Microbial Quality of Horro Cattle Beef in Western Oromia, Ethiopia
DOI:
https://doi.org/10.20372/star.v13i1.14Keywords:
Beef, slaughtering places, Aerobic plate count, Staphylococci countAbstract
The study was carried out in the towns of Shambu, Kombolcha, and Fincha to examine the microbial load of meat from Horro cattle at abattoirs. Twenty-one butcheries—seven from Kombolcha, eight from Shambu, and six from Fincha town—were questioned in order to gauge their level of expertise of hygienic practice. In Shambu, Kombolcha, and Fincha town, respectively, about 8/21 (38.1%), 7/21 (33.33%), and 6/21 (28.6%) had undergone sanitation and food handling instruction. In Shambu, Kombolcha, and Fincha, respectively, 7/8 (33.3%), 6/7 (28.6%), and 6/6 (28.6%) butcheries did not cover their hair, whereas 1/7 (4.8%), 3/6 (14.3%), and 4/8 (19%) butcheries wore jewellery. Sixty swab samples were taken for the microbial load examination from three different towns (20 from Shambu, 20 from Kombolcha, and 20 from the slaughterhouses in Fincha). Aerobic plate, E. Coli, Staphylococcus aureus, and Salmonella counts were performed on all samples. Overall, there was a significant difference (P<0.05) between swab samples from the same days and samples from different days in terms of aerobic plate, E. coli, and staphylococci. Shambu, Fincha, and Kombolcha towns had mean aerobic plate counts of 6.76105, 6.12 x105, and 4.91 x105 log10 cfu/cm2, respectively. The cities of Shambu, Fincha, and Kombolcha had mean Escherichia coli levels of 1.98 x 103, 1.80 x 103, and 1.26 x 103 log10 cfu/cm2, in that order. The towns of Shambu, Fincha, and Kombolcha had mean staphylococci counts of 5.33 x106, 5.02 x106, and 4.11 x106 log10 cfu/cm2, in that order. Overall, the current investigation found a high microbial count that was higher than the recommended level of beef microbial content.
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