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2010 (Vol. 2, Issue: 3)
Article Information:

Bacteriological Quality of Traditionally Prepared Fried Ground Beef (Dambun nama) in Sokoto, Nigeria

M.D. Salihu, A.U. Junaidu, A.A. Magaji, R.M. Aliyu, Y. Yakubu, 1A. Shittu and M.A. Ibrahim
Corresponding Author:  Mohammed Danlami Salihu 

Key words:  Bacteria, ground beef, quality, safety, sokoto, ,
Vol. 2 , (3): Page No: 145-147
Submitted Accepted Published
2010 March, 11 2010 March, 22 2010 May, 30
Abstract:

The study was designed to determine the bacterial quality of local fried ground beef (Dambun nama) sold and consumed in Sokoto metropolis. Between January and December 2009, 216 samples of fried ground beef were collected and processed for bacterial isolations. Plate count agar, Violet Red bile lactose agar, RAPID E. coli agar and tellurite emulsion plates were used for the isolation of aerobic mesophiles, coliforms, E. coli and S. aureus. The total mesophilic aerobic count from the 216 samples was between 6.70x108 and 9.30x109 CFU.g-1 with a counts of 4.5x109 CFU.g-1. The prevalence of 100, 49.5 and 36.6% were obtained for aerobic mesophiles, feacal coliforms and E. coli respectively, while a prevalence of 69.9% was recorded for S. aureus. The rate of isolation of bacterial organism and the colony-forming unit per gram (CFU.g-1) from the samples were higher than the acceptable limits. Therefore, the product is unsafe for human consumption.
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  Cite this Reference:
M.D. Salihu, A.U. Junaidu, A.A. Magaji, R.M. Aliyu, Y. Yakubu, 1A. Shittu and M.A. Ibrahim, 2010. Bacteriological Quality of Traditionally Prepared Fried Ground Beef (Dambun nama) in Sokoto, Nigeria.  Advance Journal of Food Science and Technology, 2(3): Page No: 145-147.
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