Journal of Advances in Microbiology

Abattoir operation could be very beneficial to man; in that it provides meat for human consumption and other by-products. The study was aimed at isolation of Staphylococcus species from various equipment used in abattoir. A total of 100 samples were collected from five different surfaces; bucket swab, butchers hand swab, table swab, knife swab and meat swab from four abattoirs; two from Obio/Akpor and two from Eleme Local Government of Rivers State. The samples were transported aseptically to laboratory for immediate analysis. The samples were cultured using standard microbial method on Mannitol salt agar. The isolates of Staphylococcus species were identified using biochemical tests. The Staphylococcal counts ranged from 10.64±0.07 to 25.50±0.71×10⁵ CFU/g for bucket. The least count for the bucket sample was observed in Akpajo while the highest count was observed in Rumuokurushi. For the meat samples the counts ranged between 8.40±0.14 to 12.85±0.07 ×10⁵ CFU/g, the least count was observed in Rumuokoro, while the highest was observed in Aleto. For the hand, knife and table samples the least counts of 10.35±0.35 ×10⁵ CFU/g, 12.50±0.14 ×10⁵ CFU/g and 14.80±0.14 ×10⁵CFU/g were observed from Akpajo, and Rumuokoro, respectively, while the highest count was obtained from hand (26.75±0.07 ×10⁵CFU/g), knife (15.30±0.14x10⁵CFU/g) and table (22.50 ± 0.71x10⁵ CFU/g) in Aleto, Rumuokrushi and Akpajo, respectively. A total of 43 isolates of Staphylococcus species was obtained in the study of which least percentage occurrence of 2.33% was record from table in Akpajo while the highest percentage occurrence of 9.3% was recorded from bucket in Akpajor. The results shows that cross-contamination of meat sold in the abattoir could come from the equipment used in the abattoir hence, their hygienic condition should be ensured.