Assessment of microbial contamination in beef from abattoir to retail meat outlets in Morogoro municipality, Tanzania
| dc.contributor.author | Ntanga, Pius Daniel | |
| dc.date.accessioned | 2015-05-12T12:49:02Z | |
| dc.date.available | 2015-05-12T12:49:02Z | |
| dc.date.issued | 2013 | |
| dc.description.abstract | The aim of this study was to assess microbial contamination in beef production chain from abattoir to retail meat outlets in Morogoro municipality. A total of 102 water, meat and surface swab samples from evisceration tables, walls, floors, meat van floors and knives in abattoir were collected and analyzed for Total Viable Counts (TVC), Total Coliform Counts (TCC) and Total Faecal Coliform Counts (TFC). Meat and surface swabs from weighing balances, knives, meat chopping tables, wood cutting blocks in 14 retail meat outlets were also collected and analyzed for the same microbial contamination parameters. The mean values for TVC, TCC and TFC in abattoir were highest in meat samples from neck regions with 7.72, 6.92 and 6.73 log Colony Forming Unit per gram (CFU/g) respectively. The lowest TVC were on knives being 4.13 log CFU/cm2. There was no growth for TCC and TFC in water samples. In beef retail outlets the highest mean values for TVC, TCC and TFC were in meat samples being 7.24, 5.55 and 5.27 log CFU/g respectively. The lowest TVC mean values were in weighing balances being 5.77 log CFU/cm2. The lowest mean values for TCC and TFC were observed on meat chopping tables being 4.13 log CFU/cm2 and 3.47 log CFU/cm2 respectively. There were higher mean values for TVC, TCC and TFC in abattoir compared to retail meat outlets. Results revealed that practices for personal and environmental hygiene were not adhered. Microbial contamination in beef from abattoir to retail meat outlets indicated low hygienic standards on meat produced in the area. Policies, regulations and procedures for hygienic slaughtering practices and handling of meat along the meat production chain should be adhered and enforced by relevant agencies/authorities in order to ensure that the meat produced is wholesome and safe for human consumption. | en_US |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/590 | |
| dc.language.iso | en | en_US |
| dc.language.iso | en | en_US |
| dc.language.iso | en | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Sokoine University of Agriculture | en_US |
| dc.subject | Microbial contamination | en_US |
| dc.subject | Beef production | en_US |
| dc.subject | Value chain | en_US |
| dc.subject | Abattoir | en_US |
| dc.subject | Retail meat | en_US |
| dc.subject | Morogoro municipality | en_US |
| dc.subject | Tanzania | en_US |
| dc.title | Assessment of microbial contamination in beef from abattoir to retail meat outlets in Morogoro municipality, Tanzania | en_US |
| dc.type | Thesis | en_US |
| dc.type | Thesis | en_US |
| dc.type | Thesis | en_US |
| dc.type | Thesis | en_US |