Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia.

Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia. Int J Microbiol. 2019;2019:6416803 Authors: Bersisa A, Tulu D, Negera C Abstract The study was conducted from November 2015 to November 2016 to determine bacterial load and identify pathogenic bacteria (S. aureus, E. coli, and Salmonellae species) in meat from abattoir and butcher shops as well as to assess associated hygienic and sanitation practices being experienced in the selected study site. A cross-sectional study was conducted where a simple random sampling method was used to select butcher shops, and the municipal abattoir was purposively selected. A structured questionnaire survey was also used to assess hygienic status of the municipal abattoir and butcher shops. A total of 124 samples (48 swab samples from abattoir carcass, 4 samples of carcass washing water about 20 ml of each, and 36 swab samples each from butcher shop cutting table and cutting knife, respectively) were collected during the study period. The collected samples were processed for aerobic plate count, and the total mean count was found to be 4.53 log10 cfu/cm2 from abattoir carcass swab samples, 2.4 log10 cfu/ml from water samples, 6.58 log10 cfu/cm2 from butcher shops cutting table, and 6.1 log10 cfu/cm2 from cutting knife swab samples. E. coli was the dominant bacterial species isolated (35.2%), followed by S. aureus (22.5%) an...
Source: International Journal of Microbiology - Category: Microbiology Tags: Int J Microbiol Source Type: research