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Isolation and identification of bacterial contaminants of meat in selected municipalities of La Union

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dc.contributor.authorPizzaro, Laser Carol B.
dc.date.accessioned2026-06-09T06:06:55Z
dc.date.available2026-06-09T06:06:55Z
dc.date.issued2015-03
dc.description.abstractInvestigations on foodborne illness causation are a very important topic on governmental food regulators. This preliminary study conducted in six municipalities of La Union was done to isolate and identify bacterial contaminants of meat by bacterial culture in vitro and determine the level of contamination of chicken, pork and beef per contaminant present. Eighteen collected meat samples were grown on a nutrient agar and identified contaminants were isolated on selective media (Eosine Methylene Blue and MacConkey Agar) for confirmatory purposes. Four bacterial contaminants were identified on meat samples from the randomly selected towns of La Union: Salmonella, Escherichia coli, Klebsiella and Proteus. Klebsiella was identified on the majority of the samples and registered the highest contamination rate of 77.78 percent, followed by Escherichia coli with a contamination rate of 22.22 percent and Salmonella with 16.67 percent. Proteus registered the least contamination rate with only 5.56 percent.
dc.identifier.citationPizarro, L. C. B. (2015). Isolation and identification of bacterial contaminants of meat in selected municipalities of La Union. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1775
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 3
dc.titleIsolation and identification of bacterial contaminants of meat in selected municipalities of La Union
dc.typeThesis
dspace.entity.typePublication
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