ISOLATION AND IDENTIFICATION OF BACTERIA ASSOCIATED WITH THE SPOILAGE OF SELECTED TRADITIONAL MEAT PRODUCTS (TSIRE, BALANGU, AND KILISHI) IN ADAMAWA STATE, NIGERIA

The study aimed to isolate and identify bacteria associated with the spoilage of traditional meat products (tsire, kilishi, and balangu) in Adamawa State, Nigeria. Meat is a complex niche with chemical and physical characteristics that support the growth of a plethora of microorganisms. Twelve (12) samples of spoilt meat products (Tsire, Balangu, and Kilishi) were collected from four (4) different locations in the Adamawa metropolis. Samples were analyzed for bacteriological contamination using standard microbiological methods. Associated pathogenic bacteria recovered include Staphylococcus spp., Bacillus spp., Salmonella spp., Escherichia coli, and Listeria monocytogenes. These were found with percentage occurrences of 19.23%, 26.92%, 7.69%, 30.77%, and 15.38%, respectively. The study, therefore, recommends that meat handlers and vendors be educated on proper hygiene practices during preparation and sale. Regularly clean and sanitize all equipment, utensils, and work surfaces. Incorporate advanced preservation techniques, such as vacuum sealing or the use of natural antimicrobial agents like spices or essential oils. Standardize and regulate traditional preparation processes to reduce contamination risks. Promote the use of refrigeration or freezing for storing these meat products to inhibit bacterial growth, and encourage airtight, moisture-proof packaging to protect products from environmental contaminants.