A survey of the bacteriological status of fresh and baked pork sausages produced in Ibadan, Nigeria.

A survey was conducted on the bacteriological status of fresh and baked pork sausages produced in Ibadan Nigeria, and to assess the associated public health hazards, using Salmonella spp, coagulase-positive Staphylococci and enteropathogenic Escherichia coli as reference organisms. Salmonellae were present in 42% of the fresh pork sausage samples and in 56% of the baked samples. Coagulase-positive Staphylococcus aureus was identified in 16% of the fresh sausage samples and in 26% of baked samples, while Escherichia coli isolation rates were 48% and 19% in fresh and baked sausages respectively. To protect public health, the importance of improved systems of lairaging, attention to methods of transport, reduction of stress in the animals, improved methods of slaughter; particularly in evisceration as well as hygiene of utensils and meat handlers are emphasised.