Assessment of physical, functional, hygienic status and bacteriological quality of meat in selected municipal abattoirs and butcher shops in Central Ethiopian Region
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Date
2025
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Addis Abeba University
Abstract
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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Keywords
Abattoirs, Bacterial load, Central Ethiopia Region, Meat bacteria Quality