African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5215

Full Length Research Paper

Microbial quality of retail raw meat in administrative towns of Gojjam area North-West Ethiopia with special reference of Gram positive cocci species

Seifu Birhanu
  • Seifu Birhanu
  • Department of Animal Sciences, DebreMarkos University, Ethiopia.
  • Google Scholar
Sentayhu Menda
  • Sentayhu Menda
  • Department of Animal Sciences, DebreMarkos University, Ethiopia.
  • Google Scholar

  •  Received: 17 January 2017
  •  Accepted: 01 February 2017
  •  Published: 14 November 2017


This study was conducted to determine the bacteriological quality of retail raw meat. Twenty one raw meat samples were randomly collected from four administrative towns: Bure, Debre-Markos, Dejen and Fenoteselam meat-stalls of Gojjam area. Samples were collected and transported kept in cold sterile screw cap bottles with ice contained icebox. It was cultured on plate count agar and mannitol salt agar plates for enumeration of aerobic and pathogenic staphylococci bacteria respectively. Bacterial isolation was identified by culturing on selective medium and biochemical test. The mean total aerobic plate count (APC) ranged 6.325 to 6.477 log cfu/g was not significantly different (P<0.05); but enumeration of pathogenic Staphylococci ranged 3.588 to 4.251 log cfu/g was significantly different (P<0.05) between places. According to international standards microbial quality acceptability of ready-to-eat food and raw meat aerobic plate and pathogenic staphylococci count of almost all samples were categorized in borderline and unsatisfactory quality. A total of 65 gram positive cocci isolates were identified. The dominant bacterial pathogens isolates were Staphylococcus epidermidis, Staphylococcus aureus and Streptococcus pyogenes in a ratio of 0.86, 0.71 and 0.71 respectively. The high bacteria count and isolates of aerobic plate count and pathogenic Staphylococci is an indication of higher risk for retail raw meat consumption. Hence needs improved hygienic practice at all levels in the raw meat production industry.

Key words: Raw meat, aerobic plate count, pathogenic Staphylococci, Gojjama.