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Full Project – Bacteriological quality assessment of sundried meat (Kilishi) sold

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CHAPTER ONE

1.0 Introduction

1.1 Background of the study

Kilishi is a Nigerian traditional dry meat product prepared from beef, mutton, goat meat and other types of meat. However, beef is mostly used (Igene et al., 1990). It is a ready-to-eat meat product obtained from sliced lean muscles of beef, goat or lamb. It is made on a large scale under hot and dry weather conditions prevailing from February to May. It is produced by sun drying the slices of meat. However, recent experience indicates that kilishi can also be produced industrially by tray-drying in a warm air oven. Connective tissues and adhering fat materials are trimmed of the meat, this is cut with a trimming knife into thin slices of about 0.5cm thickness, 15cm length and as much as 6cm width.

Meat is one of the most perishable foods consumed by human beings, and its composition is ideal for the growth of a wide range of spoilage bacteria (Mayr et al. 2003). Meat is considered as the most nutritive source of protein known and consumed by humans. Type, age and sex of the animal have a major influence on the quality of meat that is produced from animals (Rao et al. 2009). Most meat have high water content corresponding to the water activity approximately 0.99 which is suitable for microbial growth (Rao et al. 2009). Public concern has risen due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and food and mouth disease epidemic (Ellis and Goodacre, 2001; Tauxe, 2006).The wide spread distribution of the meat product makes the consequence of contamination with food poisoning microorganisms more serious. The health status of animals prior to slaughtering and prevailing circumstances in the slaughter contributes to the quality of meat from such animals (Whyte et al. 2004).

Foodborne microbiologic hazards may be responsible for as many cases of illness as possible each year and are thus an important food safety challenge. To reduce or lower the incidence of foodborne disease, many experts and stakeholders urge the development of a science and riskbased food safety system, in which decision makers prioritize hazards and interventions using the best available data on the distribution and reduction of risks (Batz et al. 2005). Such a system requires an understanding of the many risk factors between the point of production and the point of consumption and the ability to systematically target intervention efforts along this “farm-to fork” continuum (Batz et al. 2005). The preservation of meat as a perishable food usually is accomplished by a combination of preservation methods which greatly lengthen the keeping quality of the meat. So, to increase meat quality assurance in accordance with microbial load assessment is deemed necessary (Yousuf et al. 2008).

The possible sources of contamination during the preparation of kilishi includes using contaminated raw meat, washing the raw meat with contaminated water, using contaminated utensils (knives for slicing meat before sun drying), adding contaminated spices, ingredients and the handler’s hands. Sun drying before and after dipping in spices allows for contamination from the environment, (flies perch on the product), and bacterial growth. Roasting of the sun dried product gently decontaminates it by destroying vegetative bacterial cells, but may not destroy some spores. The critical control point during toasting is roasting and temperature (Umoh, 2005).

However, Kilishi is mostly sold in streets by hawkers on the road side, bus stops, market places and areas or places of business attraction. Unfortunately, this delicacy is mostly processed and handled in an unhygienic manner as hawkers sometimes carry this meat in an open wide tray, exposed to flies and dusts. Most hawkers are illiterate; hence they do not have scientific ideas on food handling and the environment (Frazier and Westhoff, 1991). The aim of this study is to determine the bacteriological quality of dried sliced beef (kilishi). This is important because this meat product serves as ready to eat snacks and could be a source of public health threat.

In Nigeria, particularly in rural communities and towns, slaughtering of animals usually takes place under very unhygienic conditions. This coupled with high ambient temperature, high humidity, shortage of portable water and poor handling practices exposes meat products like kilishi to microbial contamination and rapid deterioration.

In Nigeria the production of Kilishi is concentrated in the north, where there is abundant livestock production (Igwe, 2005). Kilishi production in Nigeria is left in the hands of traditional producers. Previous efforts to ascertain the production techniques of these producers have been made mostly in northern Nigeria (Igene, 1988; Igene et al, 1990, Negbenebor et al., 1990; Kibbon 2006). However, information baseline data on Kilishi processing and proximate composition in, Nigeria is lacking.

1.2 Justification

A variety of methods have been developed to improve the microbiological quality of meat, although most of the current methods focus on washing and sanitizing the carcasses, prior to chilling. However the presence of potentially life- threatening pathogens in our environment and their ability to survive or proliferate under refrigeration and in reduced oxygen atmosphere is of great concern. Previous scientific findings have documented Salmonella species, Campylobacter species, Escherichia coli, Listeria monocytogenes, Clostridium botulinum, Yersinia enterocolitica, Clostridium perfringens, Staphylococcus aureus, have been documented as pathogenic micro-organisms presenting the greatest risk with meat (Anon, 2004; USDA/ERS, 2003).

1.3 Aim and objectives

1.3.1 Aim

To assess the bacteriological quality of sun-dried sliced meat (Kilishi), processing sold at Katsina town of Katsina state, Nigeria.

1.3.2 Objectives

To enumerate the total viable count on the kilishi samples
To isolate and characterize Salmonella spp. and Escherichia coli, from the kilishi samples using cultural characteristics

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