Bacteriological Evaluation of Meat Contact Surfaces at Egyptian Hypermarkets (original) (raw)
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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.
Italian Journal of Animal Science, 2006
A microbial survey was performed for different red meat processing plants produces retail cuts and ground beef in Istanbul, Turkey. Swab samples from 10 cm 2 of surface were obtained from food contact surfaces and environmental surfaces. Total mesophilic aerobic count (TMC), coliform count (CC), Escherichia coli count (ECC) and Escherichia coli O157:H7 were determined for each sample. Average surface counts for TMC from floor, wall, food contact surfaces were between 2.71 to 3.15 log 10 CFU / cm 2 , 0.69 to 1.56 log 10 CFU/cm 2 , 2.23 to 3.0 log 10 CFU/cm 2 respectively. Coliforms and Escherichia coli were determined from floor and food contact surfaces. Samples taken from four different wall were negative for Escherichia coli. Any E. coli O157:H7 counts were observed at the samples. Microbial testing for red meat processing plants is one of the most important subject for identifying and monitoring potential hazards as part of HACCP and GMP programs.
International Journal of Current Microbiology and Applied Sciences
A cross sectional study to quantitatively assess the microbial load viz. total plate count (TPC), fecal coliform count (FCC) and total Staphylococcus count (TSC) was conducted in meat (n=60), water (n=60), and meat in-contact surface swab samples (n=228) collected from floor, cutting knife, hands of workers, cutting wood during processing of chevon in 8 retail meat shops and 2 abattoirs of Kolkata, West Bengal. The TPC, FCC and TSC were 6.27±0.48, 4.16±0.32 and 3.85±0.42 log cfu/cm 2 for floor, 3.46±0.11, 1.36±0.17 and 2.34±0.28 log cfu/cm 2 for hands of the workers and 3.12±0.18, 2.14±0.09 and 2.11±0.36 log cfu/cm 2 for cutting knife used in the abattoir. On the other hand, the TPC, FCC and TSC values were 7.86±0.53, 5.69 ± 0.21 and 4.76±0.40 log cfu/cm 2 ; 3.85±0.09, 1.98±0.16 and 3.88±0.31 log cfu/cm 2 ; and 4.31±0.22, 3.04±0.13 and 3.55±0.32 log cfu/cm 2 for floor, hands of workers and cutting knife, respectively in retail meat shops. Besides, water samples from abattoir had mean values for TPC, FCC and SPC as 6.18±0.71, 3.88±0.28 and 4.58±0.25 log cfu/ml, respectively against 9.28±0.68, 8.54±0.32 and 5.39±0.3 log cfu/ml, respectively from retail shops. The meat samples of retail shop had comparatively higher mean values of TPC (6.22 ±0.48 vs 5.14±0.12), FCC (4.22 ±0.28 vs 3.04±0.05) and TSC3.33 ±0.11vs2.74±0.11) log cfu/cm 2 than meat samples from abattoir. Overall, the findings indicate higher level of contamination of the floor, water and equipment used in retail meat shops and reiterates the need for application of scientific interventions and capacity building of workers in order to improve the hygienic conditions of meat during production and processing, thereby ensuring its quality and safety for consumers.
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.
International Journal of Food Contamination
Background Meat is subjected to contamination from a range of sources throughout animal slaughter and its sale. The demand for meat products in Ethiopia has been increased dramatically; especially the consumption of fresh chilled meat becomes a status of symbol. Objectives This study aimed to evaluate the bacteriological profile of meat contact surfaces, raw meat handling practices, and its associated factors in butcher shops located in Arba Minch town, southern Ethiopia. Methods and Materials A facility-based cross-sectional study was carried out among meat handlers in butcher shops in Arba Minch town from November to December 2020. A pre-tested and semi-structured interviewer-administered questionnaire was used to collect the data on workers meat handling practices and the sterile swab was used to collect samples from selected meat contact surfaces for bacteriological analysis. Statistical Package for Social Sciences (SPSS) version 21 was used for data analysis. Binary logistic re...
SVU-International Journal of Veterinary Sciences, 2021
The microbiological quality of red meat produced from most of the food-processing plants in Egypt has always been questionable. This study aimed to examine the bacteriological quality of a restaurant in the Sohag University hospital environment (air, water; worker's hands, worker's clothes, and knives) beside the meat surfaces. Bacteriological examination was performed for air, water, worker's hands, worker's clothes, and knives, in addition to the meat surfaces. Mean total bacterial count; TBC, total coliform count; TCC, total fecal coliform count; TFCC, total Escherichia coli count, and total Staphylococcus aureus were carried out. The obtained results revealed that the TBC, TCC, TFCC, and total E. coli counts were higher than the recommended standard for sanitary practices. In addition, we observed that worker's clothes contain more bacterial count than the hands and knives. The knives' swabs contained less bacterial burden but still higher than the recommended guidelines. In addition, 9 bacterial isolates were consistently isolated during this study including; E. coli, Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeroginosa, Enterobacter spp, Klebsiella spp., Proteus spp, Citrobacter spp, and Serratia spp. with varying percentages of frequency across the sampling points. Whereas, none of Salmonella spp. were isolated. In conclusion, the presence of pathogenic microorganisms in this study is of special concern and meat hygienists should be fortified to review the processes involved in the environment surrounding the meat as well as meat processing of university restaurants in Egypt.
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...
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 tables in 100 randomly selected meat shops in Zaria, Nigeria. A total of 100 swab samples were obtained from the butchers' processing tables. 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 100 swab samples, averages of 25 were collected from tables in each of the four different zones within Zaria metropolis. The isolates were characterized biochemically and subjected to antibiotic sensitivity test. The mean bacterial count (log10cfu/cm 2) was found to be 5.10, 4.00, 5.80 and 6.60 from zones 1, 2, 3 and 4, respectively. Whereas the result for Mean total coliform count was 4.00, 2.50, 3.70 and 2.80 from tables located in zones 1, 2, 3 and 4 respectively. E. coli was the predominant isolate (27.10%) followed by Salmonella typhi (15.89%). The least bacterial isolate was Pseudomonas aeruginosa with frequency of 5.61%. Antibiotic susceptibility study showed that the isolates were multidrug resistant though all antibiotics tested were active against some strains of the isolated organisms but all isolates were resistant to ampicillin. The results obtained in this study indicate that there was a poor level of personnel hygiene and poor sanitation at the butcher shops thus there is need to educate butchers and meat handlers of the importance of practicing good sanitation and meat handling techniques.
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.