INCIDENCE OF PATHOGENIC MICROORGANISMS IN STREET VENDED ‘KILISHI’ (BEEF JERKY-LIKE PRODUCT) FROM MAGBORO, OGUN STATE, NIGERIA

Abstract

Safety of meat and meat products is a key issue of public health concern. Street food is readily available to people around the world but the microbial safety and consistency of such food is always unknown. In developing countries, street food provides the majority of low-income groups with a source of inexpensive nutritious meal, however, it is the primary source of transmission of foodborne diseases. The goal of this study was to determine the incidence of Salmonella spp, Escherichia coli and yeast and moulds in street-vended kilishi (beef jerky) sold in the Ofada / Mokoloki LCDA area of Magboro, Ogun state. Identification of these pathogens in the samples were performed using culture based and molecular methods. Total viable count was around 14 x 10-3 Log10 CFU/g in all the samples while the highest count of pathogenic E. coli was 15 x 10-4 Log10 CFU/g. Salmonella was also detected in the samples. The growth of Yeast and mould was 1 x 10-1 Log10 CFU/g. The implication of the very high microbial count could result in food poisoning, spoilage of food, lack of safe and quality food. The high level of microbial load in kilishi is of public health concern.