STUDY ON THE EFFECT OF ACETIC ACID SPRAY ON ESCHERICHIA COLI LOAD AND MEAT QUALITY AT AN EXPORT ABATTOIR, MODJO, ETHIOPIA
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2012-06
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Abstract
The study was conducted to determine the effect of acetic acid (2.5%) spray on E. coli load in goat carcasses slaughtered in an export abattoir in Modjo, Ethiopia. A total of 144 swabbed samples were taken from 24 carcasses. Forty eight swabs were taken from front leg and hind leg areas before acetic acid spray, immediately after spray and after 24 hrs of chilling at 2±1oC. Following incubation of the samples at 37 oC for 48 hrs, loads of E. coli was visually counted in CFU/cm2. A portable hand pH meter was used to measure pH of carcass at 15 minutes after slaughter and at 24 hrs chilling at 2±1°C. Color changes of acetic acid sprayed carcass were monitored subjectively after 24 hrs of chilling at 2±1°C. The log mean of E. coli count before acetic acids spray, immediately after spray and after chilling were 2.53log10 CUF/cm2, 1.35log10 CUF/cm2 and 1.97log10CUF/cm2, respectively. The number of E. coli counts before acetic acid spray was higher in samples from front leg than hind leg area. Paired t-test comparison for means of E. coli counts before and after acetic acid spray showed significant difference (p<0.05). The log mean of E. coli counts for sprayed and chilled carcasses were higher when compared with sprayed carcasses; this variation was statistically significant (P< 0.05). Relatively lower pH were measured in sprayed chilled carcasses (with mean pH=5.77) than non-sprayed chilled carcasses (Mean pH=5.98). Mean pH of for non-sprayed chilled carcass and sprayed chilled carcasses were compared using a paired t-test; statistically, the result were significantly different (p<0.05). Goat carcasses after spray and chilling showed less darkness this was not appreciable in magnitude. It could be suggested that 2.5 % acetic acid spray with written sanitation standard operating procedures, with implementation of food safety management systems/hazard analysis and critical control points, reduce E.coli load, lowers the pH and reduces the darkness of carcasses.
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Acetic acid, Color, E. coli, Export abattoir, Goat carcass, pH