Fapohunda et al
Greener Journal of Microbiology and Antimicrobials Vol. 2 (3), pp. 049-058, July 2014.
ISSN: 2354-2284 © 2013 Greener Journals
Manuscript Number: 010914026
Microbial Profile in Fillings of Meat Pie in Two Remo Local Government Areas of Ogun State, Nigeria
S.O. Fapohunda*, A.A. Akeredolu, F.A. Alatise and
Department of Biosciences and Biotechnology Babcock University, Ilishan Remo Ogun State, Nigeria.
*Corresponding Author’s Email: oystak @ yahoo.co .uk
A survey of microbial load of meat pie, a ready-to-eat (RTE) food, sold as street vended items as well as in fast food restaurants, was carried out. The focus was on the fillings and study areas were 2 local government areas of Ogun State., Nigeria. The mean microbial load on the fresh meat pie from all the locations ranged from7x103-3x106 cfu/g. Using standard Bergey’ s manual of Determinative Bacteriology,the bacteria isolated from the samples were Staphylococcus epidermidis, Murdochiella asaccharolytica, Peptococcus niger, Lautropia mirabilis, Pasteurella multocida, Streptococcus pneumoniae, Cardiobacterium hominis, Peptoniphilus asaccharolyticus, Rickettsiae spp, Enterococcus gallinarum, Micrococcus luteus, Aerococcus urinaehominis, Helicococcus pyogenes, Micrococcus lylae, Propionibacterium acnes, Neisseria polysaccharea, Streptococcus australis. Using molecular methods, the fungal isolates were Neurospora sitophila-IMI 500339 ; Aspergillus flavus-IMI 500338 Aspergillus niger- IMI 500336 and Fusarium solani IMI 500333. The results of the study indicated that, all the meat pie samples studied in Remo L.G.A were heavily contaminated,rendering them unwholesome. Global best practices in food quality is hereby recommended throughout the value chain of the Nigerian food industry.
Keywords: Meat pie fillings, Ogun state, Nigeria, fungi, bacteria, microbial profile.
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