MicrobialLoadon Beefat SomeButcheriesin Alhaj-YousefArea, KhartoumState: A Short Communication
Journal Title: Scholars Journal of Agriculture and Veterinary Sciences - Year 2017, Vol 4, Issue 3
Abstract
Microbialcontaminationonbeefmeatcanbeinfluencedbymanyfactorsduringslaughteringandhandlingbeforethemeatisfinallyready-to-eat.Thecurrentstudywasconductedtoinvestigatebacteriathat can be encounteredincontaminationofbeefin4smallbutcheriesinAlhajYousifarea,Khartoumstate,theSudan.Eightyswabsampleswerecollectedfrommeat,butchers’hands,andsurfacesof tables,cuttingboards,andknives.Thetotalviablecount(TVC)ofthe contaminatingbacteriawas preformedaswellasisolationandidentification.TheresultsrevealednostatisticallysignificantdifferencebetweentheTVCsreportedfromthemeat,butchers’hands,andsurfacesoftables,cuttingboards,andknivesandwerebetween5.23±0.03and5.32±0.07log10cfu/cm-2org.E.coliwasfoundin 52.5%(n=42)ofthesamplesandSalmonellaspeciesin53.8%(n=43).Inconclusion,thereportedTVClevelswerehigherthantheacceptableandraisingtheawarenessofthebutchersonfoodsafetyissues ishighlyrecommended. Keywords:bacteria,beef,butcheries,Alhaj-Yousef,Khartoumstate
Authors and Affiliations
Lemia W Elzean, Yassir A Shuaib, OlaI E. Hamad, SaadE. Mohamed- Noor, Siham E. Suleiman, Mohamed A. Abdalla
Keywords
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