Clarence, S. Y. and Nwinyi, Obinna and Chinedu, S. N.
(2009)
Assessment of bacteriological quality of ready to eat
food (Meat pie) in Benin City metropolis, Nigeria.
African Journal of Microbiology Research, 3 (6).
pp. 390-395.
ISSN 1996-0808
Abstract
Eight triplicate samples of meat pie were randomly sampled from standard eatery and local kiosk in
Benin City and analyzed microbiologically for the rates of Staphylococcus aureus and Escherichia coli.
The mean microbial load on the fresh meat pie from the standard eatery ranged from 3x103 – 5x103cfu/g
while the air preserved and refrigerated meat pie for (2 days) ranged between 2.3 x104 -3.8 x104 cfu/g
and 8x 103-1.5 x104 cfu/g respectively. The mean microbial load of the fresh meat pie from the local
kiosk ranged between 7x103-2.8x104 cfu/g while the air preserved and refrigerated meat pie for 2days
ranged between 3x10-4 to too numerous to count (TNTC) and 1.3 x104 -2.8x104 cfu/g respectively. Six
genera of the isolated bacteria include Staphylococcus, E. coli, klebsiella, Pseudomonas, Bacillus and
Enterococcus. Statistical analysis of the mean microbial load showed a significant difference (P<0.05)
between control and air preserved meat pie and no significant difference in the mean microbial load
between control and refrigerated meat pie were (P>0.05).
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