CHARACTERIZATION OF MICROBES FROM RAW MEAT OBTAINED AT

MAIN ABATTOIR TORU-ORUA

BY

OGODO OYINPREBI DORATHY

DEPARTMENT OF BIOLOGICAL SCIENCES,

FACULTY OF BASIC AND APPLIED SCIENCES,
UNIVERSITY OF AFRICA, TORU-ORUA.

MAY, 2023
 CHARACTERIZATION OF MICROBES FROM RAW MEAT OBTAINED AT

MAIN ABATTOIR TORU-ORUA

BY

OGODO OYINPREBI DORATHY

UAT19-0513

A Project Submitted to the Department of Biological Sciences, Faculty of

Basic and Applied Sciences, in Partial Fulfilment of the Requirements for the
Award of Bachelor of Science (B.Sc.) Degree in Microbiology, the University
of Africa, Toru-Orua.

DEPARTMENT OF BIOLOGICAL SCIENCES,

UNIVERSITY OF AFRICA, TORU-ORUA.

MAY, 2023

DECLARATION
I, OGODO OYINPREBI DORATHY declare that the project report titled “characterization of

microbes from raw meat obtained at main abattoir Toru-orua” submitted to the Department of

Biological Sciences, Faculty of Basic and Applied Sciences, University of Africa Toru-Orua in

partial fulfilment of the requirement for the degree of Bachelor of Science (B.Sc.) in

Microbiology is carried out by me under the supervision of my supervisor.

This thesis is my original work and the contents of this report in full or parts have not been

presented for a degree in any other University and Institute.

SIGNATURE ………………………….. DATE …………………………..

CERTIFICATION
This is to certify that this practical and research work was carried out by OGODO OYINPREBI

DORATHY of the Department of Biological Sciences, Faculty of Basic and Applied Sciences,

University of Africa, Toru-Orua.

…………………………………… …………………….………

Mrs. BIOBELEMOYE ALAGOA DATE

Supervisor

…………………………………… ……………………………….
Dr. RICHARD UZAKAH DATE
Head of Department

…………………………………… …………………………………

PROF. F.D SIKOKI DATE

Dean of Faculty of Basic and

Applied Sciences

………………...………………… ………………………………

Prof. S. E. OMONIGHO DATE

External Examiner

DEDICATON
This work is dedicated to God Almighty for His grace, provision, protection and love throughout

my days in school till this year and also to my mum, Mrs. OGODO.

ACKNOWLEDGEMENT
My profound gratitude goes to God Almighty for his love and protection all through this period

of my research work. I am very grateful and highly indebted to my supervisor Mrs Biobelemoye

Alagoa for her guidance, continual supervision, critical reading and corrections which has

immensely contributed to the success of my work.

I equally express my profound gratitude to the Head of Department of Biological sciences Dr.

Richard Uzakah for his continual support and encouragement. Special thanks go to Mrs Alice

and my distinguished lecturers for their contributions towards the success of my work.

I express my profound gratitude to my lovely mother Deaconess Ogodo Ebiere and Mr. Ogodo

Boloebi for their encouragements and financial support all through this project and my academic

pursuit as a whole. And to my siblings Ezekiel Tamara-ebi, Opate Ebitimi, Ogodo Edesemi,

Lucky Blessing, Ogodo Joseph, Ebis Joy, and Ogodo Ruth, thank you for boosting me up

morally with your continuous love and support

I will not forget to thank all my inlaws Mr. Ezekiel, Mr. Bright, Mrs Edesemi, Mr. Lucky, and

Mr. This.

To my friends Christiana, Emmanuel, Mero, Sarah, Gift, Ruth, Pere, Emmanuella, Nancy and

Doris thank you for your love, care, kindness, advice and encouragement during the period of my

study in this school.

ABSTRACT

The study was conducted to determine the microbial examination of raw meat
obtained at main abattoir, Toru-orua. A total of 2 samples were collected for this
study (slaughterhouse 2 samples, Abattoir A, and B samples). The bacteria isolated
at the abattoirs were Escherichia coli, Salmonella spp and Yersinia, while the
percentages of pathogenic bacteria isolated at the study showed that the levels of
contamination on the abattoir A and B were higher than the acceptable values set
by the international standards for food Agencies. For providing hygienic meat, it is
important to maintain high standards of hygiene in the abattoir by continuous
monitoring and imposing the hazard analysis critical control points system
(HACCP)....

Word count: 112

TABLE OF CONTENTS

Title Page i

Declaration ii

Certification iii

Dedication iv

Acknowledgement v

Abstract vi
CHAPTER ONE

1.0 Introduction 1

1.1 Background of the Study 1

1.2 Statement of Problem 6

1.3 Justification 6

1.4 Aims 7

1.5 Significance of the Study 7

CHAPTER TWO

2.0 Literature Review

2.1 Factors Affecting the Growth of Microorganisms in Food. 8

2.1.1 Intrinsic factors 8

2.1.2 Extrinsic factors 10

2.2 Common Microbial Present in Meat and Meat Products 10

2.3 The Effects of Bacteria in Meat and Meat Products 11

2.4 Source of Beef Contamination 11

2.4.1 Animal/carcasses source 12

2.4.2 On farm factors 12

2.4.3 Transportation of slaughter animals 13

2.4.4 Abattoir and butchers facilities 13

2.4.5 Parasites and wild animals 14

2.4.6 Meat van

14
2.4.7 Abattoir and retail meat outlet workers 14

CHAPTER THREE

3.1 Sample Collection 16

3.2 Sample Collection 16

3.3 Sterilization of Materials 16

3.4 Media 16

3.5 Serial Dilution 17

3.6 Inoculation of Samples 17

3.7 Microbial Plate Count 17

3.8 Purification and Preservation of Isolates 18

3.9 Identification of Bacterial Isolates 18

3.9.1 Gram Staining Techniques 18

3.9.2 Catalase Test 18

3.9.3 Oxidase Test 19

3.9.4 Citrate Test 19

3.9.5 Indole Test 19

3.9.6 Sugar Fermentation Test 19

CHAPTER FOUR

4.0 Results and Discussion 21

4.1 Results 21

4.2 Discussion 27
CHAPTER FIVE

Conclusion and Recommendation 28

5.1 Conclusion 28

5.3 Recommendations 28

REFERENCES