Effect of Cooking Methods on the Microbial Load of Beef Collected at Different Hours in Ekpoma Town Market
P. I. Okoh *
Department of Animal Science, Faculty of Agriculture, Ambrose Alli University, Ekpoma, Edo State, Nigeria
A. S. Adelani
Microbiology Laboratory, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.
T. A. Salau
Microbiology Laboratory, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
A study on the effect of cooking methods on the microbial load of beef collected at different hours of the day in Ekpoma town market was conducted. Meat samples were purchased at 8am, 1pm and 5pm from the market and taken to the laboratory for microbial load analysis. Another portion of the meat was subjected to three cooking methods (boiling, broiling and roasting) and microbial load analysed in a completely randomized design (CRD. Results from the study showed that mean microbial load of beef collected at 8am were significantly (P< 0.05) less compared with those collected at 1pm and 5pm, an indication that microbial load increase as meat stays for longer hours of the day in the market. While boiling cooking method significantly (P< 0.05) reduced the microbial loads of beef compared with broiling and roasting, an indication that cooking// meat with water reduced microorganisms more. Thus, beef meat should be purchased in the early hours of the day (7am-9am) from the market and boiling cooking method should be implored by home consumers when cooking meat.
Keywords: Boiling, broiling, roasting, microbial load, beef