Microbial Profiles of Meat at Different Stages of the Distribution Chain from the Abattoir to Retail Outlets

Abstract

Meat has been found to be a prime vehicle for the dissemination of foodborne pathogens to humans worldwide. Microbial meat contaminants can cause food-borne diseases in humans. The threat to consumers by microbial meat contaminants necessitates the studying of meat microbial loads to prevent potential illnesses in consumers. Studies investigating the meat microbial loads in South Africa are limited. The objective of this study was to compare microbial contamination of different meat types from low-throughput (LTA) and high-throughput abattoirs (HTA) at three stages of the distribution chain from abattoir to retail outlets. Beef, pork, and mutton (n = 216) carcasses were sampled: during the loading process at the abattoirs, when off-loading at the supply points and during marketing. All samples were subjected to total bacterial count (TBC), coliform count (CC), presumptive Escherichia coli (E. coli) (PEC) and Staphylococcus aureus (S. aureus) detection. In mutton, TBC dominated at loading, CC was similar across distribution chain stages, PEC was the predominant microbial contaminant at the offloading stage at the HTA, but TBC was affected at loading, CC was similar across distribution chain stages, PEC was affected at loading, and S. aureus was affected at the display stage at the LTAs. In beef, TBC had similar levels at loading; CC and PEC dominated at the display stage for the HTAs. However, TBC was affected at the display stage; CC was similar across stages; PEC was affected at the offloading stage at the LTAs. In pork, higher contamination levels were discovered at the display stage, CC dominated at the loading stage, with PEC detected at offloading at the HTAs but TBC, CC, PEC and S. aureus were similar across stages at the LTAs. TBC, CC and PEC were affected by the storage period and meat supplier to meat shop distance whereas distance affected the TBC, CC and PEC. Meat supplier to meat shop distance negatively correlated with meat distribution chain stage but positively correlated with TBC, CC and PEC such as temperature. Temperature positively correlated with meat distribution chain stage and shop class. Meat distribution chain stage was negatively correlated with storage period, TBC, CC and PEC but positively correlated with shop class. Shop class negatively correlated with storage period, TBC, CC and PEC. Storage period positively correlated with TB, CC and PEC. TBC and meat type positively correlated with CC and PEC. CC positively correlated with PEC but negatively correlated with S. aureus such as PEC. In conclusion, mutton, pork and beef meat are susceptible to microbial contamination at distribution chain stages in abattoirs.

Aureimonas altamirensis: First Isolation from a Chicken Slaughterhouse in Italy Followed by Genotype and Phenotype Evaluations

“…MALDI-TOF MS is a useful instrument for rapid bacterial identification [53], whose efficacy was also confirmed in the case of A. altamirensis AAI isolation. The presence of A. altamirensis along the slaughterhouse production chain suggests the possible risk of meat cross-contamination linked to its presence in meat processing plants [2,3]. The in vitro colonization ability of A. altamirensis leads to focus attention on this bacterium, which can potentially cause human infections.…”

“…Campylobacter jejuni, Campylobacter coli, and Salmonella enterica are often isolated from poultry meat [2]. The slaughtering process represents a possible point of bacterial contamination; for this reason, methods of prevention, disinfection, and control must be followed to reduce the risk of meat contamination by pathogenic species [2,3]. The presence of antibiotic-resistant (AR) strains increases the level of risk related to their presence in meat [4,5].…”

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“…K. Klaharn et al (2022) and Z. Rani et al (2023) note that the risks associated with the threat to consumers of pathogenic microorganisms transmitted through meat require not only the examination of their distribution chains but also measures to prevent potential human diseases.…”

Incidence of Potential Pathogenic Bacteria at Restaurants in Al-Mandaq City, Saudi Arabia: First Study

“…The characteristics of the water applied in meat processing in restaurants also have a significant role in preventing or increasing meat contamination. 23 No similar data has been provided concerning the evaluation of meat safety practices, meat-related illnesses, and the microbiological load of meat cutter surfaces in Al-Mandaq City's restaurants. This might make it more difficult for the government to implement policies that accurately address the adverse effects of meat infection issues on general health.…”