Microbiological Quality and Safety of Commercially Produced Sausages in Addis Ababa
| dc.contributor.advisor | Ashenafi, Mogessie (Professor) | |
| dc.contributor.author | Assaye, Hirut | |
| dc.date.accessioned | 2018-07-02T13:20:39Z | |
| dc.date.accessioned | 2023-11-08T16:39:44Z | |
| dc.date.available | 2018-07-02T13:20:39Z | |
| dc.date.available | 2023-11-08T16:39:44Z | |
| dc.date.issued | 2006-06 | |
| dc.description.abstract | The microbiological quality and safety of emulsion type small diameter (frankfurter) and large diameter (mortadella) sausages purchased from different supermarkets in Addis Ababa, Ethiopia, were investigated between November, 2004 and December, 2005. A total of 210 sausage samples consisting of 120 small diameter (30 each of pork, beef, veal and chicken) and 90 large diameter (30 each of pork, veal and chicken mortadella) sausage samples were included in the study. The majority of sausages had pH values above 6.00 with mean values ranging between 6.11 and 6.33. The moisture content values of small diameter sausages ranged between 32% and 46% and those of large diameter sausages ranged between 31 % and 63%. With regard to the microbial load of small diameter sausages, more than 53% of pork, 87% of beef, 57% of veal and 40% of chicken sausage samples had aerobic mesophilic counts 2:log 5 cfu/g. Enterobacteriaceae were frequently encountered in these sausage samples and more than half of beef and veal sausage samples had Enterobacteriaceae counts 2: log 4 cfu/g. The majority of pork, beef and veal sausage samples also harbored coliforms. Furthermore, more than 40% of veal sausage samples had coliform counts 2:log 4 cfu/g. On the other hand, coli forms were rarely detected in chicken sausage samples. Enterococci were encountered in 60% of pork, 100% of beef and in more than 70% of veal and chicken sausage samples with counts ranging from log 2 to log 6 cfu/g. About 26% of pork, 60% of beef and 38% of veal sausage samples had Staphylococcus counts 2:log 5 cfu/g. All sausage samples harbored LAB and more than 73% of pork, 60% of beef and about 40% of veal sausage samples had counts 2:log 7 cfulg. Over 86% of pork, 93% of beef, 38% of veal and 31 % of chicken sausage samples had yeast counts 2: log 4 cfulg. In the case of large diameter sausages or mortadellas, about 53% of pork, 48% of veal and 40% of chicken mortadella samples had aerobic mesophilic counts 2: log 5 cfu/g, thus exceeded the typical aerobic mesophilic count value set for ready-to-eat foods. Enterobacteriaceae were encountered in more than 60% of pork, 50% of veal and 45% of chicken mortadella samples with counts between log 2 and log 4 cfu/g. More than 50% of pork and about 33% of veal and 40% of chicken mortadella samples had also coliform counts between log 2 and log 4cfu/g. The majority of large diameter sausages harbored enterococci and staphylococci. LAB were encountered in all mortadella samples and 40% of pork and more than 30% of veal and chicken mortadella samples had counts :::Iog 6 cfu/g. The majority of mortadella samples contained yeasts and more than 45% of pork, 40% of veal and 30% of chicken mortadella samples had counts::: log 4 cfu/g. The aerobic mesophilic flora of both small and large diameter sausages was dominated by Gram-positive organisms, with Bacillus being the most dominant species in both types of sausages. Salmonel/a was isolated from four (1.9%) samples consisting of two small diameter sausages and two mortadellas. During aerobic storage of small diameter sausage samples and sliced mortadella samples at ambient temperature, both types of sausages spoiled within three to four days. At refrigeration storage, small diameter sausages spoiled within 12 to 16 days and mortadella samples spoiled within 12 to 20 days of storage. Spoilage in small diameter sausage samples was manifested as slime formation and off-odor development whereas spoilage in sliced mortadella samples was manifested as green discoloration and off-odor development. In general, the majority of sausage samples investigated in this study had high microbial load. Time temperature abuse during processing or post-cooking contamination due to improper handling of the products or inadequate storage conditions or a combination of these factors may contribute to high microbial counts. Furthermore, the absence of microbiological control system or the end product, the raw material, or the other ingredients, at any stage of production and the poor sanitalY condition of some processing plants revealed inadequacies conceming quality and safety of these products. Key words/ phrases: Addis Ababa, Frankfurters, mortadella, quality, safety, Salmonel/a, sausage, supermarket | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/123456789/5527 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Biology | en_US |
| dc.title | Microbiological Quality and Safety of Commercially Produced Sausages in Addis Ababa | en_US |
| dc.type | Thesis | en_US |