MICROBIAL QUALITIES OF BREAKFAST SAUSAGE SOLD IN BENIN METROPOLIS

ABSTRACT
The study focused on the microbial quality of Breakfast Sausage sold in Benin Metropolis. The objectives of the study included the determination of the microorganisms associated with sausage, determination of the heterotrophic bacterial counts of bacteria
isolated from sausage and the determination of how these breakfast sausages are produced and sold in Benin Metropolis. To achieve these objectives, samples were collected from
different markets in Ugbowo and were transported aseptically to the Microbiology laboratory for microbial evaluation and assessment. From the study, it was observed that
moisture content of sausage products is reported to be an indication of retention of all the essential growth factors that favor microbial growth. It was also observed that the
microbial count and fungal counts showed that the sausage samples were contaminated.
The presence of coliforms in the sausage is a clear indication of Environmental and fecal pollution, either from humans and / or animals, and poor handling practices. The study concluded that microbiological Quality is of importance to public health.