IJSRP, Volume 10, Issue 8, August 2020 Edition [ISSN 2250-3153]
Felix Ogochukwu Olise, Frederick Osaro Ekhaise , Beckley Ikhajiagbe and Hilda Abiola Akatah
This study was aimed at investigating the microbial composition of raw beef meats sourced from markets with a view to assessing the quality, quantity and diversity of microorganisms. The results of this study revealed that the total viable bacterial counts of raw beef meat ranged between 35.58×103±04.56 cfu/g and 48.00×103±06.4 cfu/g, while the fungal counts ranged between 10.36×103±02.03 cfu/g and 16.80×103±03.37 cfu/g. The mean microbial counts revealed that the total viable bacterial counts had its highest and least counts recorded in the open market and cold room while the fungal counts had its highest and least counts recorded in the abattoir and cold room. Eleven (11) bacterial and six (6) fungal isolates were identified from the market sources. Species of Penicillium, Aspergillus niger and Aspergillus flavus recorded the highest frequency of occurrence of 41.18%, 32.00% and 45.45% in the abattoir, open market and cold room respectively.