Microbial examination of raw meat obtained at main abattoir, Offa

Description

Abstract

Microbial examination of raw meat obtained at main abattoir, Offa. The study was conducted to determine the microbial examination of raw meat obtained at main abattoir, Offa. A total of 4 samples were collected (slaughterhouse 4 samples, Abattoir 1,2,3,& 4 samples). The total viable count (TVC) was used to evaluate the levels of contamination in the four parts of the carcasses namely neck, forelimb, flank and hind limb at different operational control points during the slaughtering process (skinning, evisceration, washing, and chilling). The percentages of pathogenic bacteria isolated at the slaughterhouse were 39.88% E.coli, 19.02% Salmonella spp and 41.10% Staphylococcus areus, while the percentages of pathogenic bacteria isolated at the study showed that the levels of contamination on the abattoir 2 and 4 were higher than the acceptable values set by the international standards for food Agencies. For providing hygienic meat, it is important to maintain high standards of hygiene in the slaughterhouse by continuous monitoring and imposing the hazard analysis critical control points system (HACCP).