Evaluation of microbiological quality of ready-to-eat meat and meat products sold in Mafikeng, North West Province, Republic of South Africa

Abstract

The majority of people in Mafikeng, North West Province, South Africa depend on ready-to-eat (RTE) food and meat products due to their busy schedules and the flavour of the food. The presence of food-borne pathogens in ready-to-eat meat and meat products have been the leading cause of several illnesses. Many of these pathogenic organisms are known to be antibiotic resistant due to the intensive use of antibiotics in animal food production. This study assessed the bacterial quality of RTE meat and meat products sold in Mafikeng, Mega City and school premises by isolating and identifying bacterial contaminants in the products using PCR, and evaluating the antibiotic sensitivity of the isolates. In this study, 2 16 samples ofready-to-eat meat and meat products were collected across summer and winter seasons from super markets and street vendors, and examined using standard microbiological and molecular methods. The total bacterial count obtained for samples col lected in Mafikeng ranged from l.0x104 to 4.lx104 cfu/g and total coliform count stood at 1.0 x102 to 2.6 x 102cfu/g. Samples collected from Mega City had a total bacterial count of 1. 1 x 104 to 4.0 x 104cfu/g. Total coliform count ranged from 1.0 x 102 to 2.0 x 102 cfu/g. Samples examined within school premises had values of 1.0 x 104 to 3.9 x 104 cfu/g for total bacteria count. PCR screening revealed Staphy lococcus aureus, Escherichia coli and Enterobacter spp as the most common bacterial contaminants in the products with 14.3%. Other related species identified include Cronobacter sakazakki, Clostridium spp. Staphylococcus sciuri, Hafinia alvei, Klebsiella pneumonia and Escherichia f ergusonii. The isolated organisms showed varying degrees of resistance (20-100%) to the commonly used antibiotics; Tetracycline (TET), Streptomycin (STR), Penicillin ) ' (PE1 ), Ampicillin, Chloramphenicol (CHL) and Oxacillin (OXA).Oxacillin was found to be more potent, which nearly inhibited some of the isolated bacteria, in the range of resistance percentage obtained for the tested isolates. Most of these isolated organisms are known to be the causative agent of food-borne diseases. It is therefore recommended that sanitary quality of animal food processing and systems be improved in order to minimise and maintain the permissible level of microbial counts in meat and meat products.