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Asian Journal of Poultry Science
  Year: 2015 | Volume: 9 | Issue: 3 | Page No.: 165-171
DOI: 10.3923/ajpsaj.2015.165.171
 
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Microbial Quality of Fresh and Smoked Guinea Fowl Meat Sold in the Bolgatanga Municipality, Ghana
Frederick Adzitey, Gabriel Ayum Teye and Innocent Allan Anachinaba

Abstract:
The study was conducted to determine the microbial quality of fresh (raw or uncooked) and smoked guinea fowl meats sold in the Bolgatanga Municipality of Ghana. Observations were also made to know the hygienic conditions under which guinea fowls are slaughtered and smoked. Guinea fowl meat samples were obtained from five different retail shops in the Bolgatanga Municipality. Twenty meat samples each (10 fresh and 10 smoked guinea fowl meats) were collected from five different retail shops. Collected samples were analyzed microbiologically using a modified procedure in the bacteriological analytical manual of the food and drugs administration-USA. Total aerobic count for the guinea fowl meats ranged from 3.63-6.19 log CFU cm-2; so that, it was 3.99-6.19 log CFU cm-2 for fresh guinea fowl meat in compared with smoked guinea fowl’s bacteria load that ranged from 3.63-5.25 CFU cm-2 (p<0.05). Fresh guinea fowl meat from Next Door (6.19 log CFU cm-2) was the most contaminated meat sample and smoked guinea fowl meat from Speed Link (3.63 log CFU cm-2) was the least contaminated meat sample. Bacterial species identified on the fresh and smoked guinea fowl meat samples were Staphylococcus spp., Salmonella spp., Escherichia coli, Streptococcus spp., Pseudomonas spp., Proteus spp. and Bacillus spp. Staphylococcus spp. and Bacillus spp., were the most common identified bacteria followed by Escherichia coli. Physical observation revealed that meat sellers were involved in unhygienic practices such as using of knives without sterilizing them, wearing of dirty aprons and clothes and busily conversing while smoking and selling meat. Generally the fresh guinea fowl meats had high microbial load than the smoked guinea fowl meats. Furthermore, fresh and smoked guinea fowl meat samples from Next Door were the most contaminated meat samples while fresh and smoked guinea fowl samples from Speed Link were the least contaminated meat samples. Staphylococcus spp., Salmonella spp., Escherichia coli, Streptococcus spp., Pseudomonas spp., Proteus spp. and Bacillus spp. were present in guinea fowl meats sold in the Bolgatanga Municipality.
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How to cite this article:

Frederick Adzitey, Gabriel Ayum Teye and Innocent Allan Anachinaba, 2015. Microbial Quality of Fresh and Smoked Guinea Fowl Meat Sold in the Bolgatanga Municipality, Ghana. Asian Journal of Poultry Science, 9: 165-171.

DOI: 10.3923/ajpsaj.2015.165.171

URL: https://scialert.net/abstract/?doi=ajpsaj.2015.165.171

 
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