agar and blood agar then incubated at 370C for 24 hours. Discrete bacteria colonies were observed and each colony was gram-stained and examined microscopically. Biochemical test was carried out to confirm the particular bacteria present. Bacteria isolated were Staphylococcus aureus 32.4%, Bacillus subtilis 51.9%, and Escherichia coli 15.6%. This microorganism isolated from contaminated Pork meat are capable of causing illness. For instance, Staphylococcu aureus produce air exo-toxin and can withstand temperature of 1000C for 30 minutes, when ingested, it causes intoxication manifesting in 4 – 5 hours with acute diarrhea, vomiting and gastroenteritis lasting 6 – 8 hours.

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Solitude and Delineation of Bacteria Associated with Hawked Pork- Meat

Abstract

References

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