Retail Meat Shops Research Articles

Food safety knowledge, attitude and practices of meat handler in abattoir and retail meat shops of Jigjiga Town, Ethiopia.

SummaryA cross-sectional survey was carried out among 91 meat handlers by using structured questionnaire to determine the food safety knowledge, attitude and practices in abattoir and retail meat shops of Jigjiga Town. The result shows that majority of the meat handlers were illiterate (30.8%) and primary school leaver (52.7%), and no one went through any food safety training except one meat inspector. The food-handlers’ knowledge and safety practices were below acceptable level with the mean score of 13.12 ± 2.33 and 7.7 ± 2.1 respectively. Only few respondents knew about Staphylococcus aureus (3.3% correct answer), hepatitis A virus (19.8% correct answer), and E. coli (5.5% correct answer) as food borne pathogens. About 64% of meat handlers have good attitude about safety of food with mean of total score 14.4 ± 2. All respondents answer correctly questions about proper meat handling and hand washing but they did not translate into strict food hygiene practices. Chi2 analysis testing for the association between knowledge, attitude and practices did not show any significant association. It may be due to meat handlers’ below acceptable level safety practices regardless of sociodemographic characteristics, knowledge and attitude. However, there was strong association between level of education and knowledge, and knowledge and hand washing (p < 0.05). There was also association between age and knowledge though it was not statistically significant. Thus, continuous education and hands on training for meat handlers that can enhance good safety practices through better understanding and positive attitude.

An analysis on consumer behaviour towards meat consumption in Jammu

The present study analyses the consumers meat consumption behaviour in Jammu district of Jammu and Kashmir. After preparing the comprehensive list of meat markets operating in Jammu district, three meat markets were selected, and from each selected meat market ten retail meat shops were randomly chosen. From each randomly selected retail meat shop, a list of consumers was prepared. Out of the list four consumers were selected randomly to make a sample size of 120 consumers. Data were collected through a well structured interview schedule. The data were coded, classified, tabulated and analyzed using the software; Statistical Package for the Social Science (SPSS 16.0). The presentation of data was done to give pertinent, valid and reliable answer to the specific objectives. Frequencies, percentage, mean and standard deviation were worked out for meaningful interpretation. It was found that majority of consumers started meat consumption in early childhood and any change in the meat consumption habit was insignificant. Most of the consumers preferred chicken meat twice a week and consumption was enhanced during winter and rainy seasons while due to religious sentiments some consumers avoided consuming meat on specific days. Visual examination and fresh and disease free meat were the most prominentindicators and desired meat quality by 100% respondents.A significant proportion of respondents showed reduction in the consumption of chicken and eggs due to the fear of bird flu outbreak

Socio-Personal Profile of Butchers and Meat Retailers in Jammu District of Jammu and Kashmir

The present study was conducted in Jammu district of Jammu and Kashmir State to access the socio-personal profile of butchers and meat retailers. Three Major slaughter houses of Jammu district situated at Nagrota, Old Rehari and Gujjar Nagar were selected for the study. A list of butchers in the selected slaughter houses was prepared. Ten butchers from each slaughter house were selected randomly. After preparing the comprehensive list of meat markets operating in Jammu district, three meat markets were selected, and from each selected meat market ten retail meat shops were randomly chosen. From each randomly selected retail meat shop, one person was selected purposively who was actively involved in animal slaughter and sale of meat at retail meat shop. Thus, a total of thirty butchers and thirty retailers were selected in all. Data was collected through interview schedule as well as through observations. The data was coded, classified, tabulated and analyzed using the software; Statistical Package for the Social Science (SPSS 16.0). The presentation of data was done to give pertinent, valid and reliable answer to the specific objectives. Frequencies, percentage, mean and standard deviation were worked out for meaningful interpretation. Majority of the respondents belonged to middle aged group. Most of them were illiterate. Mainly male members of general and other backward castes were found in this profession. Majority had 5 to 10 years of experience and medium workload. None of them had received any formal training. All the respondents had meat retailing as major occupation while butchery work at slaughter houses as the subsidiary occupation. Majority of the respondents were from middle income family and they were earning income between Rs.10, 000 to Rs.15, 000 monthly from meat handling profession.

Molecular identification of Sarcocystis species in imported frozen beef in Egypt

In the present study, we set out to implement and compare the different detection methods that include the peptide digestion, histopathological examination and PCR, to identify Sarcocystis species that can be found in the imported frozen beef. Comparing results from the three identification methods, along with their compatibility and accuracy in diagnosing Sarcocystis spp. are also presented. Finally, a special focus is given to the use of PCR followed by sequencing and the bioinformatics analysis in detecting and comparing Sarcocystis found in the imported frozen beef. A total number of 384 samples of imported frozen beef (280 Indian buffalo and 104 Brazilian cattle meat) were collected from different retail meat shops in Alexandria province, Egypt. Visual meat inspection revealed a low prevalence of macroscopic Sarcocystis spp. in buffalo beef (3.9%) and no macrocysts were detected in cattle beef. Fifty samples were taken from buffalo beef and subjected to peptic digestion, histopathology and PCR resulting in 24%, 38% and 34% positive samples respectively. While the same number of samples were taken from cattle beef resulting in lower infection rates (6%, 2% and 2% respectively). There were no significance difference found between the infection rate according to diagnostic method or type of meat cut. For molecular characterization newly designed primer sets were used to specifically amplify the 18S DNA sequences of the four Sarcocystis spp. in both buffalo and cattle (S.fusiformis, S.buffalonis, S.hirsuta and S.hominis) using the primer BLAST tool on the NCBI of the Genbank. Aligning the 18S rDNA sequences of three positive PCR products revealed high identity percents with three Sarcocystis spp.; S. fusiformis, S. buffalonis and S. hominis. (85%, 92% and 100% respectively).

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System.

This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (p<0.001). However, APC was the highest in summer and the lowest in winter (p<0.001). Average APCs for beef, pork, and chicken samples were 2.90, 3.19, and 3.79 Log CFU/g, respectively (p<0.05). A comparison between different months revealed that, CC levels in meat samples ranged from 0 to 1.13 CFU/g, and the highest CC was obtained in August (p<0.001). By season, the highest CC was found in the summer, followed by autumn, and spring (p<0.001). All meat samples were negative for E. coli. The average log10APC and CC for all samples was 3.10 and 0.37 Log CFU/g, respectively. Furthermore, there was a direct correlation between the season and coliform presence (p<0.001). There was also a positive correlation between the APC and CC (r = 0.517, p<0.001). The microbiological APCs for livestock products were in most cases below 106 CFU/g.

Study of Prevalence ofArcobacter butzleriin Chicken Meat, Mutton, Chevon, Carabeef and Milk using Conventional PCR

The reports of prevalence of Arcobacter butzleri in mutton, chevon and cara beef are very rare in India. The foods of animal origin included in the present study are mutton, chevon and cara beef in addition to chicken meat and milk. A total of 154 samples viz. 23 for mutton, 20 for chevon and 10 for carabeef were collected from retail meat shops, Bareilly, U.P, India; 70 samples of chicken meat were collected from CARI, IVRI, Bareilly India and 30 milk samples were collected from various milk suppliers, vendors and dairy farms, Bareilly, India. Polymerase chain reaction (PCR) based screening was employed in this study to determine the prevalence of Arcobacter butzleri in the collected samples. PCR assays used in the present study were standardized as per the protocol of Houf et al. (2000). The optimised PCR assay gave an amplification product of 401 bp size in 18 samples out of 154 and it was specific only for Arcobacter butzleri and not for other related bacterial DNA's tested like that of Arcobacter cryaerophilus, Arcobacter skirrow, C. jejuni, C. coli, Salmonella Typhimurium and E. coli. While 12 of chicken meat, 03 mutton, 01 chevon, 01 carabeef, 01 milk samples were positive by PCR giving the respective prevalence of 17.14%, 13.04%, 5%, 10% and 3.22%. The overall prevalence of Arcobacter butzleri in the screened samples was found to be 11.69%.

Correlation between some quality parameters and bleeding status of poultry meat

A study was undertaken to investigate the effect of two different slaughter methods &lt;italic&gt;i.e&lt;/italic&gt; traditional method (unilateral neck cut) and decapitation on the colour, pH, total heme pigments (THP) and water holding capacity (WHC) of the poultry meat. Fresh drumsticks (30 from conventionally slaughtered and 30 from slaughtered by decapitation method) of broiler birds (6 weeks of age; 2 hrs postmortem) were procured from retail meat shops located in different regions of the Ludhiana, Punjab, India. &lt;italic&gt;L*&lt;/italic&gt; value (53.55) of conventionally slaughtered meat samples was significantly (P&lt;0.01) higher than the decapitation method (47.97) but &lt;italic&gt;a*&lt;/italic&gt; and &lt;italic&gt;b*&lt;/italic&gt; values for conventionally slaughtered samples (7.86 and 12.62, respectively) were significantly (P&lt;0.01) lower than the decapitated samples (11.42 and 15.90, respectively). These effects were due to the fact that the decapitated birds lost the least amount of blood compared to the conventionally slaughtered birds. pH of the conventionally slaughtered meat samples (6.02) were significantly (P&lt;0.01) lower than the decapitated meat samples (6.32). The mean total heme pigments were significantly (P&lt;0.01) higher in decapitated meat samples (2.20 mg/gm of meat sample) than the conventionally slaughtered meat samples (1.84 mg/gm of meat sample). Similarly WHC was significantly (P&lt;0.01) higher of decapitated meat samples (52.91%) than the conventionally slaughtered meat samples (43.18%). Malachite Green test in 86.36% conventionally slaughtered meat samples showed perfect bleeding and 100% decapitated meat samples showed imperfect bleeding.

Detection and virulence gene characterization of Shiga toxigenic E. coli from buffalo meat samples

Shiga-toxigenic Escherichia coli (STEC) are causative agents of bloody diarrhoea, haemorrhagic colitis (HC) and haemolytic uraemic syndrome (HUS). Humans acquire infections primarily through contaminated beef. In India, STEC has not been implicated as a major cause of diarrhoea. The study was carried out to know the prevalence of shiga toxin (ST) producing Escherichia coli (STEC) and virulence genes characterization from buffalo meat samples sold at various retail meat shops at Anand, India. In the present investigation 70 isolates of Escherichia coli isolated from 150 retail market buffalo meat samples, were screened for STEC, using conventional culture methods, serotyping and polymerase chain reaction (PCR). Out of 70 E. coli isolates 11 different ‘O’ serogroups were recorded in 44 isolates. While 19 isolates were untypable and seven were rough isolates. Out of the 70 E. coli tested 56 isolates (80%) were positive for stx genes: of which 51 (72.85%) harboured stx2 genes and 2 isolates (2.85%) were positive for stx1 gene only. Moreover, 3 E. coli isolates (4.28%) harboured both stx1 and stx2. About 66 (94.28%) isolates were positive for eaeA gene. While out of 70 E. coli isolates tested, 3 (4.28%) were found to be positive for rfb O157 gene. Presence of STEC and other virulence factors in buffalo meat samples appeared to be matter of concern and threat to public health.

Isolation and molecular characterization of Salmonella spp. from chevon and chicken meat collected from different districts of Chhattisgarh, India.

Aim:The aim was to assess the prevalence of Salmonella in raw chevon and chicken meat sold in the retail meat shops situated in and around Durg, Rajnandgaon, Dhamtari, Raipur, and Bilaspur districts of Chhattisgarh. Studies were also conducted to find out the antibiotic resistance in Salmonella isolates.Materials and Methods:A total of 400 samples comprising of 200 chevon meat and 200 chicken meat samples were processed for isolation of Salmonella and all isolates were further confirmed on the basis of cultural and biochemical characters and by targeting invA gene of Salmonella. All Salmonella isolates were also examined for their antimicrobial drug susceptibility/resistance pattern against commonly used antibiotics.Results:Out of 400 samples, the prevalence of Salmonella in chevon and chicken meat was found 9% and 7% respectively, with an overall prevalence of 8%. Polymerase chain reaction targeting invA gene of Salmonella showed positive result with 31 isolates. All 32 Salmonella isolates were found to be highly sensitive to ciprofloxacin while 96.87%, 96.87% and 93.75% were sensitive to gentamicin, imipenem, and ceftazidime, respectively. 93.75% and 59.37% isolates were resistant to erythromycin and oxytetracycline, respectively. Out of 32, 14 isolates had multiple antibiotic resistance index equal to or more than 0.2.Conclusion:Salmonella in chevon and chicken meat samples is prevailing in the areas of sampling due to poor hygienic conditions and also demonstrated the varied spectrum of antimicrobial resistance, including several multiple drug resistance phenotypes. Therefore, the present study emphasizes the need for continued surveillance of zoonotic foodborne pathogens including antimicrobial-resistant variants throughout the food production chain.

Detection of Salmonella spp. from chevon, mutton and its environment in retail meat shops in Anand city (Gujarat), India.

Aim:The aim of this study was (i) To attempt isolation and identification of Salmonella species from samples. (ii) Serotyping of Salmonella isolates. (iii) Detection of virulence factor associated genes by polymerase chain reaction (PCR).Materials and Methods:A total of 284 samples comprised of chevon and mutton (112 samples each) as well as 60 samples (20 each of retail meat shops environment samples viz. Butchers’ hands, knives and log swabs) were collected from the retail meat shops in and around Anand City under aseptic precautions. Rappaport-vassiliadis soy bean meal broth and tetrathionate broth was used for the enrichment of all the samples and inoculation was done on brilliant green agar and xylose lysine deoxycholate agar. This was followed by the confirmation of isolates using biochemical tests. For the serotyping, isolates were sent to the National Salmonella and Escherichia Centre, Central Research Institute, Kasauli, Himachal Pradesh. Detection of virulence genes was performed by PCR technique using previously reported primer.Result:Of 284 meats and retail meat shops environment samples, 13 (4.58%) samples were found positive for Salmonella. It was interesting to know that incidence of Salmonella was more in mutton (6.25%) than chevon (3.57%). In case of meat shop environmental samples 1 (5.00%) sample observed positive for Salmonella separately among the butchers’ hands and knives swabs (Each of 20 samples) examined. Out of 13, eleven isolates detected as Salmonella Typhimurium, whereas only two isolates were detected as Salmonella Enteritidis. All Salmonella isolates possess invA and stn genes, whereas nine isolates had a presence of spvR gene while only five of the isolates revealed the presence of spvC gene as shown by in vitro detection of virulence genes by PCR.Conclusion:Therefore, might be suggested that the good hygiene practices and effective control measures should be taken to encourage clean meat production with prolonged shelf-life.

Assessment of beef microbial contamination at abattoir and retail meat shops in Morogoro Municipality, Tanzania

A cross section study was conducted in Morogoro Municipality to assess microbial contamination in beef production chain from abattoir to retail meat shops during February to May, 2012. Questionnaire on abattoir and meat shop hygiene was administered to 60 respondents. Meat, meat in-contact surface swab and water samples at the abattoir (n=36) and 14 meat shops (n=56) were analyzed for Total Viable Counts (TVC), Total Coliform Counts (TCC) and Total Faecal Coliform Counts (TFC). It was found that the respondents had not attended to any training on meat hygiene, had no protective gears and do not perform regular health examination. The infrastructure appeared obsolete. Carcasses and meat handling environment at abattoir and retail meat shops were in unhygienic condition. Water was scarce in the abattoir and meat shops. Water analysis showed heavy microbial contamination (mean TVC log 5.2±0.3). All the meat and meat in-contact surfaces were at different levels of microbial contamination and were beyond FAO recommendations. The mean TVC in meat was Log 7.2±1 cfu/g with the highest count (Log 7.24±1.3 cfu/g) recorded in samples from meat shops. The mean TVC on meat in-contact surfaces was Log 6±1.3 cfu/cm2 while mean TCC and TFC in meat were Log 6.1±1.6 and 5.9±1.7 cfu/g respectively. High microbiological loads in meat indicate gross contaminations along the whole meat value chain and pose potential risks for public health. Results obtained in this study provide information to the local government authorities and all stakeholders in the meat industry for proper management of the abattoir, retail meat shops and personnel; outlines key aspects for interventions and suggests future developments to prevent health risks associated with handling and consumption of contaminated meat. Keywords : Abattoir, retail meat shops, meat in-contact surfaces, microbial contamination

Microbiological Quality of Meat Collected from Municipal Slaughter Houses and Retail Meat Shops from Hyderabad Karnataka Region, India

In the present research work, 300 meat samples (50 beef, 50 carabeef, 50 chevon, 50 mutton, 50 pork and 50 chicken) collected from the municipal slaughter houses and the retail meat shops from Hyderabad Karnataka region of Karnataka state, India, were analyzed for the microbiological quality; standard plate count and isolation and confirmation of Staphylococcus, Salmonella, E. Coli, Listeria and Clostridium by selective plating, microscopic examination and biochemical characterization. As per Food Safety and Standards (FSS) regulations 2011, of the samples analyzed, 89 (29.66%) (21 beef, 26 carabeef, 9 chevon, 7 mutton, 14 pork and 7 chicken) samples exceeded the limit of 10,000 CFU/gram of total viable count. Twenty (6.66%) samples (8 beef, 9 carabeef and 3 pork) exceeded the limit for Staphylococcus (100/gram maximum), 15 (5%) samples (9 pork, 4 chicken and 2 mutton) exceeded the limit for Salmonella (absent in 25 gram) and 22 (7.33%) samples (11 pork, 4 chicken, 4 beef and 3 carabeef) exceeded the limit for E. Coli (100/gram maximum). None of the samples were positive for Listeria and Clostridium spp. The finding in this study specifies the probable contamination during farming and on-floor slaughtering and accentuates the requirement of the upgrading the municipal slaughter houses and training of retail outlet sellers.

Serotyping, pathogenicity and antibiogram of Escherichia coli isolated from raw poultry meat in West Bengal, India.

This study has been undertaken to isolate and characterise Escherichia coli strains from raw poultry meat in West Bengal, determine their pathogenicity and identify the prevalent serotypes and their antibiogram. A total of 83 raw poultry meat samples were collected from February to July 2004. Thirty-three samples (39.76%) were positive for E. coli. The majority of highly pathogenic E. coli belonged to O3, O6, O25, O73, O120 whereas the highly enteropathogenic E. coli belonged to O6, O25, and O158. Most isolates (84% - 100%) were sensitive to chloramphenicol, amikacin and gentamicin, they were (92% - 100%) also resistant to novobiocin, cefixime, sulphafurazole, vancomycin. Considering the frequency of E. coli serogroups O6, O25, O158 which are important zoonotic pathogens, special attention needs to be paid in order to maintain strict hygienic measures in the retail meat shops, so to avoid serious health risks for the retailers and for the consumers.

Multidrug‐Resistant stx1 Harboring Escherichia coli from Meat Shop and Fast Food

AbstractEscherichia coli have public health impact on humans by causing gastroenteritis including hemorrhagic colitis and hemolytic uremic syndrome. A total of 215 samples collected from fast foods, swabs from meat shops and fish markets were examined. Thirty‐six samples (16.74%) were identified as E. coli with various serogroups like O8, O19, O22, O41, O60, O101, O116 and O147, respectively. Only nine (25%) E. coli possessed the gene encoding shiga toxin (stx 1). Isolated E. coli were multidrug‐resistant with complete resistance to fluroquinolones (ciprofloxacin, norfloxacin, ofloxacin, and lomefloxacin respectively). Isolation of stx 1 bearing E. coli with multidrug resistance from fast food and meat sources is a clear indication of environmental contamination and is a matter of public health concern.Practical ApplicationDetection of diarrheogenic serogroups of stx 1 harboring Escherichia coli with multidrug resistance in fast foods and meat shops is applicable in creating awareness among public about the unhygienic practices followed in the fast food centers and retail meat shops and also the improper disposal of fecal and antibiotic wastes, which is the cause for such contaminations. This study also insists the need of health education and hygienic practice for the food handlers.

Assessment of bacterial load in broiler chicken meat from the retail meat shops in Chitwan, Nepal

INTRODUCTION: Keeping quality of meat and meat related food hazard relates to microbes present in the meat during processing or storage. The poultry slaughtered and dressed under Chitwan conditions carrying high initial contamination would be present in meat as inherent contamination in the finished products. MATERIALS AND METHODS: This cross-sectional study included 26 fresh broiler meat samples from registered retail shops. The samples were subjected to bacteriological analysis such as total viable count (TVC), total enterobacteriaceae count (TEC), total coliform count (TCC) and total staphylococcal count (TSC). Also, the samples were analyzed for the detection of Salmonella spp. and identified by different biochemical tests. RESULTS: The mean counts in log10±SE colony forming units per gram (cfu/g) for Bharatpur, Ratnanagar and Institute of Agriculture and Animal Science (IAAS) vicinity were obtained as 11.1±0.3, 11.5±0.3 and 12.2±0.5 TVC; 8.5±0.2, 9.2±0.3 and 10.2±0.4 TEC; 6.5±0.3, 7.6±0.3 and 8.4±0.5 TCC; 6.5±0.2, 6.8±0.3 and 7.7±0.4 TSC respectively. No samples were found to be within the permissible limits given by different agencies. Prevalence of Salmonella spp. in retail broiler meat in Chitwan was found 46.2%. CONCLUSION: The retail broiler meat samples from the locations contain high count of bacteria suggesting deplorable state of hygienic and sanitary practices. The presence of Salmonella and Staphyloccus aureus organisms over the permissible limits are of special concern because these account for potential food borne intoxication. So, the need for microbial assessment of fresh meats can be emphasized. DOI: http://dx.doi.org/10.3126/ijim.v2i3.8671 Int J Infect Microbiol 2013;2(3):99-104

Bacteriological quality of sheep meat in Mhow town of India

SummaryThe purpose of this study was to investigate bacterial load in ready‐to‐sale sheep meat with special reference to Salmonella. Samples were collected from 100 sheep carcasses from retail meat shops in domestic markets. On carcasses, where bacterial counts were obtained, the mean of the log10 aerobic plate count was 7.26 cfu g−1, and that of total coliform count and total Escherichia coli count was 4.11 log10 cfu g−1 and 3.03 log10 cfu g−1, respectively. All the samples (100) were found positive for coliforms, 49.0% were positive for E. coli and 3.0% were positive for Salmonella. The isolates were serotyped as Salmonella infantis having antigenic structure 6, 7: r: 1, 5. Antibiogram revealed highest (100.0%) sensitivity towards amikacin, ceftriaxone, ciprofloxacin, chloramphenicol, colistin sulphate, gentamicin and nalidixic acid followed by cefuroxime and tetracycline (66.67% each) and cotrimoxazole (33.33%). All the strains were resistant to ampicillin.

Occurrence of Bacillus cereus in Meat Products, Raw Meat and Meat Product Additives

One thousand nine hundred and sixty three samples of meat products, raw meat and meat product additives from different slaughterhouses, meat processing factories and retail meat shops in six prefectures of Japan, were examined for the presence and number of Bacillus cereus. Although B. cereus was found in meat products (18.3%) and raw meat (6.6%), the contamination levels were generally lower than 102 per gram. In contrast, meat product additives showed contamination levels ranging from 102 to 104/g with the highest values (104/g) in samples of spices and animal proteins. On the basis of these results, we suggest that the main source of B. cereus contamination in meat products is contaminated meat product additives.