ABSTRACT
Comparative bacteriological quality and heavy metal levels of fresh chevon from abattoirs in Calabar municipality, Cross River State, Nigeria was carried out using standard microbiological, biochemical and physico-chemical techniques. This was to determine the bacteriological quality of fresh chevon from different abattoirs in Calabar Municipality, to determine the physico-chemical content of fresh chevons and to determine the chemical composition of fresh chevon sold in Calabar. The result showed that fresh chevon sold in Goldie by Mount Zion were the most contaminated with a mean bacterial load of 2.79 0.014×107cfu/g-1 followed by that from Mayne avenue with a bacterial load of 2.09
0.12×107cfu/g-1 and the least was from Akim market with a mean bacterial load of 1.65
0.053×107cm/g-1. There was significant differences (p < 0.05) in the bacterial load (ANOVA) for each of the samples. The result also shows that sample (C) sold in Ekpo-abasi had the highest iron (Fe) load of 27.19
0.04mg/kg followed by sample (A) from Goldie by Mount Zion with a value of 24.59
0.43mg/kg. Zinc (Zn) content in the samples ranged from 25.99
0.04mg/kg to 31.43
0.08mg/kg, Copper (Cu) ranged from 15.39
0.04mg/kg to 20.12
0.20mg/kg. Nikel (Ni) ranged from 0.25
0.02mg/kg to 0.51
0.02mg/kg. There was significant differences (p < 0.05) in the metal loads (ANOVA) for each of the samples. Chemical characterization of the chevon samples revealed that sample A from Goldie by Mount Zion had the highest ash content of 1.20
0.01mg/kg followed by sample D with a value of 1.13
0.03mg/kg and the least was sample B with ash content of 0.75
0.02mg/kg. Sample A also had the highest lipid content of 11.65
0.05mg/kg followed by sample D with lipid content of 10.23
0.03mg/kg. Sample D contain the highest moisture content of 75.10
0.05mg/kg followed by sample B with 70.15
0.05mg/kg and the least was sample C with moisture content of 60.30
0.05mg/kg. Sample C had the highest protein content of 22.46
2.33mg/kg and the least was sample A with protein content of 19.52
0.03mg/kg. There was also significant differences (p < 0.05) in the chemical characteristics (ANOVA) for each of the samples. The isolate from this study were: Staphylococcusspp, Enterobacterspp, Corynebacteriumspp, Klebsieliaspp, and Escherichiacoli. The results showed that fresh chevon obtain from abattoirs in Calabar Metropolis needs emphasis on quality control during processing, animals should be inspected properly before killing and slaughtering and consumers of chevon in the Metropolis are to take caution since they are at risk of foodborne infection.
TABLE OF CONTENTS
TITLE PAGE I
CERTIFICATION II
DEDICATION III
ACKNOWLEDGEMENTS IV
ABSTRACT VI
TABLE OF CONTENTS VII
LIST OF TABLES IX
LIST OF FIGURES X
CHAPTER ONE: INTRODUCTION
- Background of Study 1
- Justification of the Study 4
- Aim and Objectives of the Study 5
CHAPTER TWO: LITERATURE REVIEW
2.1 Meat as Food 6
2.2 Meat Quality 7
2.3 Chevon Consumption 8
2.4 Abattoir 11
2.5 The process of slaughtering and Dressing of Food Animals 11
2.6 Cruelty to Animals 13
2.7 Risk Associated with Informal Slaughter 15
2.8 Impacts of Informally Slaughtered Animals 16
2.8.1 Impacts on Human Health 16
2.9 Microbial Quality of Fresh Chevon 17
2.9.1 Spoilage of Chevon by Microorganism 19
2.9.2 Factors Affecting Spoilage of Chevon 19
2.9.3 Intrinsic Factors Affecting Microbial Growth 20
2.9.4 Extrinsic Factors Affecting Microbial Growth 22
2.9.5 Causes of Meat Spoilage 23
2.10 Contamination of Live Animal for Slaughter 26
2.10.1 Hygiene of Animals Presented for Slaughter 30
2.10.2 Hygienic Dressing and Handling of Carcass 30
2.11 Sources of Meat Contamination 33
2.11.1 Primary Contamination 34
2.11.2 Secondary Contamination 34
2.12 Method used for Killing and Bleeding 35
2.13 Slaughter and Processing 40
2.13.1 Carcass Dressing 41
2.13.2 Cutting of Carcasses 42
2.13.3 Halving the Carcass 42
2.13.4 Carcass Washing 43
2.14 Bacterial Load in the Gut 43
2.14.1 Microflora 44
2.15 Rate of Cooling of Carcasses 48
2.16 Dispatch and Transport of Meat from Abattoir to Sale Point 50
2.16.1 Carcass Packaging and Transporting 52
2.16.2 Storage and Shelf Life 53
2.17 Types of Packaging 54
2.17.1 Modified Atmosphere Packaging 54
2.17.2 Vacuum and CO2 Packaging 55
- Effect of Heavy Metals on Human Health 56
2.18.1 Sources and Emissions 56
2.18.2 Toxic Effects 57
CHAPTER THREE: MATERIALS AND METHODS
3.1 Study Area 64
3.2 Preparation of Sample 64
3.3 Culturing of bacteria 65
3.4 Colony Enumeration 65
3.5 Characteristization and identification of isolates 66
3.6 Metal Load analysis of chevon samples 75
3.7 Chemical analysis of chevon samples 77
CHAPTER FOUR: RESULTS
4.1 Metals Load of Chevon sold in Calabar Metropolis 82
4.2 Chemical Characteristics of Chevon Sold in Calabar 84
4.3 Bacterial Loads of Chevon Samples Sold in Calabar Metropolis 86
4.4 Biochemical Characteristics of Bacterial Isolet from Chevon
Sold in Calabar 88
CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMEDATIONS
5.1 Discussion 91
5.2 Conclusion 94
5.3 Recommendations 94
REFERENCE
