BACTERIAL LOAD, HAEMOLYTIC AND ENZYMATIC ACTIVITY PROFILE OF BACTERIAL STRAINS IN GOAT AND RABBIT MEAT SAMPLES OBTAINED FROM LOCAL MEAT VENDORS.

Abstract

Meat is a highly perishable food product, and its microbial quality is crucial for consumer safety. This study assessed the bacterial load and enzymatic activity profile of bacterial strains isolated from goat and rabbit meat samples obtained from local meat vendors in Nkwo Ogbe market Ihiala and Afor Nnobi market, both in Anambra state. Freshly slaughtered goat and rabbit meat samples were collected from five different vendors. Standard microbiological techniques, including enrichment technique, serial dilution, Spread plate and Streak plate methods, were used to determine the total bacterial count. Bacterial strains were isolated, purified, and identified using biochemical and molecular techniques. Haemolytic tests were carried out using blood agar, while enzymatic activity was assessed using qualitative and quantitative assays for Amylase, Caseinase, Gelatinase, Esculinase, Lipase, and Urease production. The total bacterial load in goat and rabbit meat samples were too numerous to count, Escherichia, Salmonella, Staphylococcus, and Bacillus count ranges from 6.15-6.36 log CFU/g, 5.83-6.10 log CFU/g, 5.26-5.32 log CFU/g, and 5.54-5.64 log CFU/g respectively in goat and rabbit meat. The predominant bacterial isolates include, Escherichia coli. Salmonella sp, Staphyloccocus sp, and Bacillus sp. The haemolytic analysis showed that all the 15 selected bacterial strains had capacity to produce haemolysin, while enzymatic activity profiling revealed that most isolates exhibited significant amylase ,lipase and urease activity, which are associated with meat spoilage and potential role in carbohydrate metabolism within the meat matrix. The study highlights the presence of diverse possible bacterial pathogens, with enzymatic activity that contribute to meat deterioration. Poor hygiene and improper storage practices among local vendors may enhance bacterial proliferation. Implementing proper meat handling, refrigeration, and hygiene measures can help minimize bacterial contamination and enzymatic degradation, ensuring better meat quality and safety for consumers.