TOTAL PLATE COUNT OF AEROBIC MESOPHILIC BACTERIA ON CUTTING BOARD AND CUTLERY SELECTED FROM EGA MARKET BEEF SHOPS IN IDAH LGA KOGI STATE
Abstract
This study determined the Total Plate Count (TPC) of AMB on cutting boards and cutlery from beef shops in Ega Market, Idah LGA, Kogi State. Ten swab samples (5 cutting boards; 5 cutlery) were collected, enriched in buffered peptone water, serially diluted, pour-plated on nutrient agar, and incubated at 37 °C for 24–48 h. TPCs were expressed as CFU/cm²; isolates were characterized by Gram reaction and routine biochemical tests (catalase, oxidase, motility).
Mean TPCs were high for both surface types—cutting boards: 19.5 × 10³ CFU/cm²; cutlery: 18.2 × 10³ CFU/cm²—with several individual samples far exceeding post-sanitation hygiene benchmarks. Staphylococcus aureus (70%) and Escherichia coli (50%) predominated among isolates, pointing to human-handling and fecal/environmental contamination pathways, respectively. Meat-contact utensils in Ega Market are heavily contaminated with AMB, posing a credible food safety risk. Immediate improvements to cleaning/disinfection (hot water + detergent followed by food-grade sanitizer), progressive replacement of porous wooden boards, access to potable chlorinated water, and vendor hygiene training are recommended
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