Abstract
Provision of beef meat which does not exceed the maximum microbial contamination limit is expected to meet the requirements to obtain safe, healthy, wholesome, and halal beef. Bacterial contamination during slaughtering process is a safety problem and concern for shelf life in meat production. This study was designed to determine the value of microbial contamination and its risk factors at the stage of the slaughtering process in the abattoirs. This research was conducted by visual observation accompanied by questionnaires and laboratory examination for bacterial contamination testing. The results showed the factor that significantly affected the total plate count (TPC) was carcass cutting (mean: 0.46 × 106 CFU/g; p = 0.035) which was not carried out by the abattoir. The factor that had the greatest effect on the MPN of Escherichia coli was blood removal on the floor position (mean: 40.34 × 106 CFU/g; p = 0.039) while the factors that significantly affected Staphylococcus aureus contamination were blood removal on the floor position (mean: 52.88 × 106 CFU/g; p = 0.025) and carcass cutting which were not carried out by the abattoir (mean: 66.42 × 106 CFU/g; p = 0.015).
Highlights
Food of animal origin should be monitored to ensure that people can obtain consumable meat
Pathogenic microorganisms are normally found in the digestive tract of healthy cattle. ese microorganisms can be found on the hides of live animals contaminated from feces which can be transferred to the surface of previously sterile meat during slaughtering especially when performed on the oor with the absence of a carcass suspension system with careless evisceration that spreads intestinal content onto the meat surface
Special attention is needed in the implementation of hygiene and sanitation during the slaughtering process. e important steps preparing for the quality and safe meat occur in abattoirs
Summary
Food of animal origin should be monitored to ensure that people can obtain consumable meat. Bovine carcasses can be contaminated during the slaughter process through contact with the animal’s skin and hair, limbs, blood, stomach, gut contents, bile, and other excretions, facilities, equipment, and hands and worker’s clothes [1]. For those reasons, special attention is needed in the implementation of hygiene and sanitation during the slaughtering process. Abattoirs are a community service unit that are intended to provide safe, healthy, and wholesome halal meat, a place for hygienic slaughter, and a place for monitoring and surveillance of animal diseases and zoonoses [2].
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