Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Kim, Jung-Hyun; Yim, Dong-Gyun

doi:10.5851/kosfa.2016.36.5.594

Cited by 36 publications

(34 citation statements)

References 12 publications

(18 reference statements)

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“…On the contrary, Kim and Yim [24] reported the lower prevalence of aerobic bacteria plate count lower, in which all samples had aerobic bacteria plate count lower than 1×10 6 CFU/g. All city slaughterhouses in this study had an average TPC lower than 1×10 6 CFU/g with mean value of 0.26×10 6 CFU/g.…”

Section: Resultsmentioning

confidence: 98%

Analysis of bacterial contamination and antibiotic residue of beef meat from city slaughterhouses in East Java Province, Indonesia

et al. 2019

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Aim: This research aimed to analyze the presence of microbial contamination and antibiotic residue in beef meat from city slaughterhouses in East Java Province, Indonesia. Materials and Methods: A total of 40 samples from city slaughterhouses were used in this study. The tests for microbial contamination used several methods including total plate count (TPC), most probable number of Escherichia coli, detection of Staphylococcus aureus using Mannitol Salt Agar media, Salmonella spp. detection using Bismuth Sulfite Agar media and Triple Sugar Iron Agar media, and detection of the antibiotic residue by screening tests. Results: Most of the samples were contaminated with E. coli (32.5% positive samples) and S. aureus (20.0% positive samples). The mean values of TPC and S. aureus contamination were lower than the maximum limit of contamination, which were 41.58 CFU/g and 13.93 CFU/g, respectively, while the mean value of E. coli contamination was 27.03 CFU/g which was higher than the maximum limit. A low frequency of TPC (5% positive samples) and Salmonella spp. contamination (2.5% positive samples) was found in meat samples. Meat samples from two of the surveyed slaughterhouses were tested positive for antibiotic residue and six of the 40 samples (15%) were also tested positive for the antibiotic residue. Conclusion: It was concluded that most of the microbial contamination in beef meat from city slaughterhouses was below the maximum limit of contamination and only two slaughterhouses were found antibiotic residues in the meat samples.

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Section: Resultsmentioning

confidence: 98%

Analysis of bacterial contamination and antibiotic residue of beef meat from city slaughterhouses in East Java Province, Indonesia

et al. 2019

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“…Health status of butcher shop workers, cloths and knives, wooden boards, and weighing scales can act as a source of microbial contamination (Abebe et al, 2019;Ali et al, 2010). A great diversity of microbes inhabits fresh meat generally, but different types may become dominant depending on pH, composition textures, storage temperature, and transportation means of raw meat (Adu-Gyamfi et al, 2012) The microbial quality and safety of raw meat products can be estimated by the use of indicator microorganisms, including total aerobic plate count, coliform count and Escherichia coli count (Kim and Yim, 2016). The microbiological contamination of meat can occur during processing and manipulation, such as skinning, evisceration, storage and distribution at slaughter houses.…”

Section: Introductionmentioning

confidence: 99%

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

Teshome¹,

Assefa²,

Keba³

2020

Afr. J. Food Sci.

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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.

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“…Our results also showed that for each microbiological criterion, a large variability was observed between the minimum and maximum values recorded (Table ). This variability is likely due to the diversity of sampling sites since the examined samples were neither processed from the same raw pork, nor from the same processing environment, and hygiene and handling practices greatly vary from one processor to another, as previously reported (Anihouvi et al, ; Carrasco, Morales‐Rueda, & García‐Gimeno, ; Kim, Hur, & Yim, ; Kim & Yim, ; Manios et al, ).…”

Section: Resultsmentioning

confidence: 90%

Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin

Anihouvi

Kpoclou

Assogba

et al. 2019

Journal of Food Safety

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This study aimed to assess the microbial contamination associated with the traditional processing of fresh pork into grilled pork in Benin. Sixty samples of meat, including fresh pork and processed pork were randomly collected from different processing/selling sites, and the main foodborne microorganisms were sought using standard methods. The Aerobic Mesophilic Bacteria load in all samples ranged between 2.7 and 7.4 Log 10 CFU g −1 , with 16.7% of samples exceeding the acceptable limit of <7.0 Log 10 CFU g −1 recommended by the Health Protection Agency for this criterion. Likewise, Enterobacteriaceae, Escherichia coli, and Clostridium perfringens loads exceeded the acceptable limit in 20.8, 20.8, and 12.5% of the samples, respectively. None of the samples contained Salmonella spp., Staphylococcus aureus orListeria monocytogenes. Sources of contamination of grilled pork were identified and grouped into five types of causes related to processors, processing methods, equipment used, raw materials, and processing/selling environment. Similarly, a microbiological hazard analysis of grilled pork processing practices identified the sensitive steps where additional hygiene measures needed to be implemented.

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Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Cited by 36 publications

References 12 publications

Analysis of bacterial contamination and antibiotic residue of beef meat from city slaughterhouses in East Java Province, Indonesia

Analysis of bacterial contamination and antibiotic residue of beef meat from city slaughterhouses in East Java Province, Indonesia

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

Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin

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