Bacteriological Quality of Raw Beef Collected from Municipality Slaughterhouse and Local Markets in and Around Wolaita Soddo Town, Southern Ethiopia.
| dc.contributor.advisor | Professor Mahendra | |
| dc.contributor.author | Naod Thomas | |
| dc.date.accessioned | 2026-08-04T10:09:23Z | |
| dc.date.available | 2026-08-04T10:09:23Z | |
| dc.date.issued | 2012-05-30 | |
| dc.description.abstract | The study was conducted from October, 2011 to May, 2012 in Wolaita Soddo town and surrounding areas with the objective to determine the microbiological quality, source of contamination and sanitary and hygienic condition of meat selling environment. A total of 260 raw beef samples were randomly collected which compromised of 55 from Soddo Municipality Slaughterhouse, 55 from restaurants/hotels, 50 from Boditte local retail market, 50 from Humbo local retail market and 50 from Baqullo Sagno market. The samples were analyzed using aerobic plate count, coliform count and the presence of Staphylococcus aureus was also evaluated. The mean aerobic plate count in beef from slaughterhouse, from butchers shop (restaurants/hotels), from Boditte local retail market, from Humbo local retail market and from Baqullo Sagno market were 2.28 x 106,2.82 xl06, 6.35 x l06, 6.12 x l06 and 7.45 xl06cfulg (colony forming unit per gram), respectively. And the mean coliform count From raw beef sample of slaughterhouse, from butchers shop (restaurants/hotels), from Boditte local retail market, from Humbo local retail market and from Baqullo sagno market were 3.36 x 104 cfulg, 3.73 xl 04 cfu/g, 5.83 x 104 cfu/g, 6.13 x 104 cfu/g and 5.64 x 104 cfu/g (colony forming unit per gram), respectively. There were no significant (p> 0.05) variation in the means of aerobic plate and coliform count found in raw beef from different locations. The prevalence of Staphylococcus aureus in raw beef was 12.7%, 21.8 %, 18 %, 28 % and 22 %, respectively. The results indicated that the microbiological quality of the raw beef samples analyzed was unsatisfactory, and could be an important cause of food poisoning. Good manufacturing practices (GMP) for slaughtering and processing of raw beef should be accepted as strategies to control pathogenic microbes which pose health risks to humans or which pose public health risks. | |
| dc.identifier.uri | https://etd.aau.edu.et/handle/123456789/8746 | |
| dc.language.iso | en | |
| dc.publisher | Addis Ababa University | |
| dc.subject | Aerobic plate count | |
| dc.subject | Coliform counts | |
| dc.subject | Raw beef | |
| dc.subject | Staphylococcus aureus | |
| dc.subject | Wolaita Soddo | |
| dc.title | Bacteriological Quality of Raw Beef Collected from Municipality Slaughterhouse and Local Markets in and Around Wolaita Soddo Town, Southern Ethiopia. | |
| dc.type | Thesis |