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7/29/2019 Assessment of Escherichia coli Contamination of Meat
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Student: Ali Mohamed Ali
Supervisor: Dr. Abdulahi Ali Herzi
Thesis
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Food security is a complex issue, where animal
proteins such as meats, meat products, fish and fishery
products are generally regarded as high risk commodity.
Food borne infections and illnesses is a major
international health problem with consequent
economic reduction.
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There are four major pathogens that have frequently
been associated with meat and meat products.
One of the most significant food-borne pathogens
that has gained increased attention in recent years is
E. coli.
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Currently, there is limited information regarding on
meat contamination of E. coli in Somalia.
Therefore, this study was conducted to determine the
contamination level of E. coli, from Galkaio Meat
Market.
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General Objectives:
To study E. coli contamination of meat in the meat
market.Specific Objectives:
To collect meat specimen from Galkaio meat
market for bacteriological culture.
To make awareness of meat workers about the
risks of meat contamination
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Description of the study area:
Region :Mudug, Puntland,
Population : 500,000-600,000
Temperature ranges from 30C
to 40C
Annual rainfall: 350 mm to 650
mm
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50 out of 270 butchers were selected from Galkaio
Meat Market who is registered from the
municipality of the district.
Pretested semi structured Questionnaire were used
to collect data related to Hygiene
200 samples were collected, which is consisting of
100 meat samples and 100 samples from equipment
(like: tables, knifes, axes and containers).
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Specimen was taken by using swabs with transport
media
( Buffered Peptone Water)
Samples were properly labeled with the date of
collection, source and type of material and species.
Then, samples are placed in ice boxes and send to theGalkaio Central Veterinary Laboratory.
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BGBB LTB
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A positive result is indicated by the red layer at the top
of the bottles after the addition of kovacs reagent.
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This study found Escherichia coli
contamination of Galkaio Meat market.
The 100 samples of meat tested 12 were found
positive for E. coli. Whereas 100 samples of
equipment 15 were found positive.
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The Table shows contamination of Meat and Equipment.
Types of Samples No. of Samples No. of Positives %
Meat 100 12 12.00
Tables 25 6 24.00
Knifes 25 4 16.00
Axes 25 4 16.00
Containers 25 1 0.40
TOTAL 200 27 13.50
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Hygienic status of the containers and workers
themselves was questionable, and no cooling
system was used at all. The market is acclimatized full of house fly and
stray cats.
Methods of slicing and hygienic practices seemedfavorable for cross contamination.
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The overall contamination of E. coli in the study area is found to be
15% in Equipment and 12% in Meat. similar findings were reported by
Darwish et al.(2008) in the Amhara region of the east Gojjan zone in
Ethiopia with the contamination of 17% in Equipment and 14% in
Meat. The contamination rate of equipment and meat samples
found in this study was lower than Ethiopia.
Direct comparison of results is difficult due to differences in the study
methodologies, such as the type of slaughtering, improved enrichment
and isolation procedures, differences in sample size, the type of sample
and how and when it was collected.
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Factors could also contribute to the presence of E. coli: Manual slaughtering of animals using contaminated
equipment.
In adequate hygienic practices in slaughterhouse aswell as meat market environment.
Poor hygiene equipment in market places and
slaughterhouse.
Poor personal hygiene in the study area.
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From the obtained results, we can conclude
that contamination by Escherichia coli. Was
found in equipment and meat samplescollected from Galkio meat market.
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Awareness of meat workers about personnel hygiene.
Municipality should improve slaughterhouses and meat
market places.
Government should implement continuous monitoring
of bacterial level in the slaughterhouse and markets so
as to limit contamination of E. coli.
Finally, Hazard Analysis Critical Control Point
(HACCP) procedures should adopted.
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Thank you for your attention
