Assessment of microbial quality status of raw beef around Addis Ababa city, Ethiopia

Abstract

The aim of this study was to assess the microbial quality of raw beef of butcher shops around Addis Ababa city. A total of 60 samples (N=60) of raw beef were randomly collected from Dukem (N=20), Kara (N-20) and Burayu (N=20) and biologically tested for total aerobic mesophilic bacteria, total coliform, yeast and mold, Staphylococcus species, Bacillus species and psychrophilic bacteria count using standard procedures. A mean of total aerobic mesophilic bacteria, yeast and mold, Staphylococcus spp., Bacillus spp. and psychrophilic bacteria count showed highly significant difference across the locations (P<0.05) except for total coliform. Overall, mean for total aerobic mesophilic bacteria, total coliform, yeast and mold, Staphylococcus spp., Bacillus spp. and psychrophilic bacteria count was 8.34, 4.69, 6.01, 5.36, 5.45, 4.26 log 10 cfu/g, respectively. Microbial quality of raw beef collected in Dukem site was the lowest compared to Kara and Burayu while Burayu site had the highest microbial count. The presence of high microbial count in this study might indicate improper meat handling and poor sanitary condition of slaughter houses, personnel, transportation and storage. Thus, to reduce the risks of food borne bacterial infections, there is a need to educate and be aware to practice good sanitation and safe meat handling techniques for butcher shops and personnel.

Assessment of the Hygienic Practices and Microbial Quality of Broiler Meat and its Contact Surfaces From Poultry Retail Outlet and Cold Room in Rivers State Nigeria

“…This could be due to inappropriate individual hygiene of meat handlers and cross-contamination from skin and utilities under poor sanitary conditions, Staphylococcus spp. count reported in the present study was slightly lower than the standard set by Codex Alimentary Commission (2005) (Gebeyehu et al, 2013;Teshome et al, 2020). According to the risk factors study by Adugna et al (2018), Staphylococcus was highly prevalent from swap samples obtained from cutting tables, knives and hooks which supports the study.…”

Evaluation of the Microbiological Status of Cattle Carcasses in Mongolia: Considering the Hygienic Practices of Slaughter Establishments

“…Given this dissimilarity, the statistical tests identified significant differences according to the sampled sites and plants. Staphylococci in meat are often related to poor hygienic practices during processing [ 8 ], and unsanitary conditions in slaughterhouses or contamination from the handler’s skin, mouth, or nose can be a major cause of high bacterial prevalence [ 9 ]. Thus, Staphylococci could be one of the potential target organisms for improving the hygienic quality of meat in consideration of personnel-derived indicators and critical control point identification in the successful implementation of HACCP in Mongolian plants.…”