Prevalence and Antibiotic Susceptibility Of E. Coli Isolated From Raw Meat

Filed in Articles by on November 10, 2022

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A cross-sectional study on prevalence and antibiotic susceptibility of E. coli isolated from raw meat samples was conducted in Kwata and Amansea abattoirs.

A total of 24 meat samples collected from two abattoirs were cultured for detection of E. coli. Biochemical test was carried out on the isolated pure colonies, which were then tested for antimicrobial susceptibility.

Comparison on the prevalence of the bacteria was made in relation to source (Kwata and Amansea abattoirs) and site (neck region, fore limb, hind limbs and lower back areas) of meat sample collection.

The investigation revealed a 70.83% overall prevalence of E. coli in the meat samples. The neck region was found to be the highly contaminated site   followed by lower back area, Fore limbs and Hind limbs, respectively.

All the E. coli isolates were found susceptible to Augumentin, Ciprofloxacin, Gentamicin, Septrin and Ampicillin.

This study evidenced a considerable presence of E. coli in cattle meat slaughtered in abattoirs in Awka city probably due to the poor sanitary conditions during processing. It also demonstrated the sensitivity of most E.coli isolates to antibiotics which may be of potential public health importance.


The term meat, refers to mammalian flesh consumed as food. Hence, raw meat refers to uncooked muscle tissue of animals that is used for food.

Recently however, meat has been broadly defined to include poultry, shellfish, fish, frogs and alligators. Cattle and goat are very popular sources of beef and chevon respectively all over the world, Nigeria inclusive and Awka in particular.

Meat and meat products have increasingly become part of daily human diet because of its rich and nutritive composition.

Beef and chevon have been reported to contain high quality proteins, minerals, vitamins and fat. Meat is considered as an important source of proteins, essential amino acids, B complex vitamins and minerals.

Due to this rich composition, it offers a highly favorable environment for the growth of pathogenic bacteria (Gill, 2001). Recent increase in the consumption of meat and its products arises from reasons including high protein contents, vitamins, minerals, lipids and savory sensation.

Ready-to-eat foods including red meats have been found to serve as carriers for several bacterial pathogens and food borne outbreaks that have been associated with the consumption of contaminated foods.

A number of studies have reported outbreak of infections due to consumption of contaminated food and poor hygiene and in most of the cases, data are loosely based on laboratory isolates which do not reflect the actual ratio of food-borne infections.


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