African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5211

Full Length Research Paper

Studies on the microorganisms associated with dried meat (Tinko) sold in Ilorin, Nigeria

  A. E. Ajiboye1*, O. M. Kolawole2, T. O. Oladosu2, M. R. Adedayo1 and J. K. Akintunde1
  1Department of Bioscience and Biotechnology, College of Pure and Applied Sciences, Kwara State University, Malete P. M. B. 1530, Ilorin, Nigeria. 2Infectious Diseases and Environmental Health Laboratory, Department of Microbiology, University of Ilorin, P. M. B. 1515, Ilorin, Nigeria.
Email: [email protected]

  •  Accepted: 30 July 2011
  •  Published: 30 October 2011



Dried meat (Tinko) samples obtained from the Oja-Oba market in Ilorin metropolis during the rainy season were investigated for their microbial flora and the sensitivity of the bacterial isolates to different chemotherapeutic antibiotics under two different storage conditions (Cupboard and Refrigerator) for a period of five weeks revealed that the moisture content of dried meat samples stored in the cupboard increased from 35 to 65%, while those in the refrigerator had an initial increase from 50 to 55% for the first two weeks of storage and became constant through the period of storage. Bacteria and Fungi isolated include Staphylococcus aureus, Micrococcus luteus, Neisseria sp., Acinetobacter sp., Aspergillus niger, Aspergillus flavus, Penicillium sp. and Rhizopus sp. Bacterial isolates showed resistance to selected antibiotics (erythromycin, tetracycline, chloramphenicol, gentamycin, streptomycin, ofloxacin, nitrofurantoin, ciprofloxacin, azithromycin and clindamycin) except for Neisseria sp. which was sensitive to the antibiotics. The total bacterial count increased in the dried meat stored in the cupboard (2.5 × 107 to 3.3 × 107 cfu/ml) while it decreased in the meat samples stored in the refrigerator (2.0 × 107 to 1.4 × 107 cfu/ml).              


Key words: Antibiotics, dried meat, bacteria, fungi, storage.