1.1 Introduction
Roasted Meat is an excellent source of protein in human diet is highly susceptible to microbial contaminations, which can cause its spoilage and food borne infections in human, resulting in economic and health losses (Komba et al., 2012). Although muscles of healthy animals do not contain microorganisms, meat tissues get contamination during the various stages of slaughter and transportation (Ercolini et al., 2006). A great diversity of microbes inhabit fresh meat generally, but different types may become dominant depending on pH, composition, textures, storage temperature, and transportation means of raw meat (Ercolini et al., 2006; Li et al., 2006; Adu- Gyamfi et al., 2012).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Roasted Meat is a rich source of the protein and fat, low in carbohydrate content and with sufficient water activity, supports the growth of both spoilage and pathogenic bacteria. Major spoilage organisms in raw meat and poultry are Pseudomonas spp. other may include Shewanella, Brochothrix and members of enterobacteriaceae. Growth of yeasts and molds is essentially slow on fresh meat as compared to bacteria, therefore, they are not major component of spoilage flora (Doyle, 2007). The food and Agricultural organization (FAO) of the United Nations and the World Health Organization (WHO) state that illness due to contaminated food is perhaps the most widespread health problem and an important cause of reduced economic productivity (Käferstein, 2003). Raw meat may harbour many important pathogenic microbes i.e. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, E. coli, S. aureus and, to some extent, Listeria monocytogenes, making the meat a risk for human health, as without the proper handling and control of these pathogens, food borne ill-nesses may occur (Nørrung et al., 2009).
The roasted meat, available at retail outlets comes through a long chain of slaughtering, and transportation, where each step may pose a risk of microbial contamination. The sanitary conditions of abattoirs and its surrounding environment are major factors contributing in bacterial contamination of meat (Gill et al., 2000). Contaminations can be compounded during transportation, storage and handling of meat at butcher shops. To control the food-borne illnesses and to keep the microbial load of raw meat in check, the food safety requirements should be followed strictly in accordance with HACCP (Hazard analysis critical control point), but in developing countries like Pakistan, the abattoir environment, its sanitary level, and transportation and storage conditions not only contaminate but also enhance the growth of different types of spoilage as well as pathogenic bacteria in roasted meat.
Radical dietary shifts in many developed and developing nations are supplanting traditional patterns of eating with a western diet high in animal meat products and refined carbohydrates and low in whole grains, fruits, and vegetables (Frank et al., 2008). There are considerable human health con- sequences with foodborne infections ranging from protracted illness to death and patients with impaired immunity are at greater risk. Microbiological food borne diseases are typically caused by bacteria or their metabolites, parasites, viruses or toxins. The importance of different food borne diseases varies between countries depending on foods consumed, food processing, preparation, handling, storage techniques employed, and sensitivity of the population (ICMSF, 2002).
Meat is not only highly susceptible to spoilage, but also frequently implicated in the spread of food borne illness. Contaminated raw meat is one of the main sources of foodborne illness (Bhandare et al., 2007; Podpecan et al., 2007). During slaughter and processing, all potentially edible tissues are subjected to contamination from a variety of sources within and outside animal. In living animals, those surfaces in contact with the environment harbor a variety of microorganisms. The contaminating organisms are derived mainly from the hide of the animal and also comprise organisms that originate from both feces. In addition, processed meat foods are more prone to contamination with pathogenic microorganisms during the various stages of processing. Meat and meat products are important sources of human in- fections with a variety of foodborne pathogens, i.e. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, verotoxigenic Escherichia coli and, to some extent, Listeria monocytogenes. Some pathogens in meats (eg. Salmonella spp., Campylobacter spp.) are most efficiently controlled by the main interventions applied in the primary production combined with the optimization of the slaughter hygiene. For organisms like, L. monocytogenes, Staphylococcus aureus and Clostridium spp., the main control measures are focused on later stages of the meat chain (Norrung et al., 2009). The high prevalence of diarrheal diseases in many developing countries suggests major underlying food safety problems (Food safety and food borne illness, 2009). These food items can cause serious problems when they are contaminated with harmful microorganisms due to lack of proper sanitary condition, hygiene practices, and proper storage and mishandling (WHO, 2009). Due to unawareness and non-enforcement of laws often consumers buy meat and meat product that failed to protect consumers’ right and possess a potential risk.
1.3 Statement of Problem
Pathogenic organisms are organizations that are referred to as specific health hazards associated with gusto intestinal disturbance counting foxiness. The victim suffering from abdominal pain and diarrhea with more vomiting thus diarrhea usually manifest the illness, which when untreated individual in case where it does not result to death it had to unnecessary expanses in seeking medical advice. This has now made interested on how we can improve on our food hygiene to avoid contamination.
This poses a health risk to consumers. Although several studies have been conducted to assess the degree of meat losses due to contamination of carcasses and offals (Mtenga et al., 2000), detection of zoonotic conditions through post mortem inspection (Komba et al., 2012) and occurrence of Thermophilic Compylobacter spp. in cattle slaughtered at Morogoro municipal abattoir (Nonga et al., 2010), limited studies have been conducted to assess microbial contamination of beef along the production chain from the abattoir to retail meat outlets. In order to minimize public health risks, there is a need to assess microbial contamination of beef along the production chain and point out the main contaminated points that would require interventions through a HACCP system and education for different actors on beef enterprise.
1.4 Aim and Objectives of Study
The aim of the study is to assess the Microbial Analysis and Volatile Compound Analysis on Spoiled Roasted Meat Sold in Selected Point in Sokoto. In achieving this aim, the following specific objectives were laid out as follows:
- To identify risk factors contribute to microbial contamination on Spoiled Roasted Meat Sold in Selected Point in Sokoto.
- To establish the main roasted meat microbial contamination points Sold in Selected Point in Sokoto.
- To determine the extent of microbial contamination of Spoiled Roasted Meat Sold in Selected Point in Sokoto.
1.5 Significance of Study
The significance of this work is to enable those producers to improve the hygiene of the food (roasted meat) and a good knowledge of safe food handling practice, suitable protective clothing to be worm end it will also enable us to be aware of various pathogenic organic and infection they transmit through food (roasted meat). As a result of this, the prevention of contamination of food is to be adhered to. This can be achieved by Keeping high risk food at temperature that will inhibits the growth of bacteria, Ensuring that during preparation, food is in the danger zone for as short time as possible, Using suitable preservation such as salt and sugar and using various packing method like glass wares.
1.6 Scope of Study
The study focuses on the Microbial Analysis and Volatile Compound Analysis on Spoiled Roasted Meat Sold in Selected Point in Sokoto.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
1.8 Definition of Terms
Suya: is originated from Northern part of Nigeria is grilled meat coated with ground chili pepper, peanut powder, and other local spices.
Kundi: is a relish intermediate moisture meat (dried meat) product, produced in the Northern part of Nigeria.
