COMPARATIVE ANTIBIOTIC SUSCEPTIBILITY PROFILES OF BACTERIAL ISOLATES FROM RAW MEAT AND COWHIDE SOLD IN ILE-IFE METROPOLIS
MICHAEL OLUWOLE OSUNGUNNA1, FLORENCE OLUBUNMI AKINWUMI1, OLUWASEUN ABIODUN AGUDA1, FUAD ABOLAJI ADEWUMI1, DEBORAH IFEOLUWA ONIFADE1
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Obafemi Awolowo University, Ile-Ife, Nigeria.
Afr. J Pharm Res Dev; Volume 17(3): 305-312 ; 2025
ABSTRACT
Raw meat and ready-to-eat cowhide (ponmo) are two dietary intakes with different nutritional values. However, their consumption keeps increasing worldwide despite their nutritional differences. Their microbial quality is therefore important considering the public health significance of both meat and “ponmo”. This study aimed to evaluate raw meat and ready-to-eat cowhide for microbial quality and to determine the susceptibility profiles of the isolates to selected antibiotics. Two grams (2g) sample (meat or cowhide) was aseptically cut into an Eppendorf bottle containing 45 mL sterile distilled water and vortexed using a vortex mixer. A loopful of the supernatant was streaked on Salmonella-Shigella agar, MacConkey agar, Cetrimide agar, Mannitol salt agar and blood agar. Following a 24 h incubation at 37 °C, distinct pure colonies were identified using conventional standard biochemical tests. The isolates were evaluated for antibiotic susceptibility using the disk diffusion technique. Similar bacterial genera namely: Escherichia spp, Klebsiella spp, Proteus spp, Staphylococcus spp, Micrococcus spp, Bacillus spp, Salmonella spp, were isolated from both samples. While Staphylococcus spp (29%) was the predominant isolate in raw meat, followed by E. coli (19%), both were the predominant isolates with 29% occurrence each in cowhide. Ciprofloxacin was the antibiotic of choice for isolates from both sources with the least degree of resistance. Isolates from raw meat displayed high resistance to tetracycline, while isolates from cowhide displayed high resistance to cefotaxime and ceftriaxone. The study concluded that both raw meat and cowhide have equal chances of harbouring similar pathogenic bacteria with similar susceptibility to the same antibiotics.
Keywords:Raw meat, Cowhide, Antibiotic, Susceptibility, Comparativey
Email of correspondence: mowole@oauife.edu.ng;
https://doi.org/10.59493/ajopred/2025.3.7 ISSN: 0794-800X (print); 1596-2431 (online)