Review of microbial zoonoses in slaughterhouses and identified potential critical risk points along red meat processing chain in Nigeria.

Abstract

Slaughterhouses are key locations where contamination occurs along the processing chain of red meat. Bearing in mind that there are high levels of zoonotic and food-borne diseases in Nigeria, a search was conducted, with the exploration and filtration of databases and repositories of Google Scholars, African Journal Online, PubMed and ResearchGate, for scientific publications in Nigeria between 2001 and 2016; slaughterhouse/abattoir, microbial, meat-borne diseases, zoonoses, Nigeria are the search words. Abattoir flow chart was also built based on the specifications of Codex Alimentarius Commission and slaughterhouse operation experience in Nigeria. The results of this search yielded 30 articles; the potential points of contaminations and critical control points (CCP) along the processing chain were identified and substantiated with relevant references. 90% of the articles filtered are bacterial zoonoses; classified into diarrhoea and non-diarrhoea causing. The only viral abattoir zoonoses published are Swine influenza types A and B. Nine and 12 potential hazard/risk and intervention points were identified along the processing chain of red meat for slaughter slab and abattoir, respectively; and were substantiated with relevant references. Improvement in livestock health from the farms and slaughterhouse hygiene are necessary, critical limits of CCP must not be exceeded in red meat processing chain; and necessary hygiene and environmental laws should be promulgated and enforced.

Potential risk factors associated with carcass contamination in slaughterhouse operations and hygiene in Oyo state, Nigeria

“…It is a preventative approach to food safety (FSA, 2005). Fasanmi et al (2017b), identified more CCPs (12) for abattoir when compared with the slaughter slab (9) with muddled up activities during slaughtering, thereby leading to difficulties in the monitoring, prevention and control of probable hazard(s). The numbers of CCPs positively correlate with level of hygiene and cleanliness; and hence there is lower tendency of contamination.…”

Bacterial diversity, antibiogram and nutritional assessment of cowhide (Ponmo) in Ilishan-Remo central market, Nigeria

“…Traditionally, dried meat microbiology has involved a natural development of wild fermentation in which microbial successions occur; however, homogeneous salting over the entire surface is most important to suppress pathogens and spoilage organisms [ 8 ]. Meat and meat products, on the other hand, provide an ideal environment for pathogenic microorganisms including Listeria monocytogenes, Salmonella spp., Campylobacter spp., and verotoxigenic Escherichia coli to thrive, posing the largest risk of meat-borne diseases [ [ 6 , 9 ]]. Due to the presence of foodborne pathogens, dried foods, especially meat products, have been increasingly documented to be involved in outbreaks and recalls [ 10 ].…”

Mezbahalar ve Et İşleme Tesislerinin Çalışanları ile Alet ve Ekipmanlarında Rotavirus Astrovirus Varlığı

“…Diseases caused by foodborne pathogens such as bacteria, viruses, and parasites may influence human health and the local/global economy significantly. Recently, pathogenic factors in slaughterhouses for foodborne diseases have been studied extensively [8,9]. Since contamination risk from foods, water, fomite, environment, and wastes is always possible for these pathogens, studies, especially in enterprises producing raw meat, on these pathogens have become very important for human health [10].…”