ISABB Journal of Food and Agricultural Sciences
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Article Number - 8D7E09F44868


Vol.2(2), pp. 20-29 , February 2012

ISSN: 1937-3244



Full Length Research Paper

Source(s) of contamination of ‘raw’ and ‘ready-to-eat’ foods and their public health risks in Mekelle City, Ethiopia


Mekonnen Haileselassie1*, Habtamu Taddele2 and Kelali Adhana1




1Tigray Regional National State, Science and Technology Agency, Tigray, Ethiopia.

2Mekelle University College of Veterinary Medicine, Mekelle, Ethiopia.


Email: mekonnen210@yahoo.com






 Received: 23 May 2011  Accepted: 25 November 2011  Published: 28 February 2012

Copyright © 2012 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


The study was carried out from December 2010 to June 2011 to determine the hygienic and sanitary conditions on the available cafeterias, restaurants, juice houses, supermarkets, and food handlers of Mekelle city. Using the standardized pre-tested questionnaire and observational check list, data was collected from a total of 510 catering establishments. Microbiological examination of 260 food samples indicated that food provided to the consumers in the city was less hygienic and had prepared under poor sanitation conditions. General hygiene of food handlers, sanitary facilities of food establishments, physical conditions of food catering establishments, disposal services, legal licensing and environmental hygiene were identified as major sanitary deficiencies. Less understanding in food hygiene among food handlers were also commonly observed. High mean values of bacterial load were found in mayonnaise (2.64 × 106) among the food samples taken from the supermarkets and 2.89 × 106 bacterial load was found in samples from restaurants. The bacteriological swab tests of food utensils confirmed the gross unhygienic condition of food offered to the consumers. Pathogens such asSalmonella spp., Shigella spp. and Escherichia coli were the main identified organisms in the catering establishments. It is concluded that the sanitary conditions of studied subjects required strict follow up for the provisions of sanitary codes. Periodic sanitary-hygienic evaluation and inspection of catering establishments should be strengthened to reduce public health hazards.

 

Key words: Food safety, hygiene, catering establishments, bacterial load, bacterial isolation, Mekelle, Ethiopia.


APA Haileselassie, M., Taddele, H., & Adhana, K. (2012). Source(s) of contamination of ‘raw’ and ‘ready-to-eat’ foods and their public health risks in Mekelle City, Ethiopia. ISABB Journal of Food and Agricultural Sciences, 2(2), 20-29.
Chicago Mekonnen Haileselassie, Habtamu Taddele and Kelali Adhana. "Source(s) of contamination of ‘raw’ and ‘ready-to-eat’ foods and their public health risks in Mekelle City, Ethiopia." ISABB Journal of Food and Agricultural Sciences 2, no. 2 (2012): 20-29.
MLA Mekonnen Haileselassie, Habtamu Taddele and Kelali Adhana. "Source(s) of contamination of ‘raw’ and ‘ready-to-eat’ foods and their public health risks in Mekelle City, Ethiopia." ISABB Journal of Food and Agricultural Sciences 2.2 (2012): 20-29.
   
DOI
URL http://academicjournals.org/journal/ISABB-JFAS/article-abstract/8D7E09F44868

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