Veterinary Public Health

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Browsing Veterinary Public Health by Subject "Abattoirs"

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    Assessing Food Safety Management System: One Health Approach to improve Water Quality and Meat Hygiene in Abattoir in and around Addis Ababa Ethiopia
    (Addis Abeba University, 2025) Seble Aweke; Prof. Bekele Megersa; Dr. Adey Feleke
    Foodborne diseases pose a major global public health challenge, particularly in low-income countries like Ethiopia, where food safety in abattoirs is a serious concern. This study aimed to assess food safety management systems in six Central Ethiopian abattoirs using a cross-sectional design from October 2024 to April 2025. A total of 108 individuals were surveyed, and 120 samples were collected for microbial analysis focusing on water quality and meat hygiene within the One Health framework. Data were gathered through questionnaires, observations, and microbial testing. Microbial loads (Aerobic plate count, S. aureus, and E. coli) were quantified and identified using bioMérieux TEMPO®, and OmniLog ID System, respectively. Questionnaire observational survey findings revealed significant weaknesses in the implementation of Food Safety Management Systems (FSMS) while respondents generally reported adherence to hygienic protocols and the use of personal protective clothing. However, direct observation indicated a lack of consistent and proper application. Only about a one-third of facilities conducted internal hygiene audits. For water hygiene, while many facilities performed regular testing, less than half maintained proper records, indicating significant gaps in documentation and monitoring. Furthermore, observations highlighted inadequate infrastructure including poor ventilation, insufficient designated processing areas, and ineffective waste management systems. Additional study with sample analysis from these facilities showed an overall highest mean APC, S. aureus and E.coli in sampled water, equipment and in both equipment and hands, respectively. Further microbial analysis revealed significant differences in microbial loads across abattoirs and sample types (p<0.05), likely due to varying hygiene practices. The identification of pathogens such as E. coli O157:H7, Salmonella and S. aureus in this study across different abattoirs and samples including water implies a serious public health concern that needs rigorous interventions. In addition to poor microbial quality, the water used for cleaning in the abattoirs showed high concentration of some of the harmful toxic metals (Cd, Pb, and Mn) and salinity which can further compromise food safety thereby requiring urgent attention. The study highlights critical gaps in food safety management and hygiene practices, evidenced by high microbial loads and heavy metal concentrations, which calls for interventions measures through implementation of proper hygienic protocols and comprehensive personnel training to safeguard the public health
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    Assessment of physical, functional, hygienic status and bacteriological quality of meat in selected municipal abattoirs and butcher shops in Central Ethiopian Region
    (Addis Abeba University, 2025) Ramato Habtamu; Professor Gezahegne Mamo; Dr. Nebyou Moje; Dr. Biruhtesfa Asrade
    Abattoir is the only specialized official place in which food animals were slaughtered, inspected, processed and prepared for direct human consumption and butcher shops are places were meat provided for consumers. Cross-sectional study design was carried out from November 2024 to April 2025 with the objectives of the assessment of physical, functional, hygienic status and bacteriological quality of meat in selected municipal abattoirs and butcher shops of Hadiya, Silte and Kambata zones in the Central Ethiopian Region. The data were collected by using semi-structured questionnaires and check lists on facilities and sanitary practices in the abattoir followed by laboratory bacteriological assessment of the meat in-contacts slaughtered at the abattoirs and butcher shops. Hosanna, Durame and Worabe town municipal abattoirs were purposively selected then Multistage sampling techniques were employed to obtain swab samples from carcass and in-contact surfaces of abattoirs and butcher shops while simple random sampling was used to incorporate 132 participants for interview. A total of 71 swab samples from meat and in-contact surfaces of abattoirs and butcher shops were collected for microbial assessment from five sample types then serial dilution method was applied to determine bacterial load. The present study showed that from total participants 71 (53.78%) were not trained on meat safety and 84 (63.6%) were not followed their medical checkup and 47 (35.6%) infrequently wash their protective clothes. In this study 72 (54.5%) and 64 (48.5%) of the participants have no awareness for about zoonosis and food borne-illness respectively. The highest mean total viable count (TVC) and total coliform count (TCC) with 7.3±0.4 log 10 cfu/cm2 and 7.1±0.05 log10 cfu/cm2 from Hosanna town municipal abattoir workers hand and total staphylococcus count (TSC) 6.4±0.5 log10 cfu/cm2 from worker’s hands of Worabe town municipal abattoir. The overall study results from microbial count and survey indicates the poor hygienic condition and processing of all the three town municipal abattoirs. Therefore, regulations, good slaughtering and handling of meat along the meat production chain should be applied to produce wholesome and safe meat for consumers
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    Assessment of physical, functional, hygienic status and bacteriological quality of meat in selected municipal abattoirs and butcher shops in Central Ethiopian Region”
    (Addis Abeba University, 2025) Ramato Habtamu; Professor Gezahegne Mamo; Dr. Nebyou Moje; Dr. Biruhtesfa Asrade
    Abattoir is the only specialized official place in which food animals were slaughtered, inspected, processed and prepared for direct human consumption and butcher shops are places were meat provided for consumers. Cross-sectional study design was carried out from November 2024 to April 2025 with the objectives of the assessment of physical, functional, hygienic status and bacteriological quality of meat in selected municipal abattoirs and butcher shops of Hadiya, Silte and Kambata zones in the Central Ethiopian Region. The data were collected by using semi-structured questionnaires and check lists on facilities and sanitary practices in the abattoir followed by laboratory bacteriological assessment of the meat in-contacts slaughtered at the abattoirs and butcher shops. Hosanna, Durame and Worabe town municipal abattoirs were purposively selected then Multistage sampling techniques were employed to obtain swab amples from carcass and in-contact surfaces of abattoirs and butcher shops while simple random sampling was used to incorporate 132 participants for interview. A total of 71 swab samples from meat and in-contact surfaces of abattoirs and butcher shops were collected for microbial assessment from five sample types then serial dilution method was applied to determine bacterial load. The present study showed that from total participants 71 (53.78%) were not trained on meat safety and 84 (63.6%) were not followed their medical checkup and 47 (35.6%) infrequently wash their protective clothes. In this study 72 (54.5%) and 64 (48.5%) of the participants have no awareness for about zoonosis and food borne-illness respectively. The highest mean total viable count (TVC) and total coliform count (TCC) with 7.3±0.4 log 10 cfu/cm2 and 7.1±0.05 log10 cfu/cm2 from Hosanna town municipal abattoir workers hand and total staphylococcus count (TSC) 6.4±0.5 log10 cfu/cm2 from worker’s hands of Worabe town municipal abattoir. The overall study results from microbial count and survey indicates the poor hygienic condition and processing of all the three town municipal abattoirs. Therefore, regulations, good slaughtering and handling of meat along the meat production chain should be applied to produce wholesome and safe meat for consumers.