Studies on the hygienic status of animal carcasses and their contact surfaces in some butchery shops (original) (raw)
Related papers
Journal of Basic & Applied Sciences, 2018
Background and Objective: Raw meats from animal carcasses are most frequently contaminated with bacteria during the slaughtering and dressing process. Therefore, this study aimed to determine the bacterial quality of raw meat from lamb, goat and beef carcasses immediately after slaughtering at butcher shops in Al-Mafraq city-Jordan.Materials and Methods: A total of 243 meat samples were aseptically cut from the hand, leg and back of carcasses at three butcher locations, designated as site-C (the central part of the city), site-N (the north side of the city) and site-S (the south side of the city). Samples were processed and then cultured on nutrient agar and xylose lysine deoxycholate (XLD) agar plates aerobically at 35 °C for 48 h for enumeration of bacteria and total Enterobacteriaceae count (TEC) by aerobic plate count (APC). APC and TEC were expressed as colony forming units per gram of meat (CFU/g).Results: APC and TEC in the raw meats ranged from 11.6-28.1 X 106 CFU/g on nutri...
International journal of food science, 2022
According to the Moroccan Court of Auditors, the meats are prepared in slaughterhouses that do not meet the basic conditions required by Moroccan standards. This survey is being conducted to assess the knowledge, attitudes, and practices of handlers regarding the salubrity and hygiene of meat and to evaluate the bacteriological load of work surfaces in a slaughterhouse located in the Marrakech region. A total of 100 people working at the slaughterhouse participated in the study. The average values concerning the attitude and practice of the carcass handlers were, respectively, very satisfactory (65.7%) and acceptable (53.44%), while the average value of knowledge was generally low (39%). Bacterial load was assessed by the serial dilution method using the standard procedure. Seventy samples were taken from the hands of manipulators, knives, clothes, hooks, door handles, floor, and walls over an area of between 20 and 100 cm 2. The total number of aerobic mesophiles (TAVCs), Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella spp was determined for each sample. Escherichia coli was the predominant isolate (42%), while Salmonella spp and Pseudomonas aeruginosa were the least bacterial isolates with 16% and 14%, respectively. Walls and knives were the most contaminated by E. coli at 90%. This survey reveals the importance of developing formal training for all slaughterhouse handlers regarding meat hygiene and safety during carcass processing to develop their knowledge and practices. Bacteriological results indicate a need to improve the available slaughter facilities and develop an appropriate slaughter process strategy to minimize the risk of carcass contamination.
Aim: Microbiological methods are not commonly used to inspect the hygienic status of butcher shops. Therefore, the study was intended to identify and assess the bacterial quality of meat contact surfaces in 12 randomly selected meat shops in Mekelle city, Ethiopia. Method: A total of 72 swab samples were obtained from the butchers" knives, processing tables and workers" hands. The swab samples were inoculated on plate count agar for enumeration of bacterial load and on different selective media to isolate pathogenic bacteria. Out of the 72 swab samples, 24 each were collected from tables, workers" hands and knives of butcher shops. A structured questionnaire was also prepared to assess the knowledge of butchers on hygienic processing of meat. Results: The swabs collected pre-processing were analyzed and the mean bacterial count (log10 cfu/cm 2 ) was found to be 6.28, 5.67 and 5.30 from tables, hands and knives, respectively. Whereas the result for post processing was 6.56, 6.15 and 6.89 from tables, hands and knives, respectively. E. coli was the predominant isolate (32%) followed by Staphylococcus species (28%). The least bacterial isolates were Streptococcus species and Salmonella species with frequency of isolation 20% each. The study revealed higher potential of contamination of meat from the working surfaces. Conclusion: It could be concluded that there was poor level of personnel hygiene and poor sanitation at the butcher shops. And there was lack of knowledge on hygienic practices to be followed. Thus there is need to educate butchers for practicing good sanitation and meat handling techniques.
Bacteriological Evaluation of Meat Contact Surfaces at Egyptian Hypermarkets
Suez Canal Veterinary Medicine Journal. SCVMJ, 2016
A bacteriological survey was performed on different food contact surfaces in meat processing sectors at selected Egyptian hypermarkets. A total of 288 swab samples from meat contact surfaces were obtained. Total aerobic count (TAC) and the presence of Staphylococcus aureuscoliform, Escherichia coli and Salmonella spp. were determined. The mean values of TAC counts from working table, weighting scale, packing machine, vacuum machine, bone saw, meat mincer, w orker hands, and cutting knife were 3.7, 2.2, 2.5, 2.8, 2.6, 3.3, 3.4, and 2.5 log 10 CFU / cm 2 respectively. Staphylococcus aureus was detected in meat mincer worker hand and working tables while Coliform and Escherichia coli could be detected in bone saw cutting knife meat mincer and working tables. Salmonella species could not be detected in all examined swab samples. The results revealed that the examined meat contact surfaces were subjected to inadequate hygienic practices during processing and after da y work.
Meat Science, 1989
Sanitary conditions were monitored at eleven supermarkets (from two major chains, Sup groups A & B) in the South African butcher industry. The variables measured were the temperature of carcasses and environments, the muscle pH of carcasses and the microbiological status of carcasses and human or personal and equipment contact surfaces (chillers-three surfaces, delivery trucks-five surfaces, cutting rooms-16 surfaces). All supermarkets, except one, received beef carcasses, distributed by one of two wholesale organizations from the same abattoir. No consistency was found in the contamination level of different parts of carcasses at different supermarkets, although there was a tendency for fore quarters to be more contaminated than hind quarters. Chiller surfaces, delivery truck surfaces and equipment had significantly different microbial counts at the different supermarkets. Sup group B received carcasses with higher mean surface temperatures and microbial counts than those of the
Microbiological Testing for the Proper Assessment of the Hygiene Status of Beef Carcasses
Microorganisms, 2019
Microbiological testing is an important quality management tool in the food industry. In this study, the hygiene status of beef carcasses sampled in eight Brazilian slaughterhouses was assessed by enumeration of different hygiene indicator microorganisms, and a model to establish potential associations among these counts was proposed. The carcasses (n = 464) were surface sampled at four slaughtering steps (step 1: Hide after bleeding; step 2: Carcass after hide removal; step 3: Carcass after evisceration; step 4: Carcass after end washing) and subjected to a counting of mesophilic aerobes (MA), Enterobacteriaceae (EB), total coliforms (TC), and Escherichia coli (EC) using Petrifilm™ plates. Among the sampled beef carcasses (step 4), 32 (6.9%) and 71 (15.3%) presented counts above the microbiological criteria established by (EC) No. 1441/2007 for MA and EB, respectively. Thus, indicating that improvements in slaughter hygiene and a review of process controls are demanded in some of t...
Isabb Journal of Food and Agricultural Sciences, 2015
This study was conducted to determine the microbiological quality and hygienic levels of meat contact surfaces at abattoir and retail houses in Jigjiga town, Ethiopia. A total of ninety pooled swab samples were taken from abattoir floor surface, butchers' hands, hooks and knives and cutting boards to assess the presence and load of Staphylococcus aureus, Escherichia coli O157:H7, Listeria monocytogenes, aerobic bacteria (aerobic plate counts or APCs), fecal coliforms (FCs), yeast and molds (Y&Ms), and Campylobacter spp. Based on the data obtained, highest average S. aureus and E. coli O157:H7 counts were found in retail houses (6.43±0.34 cfu/cm 2) and abattoir (6.03±0.03 cfu/cm 2) butchers' hands respectively. Campylobacter species was detected only from abattoir floor surface. Overall, 3.33% of the samples were positive for Campylobacter spp. L. monocytogenes were not detected in any of the meat contact surface samples. The highest FCs (6.25±0.075 log10 cfu/cm 2) and Y&Ms (5.19±0.513 log10 cfu/cm 2) counts were found in abattoir floor surface while the highest APCs (6.08±0.126 log10 cfu/cm 2) were found in butchers' hand. According to this result, abattoir and retails meat contact surfaces might be considered as sources of meat contamination. Therefore, good hygienic practices should be introduced in order to enhance the overall microbial quality and hygienic level of meat contact surfaces and safeguard the consumer from foodborne pathogens.
Food Control, 2014
Poor personal hygiene of food handlers has been associated with food borne-disease outbreaks. Unsatisfactory personal hygiene may cross-contaminate foodstuffs with pathogenic organisms contributing to the spread of disease. We aimed to evaluate the butchers regarding their bacterial hand contamination and hygienic practices from some abattoirs in Alexandria. A cross-sectional study was conducted on 50 butchers randomly selected from the abattoirs of 10 districts in Alexandria, Egypt, to assess their hygienic practices using a predesigned questionnaire sheet. Bacterial contamination of butchers' hands was evaluated by direct fingerprint and modified glove juice methods. Out of 50 butchers, 23 (46%) had health certificates, 9 (39.13%) of which were valid. Protective clothes were used by 15 (30%) butchers and daily hand wash at the beginning of the day was performed by 40 (80%). Paper towels were used by 16 (40.0%) butchers for hand drying. The butchers' hands showed colony count ranged between !10 7 (12.0%) and !10 12 (12.0%) CFU/hand. Escherichia coli, Staphylococcus aureus and non typhoidal Salmonella were isolated from 15.32%, 14.52% and 1.61% of butchers' hands, respectively. In conclusion, there is an immediate need for health education of butchers about the proper hygienic practices they should follow.
The objective of the study was to assess the hygienic practices and microbial quality of meat at slaughterhouses and butcher's shops in West Hararghe Zone, Oromia, Ethiopia. A cross-sectional study design was used during April 2019 and August 2019 with a sample size of 52 study participants who worked in a slaughterhouse and/or meat retailing outlets in Chiro and Hirna towns. The data were collected using semi-structured questionnaire followed by laboratory analysis. The safety of meat products was determined by counting Total Viable Bacterial, Total Coliform, Enterobacter, and Staphylococcus spp. The result of this study showed that meat handlers were mostly uneducated working without protective cloths. Slaughtering and post slaughtering process in many premises were unhygienic, which causes a high risk of crosscontamination and is hazardous for public health. Microbial load both in slaughterhouses and butcher's shops were higher than the recommended standards. Overall the mean total bacterial counts, coliform counts, Enterobacter and staphylococcus spp. values were 7.01±0.25 log10CFU/cm 2 , 6.02±0.29 log10CFU/cm 2 , 6.950±0.16 log10CFU/cm 2 and 6.36±0.2 log10CFU/cm 2 , respectively. This might be due to crosscontamination through poor personal hygiene, lack of demarcation between dirt and clean met products in the slaughterhouses, evisceration, and dressing on an unhygienic floor.