Assessment of Microbiological Safety and Quality of Minced Meat and Meat Contact Surfaces in Selected Butcher Shops of Addis Ababa, Ethiopia

Food-borne pathogens are one of the leading causes of illness and death particularly in developing countries. This study was aimed at analyzing the hygiene indicator microorganisms and pathogens of minced meat and contact surface materials in butcher shops in Addis Ababa, Ethiopia. Additionally, a c...

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Bibliographic Details
Published in:Journal of food quality 2019, Vol.2019 (2019), p.1-9
Main Authors: Tefera, Anteneh Tesfaye, Muleta, Diriba, Retta, Negussie, Zerabruk, Kibrom
Format: Article
Language:English
Subjects:
Analysis
Antimicrobial agents
Beef
Consumption
Developing countries
Escherichia coli
Food
Food contamination
Food contamination & poisoning
Food quality
Food science
Health aspects
Hygiene
Laboratories
LDCs
Meat
Microbiology
Nutrition
Questionnaires
Safety and security measures
Salmonella
Sanitation
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Summary:Food-borne pathogens are one of the leading causes of illness and death particularly in developing countries. This study was aimed at analyzing the hygiene indicator microorganisms and pathogens of minced meat and contact surface materials in butcher shops in Addis Ababa, Ethiopia. Additionally, a checklist was applied to evaluate the hygiene condition of the establishments, and a questionnaire/checklist was used to assess food safety knowledge of the food handlers. This study has indicated that the mean microbial counts (total aerobic mesophilic, staphylococci, Enterobacteriaceae, total coliforms, fecal coliforms, aerobic spores and yeasts/molds) of the minced meat and contact surface materials in butcher shops ranged between 2.35 and 6.50 log·cfu/g and between 1.80 and 6.30 log·cfu/cm2, respectively. The mean microbial counts of minced meat samples taken in the morning and afternoon showed statistically significant differences (p
ISSN:0146-9428
1745-4557
DOI:10.1155/2019/3902690