Microbial Quality and Antibiotic Residues in Raw Beef from Selected Abattoirs in Accra, Ghana

Addo, Kennedy Kwasi; Adjei, Vida Yirenkyiwaa; Mensah, Gloria Ivy; Jackson-Sillah, Dolly

doi:10.9734/ijtdh/2015/14759

Cited by 5 publications

(15 citation statements)

References 12 publications

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“…The low prevalence of Salmonella spp. recorded in this study is similar to previous studies (5,18,30). Isolation of S. typhimurium indicates a public health concern and may pose a health hazard, if beef is eaten undercooked or cross-contamination occurs during food preparation (31).…”

Section: Discussionsupporting

confidence: 94%

“…The low prevalence of Salmonella spp. recorded in this study is similar to previous studies ( 5 , 18 , 30 ). Isolation of S .…”

Section: Discussionsupporting

confidence: 94%

“…Isolation and identification of Salmonella spp. were performed using procedures previously described by Addo et al ( 18 ). 1 ml aliquots stock homogenate prepared earlier were transferred into 10 ml Rappaport–Vassiliadis Broth for enrichment.…”

Section: Methodsmentioning

confidence: 99%

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Microbial Safety of Beef Along Beef Value Chains in the Ashaiman Municipality of Ghana

et al. 2022

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Food from animal sources continues to be a significant food safety hazard. This study determined the microbial quality and safety of beef along beef value chains with case studies in the Ashaiman Municipality of Ghana. Raw beef samples were collected from four slaughter slabs in the Ashaiman Municipality and analyzed using standard microbiological methods to determine the quality and prevalence of specific pathogens, including Salmonella species, Listeria monocytogenes (L. monocytogenes), and Brucella species, as well as Toxoplasma gondii (T. gondii), Cyclospora cayetanensis (C. cayetanensis), and Cryptosporidium parvum (C. parvum). Data regarding food safety knowledge and practices were collected and observed from stakeholders (cattle farmers, butchers, and beef retailers). Salmonella typhimurium was isolated from 7.5% (6/80) of the total raw beef samples. However, L. monocytogenes, Brucella spp., T. gondii, C. cayetanensis, and C. parvum were not isolated in this study. The mean level of microbial contamination of beef from the slaughter slabs/abattoir [5.2 Log10 colony-forming unit (CFU)/g] was not significantly different (p > 0.05) from the mean level observed at retail points (5.4 Log10 CFU/g). However, the mean coliform count of 4.3 Log10 CFU/g recorded at retail shops exceeded the permissible limits of 104 CFU/g (4 Log10 CFU/g) required by the Ghana Standards Authority for safety of meat and carcasses. Knowledge on food safety was at average level for butchers and retailers. Unhygienic practices and poor sanitary conditions at the abattoirs and retail shops observed could be the main contributing factors to microbial contamination of raw beef. Continuous education for meat handlers on issues of food safety and monitoring of slaughter activities will reduce the rate and level of contamination of beef.

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Section: Discussionsupporting

confidence: 94%

“…The low prevalence of Salmonella spp. recorded in this study is similar to previous studies ( 5 , 18 , 30 ). Isolation of S .…”

Section: Discussionsupporting

confidence: 94%

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Microbial Safety of Beef Along Beef Value Chains in the Ashaiman Municipality of Ghana

et al. 2022

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“…Of the studies reviewed, 85% (61/72) reported on bacterial hazards in various foods. 23 - 83 A total of 31 different genera of bacteria were isolated from both ready-to-eat (RTE) foods and raw foods, as shown in Figure 2 . The most common bacterium reported was Escherichia coli (46/72, 64%).…”

Section: Resultsmentioning

confidence: 99%

Foodborne Microbiological Hazards in Ghana: A Scoping Review

Ahiabor,

Kotey,

Tetteh-Quarcoo

et al. 2024

Environ�Health�Insights

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Background: Foodborne diseases pose a significant public health threat, particularly in regions with poor sanitation and food handling practices. These diseases, mainly caused by microbiological hazards like bacteria, fungi, and parasites, affect millions globally. Despite the global burden, the true extent of these hazards remains underestimated, especially in low- and middle-income countries like Ghana. This study aimed to map the available literature on foodborne microbiological hazards in Ghana, providing an overview of the evidence and identifying areas where further research is needed. Method: This review followed the Preferred Reporting Items for Systematic Reviews and Meta-analysis Extension for Scoping Reviews. A detailed search was done in PubMed, Scopus, Web of Science, and Google Scholar, and articles were exported to Rayyan for screening. A three-phase screening process was used to identify relevant articles. Data from the included articles were extracted and analysed, with specific information related to food type, specific hazards, sample population, and hazard groups summarised using proportions and tables. Results: This review included 72 studies which were published between 2001 and 2023. Eighty-five percent of these studies (85%) reported on bacterial hazards, while 19%, 11%, and 6% reported on fungi, parasites, and mycotoxins, respectively. The most reported bacterial, fungal, and parasitic hazards were Escherichia coli, Aspergillus spp. and Trichuris trichiura, respectively. Aflatoxins were reported in maize, groundnut, and spices, with prevalence ranging from 61% to 100% and at levels exceeding standards set by Ghana Standards Authority and European Food Safety Authority. Conclusion: This review highlighted the spectrum of microbiological hazards in foods in Ghana. The hazards identified pose significant public health risks, particularly among vulnerable populations. It is crucial that stricter enforcement of food safety laws and improved food handling practices are implemented in the country, particularly in the informal food sector, to protect consumers.

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“…The microbial quantitative analysis of Escherichia coli used eosin methylene blue agar (EMBA) and microbial quantitative analysis Salmonella sp media used xylose lysine deoxycholate agar (XLDA) media at dilution 101, 102, and 103 according to Chai et al (2017). Quantitative analysis of Staphylococcus aureus used baird parker agar (BPA) at dilutions 101, 102 and 103 according to Addo et al (2015).…”

Section: Beef Characteristic Analysismentioning

confidence: 99%

The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers

Martiana

Arief

Nuraini

et al. 2020

JIPTHP

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The aims of this study were to analyze the physicochemical quality and microbiological condition of Bali beef during distribution process from slaughterhouse to consumers. The study used six heads of Bali cattle from East Nusa Tenggara which were transported by Camara Nusantara cattle ship from East Nusa Tenggara (Kupang) to Tanjung Priok then they were slaughtered at Jatimulya slaughterhouse. Samples were taken from three points distribution: 1) at slaughterhouse, 2) at market, 3) at consumers’ freezer (beef after 3 days at consumers’ freezer). Observation on pH, water holding capacity, cooking loss and tenderness was done to measure the physicochemical quality of Bali beef. In terms of microbiology quantitative analysis of total plate count Escherichia coli, Staphylococcus aureus, and Salmonella sp were done on Bali beef. All data were analyzed statistically using two-way analysis of variance (ANOVA). The results showed that Bali beef during distribution had normal pH value ranges between 5.43 - 5.57, water holding capacity ranges between 37.1%-38.9%, tenderness ranges between 6.02-8.35 and cooking loss range between 40.26% - 49.72%. Total plate count showed that the number of Escherichia coli, Staphylococcus aureus, and Salmonella sp. contaminated the Bali beef exceeds Indonesia national standard (3932:2008). However, the physicochemical quality of the beef was in the normal range. The characteristics of Bali beef at three points above mentioned are normal pH, stable water holding capacity, high level of tenderness, and low level of cooking loss.

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Microbial Quality and Antibiotic Residues in Raw Beef from Selected Abattoirs in Accra, Ghana

Cited by 5 publications

References 12 publications

Microbial Safety of Beef Along Beef Value Chains in the Ashaiman Municipality of Ghana

Microbial Safety of Beef Along Beef Value Chains in the Ashaiman Municipality of Ghana

Foodborne Microbiological Hazards in Ghana: A Scoping Review

The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers

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