Assessment of Salmonella, Escherichia Coli, Enterobacteriaceae and Aerobic Colony Counts Contamination Levels During the Beef Slaughter Process

Nyamakwere, Faith; Muchenje, Voster; Mushonga, Borden; Makepe, M.; Mutero, G.

doi:10.1111/jfs.12275

Cited by 16 publications

(17 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In studies conducted in South Africa, Turkey, Denmark, and Egypt, the prevalence of Salmonella was found to be 3%, 5%, 10%, and 33%, respectively [ 31 - 33 ]. However, there was no Salmonella detected in another South African study [ 34 ]. Salmonella is still among the top five foodborne pathogenic bacteria causing remarkable health problems to consumers.…”

Section: Discussionmentioning

confidence: 99%

Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa

2020

View full text Add to dashboard Cite

Background and Aim: Abattoir processes from skinning, evisceration, to chilling usually leads to meat contamination by foodborne pathogens. Hence, continual microbial surveillance of slaughter carcasses by veterinary public health officials is key to preventing contamination and outbreak of meat-related disease outbreak. This study was conducted to determine the Enterobacteriaceae count and aerobic plate count (APC) and to detect Escherichia coli and Salmonella spp. in meat from selected slaughter facilities. Materials and Methods: Retrospective data (n=100) collected in 2017 by the Provincial Veterinary Department of the Eastern Cape Province from abattoirs and prospective survey data of meat (n=50) collected in 2018 from abattoirs in the Eastern Cape Province were utilized in this study. APC and Enterobacteriaceae were enumerated from the samples. In addition, Salmonella and E. coli were isolated from samples using selective media. Results: The APC in both retrospective and prospective studies for all samples ranged between 2 and 4.50 log CFU/cm2;; similar counts of 2-4.00 log CFU/cm2 were recorded for Enterobacteriaceae. No significant difference (p>0.05) for APC and Enterobacteriaceae count across all meat types was noted. Salmonella and E. coli were detected in 50% of beef. E. coli was not detected from mutton, but Salmonella was found in 66.7%. Moreover, 91.7% of the water samples had E. coli, but none had Salmonella. Conclusion: This study satisfy regulatory conditions outlined by the Department of Agriculture, Forestry and Fisheries, South Africa, and it is proven that meat produced from these abattoirs have good microbial quality.

show abstract

Section: Discussionmentioning

confidence: 99%

Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa

2020

View full text Add to dashboard Cite

show abstract

“…The result of this study strongly suggests some basic hygiene problems along the slaughter and processing chains, as ACC, TCC, and E. coli counts are standard methods for estimating the microbial contamination of carcasses [ 1 , 7 , 8 , 19 ]. In one study of Salmonella , Escherichia coli , Enterobacteriaceae, and aerobic colony count, during beef slaughter in the Eastern Cape Province of South Africa, washing did not reduce the microbial load in the carcass [ 17 ]. Studies elsewhere reported a similar finding that washing did not reduce the microbial contamination of meat [ 18 , 20 , 21 ].…”

Section: Discussionmentioning

confidence: 99%

“…Studies elsewhere reported a similar finding that washing did not reduce the microbial contamination of meat [ 18 , 20 , 21 ]. However, in many of the studies, a significant reduction in bacteria counts was only noted after the singeing, scalding, blasting, and chilling of meat [ 17 , 19 , 20 ].…”

Section: Discussionmentioning

confidence: 99%

“…The situation presents an opportunity for the supply of poor quality and contaminated meat products, enhancing the possibility of FD outbreak. A recent study indicates a high level of microbial contamination of beef carcasses at a high throughput abattoir in South Africa [ 17 ]. However, research about the quality of meat in the informal meat sector is limited.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Aerobic Mesophilic, Coliform, Escherichia coli, and Staphylococcus aureus Counts of Raw Meat from the Formal and Informal Meat Sectors in South Africa

Jaja

Green

Muchenje

2018

IJERPH

View full text Add to dashboard Cite

Foodborne disease (FBD) is a global public health concern, and foods from animal sources have been associated with outbreaks of food-related illness. In this study, animal carcasses from the two abattoirs (HT1 and HT2) in the formal meat sector (FMS) and slaughter points in the informal meat sector (INMS) were examined at two stages of slaughter (before washing and after washing) for aerobic colony counts (ACC) and total viable count (TCC), as well as Escherichia coli and Staphylococcus aureus count. At each stage, carcasses were sampled by swabbing at the neck, brisket, flank, and rump. ACC for beef, mutton, and pork carcasses at HT1 and HT2 before washing were between 2.5–5.8, 2.2–4.7, and 2.7–3.7 mean log CFU/cm2, respectively, and TCC count before washing was highest on the neck of cattle (6.3 ± 2.4) and after washing was highest on the perineal of sheep (5.7 ± 6.9). In the INMS, TCC count was highest on the brisket (6.9 ± 3.2) and in the neck (5.5 ± 2.4). Higher ACC values of 6.2–6.7 mean log CFU/cm2 were obtained in the INMS. The highest count for E. coli (4.2 mean log CFU/cm2) after washing was in the neck, while the highest count for S. aureus (4.0 mean log CFU/cm2) was in the flank. All bacteria count in the INMS exceeded acceptable limits, and washing did not significantly reduce microbial load in meat in the FMS and INMS. Bacteria count in the FMS and INMS exceeded acceptable standards. However, meat processed in the INMS poses a more significant risk of FBD to consumers.

show abstract

“…[24] reported that few vendors practice the basics of using water and soap to wipe their equipment. Contaminated water spreads pathogens around thus increasing their proliferation [31]. The quality of water is vital as water plays a pivotal role during preparation of these ready-to-eat foods.…”

Section: Microbial Counts and Temperature In Raw And Cooked Meat Soldmentioning

confidence: 99%

Assessment of Aerobic Plate Counts, Staphylococcus aureus, Escherichia coli and Salmonella in Meat Sold by Street Vendors in the Eastern Cape Province, South Africa

Mazizi¹,

Muchenje²,

Makepe³

et al. 2017

JFNR

Self Cite

View full text Add to dashboard Cite

The study was carried out to determine the aerobic plate counts (APC), Staphylococcus aureus, Escherichia coli and Salmonella contamination levels in cooked (n=24) and raw (n=24) beef, pork and mutton samples, surface contact plates (n=48) and water samples (n= 40) from street vendors. A total of 8 street vendors who were willing to participate in the study were randomly selected. After biochemical tests, no significant differences were found in the microbial counts of meat sold by street vendors in Alice and King Williams town. Furthermore, no significant differences were found in the mean scores of raw beef, mutton and pork where APC (4.8, 3.7 and 2.8 Log CFU/g), Staphylococcus aureus (3.3, 3.7 and 2.8 Log CFU/g) and E. coli (1.0, 0.6 and 0.3 Log CFU/g) respectively. Salmonella tested negative in all the samples tested in the study. The results in the study were associated with cross-contamination during processing and storage. However, the levels of contamination in cooked meat were lower when compared to the standards set by Commission Regulation for determining the microbiological quality of ready-to-eat foods. Overall, poor hygiene of the street vendor, utensils, and holding area were major sources of contamination. It was therefore concluded that there were no differences in the microbial counts of meat sold in the informal markets of Nkonkobe and Buffalo City Municipalities in the Eastern Cape Province, South Africa. Improved sanitation facilities, hygiene tools, and training will promote the production of safer food by the street vendors.

show abstract

Assessment of Salmonella, Escherichia Coli, Enterobacteriaceae and Aerobic Colony Counts Contamination Levels During the Beef Slaughter Process

Cited by 16 publications

References 29 publications

Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa

Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa

Aerobic Mesophilic, Coliform, Escherichia coli, and Staphylococcus aureus Counts of Raw Meat from the Formal and Informal Meat Sectors in South Africa

Assessment of Aerobic Plate Counts, <i>Staphylococcus aureus</i>, <i>Escherichia coli</i> and <i>Salmonella</i> in Meat Sold by Street Vendors in the Eastern Cape Province, South Africa

Contact Info

Product

Resources

About