MICROBIOLOGICAL QUALITY OF SLAUGHTERHOUSES AND ANTIBIOTIC SUSCEPTIBILITY PATTERN OF SOME ISOLATES

The presence of pathogenic and spoilage microorganisms in meat and it’s product remains significant concern for suppliers, consumers and public health officials worldwide. Frequent contamination of antibiotic resistant microorganisms in meat and meat products posses an important public health issue. In view of this situation, the present study was conducted from March to July 31st 2021 to study the microbial quality of slaughterhouses and to determine the prevalence of antibiotic resistant member of Enterobacteriaceae. For this water and swab samples were taken from 30 slaughterhouses in Delta State. Water samples were processed to determine MPN of colifoms and swab samples were analyzed. The result showed that water was used in cleaning of slaughterhouse were heavily contaminated with coliforms among which two (2) were Enterobacter spp., eleven (11) were Citrobacter spp and five (5) were Escherichia coli from the swab taken from the different areas of Slaughterhouses different members of Enterobacteriacaea were isolated among which two (2) were Salmonella tyhii were sensitive to Chloramphenicol and 39.5% was resistant towards it. In the case of Ciprofloxacin 62.5% was resistant. In the case of Ofloxacin 87.5% was sensitive and 12.5% was resistant. In the case of Nalidixin acid 75% sensitive and 25% was resistant and for Amoxicillin 62.5% was sensitive and 37.5% was resistant