Survey of hygiene in ovine slaughterhouses of Algiers region by bacteriological analysis of carcasses

Kh, None Harhoura

doi:10.5897/ajmr12.023

Cited by 5 publications

(4 citation statements)

References 8 publications

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“…is not pathogenic. The TCC and E. coli of raw beef indicated that it was not prepared hygienically (Harhoura et al, 2012). Total yeast mold count was also very high for both but raw beef had higher count.…”

Section: Microbiological Quality Of Raw Beef Samplesmentioning

confidence: 98%

“…L. monocytogenes contaminated beef and pork were reported in Baltic region (Berzin et al, 2009;Berzin et al, 2007). Higher pathogenic bacteria incidence in meat and meat products indicate outer contamination source as well as unhygienic preparation method (Harhoura et al, 2012). Other ready-to-eat beef products were free from Listeria spp.…”

Section: Microbiological Quality Of Ready-to-eat (Rte) Beef Productsmentioning

confidence: 99%

“…In chicken sandwich sample, the TCC were at 5 log CFU/g recorded from Bangladesh which is not considered for safe consumption (Dutta et al, 2012). The higher coliform count than the normal range (≥ 4 log CFU/g) is the indicator of poor quality raw meat as well as unhygienic processing environment (ICMSF, 2001; Harhoura et al, 2012). In Bangladesh, no fungal count was reported for chicken sandwich, chicken cutlet and chicken fry (Dutta et al, 2012).…”

Section: Microbiological Quality Of Ready-to-eat (Rte) Beef Productsmentioning

confidence: 99%

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Microbiological quality of beef and beef products in Dhaka city

Islam¹,

Khan²,

Bari³

et al. 2021

JAFE

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The aim of the study was to observe the overall microbiological quality and occurrence of Escherichia coli, Listeria monocytogenes and Salmonella spp. in beef and beef products in Dhaka city, Bangladesh. Total 9 types of beef including 2 raw type beef, 3 ready-to-cook (RTC) and 4 ready-to-eat (RTE) beef samples were considered for microbiological analyses. Total Aerobic Count (TAC), Total Yeast Mold Count (TYMC), Total Coliform Count (TCC), Listeria spp., Salmonella spp. and E. coli count were measured in these beef and beef products to assess the microbial safety level. API Listeria Kit analysis was done to ensure the presence or absence of Listeria monocytogenes. Results showed that in raw, ready-to-cook (RTC) and ready-to-eat (RTE) beef items, the mean TAC ranges 6.2 to 6.5, 4.2 to 4.5 and 5.6 to 5.75 log CFU/g respectively. Similarly, the mean TCC ranges 3.3 to 3.6, 3.2 to 3.5, 3.3 to 3.8 log CFU/g respectively. TYMC ranges 3.3 to 4.2, 2.4 and 2.5 to 3.7 log CFU/g respectively for raw beef, RTC and RTE beef items. The presence and load of pathogenic microorganisms such as Salmonella spp., Escherichia (E.) coli, and Listeria (L.) spp. were examined. The occurrence of Listeria spp. E. coli and Salmonella in the beef and beef products has great significance in public health. According to the results, recommendation such as implementation hygienic rules, routine inspection, and training in the production chain may be suggested to increase safety in terms of microbiology as well as to minimize the risk of foodborne outbreak from the raw beef and RTC and RTE beef items.

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Section: Microbiological Quality Of Raw Beef Samplesmentioning

confidence: 98%

Section: Microbiological Quality Of Ready-to-eat (Rte) Beef Productsmentioning

confidence: 99%

Section: Microbiological Quality Of Ready-to-eat (Rte) Beef Productsmentioning

confidence: 99%

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Microbiological quality of beef and beef products in Dhaka city

Islam¹,

Khan²,

Bari³

et al. 2021

JAFE

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“…Many factors, such as the animal's skin and excrement, machinery including machines and cutting tools, an unclean environment, noncompliance with adequate slaughter procedures, and poor personal hygiene, may contribute as causes of contamination of carcasses along the chain of slaughter (Khaled et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of basil essential oil on caprine meat's quality and shelf-life

Khaled,

Abdel Galil,

Salama

et al. 2023

Damanhour Journal of Veterinary Sciences

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Caprine meat is regarded as a significant source of biologically valuable proteins, good fats, and minerals for human beings. While caprine meat is marketed at refrigeration temperature it is important to minimize microbial deterioration, and oxidation to ensure meat safety and quality. Thus, this research was done to assess the effect of basil essential oil (BEO) used at different three concentrations (0.5, 1, and 1.5%) on the sensory evaluation, chemical quality (pH, thiobarbituric acid "TBA", total volatile nitrogen "TVN"), and microbiological quality (total bacterial count, enterobacteriaceae, staphylococcal count, E. coli, total yeast & mold) of caprine meat stored for 12 days at 4°C. The obtained results demonstrated that addition of BEO at different concentrations improved the sensory properties of treated caprine meat as compared with control; Regarding chemical quality it was found that addition BEO with different concentrations decrease pH, TBA, and TVN values in treated caprine meat as compared with control samples this meaning that BEO had an antioxidant effect. In relation to microbiological quality, it was found that different concentrations of BEO decrease microbial count in treated caprine and extends shelf until day 12 of meat storage as compared with control samples. The concentration of 1.5% BEO gave the highest microbiological inhibition. Control caprine meat starts to decompose at 6 th of storage while addition of BEO at concentration 0.5% extends shelf life till 9 th day of storage and BEO at 1 and 1.5% extend shelf life until day 12 of storage. The obtained results revealed that BEO at 1% significantly improved sensory properties, chemical and microbiological quality of caprine meat although BEO at concentration 1.5% was more effective but gave strong odor and color changes which may be undesirable for consumers. The result of this study concludes that BEO has an antioxidant and antimicrobial effect and could be used as natural preservative for caprine meat during refrigeration temperature.

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Withdrawn: Investigation on Salmonella enterica, Escherichia coli, and coliforms in beef from Ethiopian abattoirs: A potential risk of meat safety

Zelalem

Abegaz

Kebede

et al. 2022

Food Science & Nutrition

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The aims of this study were to determine the prevalence of Salmonella enterica (S. enterica) antimicrobial resistance based upon phenotypic assessment, and level of sanitation indicator organisms from 150 beef carcasses collected from three representative abattoirs in eastern, central, and southern Ethiopia. Samples were screened for S. enterica prevalence following the U.S. Department of Agriculture Microbiology Laboratory Guidebook (MLG) and confirmed by real‐time PCR. The S. enterica isolates were phenotypically evaluated for susceptibility to a panel of 13 antimicrobials using disk diffusion method as described in Clinical and Laboratory Standard Institutes guidelines. In addition, the coliform, total coliform, and generic E. coli populations were quantified by plating onto E. coli/coliform petrifilms. A total of 45 isolates of S. enterica were confirmed using real‐time PCR. The overall prevalence of S. enterica at the carcass level was 22.7% (95% CI, 16.0–30.0). However, based on the sampling points, S. enterica prevalence detected on hides was 13.3% (95% CI, 8.0–18.7), pre‐evisceration was 12.0% (95% CI, 7.3–17.3), and post‐evisceration was 4.7% (95% CI, 1.3–8.0). The prevalence of S. enterica was significantly lower on post‐evisceration as compared to hides (p = .009) and pre‐evisceration (p = .022). No differences were detected for the prevalence of S. enterica between abattoirs (p = .346). Finally, the prevalence of S. enterica was highest during the wet season (p = .011). The overall mean log CFU/cm2 ± SD of generic E. coli, coliform, and total coliform counts were 4.55 ± 0.99, 4.91 ± 1.13, and 4.98 ± 1.09, respectively. About 20% of S. enterica exhibited phenotypic multidrug resistant. The most frequently detected resistance was to Tetracycline (28.9%), followed by Streptomycin (22.2%) and Sulfisoxazole (20.0%). The data from this study highlight the need to implement interventions on improvement of sanitary practices in abattoirs.

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Survey of hygiene in ovine slaughterhouses of Algiers region by bacteriological analysis of carcasses

Cited by 5 publications

References 8 publications

Microbiological quality of beef and beef products in Dhaka city

Microbiological quality of beef and beef products in Dhaka city

Effect of basil essential oil on caprine meat's quality and shelf-life

Withdrawn: Investigation on Salmonella enterica, Escherichia coli, and coliforms in beef from Ethiopian abattoirs: A potential risk of meat safety

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