ISOLATION AND IDENTIFICATION OF MICROORGANISMS ASSOCIATED WITH POULTRY MEAT SOLD IN SOKOTO

Poultry meat is a significant source of protein and nutrients, but it can be contaminated with pathogenic microorganisms, posing a risk to public health. This study aimed to isolate and identify microorganisms associated with poultry meat sold in Sokoto, Nigeria. A total of 50 poultry meat samples were collected from local markets and supermarkets, and subjected to microbiological analysis using standard methods. The results showed that the poultry meat samples were contaminated with a variety of microorganisms, including bacteria, fungi, and parasites. The most frequently isolated bacteria were Escherichia coli (28%), Staphylococcus aureus (22%), and Salmonella spp. (18%). Other microorganisms isolated included Aspergillus spp., Penicillium spp., and Candida spp. The antibiotic susceptibility test revealed that the isolated bacteria were resistant to commonly used antibiotics, including ampicillin, tetracycline, and erythromycin. The study highlights the need for proper handling, storage, and cooking of poultry meat to prevent the transmission of foodborne pathogens. Regular monitoring of poultry meat for microbial contamination and antibiotic resistance is also essential to ensure food safety and public health.