Evaluation of Bacterial Contamination of Beef Carcasses in Namwala and Lusaka Districts, Zambia
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Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Agricultural and Biomedical Sciences
Abstract
Abattoirs have been
purported to be ideal areas were
possible microbial contamination
of meat products is likely to occur.
A total of 314 food of animal origin,
mainly, beef, has been identified as a
source of dietary protein for humans
albeit it being a source of food-borne
diseases including zoonoses. This
study was carried out to evaluate
bacterial contamination and the risk
factors associated with contamination
of beef carcasses during processing.
Methods: A total of four abattoirs
were sampled within three months
with one in Namwala and three in
Lusaka districts. 314 beef carcass
surface swabs were obtained from the
neck region by swabbing the carcasses,
immediately after evisceration and
after washing.
Results: The results of mean total
viable counts (TVC) of carcass
contamination were enumerated as
the mean log from 4.7 Log10 cfu/cm2
in an abattoir where Hazard Analysis
and Critical Control Points (HACCP)
practiced to 5.8 Log10 cfu/cm2 in
abattoirs without HACCP.
Bivariate analysis showed a significant
difference in carcass contamination
when town abattoirs (Lusaka) were
compared with rural ones (Namwala);
χ2 = 43.87, P < 0.0001. Multiple
logistic regression analysis identified
poor hygiene practices, the absence
of antemortem inspection, and lack of
Hazard Analysis and Critical Control
Points (HACCP) implementation as
significant factors associated with
carcass contamination.
Conclusion: The microbial load of
the fresh beef carcasses in Namwala
district was higher than that in Lusaka
district as determined by the Total
Viable Count. This is an indicator
that beef is being produced under
poor abattoir hygiene conditions.
Therefore, beef carcasses with high
bacterial loads are potential sources
of foodborne pathogens leading to
foodborne disease, hence, there is
need for advocating for good hygiene
practices in the abattoirs.
Description
Keywords
Beef carcass, Microbial contamination, Good hygiene practices, Hazard analysis, critical control points (HACCP)
Citation
Mwasinga, W. W., Muma, J. B., Kankya, C., Mumba, C., & Munyeme, M. (2021). Evaluation of Bacterial Contamination of Beef Carcasses in Namwala and Lusaka Districts of Zambia. University of Zambia Journal of Agricultural and Biomedical Sciences, 5(1). https://doi.org/10.53974/unza.jabs.5.1.490