Journal of
Veterinary Medicine and Animal Health

  • Abbreviation: J. Vet. Med. Anim. Health
  • Language: English
  • ISSN: 2141-2529
  • DOI: 10.5897/JVMAH
  • Start Year: 2009
  • Published Articles: 416

Full Length Research Paper

Microbial safety and its public health concern of E. coli O157:H7 and Salmonella spp. in beef at Dire Dawa administrative city and Haramaya University, Ethiopia

Abayneh Edget
  • Abayneh Edget
  • College of Veterinary Medicine, Haramaya University, Haramaya, Dire Dawa, Ethiopia.
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Daniel Shiferaw
  • Daniel Shiferaw
  • College of Veterinary Medicine, Haramaya University, Haramaya, Dire Dawa, Ethiopia.
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Shimelis Mengistu
  • Shimelis Mengistu
  • College of Veterinary Medicine, Haramaya University, Haramaya, Dire Dawa, Ethiopia.
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  •  Received: 14 March 2015
  •  Accepted: 31 August 2015
  •  Published: 31 August 2017

Abstract

A cross-sectional study was conducted in Dire Dawa administrative city and Haramaya University (HU) slaughterhouses and retail shops, with the aim to identify E.coli O157:H7and Salmonella, to assess the microbial safety of beef and identify potential contamination risk factors. A total of 320 samples consisting of beef samples and environmental pooled samples examined for the presence of E. coli, E. coli O157:H7and Salmonella following standard bacteriological techniques and procedures outlined by the International Organization for Standardization. From a total of 290 beef samples collected, E. coli was isolated from 36 (12.41%) and out of these, 6 (2.06%) were confirmed on Sorbitol MacConkey Agar to be E. coli O157 H7. 8(2.75%) Salmonella spp. was identified by means of culture and biochemical test. The difference in prevalence was statistically significant (P≤ 0.01) between slaughterhouses and retail shops in both study areas. There was significant difference in mean Aerobic Plate Counts between Haramaya University slaughterhouse (7.11 log10 cfug-1) and retail shop (2.3 log10 cfug-1). Fecal coliforms counts (FCC) were significantly higher for beef samples from Haramaya University slaughterhouse (7.50 log10 cfug-1) as compared to carcass sample from Haramaya retail shop (4.80 log10 cfug-1). Out of 30 environmental pooled samples, E. coli, E.coli O157:H7 and Salmonella was present in 7(23.33%), 2(6.66%) and 2(6.66%), respectively in both study areas. A significant difference (P≤ 0.01) in the prevalence of E. coli between Haramaya University slaughterhouse (35.6%) and Haramaya University retail shop (11.1%) and Dire Dawa slaughterhouse (9%). Visual observations of slaughterhouse design, layout, slaughtering process, hygienic practice employed, sanitary regulatory system and personnel habit were below the minimum standards. Slaughterhouse and all meat contact surfaces might have served as sources of contamination for the product. Therefore, good management practice and good hygienic practice should be introduced in order to enhance the overall safety and hygienic quality of beef and safeguard the consumer from foodborne pathogens.

Key words: Aerobic plate counts (APC), beef, Dire Dawa, E. coli, E. coli O157:H7, fecal coliforms counts (FCC), Haramaya University (HU), Salmonella.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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