Bacterial Species Associated with Fresh Meat and Their Heat Sensitivity Profiles

The research trial was to evaluate the bacterial species associated with fresh meat and to determine their heat sensitivity profiles. The fresh beef meat was purchased from Nsukka market at different times for the purpose of enumerating the bacterial organisms present in the meat samples. The samples were cultured on three different media including general and differential media to enumerate the organisms present. The bacterial load of the meat samples was determined .Furthermore, heat sensitivity of the meat organisms were determined in situ by exposing the meat to temperatures ranging from 300C to 1000C and isolating the organisms. The bacterial load of beef meat was determined to be about 1.8 x 105 cfu/g, a value far exceeding the maximum allowed limit, which is 0 to 300 CFUs per gram of beef meat based on the food safety and inspection service of the United State Department of Agriculture. Based on morphological and biochemical characteristics, the bacteria present were identified as Escherishia coli, Bacillus spp, pseudomonas spp., klebsiellla spp., Enterobacter spp. and staphylococus aureus. Most of these organisms were destroyed when the temperature at 700C was applied for 10 to 20 seconds. However, a few organisms such as bacillus spp. and staphylococcus aureus were isolated after heating at 1000C.The results from this study showed, therefore that hot water decontamination to temperatures above 700C would be effective for destroying most organisms contaminating fresh meat and so meat samples should always be cooked to this temperature before consumption. Keywords: Bacterial organisms, Colony, Temperature, Beef meat