Abstract

Raw beef offers the right conditions for pathogenic microbes and spoiling agents to thrive. One of the main causes of food-borne diseases is contaminated raw meat. The goal of this study was to determine the microbial load and sensitivity of the bacterial isolates of raw beef sold in open markets to various antibiotics. Fifteen (15) raw beef samples were aseptically collected from three separate markets in some towns (Otuoke, Elebele, and Imiringi) in Ogbia. The beef samples were examined for microbial contamination using conventional microbiological methods. Kirby-Bauer multi-disc diffusion method was used for testing antibiotics susceptibility. The result of total viable heterotrophic bacteria (TVHB) count varied from 2.0 x 10⁷ CFU/g to 7.0 x 10⁷ CFU/g. The results showed no significant differences (P<0.05) between the TVHB of the fresh meat samples collected from the different locations. Isolated bacteria identified and frequency of isolation (%) were; Escherichia coli (19.0%), Enterococcus sp. (8.0%), Staphylococus sp (23.0%), Klebsiella sp. (8.0%), Salmonella sp. (23.0%), and Micrococcus sp. (19.0%). While isolated fungi and frequency of isolation (%) were; Aspergillus sp (29.0%), Candida sp (14.0%), Fusarium sp (12.0%), Penicillium sp (14.0%), and Fusarium sp. (43.0%). While Klebsiella sp. shown resistance to every antibiotic utilized in this investigation, Staphylococcus sp. remained fully susceptible to them all. The existence of Salmonella, Escherichia coli, and Staphylococcus species suggests that the slaughter house facilities’ general hygienic conditions and hygiene standards are subpar.