Evaluation of the Quality of Meat in Dr. Abubakar Sola Saraki Memorial Abattoir Akerebiata, Ilorin, Kwara State, Nigeria

Sawyerr H.O (PhD), Ayinla L.o, Opasola O.a, Oluwatuyi S.v, Dada A.a, Oguntade S.a and Salami J.t
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Sawyerr H.O (PhD): Department of Environmental Health Science, Kwara State University, Malete, Ilorin, Nigeria
Ayinla L.o: Department of Environmental Health Science, Kwara State University, Malete, Ilorin, Nigeria
Opasola O.a: Department of Environmental Health Science, Kwara State University, Malete, Ilorin, Nigeria
Oluwatuyi S.v: Department of Environmental Health Science, Kwara State University, Malete, Ilorin, Nigeria Department of Public Health, Ekiti State College of Health Sciences and Technology, Ijero-Ekiti, Nigeria
Dada A.a: Department of Environmental Health Science, Kwara State University, Malete, Ilorin, Nigeria
Oguntade S.a: Department of Environmental Health Science, Kwara State University, Malete, Ilorin, Nigeria
Salami J.t: Department of Environmental Health Science, Kwara State University, Malete, Ilorin, Nigeria

International Journal of Research and Scientific Innovation, 2020, vol. 7, issue 11, 147-150

Abstract: Meat quality is a public health issue that requires serious attention of Environmental Health Scientist and the general public. We are what we eat! The rate at which meat animals are handled, slaughter dressed, transported, sold and prepared has a lot of impact on the meat quality. In most cases, butchers give little or no attention to the quality of meat sold at slaughter houses and abattoir in Nigeria which is dangerous to public health. The study was carried out to evaluate the quality of meat in Dr. Abubakar Sola Saraki memorial abattoir, Akerebiata, Ilorin. Microbial analysis was carried out on the beef part (offal, carcass and skin). Five organisms were isolated namely: Escherichia coli, staphylococcus, Klebsiella, Shigella and Salmonella and this is attributed to unhygienic practices in the abattoir.Efforts should be made by EHS personnel and the government to regulate meat handling and sale through routine inspection of abattoir and slaughter houses in order to protect consumer health and prevent possible threats to consumers.

Date: 2020
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