Assessment of Salmonella, Escherichia Coli, Enterobacteriaceae and Aerobic Colony Counts Contamination Levels During the Beef Slaughter Process

Abstract

AbstractThe study was conducted to determine the level of Salmonella, Escherichia coli, Enterobacteriaceae and aerobic colony counts (ACCs) contamination in beef carcass, equipment, slaughtermen hands and water at selected stages in abattoirs. Cattle carcasses were sampled at four sites (rump, neck, flank and brisket) from a low throughput (LTA) (n = 240) and high throughput (HTA) (n = 384) abattoirs. Using conventional biochemical tests, HTA yielded significantly higher ACC (5.2 log CFU/cm2), E. coli (2.6 log CFU/cm2) and Enterobacteriaceae (2.9 log CFU/cm2) mean scores after skinning and evisceration. Washing and chilling did not cause any significant (P > 0.05) changes in bacterial counts. This implies use of non‐potable water and poor chilling methods. Salmonella was not detected on all sampled carcasses. Overall, slaughtermen hands and equipment in the dirty area yielded more bacterial counts compared to clean area from both abattoirs. Therefore, these findings show that the equipment, slaughtermen hands and water are sources of contamination during the slaughter process.Practical ApplicationsMicrobiological analyses of beef slaughtering process will help identify possible modes of contamination. This will help the responsible authorities to take appropriate steps to improve meat safety in abattoirs. Currently, the Department of Agriculture, Forestry and Fisheries, Sub‐Directorate Veterinary Public Health of South Africa, do not have a meat Microbiological Monitoring Program. Meat inspection is based mainly on visual assessment for cleanliness, of which this cannot detect the most important foodborne hazards such as E. coli, Salmonella spp and Campylobacter. Therefore, there is a need to develop more effective meat inspection programs in order to prevent contamination, foodborne illnesses and deaths. Findings from this study can also act as a the foundation for the development of acceptable microbiological standards or guidelines for abattoirs in South Africa and other developing countries as well as help in the development of more effective meat inspection programs.