MICROBIAL ASSESSMENT OF CONTACT SURFACES IN POULTRY SHOPS AND ABATTOIRS IN RIVERS STATE, NIGERIA

Bacteriological screening of environmental sources of contamination was carri ed out in River States Different Local market (abattoir) and retail outlets. A total of 100 swab samples from different contact surfaces were collected and analysed from the abattoir and retail outlets, These samples were processed for total viable count (TVC) and presence and absence of Listeria and Salmonella spp THC of swabbed samples ranged from Log10 cfu/cm2 3.53 to 6.94 and Log10cfu/cm2 3.33 to 7.90 for retail outlets and markets respectively. Swabbed sa mples obtained from the contact surfaces in the (market) was significantly higher in THC than the retail outlet (p<0.05). The percentage occurrence of the different organisms from the swab samples Esherichia coli (27.6%), Klebsiella spp (13.9%), Staphylococcus spp (12.7%), Streptococcus spp (4.3%), Bacillus spp (14.9), Pseudomonas spp (21.2%), and Micrococcus spp (5.3%). Salmonella spp. was In addition, wooden Table and cutting board had higher counts in the retail outlets while the wash water and table had counts in the local markets Listeria spp 1(10%) and Salmonella spp 4(40%) were detected in refrigerators used in the retail stores. Cutting board, weighting ba lance, knife and swabs from butchers hands were positive for Salmonella spp. Listeria spp was detected in all the mentioned except from butchers hands.. The bacteria isolated from these sources were of public health importance and thus, these points need proper cleaning and sanitization to avoid cross contamination of the meat. A thorough clean up procedure not only prevents contamination but also providing a clean environment and encourages cleanliness amongst workers. The results obtained is a reflect ion of the sanitary quality of meat processed and sold in River States.