Microbiological Quality Of Meat Research Articles

Hygienic status of beef butcher shop facilities and antibiotic resistance profile ofSalmonella enterica in Ethiopia.

The microbiological quality of meat is influenced by the conditions of hygiene prevailing during production and handling.Thus, thisstudy aimed to assess the prevalence ofSalmonella entericaand its antimicrobial resistance, load of hygiene indicator bacteria including E. coli(ECC), coliforms (CC), total coliform (TCC), Enterobacteriaceae(EB) and aerobic plate count (APC), and meat handler's food safety knowledge and hygiene practices in butcher shops in two cities, Addis Ababa and Hawassa in Ethiopia, during 2020 and 2021. A total of 360 samples of beef carcasses (n = 120), knives (n = 60), chopping boards (n = 60), weighing balance (n = 60), and personnel's hands (n = 60) were randomly collected for microbial analysis. Besides, 120 participants were selected to participate in a food safety knowledge and hygiene practices assessment. TheS. entericaisolates were identified by agglutination test followed by qPCR targeting invA gene. Phenotypic antimicrobial resistance profiles ofS. entericawere determined using disk diffusion assays as described in CLSI. TheECC, CC, TCC, EB, and APC populations were quantified by plating ontopetrifilmplates.A structured questionnaire was used to determine food safety knowledge and hygiene practices of participants. Overall prevalence of S. enterica was 16.7% (95% CI, 8.3-26.7) and location seems to have no effect (p = 0.806).Only 20% of the S. entericawere resistant to ampicillin and tetracycline. However, the majority (80%) ofS. entericaisolates were susceptible to the panel of 11 antimicrobials tested.The overall mean ± SD (log CFU/cm2) of ECC, CC, TCC, EB, and APCwere 4.31 ± 1.15; 4.61 ± 1.33; 4.77 ± 1.32; 4.59 ± 1.38 and 5.87 ± 1.52,respectively.No significant difference (p = 0.123) in E. coli contamination was observed between samples of beef carcasses and chopping boards. The EB contamination showed no significant difference (p > 0.05) among sample sources. The APC contamination levels on beef carcass were significantly higher (p > 0.05) than other sample sources. A total of 56% (95% CI: 46.7 - 65.0) of the participants had poor knowledge and 65% (95% CI: 56.7 - 73.3)had poor hygiene practices towards food safety. This study highlighted the poor hygiene status of butcher facilities with a potential risk of beef safety. Thus, appropriate food safety control strategies and inspection is needed at retail establishments.

Assessment of Slaughter Slabs Waste Management on Meat, Environment and Public Health in Khartoum State

Stratified random sampling was adopted for this study to detect and interprets the impacts of three slaughter slabs’ waste on the public and environmental health. While hazard analysis critical control points (HACCP) prerequisite programs (PRPs) in the investigated slaughter slabs were assessed by administering structured checklist. Verification for these PRPs by microbiological quality of meat was determined using both Aerobic Plate Count (APC) and Total Coliform Count (TCC). In addition, the assessment of the awareness of neighborhood residence pertaining public health and environmental hazards implications of the slaughter slabs waste was done by administering two semi-structured questionnaires; the first of which targeted 50 respondents of neighborhood residence and the other targeted 10 hospitals located at the vicinity of the slaughter slabs and contained questions pertaining to medical staff perceptions and medical records of cases diagnosed as public health diseases. The result revealed that the three slaughter slabs failed to attain compliance with FAO requirements. This was reflected in the higher microbial content of meat samples with mean total bacteria count (TBC) 16. 7× 10 5; 16. 6 × 105 and 13.9 × 105 in slaughter slabs A, B and C, respectively. A highly statistically significant difference was found in the TBC between the three slaughter slabs with P < 0.05. These values were higher than the standard permissible limit (1× 105). Moreover, the mean total coliform count using (MPN) in the three slabs were 263, 418 and 361 in slaughter slab A, B and C, respectively with a higher significant difference in the TCC compared to the standard permissible limit (1×102) of MPN. The results also showed that 90% of the respondents agreed that there were public and environmental hazards of slaughter slab waste to residential neighborhoods. The findings also disclosed that 100% of the investigated physicians in charge of hospitals in the vicinity of slaughter slabs confirmed that there was association between slaughter slab waste and infectious diseases, gastro-intestinal infections as well as spread of respiratory infection. It could be concluded that slaughter slabs’ waste had negatively impacted both public and environmental health of the residential neighborhoods.

Meta-Analysis on Effect of Essential Oils and Extracts of Spices on the Microbiological Quality of Meat and Poultry Products

Different spices have been reported containing antimicrobial compounds that can prevent or reduce the microbiological spoilage or pathogenic bacteria in meat or poultry products with various results. This study evaluated the effect of essential oils and extracts of spices in reducing bacteria in meat/poultry products using a meta-analysis approach by comparing the Hedges'd effect size (standardized mean difference, SMD, and 95% confidence interval, CI). A total of 240 data, extracted from 10 articles that were selected by Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) from 121 full-text articles, were analyzed using Meta Essential tools. The results showed that essential oils had a better cumulative significant effect in reducing bacterial loads of meat/poultry products (SMD=-4.37, 95%CI=-5.63 to -3.10) in comparison to the extracts (SMD=-3.66, 95%Cl=-4.56 to -2.76). As essential oils, cassia (SMD=-58.17, 95%CI=-109.88 to -6.47) showed the best effect size, whereas as extract, ganghwayassuk (SMD=-4.19, 95%CI=-6.22 to -2.16) was the most significant. Furthermore, the total plate count was significantly affected by cassia (SMD=-58.17, 95%CI=-109.88 to -6.47), Enterobacteriaceae by sage (SMD=-5.93, 95%CI=-8.32 to -3.54), and coliform also by sage (SMD=-3.79, 95%CI=-6.76 to -0.82). In general, Salmonella spp. was found as pathogenic bacterium that was the most affected (SMD=-19.68 and 95%CI=-39.01 to -0.35). In the form of essential oils, dipping was the best way in reducing microorganisms, while as extracts, adding them in the products was the best method. This study provided reliable data in selecting spices for applications to improve the quality and safety of meat and poultry products.

Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage.

The synthetic antioxidant improved the shelf life of meat products; however, consumers start to reject them for health reason. For this, the natural antioxidants like Myrtle distillate leaves (MDL) could be an interesting alternative and potential natural antioxidant given their richness in bioactive compounds. This study aimed to test the effect of myrtle distillate leaves (MDL) as natural antioxidant in premortem phase as diet of cull ewes and in postmortem phase in form of powder added to deboned legs on meat' quality. All ewes received individually 500 g of hay and 750 g of concentrate for Control (C) group; for Myrt group, the concentrate was partially replaced (400 g) by pellets containing 30% MDL and 350 g concentrate. For each ewe, both legs were used for the experiment; one leg was treated with MDL powder and the other with Control. Meat from ewes' fed MDL presented better scores for red color, aftertaste and juiciness, than control group. Meat treated with MDL powder showed the highest values of total phenolic, α-tocopherol content and redness score with lower lipid oxidation (p < .05). The microbiological quality of meat was not affected by MDL. Myrtle distillate leaves could be used in different forms, in order to obtain higher meat product quality.

Hygienic sanitary risk and microbiological quality of meat and meat-contact surfaces in traditional butcher shops and retail establishments- lessons from a developing country

ABSTRACT In this study, we determined both hygienic sanitary risk and microbiological quality of raw meat and meat-contact surfaces in butcher shops and retails from the North Governorate in Lebanon. A total of 55 samples were analyzed (36 raw meat and 19 environmental swabs). The overall counts of pathogenic bacteria indicate high levels of contamination of both minced meat and contact surfaces. Presumptive Salmonella and Listeria were found in the samples. Salmonella spp. was observed in 63.8% of all cuts, of whom 41.6% is detected from butcher shops’ meat. L. monocytogenes was present in 47.2% of meat from butcher shops and 30.5% of retails. Total aerobic count followed by S. aureus and fecal coliforms were the most detected pathogens in environmental swabs. Most visited facilities presented moderate hygienic sanitary risk, with average scores of 55.25 in butchers’ shops and 65.25 in retail. Findings highlight the necessity for governmental surveillance and implementation of food safety laws.

The physicochemical and microbiological quality of meat produced in a traditional slaughterhouse in Mansoura City, Egypt.

In several developing countries the slaughter of meat producing animals is still practiced in traditional slaughterhouses. In the Mansoura slaughterhouse, animals are subjected to various stressors and treated with cruelty, in addition to unhygienic treatment and handling of animal carcasses. Hence, this study was designed to investigate the meat quality from cattle, buffalo, and sheep carcasses processed in an old-fashioned slaughterhouse from Mansoura city, Egypt, in the context of pre-slaughter stress. The bleeding efficiency and the ultimate pH (pHu) of carcasses were tested, along with the effect of post-slaughter handling practice on the microbiological properties of meat. From the 351 examined animals, the ultimate pH (pHu) was less than 5.8 in 81 cases (23.1%) and higher than 6.0 in 165 cases (47%). Furthermore, 45 (12.8%), 270 (76.9%), and 36 (10.3%) of the tested carcasses were well-, moderate- and imperfectly-bled, respectively. Cultivation using the wet-dry triple swab technique sampled from the outer surfaces of cattle, buffalo, and sheep carcasses revealed that about 47.9% of the tested carcasses were contaminated, with total viable count levels exceeding 7 log10 cfu/cm2, and 42.7% were contaminated with Enterobacteriaceae, with levels > 3 log10 cfu/cm2. The molds and yeasts from the tested carcasses had lower counts (< 2 log10 cfu/cm2). Results indicated neglect in terms of sanitary measures during slaughtering and dressing of carcasses, with subsequent higher microbial contamination and impaired meat quality. Therefore, the traditional slaughtering facilities should be modernized to increase their meat producing efficiency, subsequently leading to exportation possibilities.

Microbiological quality of meat and fish provided by family farming to school meals

Considering that some products of animal origin supplied for school meals in the municipal network of Francisco Beltrão, PR are from family farming, this research aimed to evaluate the quality of meat products and fish samples supplied by family agroindustry through microbiological analysis, as well as to check the items that assess the hygienic-sanitary conditions of the agribusinesses. The results showed that some samples of meat and tilapia fillet are unfit for consumption. Regarding the checklist, the agro industries of cattle and fish met 85% of the items, while the agro industries of pork met 50% of them. The quality of the meat and tilapia fillet supplied by the family agribusiness to the school supply of the municipal network of Francisco Beltrão can be improved through the search for greater control of the hygienic-sanitary conditions of the agro industries, compliance with good manufacturing practices, and hygiene in food production.

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

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.

Microbiological quality of seasoned chicken cuts using Escherichia coli and Salmonella spp. as quality indicators.

Enteropathogens such as Salmonella spp. and Escherichia coli are important health challenges in the poultry production chain, because when installed in the production chain, they impair the safety of food supply. The determination of the microbiological quality of chicken meat, especially when marketed in spiced form, is necessary, given that consumer prefer this type of processed protein. This work aims to evaluate the microbiological quality of the meat of seasoned chicken marketed in the municipality of Rio Verde, Goias, using Salmonella spp. and Escherichia coli as target microorganisms, and considering as variables the type of establishment, validity date and presence of municipal inspection seal. From 80 analyzed samples, 30% (24/80) of samples were positive for Salmonella spp. and 55% (44/80) for E. coli. Regarding the type of establishment, it was observed that 27.45% (14/51) of supermarket samples and 34.48% (10/29) of meat store samples were contaminated by Salmonella spp. Considering E. coli, 49.01% (25/51) of supermarket samples and 65.55% (19/29) of meat store samples were positive for this pathogen. 80% (64/80) of the samples had the municipal inspection seal (MIS), and 83.75% (67/80) contained the expiration date on the label. The legislation in its narrative guarantee’s protection for the consumer with regard to the presence of pathogenic serotypes of these agents, however, it is worth noting that the effective action of health surveillance, and the constant laboratory investigation of the products are necessary.

Good manufacturing practices implementation and microbiological quality of meat at the slaughterhouses in the Province of Bangka Belitung Islands

This study was aimed to evaluate the implementation of good manufacturing practice (GMP), microbiological quality of meat and their relationship at the slaughterhouses in the Province of Bangka Belitung Islands. Thirteen slaughterhouses were used in this study. Questionnaires were used to measure the implementation of 7 GMP aspects (location, layout and design, main building facilities, equipment, production, personal hygiene and sanitation). The data were observed by interviewing the respondents (butchers). Microbiological quality of meat were determine by using Total Plate Count (TPC) method. Data implementation of GMP were descriptively analysed. The relationship between GMP implementation and microbiological quality were analysed by Pearson Product Moment correlation. The results showed that GMP implementation score in this study was 2.43 of 5 of all GMP aspects. No slaughterhouse had implemented all 5 aspects. TPC of meat was 4.34 log CFU/ml. There was negative correlation between GMP implementation and TPC value (r = - 0.396 (P < 0.030)). It is concluded that slaughterhouses had implemented some aspects of GMP with the percentage level of 45.99%,(40 – 60%). There was negative correlation between the implementation of GMP and microbiological quality of meat at the slaughterhouses in the Province of Bangka Belitung Islands.

Kualitas Fisik, Mikrobiologis, dan Organoleptik Daging Ayam Broiler pada Pasar Tradisional di Bogor

In Indonesia, broiler meat is available abundant mainly in traditional market. Unfortunately, this kind of meat is perishable most physical, organoleptic, and microbiological deterioration. To conserve consumers from low quality of meat, this study was conducted to evaluate the physical, organoleptic, and microbiological quality of meat. Meat evaluated was obtained from three traditional markets determined purposively, namely A market, B market, and C market. The physical quality measured were pH and aw; the microbiological quality were total plate count and E. coli number; the organoleptic were meat color, texture, aroma that value in hedonic and hedonic rank test. This study showed that physically the meat was not really decrease although it had pH higher than normal pH of meat. The value of aw reached was 0.84-0.85. The microbial contaminant was higher than the number of microbial allowed. However, organoleptic value indicated that meat were acceptable for panelists.

Effectiveness of a wool based packaging system on the abundance of surface spoilage microorganisms on fresh meat

The present study assessed the microbiological quality of meat packaged and stored at room temperature for 40 h in conventional EPS (expanded polystyrene) boxes and cardboard boxes lined with wool using standard, approved culturing techniques. Swabs were taken from a number of areas within the boxes, including the surface of the boxes (at the top, middle and bottom), within the Woolcool® felt fibres, and from condensed liquid found on the surface of meat packs. A lamb breast joint from each box was sampled directly. Plate Count Agar, violet red bile agar, malt extra agar and brilliance E. coli/coliform agar were used to assay bacteria numbers found on the different surfaces. The findings suggest that the wool may have potential market value as packaging liners for transporting meat, and possibly other food products. Further research is needed to allow better characterisation to real-world conditions, and understanding of how wool used as a packaging liner could help maintain food quality on a larger scale.

Effectiveness of a Wool Based Packaging System on the Abundance of Surface Spoilage Microorganisms on Meat Products

Sheep wool can be used as an eco–friendly type of packaging that, due to its complex physical and chemical composition, can also help control humidity and reduce condensation. Given these properties, the potential of wool to be used as packaging liners for the transport of food products is of interest. The present study assessed the microbiological quality of meat packaged and stored at room temperature for 40 h in conventional EPS (expanded polystyrene) boxes and cardboard boxes lined with wool using standard, approved culturing techniques. The findings suggest that the wool may have potential market value as packaging liners for transporting meat, and possibly other food products. Further research is needed to allow better characterization to real-world conditions, and understanding of how wool used as a packaging liner could help maintain food quality on a larger scale.

Effect Of Different Salt Concentration On The Microbiological Quality Of Fresh Meat Sold In The Okigwe Local Abattoir, Imo State, Nigeria

The effects of different salt concentration on the Microbiological quality of meat were studied in order to fashion out the ideal concentration that will reduce or retard Microbial spoilage of meat and become cheaper than high cost preservative. Ten (10) samples of fresh meat of the same weight (10cm) length, 1cm in diameter, and 2cm in width) were purchased from the Okigwe abattoir and labelled from salt concentration 2- 16, and with the following percentages = 2%, 4%, 6%, 8%, 9.8%, 10%, 12%, 14% and 16% respectively. The above percentages were subjected to microbial analysis. The results obtained show that Acetobacter, Vibro Spp., Micrococci spp., and Bacillus spp., were identified with 2% salt concentration: Acetobacter, Vibro spp., Micrococci spp., and Clostridium spp., were present in sample with 4% salt concentration, Staphylococci spp. and Clostridium spp. were predominant in all samples analyzed. The results revealed that microbial growth retarded immensely with an increase of salt concentration and vise versa Keywords: Salt, concentration, fresh meat, microbiological

Sanitizing effect of salts on experimentally inoculated organisms on pork carcasses

Pork forequarters procured from freshly slaughtered animals were decontaminated with hot water and inoculated with Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, Yersinia enterocolitica, Listeria monocytogenes, Serratia marcescens, Pseudomonas aeruginosa and Proteus vulgaris. The forequarters were individually spray washed with 5% potassium sorbate and a combination of 5% sodium chloride and 2.5% each of sodium acetate, sodium citrate, sodium lactate and potassium sorbate solutions. The total viable count (TVC) of the treated meat samples was reduced by 0.96 and 1.31 log units by spraying with salt and salt combination respectively with marginal changes in colour and odour scores. Inoculated organisms were found to be highly sensitive to salt combination treatment as compared to potassium sorbate alone. Shelf-life of salt and salt combination treated samples was increased to 8 and 11 days as against 4 days in untreated samples. Carcass washing with salt and salt combination was found to be suitable for extension of shelf-life and improvement in the sensory and microbiological quality of meat.

Effect of food grade organic acids on inoculated S. aureus, L. monocytogenes, E. coli and S. Typhimurium in sheep/goat meat stored at refrigeration temperature

Sheep/goat forequarters procured from freshly slaughtered animals were decontaminated with hot water and inoculated with Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium. The forequarters were individually spray washed with 2% lactic acid and 1.5% acetic + 1.5% propionic acid combination. Total viable count (TVC) of the treated meat samples was reduced by about 0.52 and 1.16 log units with marginal changes in colour and odour scores. Inoculated organisms were found to be highly sensitive to acid combination treatment as compared to lactic acid alone. Shelf-life of acid and acid combination treated samples was increased to 8 and 11 days as against 3 days in untreated samples. Carcass washing with acid alone or acid combination was found to be suitable for extension of shelf-life and improvement in the sensory and microbiological quality of meat.

The bacteriological quality of British beef 3. Frozen primal joints

The bacteriological status of 286 primal cuts stored frozen in intervention stores in England, Scotland and Northern Ireland for between 18 and 216 weeks was assessed in two surveys carried out during 1993 (120 cuts) and 1994 (166 cuts). Overall the aerobic plate count at 25°C and the presumptive pseudomonad counts were <10 5 cm 2 on 269 (94%) and 273 (95·5%) of the cuts, respectively. Similarly the coliform and enterococcal counts were <10 3 cm 2 on 98·3% and 97·9% of the cuts, respectively. These findings suggest that the quality of dressing and butchery of the carcasses was of a generally satisfactory standard although on occasions there may have been suboptimum hygiene control during slaughter and butchery or some delay before freezing. The bacterial numbers were higher on average on the cuts obtained from the lower part of the carcass while there was a tendency for the number of aerobic spoilage organism to decrease slightly with increasing storage time. Evidence was obtained in the second survey which indicated differences between microbiological quality of meat coming from different boning plants although it was not possible to make a detailed evaluation of this point as the number of cuts available for sampling from each plant differed in each year.