Food safety and microbiological hazards associated with retail meat at butchery outlets in north-central Nigeria

Abstract

Increase in the occurrence of foodborne pathogens and attendant diseases from street-vended meat across developing countries is a cause for global concern. High vulnerability of meat to microbial spoilage and deterioration, especially, put the health-safety of stakeholders along the chain at serious risk. This study evaluated the food safety risk factors associated with retail meat through the assessment of knowledge, attitudes and practices of food safety by meat handlers (MH), and microbial safety of retailed meat in North-Central Nigeria. The study was conducted among 148 MH across five locations. Semi-structured questionnaire consisting of multiple-choice questions, and microbiological examination of retail meat samples and contact surfaces were employed. Meat handlers' food safety practice differed significantly (p < 0.05) with knowledge and attitude. Level of education, professional training and experience in the business had significantly (p < 0.05) positive influence on food safety practice. Meat handlers’ self-reported practices of wearing protective clothing during operation and cleaning tools after each use differed significantly (p < 0.05) with observed practices. Some microorganisms (Bacillus subtilis, B. cereus, Staphylococcus aureus, S. epidermidis, Klebsiella pneumoniae and Pseudomonas aeruginosa, Saccharomyces cerevisiae, Candida tropicalis, Aspergillus niger and A. flavus) of significant health importance were isolated from the meat samples and contact surfaces. Total viable count for contact surfaces (hand, knife and tabletop, respectively) were 1.54 × 104, 2.26 × 104 and 2.06 × 104 CFU/mL, and 1.38 × 104 CFU/g for meat cut. Cross contamination by processing tools, unhygienic practices and environmental factors were the probable causes of high microbial load in meat cut and contact surfaces.