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TITLE PAGE

MICROORGANISM ASSOCIATED WITH THE BUTCHER’S TABLE IN LOCAL MARKETS

BY

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EE/H2013/01430
DEPARTMENT OF ---
INSTITUTE OF ---

DECEMBER,2018

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APPROVAL PAGE

This is to certify that the research work, "microorganism associated with the butcher’s table in local markets" by ---, Reg. No. EE/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on Electrical and Electronics Engineering has been approved.

By
Dr. ---                                           Dr. ---
Supervisor                                                  Head of Department.
Signature……………….                           Signature……………….        

……………………………….
Dr. ---
External Invigilator

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DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.

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ACKNOWLEDGEMENT

The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.

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Butchers’ Tables used to display meat for sale in nine different markets in Ibadan Metropolis were microbiologically examined for their implication on meat hygiene. Twenty seven strains of bacteria and eight strains of fungi were isolated and identified. They were identified on the basis of metabolic and physiological features while simple crystal violet staining was used for observing cell size and shape. The samples were placed on trypticase-soya–agar (TSA), for trophic bacteria and Sabouraud-glucose-agar (SGA) supplemented with chloramphenicol for fungi. Petri dishes were incubated at 37ºC for 48 - 72 h while the cultures were observed daily under a stereoscopic microscope for presence of bacterial colonies and or fungal mycelium. The mean value of bacterial count was 2.78 × 105 CFU/ml while that of the fungal count was 0.72 × 105 CFU/ml with a significant difference (p < 0.05). There was also a strong positive correlation between the sizes of the markets and the microbial load encountered in the samples. This was attributed to poor hygiene level resulting from inadequate facilities. The findings of this study indicate that meat hygiene is being compromised in the city, a situation that calls for public health concern.

 

TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
GLOSSARY
CHAPTER ONE
1.0      INTRODUCTION
1.1      BACKGROUND OF THE STUDY

1. AIM OF THE STUDY
2. OBJECTIVE OF THE STUDY
3. SIGNIFICANCE OF THE STUDY
4. PURPOSE OF THE STUDY
5. LIMITATION OF THE STUDY
6. STATEMENT OF PROBLEM
7. RESEARCH QUESTION
8. DEFINITION OF TERMS

CHAPTER TWO
LITERATURE REVIEW

1. OVERVIEW OF MICROORGANISM
2. HISTORICAL AND DISCOVERY BACKGROUND OF MICROBES
3. CLASSIFICATION AND STRUCTURE OF MICROORGANISMS
4. ECOLOGY OF MICROORGANISMS
5. APPLICATIONS OF MICROORGANISMS
6. THE IMPACT OF MICROBES ON THE ENVIRONMENT AND HUMAN ACTIVITIES

CHAPTER THREE
3.0      RESEARCH METHODOLOGY

1. INTRODUCTION
2. STUDY AREA
3. RESEACH DESIGN
4. SAMPLING TECHNIQUE
5. MICROBIAL COUNTS
6. IDENTIFICATION OF MICROBES
7. STATISTICAL ANALYSIS

CHAPTER FOUR
4.1      RESULT AND DISCUSSION
CHAPTER FIVE

1. CONCLUSION
2. RECOMMENDATION AND FUTURE WORK
3. REFERENCES

 

CHAPTER ONE

1.0                                                        INTRODUCTION

Meat is every edible part of any slaughtered animal, whether the same is in its natural state or has been subjected to freezing, chilling, salting, canning or other preservative processes (OYSGN, 1978). The source of water for abattoir activities is very paramount to meat hygiene as water is needed in maintaining cleanliness of the abattoir environment and for washing off blood from the meat. Meat contamination in abattoirs and meat stalls could result from contaminated water, unhygienic practices like poor handling, use of contaminated tables to display meat meant for sale and the use of contaminated knives in cutting operations. Contamination of meat and meat products occur when raw meat is exposed or makes contact with pathogenic microbes (such as) which are ubiquitous in nature (WHO, 1982).
Microbial contamination of meat and meat products must not exceed levels which could adversely affect the shelf life of the product, if it does it renders the meat unwholesome and hence not fit for human consumption (Fasanmi and Sansi, 2008). Reduction of risk for human illness associated with raw produce can be better achieved through controlling points of potential contamination in the field, during harvesting, during processing or distribution, or in retail markets, food- service facilities, or the home (Scates et al., 2003; FDA, 2007).
Various Salmonella species have long been isolated from the outside of egg shells. Salmonella enteritidis has been implicated in several infections arising from the consumption of egg and other poultry products. This and other information strongly suggest vertical transmission, that is, deposition of the organism in the yolk by an infected layer hen prior to shell deposition. Foods other than eggs have also caused outbreaks of S. enteritidis disease. Raw meats, poultry, eggs, milk and dairy products, fish, shrimp, frog legs, yeast, coconut, sauces and salad dressing, cake mixes, cream-filled desserts and toppings, dried gelatin, peanut butter, cocoa and chocolate have been implicated in harbouring pathogenic micro-organisms (FDA, 2007).
Food security is a complex issue, which is influenced by a number of factors. Increasing national agricultural production alone cannot improve food security. The Food and Agricultural Organization (FAO) of the United Nations and the World Health Organization (WHO) state that illness due to contaminated food is perhaps the most widespread health problem in the contemporary world and an important cause of reduced economic productivity (Edema et al., 2005). In Nigeria, there are a number of public slaughters houses and a few private meat processing plants distributed along the country,  where the public buy their meat daily. Serious consequences relating to national productivity and development can arise from lack of hygiene and sanitation in such abattoirs and meat stalls. Nearly 90% of diarrheal-related deaths have been attributed to unsafe or inadequate water supplies and sanitation (Younes and Bartram, 2001; WHO, 2004) conditions affecting a large part of the world’s population (Hughes and Koplan, 2005). An estimated 1.1 billion persons (one sixth of the world’s population) lack access to clean water and 2.6 billion to adequate sanitation (Hughes and Koplan, 2005).
This study aimed at isolating, identifying and counting bacterial and fungal contaminants on butchers’ table scrapings from meat stalls in nine different markets in Ibadan metropolis in Nigeria.

1.1                                           BACKGROUND OF THE STUDY
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells.
Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. Microorganisms, or microbes, are tiny organisms, often single celled that are invisible to the naked eye. Microbes are found everywhere, they are on and in our bodies, and in the food and water we drink and in the air we breathe. It is often difficult to understand and learn about organisms that are too small to visualize, however microbiological techniques allow scientists to grow microbes to a concentration that makes them visible. Microbes include bacteria, fungi and viruses.Using specialized growth media, known as LB agar, a single bacterium can multiply rapidly forming a colony of identical bacteria, which is visible to the naked eye.

1.2                                          STATEMENT OF PROBLEM
Micro-organisms are found everywhere in the local market, using Butchers table as an example, which can be spread either through human contact. The most common among them are Staphylococcus aureus(8.33%) followed by Escherichia coli(6.67%),others were Staphylococcus saprophyticus (5.00%) and Klebsiella species(3.33%). staphylococcus aureus is the most dangerous of all of the many common staphylococcal bacteria. These gram-positive, sphere-shaped (coccal) bacteria often cause skin infections but can cause pneumonia, heart valve infections, and bone infections. Staphylococcus aureus is present in the nose (usually temporarily) of about 30% of healthy adults and on the skin of about 20%. The percentages are higher for people who are patients in a hospital or who work there.
Carriers are people who have the bacteria but do not have any symptoms caused by the bacteria. Carriers can move the bacteria from their nose to other body parts with their hands, sometimes leading to infection. People who are hospitalized or work in a hospital are more likely to be carriers.

1.   These bacteria are spread by having direct contact with an infected person, by using a contaminated object, or by inhaling infected droplets dispersed by sneezing or coughing.
2. Skin infections are common, but the bacteria can spread through the bloodstream and infect distant organs.
3. Skin infections may cause blisters, abscesses, and redness and swelling in the infected area.
4. The diagnosis is based on the appearance of the skin or identification of the bacteria in a sample of the infected material.
5. Thoroughly washing the hands can help prevent spread of infection.
6. Antibiotics are chosen based on whether they are likely to be effective against the strain causing the infection.

1.3                                                     AIM OF THE STUDY

This study aimed at isolating, identifying and counting bacterial and fungal contaminants on butchers’ table scrapings from meat stalls in nine different markets in Ibadan metropolis in Nigeria

1.4                                                PURPOSE OF THE STUDY

The purpose of the present study was to carry out the test of micro-organism associated with meat from butchers’ table in local market of Ibadan, Oyo State.

1.5                                               OBJECTIVE OF THE STUDY

At the end of this work student involved shall be able to know:

1. Grow microorganisms found in butchers’ table.
2. Introduction to microorganisms
3. The effect of microorgainism on human health
4. How micro- organism can be contacted using from butchers’ table.

1.6                                                      HYPOTHESIS
HO:     Microbial organisms are not observed on butchers’ table and are not responsible for many infection among meat consumers.
Hg       = Microorganisms are observed on butchers’ table and they are responsible for many infection among consumers

1.7                                           SIGNIFICANCE OF THE STUDY
This study will be useful to consumers that buy meat from butchers’ table.  The outcome of this research will guide users of the material and consumer of meat on how to avoid contacting micro-organism mostly in public places such as butchers’ table.

1.8                                             LIMITATION OF THE STUDY
There are many or different type of microorganism that can be found in public places in the local markets but this particular work focus mainly on the butchers table.

1.9                                                  RESEARCH QUESTIONS
At the end of this work, student involved shall be able to give answers to the following questions:

1. What are the 4 types of microorganisms?
2. What is microorganism?
3. What bacteria are found in meat?
4. What microorganisms are responsible for meat spoilage?
5. What type of bacteria is commonly found on poultry?
6. What bacterium causes meat to spoil?

1.10                                               DEFINITION OF TERMS

i. Microorganismor microbe:  is an organism that is so small that it is microscopic (invisible to the naked eye).

ii. Microbiological contamination:  refers to the non-intended or accidental introduction of microbes such as bacteria, yeast, mould, fungi, virus, prions, protozoa or their toxins and by-products.

iii. butcher:  a person whose trade is cutting up and selling meat in a shop or market.

 

CHAPTER ONE: The complete chapter one of “microorganism associated with the butcher’s table in local markets” is available. Order full work to download. Chapter one of “microorganism associated with the butcher’s table in local markets”consists of the literature review. In this chapter all the related work on“microorganism associated with the butcher’s table in local markets” was reviewed.

CHAPTER TWO: The complete chapter two of “microorganism associated with the butcher’s table in local markets” is available. Order full work to download. Chapter two of “microorganism associated with the butcher’s table in local markets” consists of the literature review. In this chapter all the related work on “microorganism associated with the butcher’s table in local markets” was reviewed.

CHAPTER THREE: The complete chapter three of “microorganism associated with the butcher’s table in local markets” is available. Order full work to download. Chapter three of “microorganism associated with the butcher’s table in local markets” consists of the methodology. In this chapter all the method used in carrying out this work was discussed.

CHAPTER FOUR: The complete chapter four of “microorganism associated with the butcher’s table in local markets” is available. Order full work to download. Chapter four of “microorganism associated with the butcher’s table in local markets” consists of all the test conducted during the work and the result gotten after the whole work

CHAPTER FIVE: The complete chapter five of “microorganism associated with the butcher’s table in local markets” is available. Order full work to download. Chapter five of “microorganism associated with the butcher’s table in local markets” consist of conclusion, recommendation and references.

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