Abstract
Microbial quality (MQ) of meat contact surfaces (MCS) of six major abattoirs was evaluated with a subsequent further isolation and identification of E. coli O157. Two hundred and forty 240 swab samples (SS) from MCS that include cutting equipment, floor, tables and transport media were collected for total aerobic plate count and isolation of E. coli O157. Results of the SS indicated a mean value 7.1 ± 0.3 log10 cfu/cm2. A minimum value of 6.4 ± 0.6 log10 cfu/cm2 was recorded oncutting instrument from Ningi abattoir, while a maximum value of 7.8 ± 0.3 log10 cfu/cm2 was obtained from tables at Darazo abattoir. Only 3 (1.2%) of the 240 SS of the MCS were positive for E. coli O157 using the latex agglutination kit (Difco, Michigan, USA).
Highlights
The abattoir is a critical stage in the meat production continuum as it presents some of the best opportunities forMeat has traditionally been viewed as a vehicle for a significant proportion of human food-borne disease
The bacterial load for this research work is more than the recommended maximum permissible limit of aerobic plate count for raw meat stated by the International Commission on Microbiological Specifications for Food (ICMSF) of 6.7 log10 cfu/g
The results of the study indicated that the Microbial quality (MQ) of the meat contact surfaces (MCS) examined were found to be very high and the examined surfaces heavily contaminated, and that the meat inspection services were virtually absent in all the visited abattoirs as such there was no any documented record of diseases encountered at ante mortem examination or post mortem inspection in the abattoirs
Summary
The abattoir is a critical stage in the meat production continuum as it presents some of the best opportunities forMeat has traditionally been viewed as a vehicle for a significant proportion of human food-borne disease. The abattoir is a critical stage in the meat production continuum as it presents some of the best opportunities for. The spectrum of meat-borne diseases of public health importance has changed with changing production and processing systems, continuation of the problem has been well illustrated in recent years by human surveillance studies of specific meat-borne pathogens such as Escherichia coli O157:H7 [2]. Meat inspection is commonly perceived as the sanitary control of slaughter animals and meat. The responsibility for achieving this objective lies primarily with the relevant public health authorities who are represented by veterinarians and meat inspectors at the abattoir stage. In many developing regions and in particular in rural abattoirs, meat inspectors often lack the necessary information and guidelines to assess the sanitary status of carcasses, meat and organs from slaughter animals [3]
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