In a quest to evaluate the extent of contamination in goat meat processed by diverse butchers and sold at meat stalls, a microbiological investigation was conducted. This inquiry specifically targeted distinct anatomical regions; neck, brisket and thigh of the goats. A total of 9 meat samples were meticulously collected, with each of the three meat stalls (Ipata, Oja-oba and Oja-tuntun) contributing 3 samples. This representation encompassed the three regions, yielding 3 samples per area. Post-collection, the meat samples underwent bacteriological analysis, focusing on assessing key microbial attributes: total viable count (TVC), total coliform count (TCC), and total staphylococcal count (TSC) across various sources of goat meat. Bacteriological assessment utilized MacConkey (MC) agar, Nutrient agar, and Eosin methylene blue medium, gauging the sanitary status of the goat meat. Notably, total viable count (TVC) values across the meat stalls ranged from 1.5 x 10³ to 17.0 x 10³ colony-forming units per gram (cfu/g). Correspondingly, total coliform count (TCC) fluctuated from 1.2 x 10³ to 4.8 x 10³ cfu/g, while total staphylococcal count (TSC) spanned 2.3 x 10³ to 9.2 x 10³ cfu/g. These findings distinctly illuminate the unsanitary conditions underpinning meat processing and handling, prompting significant sanitation concerns. The study underscores the suboptimal bacteriological quality observed in goat meat sold in Ilorin during the investigation's timeframe (late market hours), raising red flags regarding potential foodborne infection transmission. In light of these results, it is emphatically recommended to enforce stringent hygienic practices among butchers. Moreover, the implementation of periodic microbial analyses and consistent monitoring is paramount. These actions stand as critical safeguards, ensuring the production of hygienic, safe meat, and ultimately preserving public health.
Key words: Foodborne, Coliform, Bacterial Quality, Goat meat, Susceptibility
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