Evaluation of quality of beef produced and sold in parts of Tigray Region of Ethiopia

Abstract

Microbiological and physical quality of 83 samples of beef produced and marketed in some parts of Tigray region of Ethiopia were evaluated. The color, marbling, pH, bleeding status and aerobic plate count (APC) were within permissible limits in 35(42.16%), 47(56.63%), 51 (61.44%), 13(15.66%) and 20(24.09%) samples, respectively. Based on these parameters, a high percentage of samples (varying from 38.56%-84.34%) were of unsatisfactory quality. Such a widespread imperfect bleeding (84.34%) and high APC (75.91%) emphasize the need to improve the techniques of bleeding and hygienic conditions at the time of production of meat at abattoir and its marketing.

Evaluation of microbial adverse effects on fresh and processed bovine meat in NDjamena (Chad) and Yaound (Cameroun)

“…32.5% of samples (176) were positive for S. aureus in cattle and pigs slaughtered in selected abattoirs in South Africa, according to Nicoline et al (2015), which corroborates with this study. The results about total areobic mesophilic bacteria and Enterobacteriaceae in different samples of meat were similar to the results reported by Kumar et al (2010) for raw beef meat marketed in some parts of Tigray region (Ethiopia). The higher levels of TAM bacteria and Enterobacteriaceae in various types of meat (Table 1) may also be due to the fact that meat offers a rich nutrient media for microbial growth (Nfor et al, 2014).…”

Operation, facilities and management in public and private abattoirs in Ethiopia

“…This would further contaminate the carcasses and compromise the quality of meat. This might be the reason for poor quality of beef reported at local markets in Ethiopia (Kumar et al, 2010).…”

“…Personnel at the abattoirs did not wear clean aprons, clothing, boots, mesh gloves and hair caps during meat processing. This might be the reason for high aerobic plate count (APC) in beef sold at local markets in Ethiopia (Kumar et al, 2010). For good hygienic practices and production of high quality meat, workers should ensure their hands are always clean, and also wear clean protective clothing to cover both their body and hair.…”

Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia

“…Out of the total 26 abattoir workers interviewed, 7.7% of them were illiterate. 61.5% of the respondents did not take training regarding meat hygiene.…”

“…Bacterial contamination of meat products is an unavoidable consequence of meat processing [3] . Even if data regarding meat borne diseases in Ethiopia are extremely scarce, a few studies conducted in different parts of the country have shown the public health importance of several bacterial pathogens associated with foods of animal origin [4][5][6][7][8] .…”