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35JAO
Isolation of pathogenic microbial contaminants from roasted pork sold in Uyo metropolis, Nigeria was conducted using standard microbiological techniques. Pathogenic microorganisms isolated were Escherichia coli, Staphylococcus aureus, Salmonella spp, Enterobacter spp, Vibrio spp, Penicillium spp and Aspergillus spp. Total heterotrophic counts (THBC) for freshly prepared and exposed roasted pork (FPERP) samples ranged from 2.0×104 CFU/g -4.2x104CFU/g while for dried and exposed roasted pork (DERP) samples ranged from 5.3×104(CFU/g) to too numerous to count (TNTC). The total enterobacteriaceae count (TEC) and total coliform counts (TCC) values were higher in DERP. Total Vibrio count (TVC) and total mycological count (TMC) were recorded only in DERP. The high microbial counts and diversity of these contaminants from these pork samples is an indication of its low microbiological quality. Thus, proper hygienic condition is recommended before and after preparation of the pork to prevent it from being a potential source of infections to the public.
Dora Imefon Udoh. 2018. \u201cPathogenic Microbial Contaminants from Roasted Pork Sold in Uyo Metropolis, Nigeria and Public Health Implications\u201d. Global Journal of Medical Research - C: Microbiology & Pathology GJMR-C Volume 18 (GJMR Volume 18 Issue C2): .
Crossref Journal DOI 10.17406/gjmra
Print ISSN 0975-5888
e-ISSN 2249-4618
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Total Score: 103
Country: Nigeria
Subject: Global Journal of Medical Research - C: Microbiology & Pathology
Authors: Dora Imefon Udoh, Emem Nsima Ekpe, Emem Ibanga Akpan (PhD/Dr. count: 0)
View Count (all-time): 183
Total Views (Real + Logic): 3031
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Publish Date: 2018 10, Tue
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Isolation of pathogenic microbial contaminants from roasted pork sold in Uyo metropolis, Nigeria was conducted using standard microbiological techniques. Pathogenic microorganisms isolated were Escherichia coli, Staphylococcus aureus, Salmonella spp, Enterobacter spp, Vibrio spp, Penicillium spp and Aspergillus spp. Total heterotrophic counts (THBC) for freshly prepared and exposed roasted pork (FPERP) samples ranged from 2.0×104 CFU/g -4.2x104CFU/g while for dried and exposed roasted pork (DERP) samples ranged from 5.3×104(CFU/g) to too numerous to count (TNTC). The total enterobacteriaceae count (TEC) and total coliform counts (TCC) values were higher in DERP. Total Vibrio count (TVC) and total mycological count (TMC) were recorded only in DERP. The high microbial counts and diversity of these contaminants from these pork samples is an indication of its low microbiological quality. Thus, proper hygienic condition is recommended before and after preparation of the pork to prevent it from being a potential source of infections to the public.
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