Article Information
Corresponding author : J.C. Ogbu

Article Type : Case Report

Volume : 5

Issue : 12

Received Date : 14 Aug ,2024


Accepted Date : 14 Sep ,2024

Published Date : 19 Sep ,2024


DOI : https://doi.org/10.38207/JMCRCS/2024/SEP051201112
Citation & Copyright
Citation: Jimba RA, Ogbu JC, Agarry OO, Donas Nonso W, Odunsanya OO (2024) Isolation, Identification and Antibiogram of Staphylococcus Aureus Isolated From Cow Meat. J Med Case Rep Case Series 5(12): https://doi.org/10.38207/JMCRCS/2024/SEP051201112

Copyright: © 2024 J.C. Ogbu. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
  Isolation, Identification and Antibiogram of Staphylococcus Aureus Isolated From Cow Meat

Jimba Rai Amos1, J.C. Ogbu1*, O.O. Agarry1, Donas Nonso W1, O.O. Odunsanya2

1Department of Microbiology, University of Abuja.

2Biocrops Biotechnology Company Limited

*Corresponding Author: J.C. Ogbu, Department of Microbiology, University of Abuja.

Abstract
The study was carried out with the aim to isolate staphylococcus aureus from Cow meat and to determine the antibiogram pattern of Staphylococcus aureus. Three Samples of cow meat from three different locations in Gwagwalada were collected and isolation was carried out. The organisms Isolated were Salmonella spp, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes. Several biochemical tests were carried out to identify isolates, antibiogram pattern was also carried out using commercially prepared discs. The pattern indicated that the overall Staphylococcus aureus was resistant to Pef, S, Cpx and less resistant to Am and APx. Results clearly suggested a possibility of potential public health threat of Staphylococcus aureus resulting from contamination of cow meat with pathogenic bacteria which is mainly due to unhygienic processing, handling and unhygienic environment.

Introduction
The right of a consumer is to have a product of good quality and not a product that will constitute any form of health hazards. Cow meat are highly desirable, palatable and highly nutritious. Cow meat consists of 20-40% Protein, others are water, fats, vitamins, phosphorus, iron and zinc (USAID, 2011). Quality products are those that meet some needs and expectations and are safe and wholesome as well. The microbiological safety and quality of cow meat are equally important to producers, retailers and consumers. Two quite different groups of microorganisms are relevant. One that are pathogenic and ones that are generally harmless to human health but being psychothrophic they are able to multiply on the product during chilling stage.

Materials and Methods
Study Area

The research was carried out in the microbiology laboratory of university of Abuja. It is situated within the savannah region with moderate climate conditions.

Sample Collection
Three Samples of cow meat were collected from three different areas namely: Gwagwalada market, Kasaun Dare, Abbatoir market all in Gwagwalada metropolis. The sample collected were wrapped aseptically in sterile polythene bags labelled appropriately. All the samples were transported immediately to the laboratory for analysis.

Homogenization of Cow meat Samples
20g of each of the cow meat Samples were ground in a sterile mechanical blender. 10mls of sterile water was added, the cow meat was blended in medium speed and slurry was obtained. Serial dilution of each slurry sample was carried out up to the 10th dilution. 0.1ml of liquid was obtained from each of the 10th dilution testube and cultured in two media, nutrient and MacConkey Agar.

Identification of isolates
The microorganisms obtained were subjected to morphological and biochemical tests according to the method described by (J.C. Ogbu et al., 2021).

Preparation of Pure culture of Isolates
22.2g of powdered Mannitol Salt Agar was weighed and dissolved in 200ml of distilled water and autoclaved at 121 degree Celsius for 15mins. Using a sterile wire loop, a strain of staphylococcus aureus was picked from each of the three petri dishes, serial dilution was performed and a loopful was picked from the 10^5 dilution and subcultured in a new media.

Results
Table 1: Antibiogram test for the Samples from each location

Antibiotics

Gwagwalada market

 

Kasaun Dare

 

Abbatoir market

 

 

Effectiveness

Inhibition zone

Effectiveness

Inhibition zone

Effectiveness

Inhibition zone

Pef- Pefloxacin

Effective

12.0

Effective

12.0

Effective

14.0

S- Streptomycin

Effective

8.0

Effective

11.0

Effective

10.0

Amx- Ampiclox

Effective

6.0

Effective

8.0

Not effective

Nil

Am- Amoxicillin

Not effective

Nil

Not effective

Nil

Effective

7.0

Cpx- Ciprofloxacin

Effective

10.0

Effective

10.0

Effective

11.0

Table 2: Biochemical test results 

Test

Reaction

Coagulase

Positive

Catalase

Positive

Oxidase

Negative

Mannitol

Positive

Gram reaction

Positive

Table 3: Physical examination of the colony 

 

Nutrient Agar

MacConkey Agar

Colour

Yellow

Golden

Shape

Round

Spherical

Table 4: Average colony forming unit of Samples 

 

Nutrient

Agar

 

 

MacConkey

Agar

 

 

Gwagwalada market

0.8

0.7

0.8

0.2

0.1

0.5

Abbatoir market

2.4

2.8

2.3

1.1

0.9

2.8

Kasaun Dare

4.1

3.2

2.6

2.9

1.1

3.8

Table 5: Pure culture/Isolates for each sample per location 

 

A

B

C

Total

Gwagwalada market

01

03

01

05

Abbatoir market

04

01

02

07

Kasaun Dare

03

02

02

07

Total

 

 

 

19

Discussion
Table 1 shows the antibiogram test results of the sample from the different locations. Pefloxacin, Ciprofloxacin and Streptomycin are effective against organisms from the three locations. Ampiclox was effective against organisms from Gwagwalada and Kasuan Dare, while Amoxicillin was effective against only organisms from the Abbatoir market. Table 2 shows the biochemical test results of the Moringa oleifera plant. Organisms were coagulase positive, Catalase positive, oxidase negative, Mannitol positive and Gram negative. Table 3 shows the physical examination of the isolates. In nutrient Agar, organisms were yellow and round. In MacConkey Agar, organisms were golden and spherical. Table 4 shows the average colony forming unit of the organisms. Table 5 shows the pure culture of Isolates in each location.

Conclusion
From the results of this study, it shows that meat that were sold in the market were already contaminated with microorganisms as a result of improper hygiene on the part of the workers, constant exposure to the open market, perching of flies, and other organisms from the cow. 

References

  1. Ogbu JC, Akin-Osanaiye B.C, Okonkwo RE (2021) Bacteria Succession in Ten Diesel Polluted soil in Gwagwalada, Abuja. Nigeria. Global Scientific Journal. 9(9): 2320-9186
  2. Ogbu JC, Ugoh SC, Adetoun BE, Odusanya JT, Abubakar S (2024) Isolation, Identification and Antibiogram Activity of Bacteria from Urinary Tract Infected Women in Gwagwalada, Abuja – Nigeria. Journal of Sexual heal and Aids Res. 1(1): 01- 04.
  3. USAID, 2011. Agricultural Statistics 2011. US Government Printing office Washington 509pp Table 7.1.