Microbiological Quality of Meat and Swabs from Contact Surface in Butcher Shops in Debre Berhan, Ethiopia

Tefera Atlabachew,Jermen Mamo,Efstathios Giaouris

doi:10.1155/2021/7520882

Abstract

Food-borne pathogens are the primary source of infection in developing countries. The widespread practice of raw beef consumption was a potential cause of food-borne diseases in Ethiopia. Hence, this study was initiated to assess the microbiological quality of fresh meat samples from butcher shops in Debre Berhan. Fresh meat samples and swab samples from contact surfaces were collected from butcher shops for microbial analysis, following standard methods. The study revealed that the mean microbial counts of morning samples for total aerobic mesophilic, Staphylococci, Enterobacteriaceae, total coliform, fecal coliform, aerobic spore formers, and yeasts and molds of the butcher shops were 5.31, 4.24, 4.47, 4.79, 4.74, 3.77, and 5.0 log cfu/g, respectively. The mean microbial counts from the afternoon sample for total aerobic mesophilic, Staphylococci, Enterobacteriaceae, total coliform, fecal coliform, aerobic spore formers, and yeasts and molds of the butcher shops were 5.47, 4.78, 4.84, 4.88, 4.94, 5.15, and 5.07 log cfu/g, respectively. A higher microbial load was found from the meat sample collected in the afternoon. The mean microbial counts of total aerobic mesophilic, Staphylococci, Enterobacteriaceae, total coliform, fecal coliform, aerobic spore formers, and yeasts and molds from swabs of the contact surface were 4.17, 3.98, 4.08, 3.96, 3.86, 3.80, and 3.92 log cfu/cm2, respectively. Further characterization of the aerobic mesophilic flora indicated a dominance by Enterobacteriaceae (36%) followed by Staphylococci spp. (24%) and Bacillus spp. (19%). The prevalence of S. aureus, E. coli, and Salmonella in meat and swab samples was 37.5%, 32.5%, and 7.5%, respectively. In this study, it was observed that all samples collected from butcher shops detected a significant count of spoilage microbes. Hence, adequate sanitary measures should be taken from production to consumption stages.

Highlights

Foodborne diseases are usually caused by bacteria, parasites, viruses, or toxins [1, 2]
Even though the storage conditions affect the type of microbes found in meat, slime formation, structural components degradation, biochemical change, off-odor, and appearance change were found in meat as a result of spoilage microorganisms [7]
Observation and Questionnaire Survey. e data were collected from 16 meat handlers (13 men and 3 women) working at 8 butcher shops using questioners and visual observations (Tables 1 and 2)

Summary

Introduction

Foodborne diseases are usually caused by bacteria, parasites, viruses, or toxins [1, 2]. Foodborne diseases vary between countries depending on food consumption, food processing, preparation, handling, storage techniques employed, and sensitivity of the population [3]. Infected food handlers are an important source of foodborne diseases in developed countries [11]. In Ethiopia, a habit of consuming beef at its raw or partially cooked state is common which may be a potential cause of foodborne illnesses [13]. E meat handling and processing practices implemented in some butcher shops at Debre Berhan may provide a chance in which many spoilage microorganisms can grow on it and cause spoilage and food-borne disease. Erefore, the microbiological quality of meat should be assessed to devise hygienic practices implemented in butcheries to reduce food-borne disease caused by consuming spoiled products. In Ethiopia, a habit of consuming beef at its raw or partially cooked state is common which may be a potential cause of foodborne illnesses [13]. is could be due to poor food handling and sanitation practices, inadequate food safety regulations, weak regulatory systems, and a lack of education for food handlers [14]. e meat handling and processing practices implemented in some butcher shops at Debre Berhan may provide a chance in which many spoilage microorganisms can grow on it and cause spoilage and food-borne disease. erefore, the microbiological quality of meat should be assessed to devise hygienic practices implemented in butcheries to reduce food-borne disease caused by consuming spoiled products. us, the main objective of the study was to evaluate the microbiological quality of meat and contact surface sold in butchery shops at Debre Berhan, Ethiopia

Materials and Methods

Detection of Pathogenic Microorganisms

Results