Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 9(3): 429-437
Http://dx.doi.org/10.17582/journal.aavs/2021/9.3.429.437
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Samah Elsaid Laban1, Mohamed Mahmoud Mashaly2, Aly Mahrous Aly3, Nouran Essam Maher4, Manal Moustafa Zaki1*

1Department of Veterinary Hygiene and Management, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt; 2Department of food hygiene and control, Faculty of Veterinary Medicine, Cairo University Giza, 12211, Egypt; 3Faculty of African Postgraduate Studies, Cairo University Giza, 12613, Egypt; 4Faculty of Biotechnology, MSA University, 6th October City, Egypt.

Abstract | Meat constitutes the main source of animal protein for human consumers. Hygienic practices undertaken inside slaughterhouses affect the degree of meat quality and level of contamination. Sources of meat contamination inside slaughterhouses are; contaminated water, workers, and working environment including; contaminated equipment, surfaces, and aerosols. In this study, beef samples were collected from three slaughterhouses with different hygienic levels in Cairo, Egypt. Besides, water samples, environmental swabs, and workers’ hand swabs were collected from different sites of the same slaughterhouses. Microbiological analysis of samples was applied to determine total bacterial count (TBC) and total coliform count (TCC). A detailed questionnaire survey and a visual inspection checklist were applied to workers to assess the hygienic procedures and practices of the slaughterhouses under study. Results showed that total bacterial counts of beef samples were 3.1, 4.39, 4.43 log10 CFU/g for slaughterhouses 1, 2, and 3 respectively. Total coliform counts were nil for beef samples of slaughterhouses (1) and (2) and 4.43 log10 for that of the slaughterhouse (3). TBCs of water samples were 1, 1, and 1.3 log10/ml respectively while coliforms were negative for all samples. TBC of wall, floor, Knives, hooks, and workers’ hand’s swabs were highest in the slaughterhouse (3) followed by slaughterhouse (2) and lowest counts were found in the slaughterhouse (1). In conclusion, microbial counts of the analyzed samples together with answers to the questionnaire revealed that hygienic practices, level of education, training, and experience were better in the slaughterhouse (1) followed by slaughterhouse (2), and the most unhygienic practices and conditions were undertaken in the slaughterhouse (3) that was reflexed on the degree of beef contamination.

Keywords | Slaughterhouses, Beef quality, Contamination, Hygiene