Aerobic Mesophilic, Coliform, Escherichia coli, and Staphylococcus aureus Counts of Raw Meat from the Formal and Informal Meat Sectors in South Africa.

Ishmael Jaja,Voster Muchenje,Ezekiel Green

doi:10.3390/ijerph15040819

Abstract

Foodborne disease (FBD) is a global public health concern, and foods from animal sources have been associated with outbreaks of food-related illness. In this study, animal carcasses from the two abattoirs (HT1 and HT2) in the formal meat sector (FMS) and slaughter points in the informal meat sector (INMS) were examined at two stages of slaughter (before washing and after washing) for aerobic colony counts (ACC) and total viable count (TCC), as well as Escherichia coli and Staphylococcus aureus count. At each stage, carcasses were sampled by swabbing at the neck, brisket, flank, and rump. ACC for beef, mutton, and pork carcasses at HT1 and HT2 before washing were between 2.5–5.8, 2.2–4.7, and 2.7–3.7 mean log CFU/cm2, respectively, and TCC count before washing was highest on the neck of cattle (6.3 ± 2.4) and after washing was highest on the perineal of sheep (5.7 ± 6.9). In the INMS, TCC count was highest on the brisket (6.9 ± 3.2) and in the neck (5.5 ± 2.4). Higher ACC values of 6.2–6.7 mean log CFU/cm2 were obtained in the INMS. The highest count for E. coli (4.2 mean log CFU/cm2) after washing was in the neck, while the highest count for S. aureus (4.0 mean log CFU/cm2) was in the flank. All bacteria count in the INMS exceeded acceptable limits, and washing did not significantly reduce microbial load in meat in the FMS and INMS. Bacteria count in the FMS and INMS exceeded acceptable standards. However, meat processed in the INMS poses a more significant risk of FBD to consumers.

Highlights

Meat is a staple commodity in South Africa, consumed at a rate of 41.0 kg per capita per year.The nutritional composition of meat includes protein, fat, vitamins, and minerals such as iron, zinc, and phosphorus
This study aims to assess the aerobic bacteria, coliform, Escherichia coli, and Staphylococcus aureus counts of raw meat, in the formal and informal meat sector
A marginal decrease was observed for aerobic colony counts (ACC), total coliform count (TCC), and E. coli and Staphylococcal count after carcass washing in the HT1 and HT2

Summary

Introduction

The nutritional composition of meat includes protein, fat, vitamins, and minerals such as iron, zinc, and phosphorus. Despite these benefits, meat has been well-known as a potential channel for spreading food-borne diseases due to its high water activity, high protein content, and approximately neutral pH, which create favourable conditions for the multiplication and survival of bacteria [1,2,3,4,5,6]. The risk of contamination happens from the point of entry of animals into the slaughters up to the time of meat consumption. In this regard, the abattoir environments and slaughter processes play leading roles in the spreading of microbial contamination [7,8]. Many factors may contribute as sources of contamination of carcasses along the chain of slaughter, including the animal’s skin and dung, equipment such as machines and cutting tools, an unhygienic environment, non-compliance with proper slaughter processes, and a lack of personal hygiene [8]

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