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Articles by Gabriel Ayum Teye
Total Records ( 2 ) for Gabriel Ayum Teye
  Frederick Adzitey , Gabriel Ayum Teye and Innocent Allan Anachinaba
  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.
  Frederick Adzitey , Courage Kosi Setsoafia Saba and Gabriel Ayum Teye
  Background and Objective: The use of antibiotics in animal production is a major concern to health providers and consumers. This study was carried out to determine the prevalence of resistant Escherichia coli in cow milk and hands of milkers. Materials and Methods: A total of 104 cow milk and hands of milkers were examined for the presence of Escherichia coli. Isolation of Escherichia coli was done using the convention method in the US Food and Drug Administration-Bacteriological Analysis Manual (FDA-BAM). Antibiotic susceptibility test was done using the disc diffusion method and the results interpreted using the clinical and laboratory standards institute guidelines. Prevalence data was analyzed using SPSS version 17. Results: The overall prevalence of Escherichia coli in the milk and hand samples was 40.38%. The prevalence of Escherichia coli in milk collected directly from the udder, in milk collected from milking containers, right hand swabs and left hand swabs were 61.54, 57.69, 23.08 and 19.23%, respectively. The prevalence of Escherichia coli in milk samples was significantly higher (p<0.05) than hand samples. Twenty seven Escherichia coli isolated from the milk and hand samples were screened against 8 different antibiotics. Overall, 14.35% of the Escherichia coli isolates were resistant, 21.30% were intermediate and 64.35% were susceptible. Resistance to ceftriaxone (29.63%) was the highest, followed by tetracycline (25.93%) and ampicillin (22.22%). A relatively higher percentage of the isolates exhibited intermediate resistance to ampicillin (51.85%), erythromycin (48.15%) and chloramphenicol (37.04%). Escherichia coli isolates also exhibited 13 antibiotic resistant patterns. Five isolates were resistant to 3 or more different classes of antibiotics. Conclusion: This study revealed that Escherichia coli from cow milk and hands of milkers in the Nyankpala community are resistant to some antibiotics. Consumers are expose to Escherichia coli infection from drinking of milk produced in the Nyankpala community of Ghana.
 
 
 
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