Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa
Background and Aim: Abattoir processes from skinning, evisceration, to chilling usually lead 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-rela...
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| Format: | Article |
| Language: | English |
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Veterinary World
2020-07-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.veterinaryworld.org/Vol.13/July-2020/16.pdf |
| _version_ | 1818602185997418496 |
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| author | Philisani Ncoko Ishmael Festus Jaja James Wabwire Oguttu |
| author_facet | Philisani Ncoko Ishmael Festus Jaja James Wabwire Oguttu |
| author_sort | Philisani Ncoko |
| collection | DOAJ |
| description | Background and Aim: Abattoir processes from skinning, evisceration, to chilling usually lead 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 foodborne diseases. This study was conducted to determine the Enterobacteriaceae count and aerobic plate count (APC) and to detect Escherichia coli and Salmonella spp. in meat and water 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: The levels of Enterobacteriaceae and APC observed in meat satisfy regulatory conditions outlined by the Department of Agriculture, Forestry and Fisheries, South Africa and show that meat produced from these abattoirs is of acceptable microbial quality. However, the quality of water used in the abattoirs does not meet the requirements set by the government, and contributes to contamination of meat produced in the abattoirs under study. Therefore, we recommend that sources of water be continuously investigated to eliminate or reduce the risk of contamination of meat processed in the abattoirs. |
| first_indexed | 2024-12-16T13:03:16Z |
| format | Article |
| id | doaj.art-f7e69b3119a74004bfc0226836fd4871 |
| institution | Directory Open Access Journal |
| issn | 0972-8988 2231-0916 |
| language | English |
| last_indexed | 2024-12-16T13:03:16Z |
| publishDate | 2020-07-01 |
| publisher | Veterinary World |
| record_format | Article |
| series | Veterinary World |
| spelling | doaj.art-f7e69b3119a74004bfc0226836fd48712022-12-21T22:30:47ZengVeterinary WorldVeterinary World0972-89882231-09162020-07-011371363137110.14202/vetworld.2020.1363-1371Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South AfricaPhilisani Ncoko0Ishmael Festus Jaja1https://orcid.org/0000-0002-9310-6511James Wabwire Oguttu2https://orcid.org/0000-0001-6810-4437Department of Livestock and Pasture, University of Fort Hare, Private Bag X1314, Alice, 5700, Eastern Cape Province, South Africa.Department of Livestock and Pasture, University of Fort Hare, Private Bag X1314, Alice, 5700, Eastern Cape Province, South Africa; Department of Agriculture and Animal Health, University of South Africa, Florida Campus, Johannesburg, 1709, South Africa.Department of Agriculture and Animal Health, University of South Africa, Florida Campus, Johannesburg, 1709, South Africa.Background and Aim: Abattoir processes from skinning, evisceration, to chilling usually lead 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 foodborne diseases. This study was conducted to determine the Enterobacteriaceae count and aerobic plate count (APC) and to detect Escherichia coli and Salmonella spp. in meat and water 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: The levels of Enterobacteriaceae and APC observed in meat satisfy regulatory conditions outlined by the Department of Agriculture, Forestry and Fisheries, South Africa and show that meat produced from these abattoirs is of acceptable microbial quality. However, the quality of water used in the abattoirs does not meet the requirements set by the government, and contributes to contamination of meat produced in the abattoirs under study. Therefore, we recommend that sources of water be continuously investigated to eliminate or reduce the risk of contamination of meat processed in the abattoirs.http://www.veterinaryworld.org/Vol.13/July-2020/16.pdfcontaminationfoodborne pathogenshygienemeat spoilagewater quality |
| spellingShingle | Philisani Ncoko Ishmael Festus Jaja James Wabwire Oguttu Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa Veterinary World contamination foodborne pathogens hygiene meat spoilage water quality |
| title | Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa |
| title_full | Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa |
| title_fullStr | Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa |
| title_full_unstemmed | Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa |
| title_short | Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa |
| title_sort | microbiological quality of beef mutton and water from different abattoirs in the eastern cape province south africa |
| topic | contamination foodborne pathogens hygiene meat spoilage water quality |
| url | http://www.veterinaryworld.org/Vol.13/July-2020/16.pdf |
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