Prevalence of Staphylococcus aureus and Escherichia coli in Sun-cured Meat (Jerky, Kilishi) from Retail Outlets in Sokoto, Nigeria

Abstract

Pathogenic bacteria have been implicated in many outbreaks of food-borne diseases all over the world. This study is aimed at detecting the presence of Staphylococcus aureus and Escherichia coli in sun-cured meat, kilishi or jerky from retail outlets in Sokoto, Nigeria. A total of 81 samples of kilishi from ten areas were examined using bacteria culture and biochemical tests. Sixty-eight samples yielded positive for S. aureus with a prevalence of 83.9% while E. coli had 0.0% prevalence. The rate of contamination with S. aureus was higher in four areas which had 100% prevalence whereas other locations had 25%, 60%, and 80%. Due to the high occurrence of the entero-toxin-producing S. aureus isolated from kilishi samples collected within Sokoto metropolis, it can be deduced that the meat may serve as a source of staphylococcal infection which may invariably affect the health of consumers as meat contributes a major part of food intake of people in the study area. Standard hygienic practices can therefore not be overemphasized in all stages of food production, marketing and service.