Bacterial Contamination of Raw Meat and Butchers Equipment in Retail Shops in Tando-Allahyar, Pakistan

Bughti, Attaullah; Abro, Shahid Hussain; Kamboh, Asghar Ali; Leghari, Riaz Ahmed; Kumar, C savinth; Koondhar, Shafique Ahmed

doi:10.17582/journal.jahp/2017/5.3.115.119

Cited by 7 publications

(8 citation statements)

References 8 publications

(11 reference statements)

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“…All raw meat samples exhibited the higher (p < 0.05) bacterial load as compared to their corresponding cooked meat. Similar results were recorded by Bughti et al (2017) who reported higher bacterial count (4.1×10 9 CFU/g) in raw beef than mutton (3.9×10 7 CFU/g) and butcher's equipment sample (3.7×10 6 ) respectively. Ayaz et al (1985) reported bacterial count as 3.0×10 8 CFU/g in beef, chicken and lamb shawarma from different restaurants.…”

Section: Bacterial Load In Raw and Cooked Beef Mutton And Fishsupporting

confidence: 88%

Evaluation of Bacterial Contamination From Raw and Cooked Fish, Mutton and Beef Sold by Local Vendors in Hyderabad, Pakistan

Ansari¹,

Abro²,

Tanweer³

et al. 2022

JAHP

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Foodborne pathogens are spreading to humans through contamination of raw and cooked meat because of its inappropriate processing, handling and cooking. Therefore this research was performed for the evaluation of bacterial contamination from raw and cooked fish, mutton and beef sold by retailors in district Hyderabad. During present study, 150 total meat samples, 100 from raw meat (beef=40, mutton=40, fish=20) and 50 from cooked meat (beef=20, mutton=20, fish=10) were randomly collected from district Hyderabad and cultured on different media for isolation of bacterial species. The isolated species were identified by different biochemical tests. The results showed that the contamination of bacterial organisms in both raw and cooked meat was highest in beef followed by mutton and fish respectively (p < 0.05). In raw meat, bacterial species recorded were Escherichia coli (45%, 30% and 25%), Salmonella enteritidis (20%, 17.5% and 15%), Staphylococcus aureus (30%, 25% and 25%), Bacillus cereus (12.5%, 10% and 10%), Klebsiella pneumoniae (15%, 10% and 0%) and Shigella dysenteriae (10%, 12.5% and 5%) in beef, mutton and fish respectively. While from cooked beef, mutton and fish the prevalence of E. coli (25%, 25% and 20%), S. aureus (15%, 15% and 10%), S. enteritidis and B. cereus (10%, 10% and 10%) were observed. The highest (p < 0.05) bacterial load (g ¹) was detected in raw (1.76×10 6 ) and cooked (6.1×10 4 ) beef than raw (1.55×10 6 ) and cooked (4.5×10 4 ) mutton respectively, while raw (1.25×10 6 ) and cooked (2.9×10 4 ) fish exhibited the least (p < 0.05) bacterial load than other raw and cooked meat (beef and mutton) respectively. Data regarding antimicrobial susceptibility exhibited that among eight antibiotics E. coli, S. enteritidis, S. aureus and B. cereus were observed sensitive to gentamycin, norfloxacin and ciprofloxacin. K. pneumoniae showed sensitivity against gentamycin, norfloxacin, ciprofloxacin, erythromycin, tetracycline and streptomycin; whereas S. dysenteriae was observed sensitive to gentamycin, norfloxacin, tetracycline and ampicillin. In conclusion, raw beef samples were found more contaminated than raw fish and mutton while cooked fish samples were observed less contaminated than cooked beef and mutton. Furthermore, all bacterial isolates (except K. pneumoniae) were found multidrug resistant.

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Section: Bacterial Load In Raw and Cooked Beef Mutton And Fishsupporting

confidence: 88%

Evaluation of Bacterial Contamination From Raw and Cooked Fish, Mutton and Beef Sold by Local Vendors in Hyderabad, Pakistan

Ansari¹,

Abro²,

Tanweer³

et al. 2022

JAHP

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“…As indicated in Table 5, butcher shop customers had different meat preparation preferences including raw meat preparation. The meat preparations (cooking and roasting) are methods of foodborne disease prevention [1,14]. As a result, the meat preparation practices of the butcher shop workers are depending on their knowledge about the potentiality of preparation methods in reducing foodborne diseases [17,36].…”

Section: Discussionmentioning

confidence: 99%

“…Meat is rich in essential protein and valuable nutrients for human health. Despite these benefits, it is a favorable medium of microbial growth and transmission to humans [ 1 ]. Especially, meat contaminations from meat handlers’ bodies, the hide of animals, the gastrointestinal system of the animals, and the meat processing environment are the common health risks for the meat consumers [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective

Gebeyehu

Tsegaye

2022

One Health Outlook

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Background Meat is rich in essential proteins and valuable nutrients for human health. Despite these benefits, it is a favorable medium for microbial growth and transmission to humans unless recommended safety procedures are followed. This research aimed to assess the level of knowledge and practice of the abattoir and butcher shop workers who were working in the meat value chain. Methods The cross-sectional study design, using structured questionnaire interviews was used to assess the knowledge and practice of abattoir and butcher shop workers. A total of 226 randomly selected workers were participated in this study and bivariate logistic regression was used for data analysis. Results Of 226 total participants, 46% were abattoir workers and 54% were butcher shop workers. Majority (88.9%) of the participants did not know about meat safety and 74.3% of the participants had insufficient practices. The cumulative knowledge of both abattoir and butcher shop workers was significantly associated (p = 0.001) with their knowledge of the presence of diseases causing agents in meat, the source of meat contamination, and the common critical points of meat contamination along the meat value chain. The cumulative practice of abattoir workers was significantly associated with their practices on daily meat transporting vehicle washing (p = 0.007), reducing meat contamination (p = 0.001), duration of animal fasting before slaughter (p = 0.039), cleaning of the animal body before slaughter (p = 0.002), cleaning material used in the abattoir (p = 0.003), disposal of abattoir waste (p = 0.002), and type of biosecurity measures used (p = 0.013). Similarly, the cumulative practice of butcher shop workers was associated (p = 0.001) with their practices of attracting customers, storing remaining meat from daily sales, and measures on contaminated food. Employment of the participants was significantly associated with both the cumulative knowledge (p = 0.007) and practice (p = 0.001) of the participants while the age of the participants was associated (p = 0.001) with only their cumulative practices. Conclusions In general, the participants’ food safety knowledge and practice were unsatisfactory. As a result, the integrated food safety policy formulation in a One Health framework, and collaborative awareness creation among different food safety stakeholders were recommended.

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“…Meat at all kinds (large animals, poultry and aquatic animals) is one of the most valuable and beneficial food sources, where, it consists of protein, amino acids, mineral salts, fats, fatty acids, vitamins in addition to carbohydrates (Mansour et al, 2019). Raw meat contributes by 90% to the transmission of pathogens ، which responsible of food-borne illness in humans especially bacterial agents due to its chemical characteristics leading to expansion of a wide range of microbial communities (Bughti et al, 2017;Nagarajan et al, 2018;Rasheed, 2012). Typically, meat of healthy animals is sterile; so microbiological quality of any meat kinds depends on the health and physical status of the animal.…”

Section: Introductionmentioning

confidence: 99%

Isolation and molecular diagnosis of Citrobacter freundii in raw meat (beef, mutton and fish) in AL-Rusafa district of Baghdad city

Awad

Al-saadi

2022

ijhs

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Citrobacte freundii one of the important foodborne contaminated bacteria in meat and fish, while in Iraq there are limited researches about this bacterium, for that, the objectives of this study include isolate, diagnosed and molecular characterization of Citrobacter freundii in raw meat (beef, mutton) and carp fish samples collected from local markets and different butcher’s shop in a AL-Rusafa district of Baghdad city. One hundred and fifty samples were collected aseptically as 50 samples from each of meats type, there were submitted to laboratory examinations, to culture on routine bacteriological media as a first step for bacterial diagnosis. Bacterial identification done by biochemical test and confirmed by Vitek-2 and Molecular assays (polymerase chain reaction (PCR)). Result showed there are 23 from 150 samples having Citrobacter freundii. Highest C. freundii percentage found in carp samples at (36%), flowed by mutton and beef (6%, 4%) respectively. We conclude that carp fish represent one of the important sources for bacterial foodborne disease where it used as a maine source of proteins and minerals in Iraq.

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Bacterial Contamination of Raw Meat and Butchers Equipment in Retail Shops in Tando-Allahyar, Pakistan

Cited by 7 publications

References 8 publications

Evaluation of Bacterial Contamination From Raw and Cooked Fish, Mutton and Beef Sold by Local Vendors in Hyderabad, Pakistan

Evaluation of Bacterial Contamination From Raw and Cooked Fish, Mutton and Beef Sold by Local Vendors in Hyderabad, Pakistan

Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective

Isolation and molecular diagnosis of Citrobacter freundii in raw meat (beef, mutton and fish) in AL-Rusafa district of Baghdad city

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