Risk Factors for Bacterial Contamination of Bovine Meat during Slaughter in Ten Indonesian Abattoirs

Abstract

Provision of beef meat which does not exceed the maximum microbial contamination limit is expected to meet the requirements to obtain safe, healthy, wholesome, and halal beef. Bacterial contamination during slaughtering process is a safety problem and concern for shelf life in meat production. This study was designed to determine the value of microbial contamination and its risk factors at the stage of the slaughtering process in the abattoirs. This research was conducted by visual observation accompanied by questionnaires and laboratory examination for bacterial contamination testing. The results showed the factor that significantly affected the total plate count (TPC) was carcass cutting (mean: 0.46 × 106 CFU/g; p = 0.035) which was not carried out by the abattoir. The factor that had the greatest effect on the MPN of Escherichia coli was blood removal on the floor position (mean: 40.34 × 106 CFU/g; p = 0.039) while the factors that significantly affected Staphylococcus aureus contamination were blood removal on the floor position (mean: 52.88 × 106 CFU/g; p = 0.025) and carcass cutting which were not carried out by the abattoir (mean: 66.42 × 106 CFU/g; p = 0.015).

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

“…The understanding of abattoir and butcher shop workers about the pathogens originating from meat could increase the concern of workers in reducing meat contamination, but the practice of the workers on the ground is the opposite. This is comparable with the studies conducted in Northwest Ethiopia [ 30 ], Owerri [ 33 ], and Indonesia [ 34 ]. Even if the cumulative knowledge of the abattoir workers was not sufficient, they had a satisfactory level of understanding of meat-borne diseases.…”

<p>Enhanced Antibacterial Activity of Silver Nanoparticles Combined with Hydrogen Peroxide Against Multidrug-Resistant Pathogens Isolated from Dairy Farms and Beef Slaughterhouses in Egypt</p>

“…28 In addition, some actions during slaughter at abattoirs, such as evisceration and splitting, could contribute to carcass contamination. 29,30 This challenge is usually aggravated by the asymptomatic cattle carriers that represent a major public health hazard along the food chain. 31,32 Hence, more strict hygienic measures combined with law enforcement at abattoirs and during slaughter procedures are the key elements to reduce meat contamination chances.…”

Occurrence of the genes encoding carbapenemases, ESBLs and class 1 integron‐integrase among fermenting and non‐fermenting bacteria from retail goat meat

“…Coliform (Enterobacteriaceae) contamination of meat could be due to soiling of carcass surface by intestinal contents (Tanganyika et al 2017;Diyantoro and Wardhana 2019). Non-fermenting Gram-negative bacteria such as S. maltophilia, A. baumannii and O. anthropi might be acquired from nonhuman environmental sources (Berg et al 2005;Mart ınez 2008).…”