Evaluation of Bacterial Composition of the Aerosol of Selected Abattoirs in Akure, South Western Nigeria

Authors: Funmilola O. Omoya, Joseph O. Obameso, Titus A. Olukibiti

Abstract:

This study was carried out to reveal the bacterial composition of aerosol in the studied abattoirs. Bacteria isolated were characterized according to microbiological standards. Factors such as temperature and distance were considered as variable in this study. The isolation was carried out at different temperatures such as 27^oC, 31^oC and 29^oC and at various distances of 100meters and 200meters away from the slaughter sites. Result obtained showed that strains of Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Lactobacillus alimentarius and Micrococcus sp. were identified. The total viable counts showed that more microorganisms were present in the morning while the least viable count of 388cfu was recorded in the evening period of this study. This study also showed that more microbial loads were recorded the further the distance is to the slaughter site. Conclusively, the array of bacteria isolated suggests that abattoir sites may be a potential source of pathogenic organisms to commuters if located within residential environment.

Keywords: Abattoir, Aerosol, Bacterial Composition, Environment.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1091972

References:

[1] Centers for Disease Control and Prevention, 2010
[2] Charous, B. L., Hamilton, R. G. and Yunginger, J. W. (1994). Occupational latex exposure: characteristics of contact and systemic reactions in 47 workers. Journal of Allergy and Clinical Immunology. 94: 12-8. Crawford.
[3] Douwes, J., Thorne, P., Pearce, N and Heederik, D. (2003) Oxford Journals. Life Sciences and Medicine; the annals of Occupational Hygiene. 47: (3) 187-200
[4] Grandin, T and Deesing, M (2008). Humane Livestock Handling. Storey publishing, North Adams, Ma, USA. Pp 67
[5] Holley RA, MD Peirson, J Lam, KB Tan. (2004). Microbial profiles of commercial, vacuum packaged, of fresh pork of normal or short storage life. Int J Food Microbiology.
[6] Holt, J. G., Krieg, N. R., Sneath, P. H. Stanley, J.J and Williams S.T. (1994) Bergey’sMannual of determinative Bacteriology. Wilkins Publishers. Baltimore.
[7] Kristensen, P., Andersen, A. and rgens, L. M. (2000) Hormone-dependent cancer and adverse reproductive outcomes in farmer’ families-effect of climates condition favouring fungal growth in grains. Scand Journal of Work Environmental Health
[8] Meat inspector manual, (2007) Abattoir Hygiene; Veterinary Public Health National Department of Agriculture Republic of South Africa; edited by Maja M. p 1-101
[9] Nesbaken T, G Kapperud, DA Caugant (1996). Pathways of Lysteriamonocitogenes contamination in the meat processing industry. Inter J Food Micro. 31: 161-171.
[10] Ryan, K. J. and Ray, C.G. (2004) Sherris Medical Microbiology (4thed.) McGraw Hill. Pp112
[11] www.wikipedia/slaughterhouse.com
[12] www. wikipedia.com/Escherchia