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case study Galkaio meet market
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SHEIKH TECHNICAL VETERINARY SCHOOL (STVS)
Assessment of E. coli Contamination of Meat
(Case study: Galkaio Meat Market)
A mini thesis submitted to sheikh technical veterinary school as a partial requirement for
the award of Diploma in livestock product development and entrepreneurship (DLDE)
Prepared by
Ali Mohamed Ali Iye
Supervisor/Advisor:
Dr. Abdullahi Ali Herzi
Jul 2012
1
DECLARATION
The work presented here is my own and has not been submitted to any other university for the
award of a Diploma.
Signed……………………… ………………………….
Ali Mohamed Ali Iye Date
This thesis is submitted with the approval of my supervisors
Signed ………………………… ……… …………………….
Dr. Abdullahi Ali Herzi Date
2
ACKNOWLEDGEMENTS
I wish to thank the following people for their kind assistance in both the
Research and preparation of this work:
Dr.Abdullahi Ali Herzi: My sincere appreciation for the supervision and assistance you have
given me; for the trust and confidence you showed in my abilities and for your truly caring
nature which inspired me to do my very best.
Mr. Abdinasir Ali Mohamed: Your support has given me a good head start towards a
challenging but exciting career. Your constructive criticism helped me challenge myself and to
keep learning and growing.
Mr. Asad Mohamed Hirsi: For assistance with the laboratory analysis. Without your input
my work would have remained untested and therefore had incomplete meaning
All the staff of Galkaio veterinary laboratory: Thank you to all of you.
Staff from sheikh technical veterinary school and all people whose names I have not been
able to mention here, but who have made invaluable contributions to my work directly and
indirectly; my sincere appreciation to all of you.
3
DEDICATION
I would like to dedicate this work to my late parents Idiil Mohamed Farah And Mohamed Ali
Iye, for their unconditional love, for Teaching and showing us that in life someone has to work
hard in order to earn a living (May their souls rest in peace). To my brothers and sisters all my
nieces for their moral support.
Last but not least, I would like to thank my colleagues with whom we have
Travelled this journey through thick and thin, the Diploma in livestock product development
and entrepreneurship (DLDE) graduate group.
4
List of Abbreviations and symbols
BPW Buffered Peptone Water
BGBB Brillian Green lactose Bile Broth
CDC Center for Disease Control and Prevention
FAO Food Agricultural Organization
GMP Good Manufacturing Practice
HACCP Hazard Analysis Critical Control Point
LTB Lauryl-sulfate Tryptose Broth
MPN Most Probable Number
STVS Sheikh Technical Veterinary School
5
Table of Contents
DECLARATION...........................................................................................................................2ACKNOWLEDGEMENTS...........................................................................................................3
DEDICATION...........................................................................................................................4List of Abbreviations and symbols.............................................................................................51.1 Introduction.....................................................................................................................71.2.1 Escherichia coli.................................................................................................................81.2.2 Epidemiology....................................................................................................................81.2.3 Susceptible populations:..................................................................................................101.2.4. PATHOGEN-FOOD COMMODITY COMBINATION(S) OF CONCERN...............10Escherichia coli........................................................................................................................101.2.5 Pathogen of concern........................................................................................................101.2.6 Sources and Modes of Transmission...............................................................................111.2.7 Symptoms of E. coli infection:........................................................................................121.2.8 Diagnosis: Food quality/safety indicator tests................................................................13Aerobic Plate Count.................................................................................................................131.2.9 Public health significance:..............................................................................................141.2.9.1 Sources of E. COLI O157:H7 contamination...............................................................141.2.9.2 Person-to-Person transmission of E. coli.....................................................................141.2.9.3 Prevention of E. COLI O157:H7 contamination through use of colicinogenic E. COLI strains:......................................................................................................................................141.2.9.4 Prevention of E.COLI O157:H7 contamination through application of HACCP........141.3.1 Aims................................................................................................................................161.3.2 Objectives........................................................................................................................16
Chapter two: Material and methods.............................................................................................172.1 Study site................................................................................................................................17
2.2 Material and Methods.........................................................................................................182.3 E. coli confirmation............................................................................................................19
Chapter three: Result and Discussion...........................................................................................203.1 Result..................................................................................................................................20
Chapter four: Conclusion and recommendations:........................................................................244.1 Conclusion:.........................................................................................................................244.2 Recommendations:.............................................................................................................24
List of References.........................................................................................................................25Annexes........................................................................................................................................27
Questioner format:....................................................................................................................27
6
Chapter One: Introduction and Literature review
1.1 Introduction
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 in respect of pathogen contents,
natural toxins and other possible contaminants and adulterants (Yousuf et. al., 2008).
Food borne infections and illnesses is a major international health problem with consequent
economic reduction. It is a major cause of illness and death worldwide (Adak et. al., 2005).
Recognizing this, the World Health Organization (WHO) developed its Global Strategy for
Food Safety (Adak et al., 2005).
There are four major pathogens that have frequently been associated with meat and meat
products including Escherichia. coli, Salmonella spp., Campylobacter spp., Listeria
monocytogenes (Adak et al., 2005 ). These organisms have been linked to a number of cases of
human illness. One of the most significant food-borne pathogens that has gained increased
attention in recent years is E. coli O157:H7. Typical illness as a result of an E. coli O157:H7
infection can be life threatening, and susceptible individuals show a range of symptoms
including hemolytic colitis, hemolytic-uremic syndrome, and thrombotic thrombocytopenic
purpura. Domestic and wild animals are the sources of E. coli O157, but ruminants are regarded
as the main natural reservoirs. Sporadic cases and outbreaks of human diseases caused by E.
coli O157 have been linked to ground beef, raw milk, meat and dairy products, vegetables,
unpasteurized fruit juices and water. Infections can also be acquired by direct contact with
animals and by person-to-person spread.
Currently, there is limited information regarding on meat contamination of E. coli O157:H7 in
Somalia. Therefore, this study was conducted to determine the contamination level of E. coli,
from Galkaio Meat Market.
7
1.2 Literature Review
1.2.1 Escherichia coli
In contrast to either coliforms or fecal coliforms, E. coli has a taxonomic basis (Hitchins, et al.,
1992). E. coli is a member of the family Enterobacteriaceae (Ewing, 1986), which consists of
many genera, including known pathogens such as Salmonella, Shigella, and Yersinia. Although
most strains of E. coli are not regarded as pathogens, some can be opportunistic pathogens that
cause infections in immuno-compromised hosts (Gassama, et al., 2001). In addition, there are
pathogenic strains of E. coli that when ingested, cause gastrointestinal illness in healthy humans
(e.g., E. coli O157:H7). Most pathogenic strains are grouped under the following virotypes:
enteropathogenic, enterotoxigenic, enteroinvasive, enteroaggregative, and enterohemorrhagic
(Ray, 2004).
E. coli was first identified in the intestinal flora of infants by the German pediatrician Theodore
Escherich (Escherich, 1885, Bettelheim, 1986), which originally called it as Bacterium coli
commune. E. coli is a gram-negative, motile, nonsporulating, rod-shaped, facultative anaerobic
bacterium, present in the lower intestinal tract of humans and warm-blooded animals and birds
(Ray, 2004) and is the predominant facultative anaerobe in the bowel and part of the essential
intestinal flora that maintains the physiology of the healthy host (Conway, 1995).
1.2.2 Epidemiology
In1982,E.coliO157was recognized as ahuman pathogen for the first time and, since then, has
been increasingly reported as the cause of illness and outbreaks.E.coliO157:H7 belongs to the
group of VTEC of which>200 different serotypes of E.coli have been reported so far, with
many of these associated with human disease. The clinical feature of
E.coliO157infections include diarrhea, which is often bloody, and may progress to severe
hemorrhagic colitis. bout10% of these patients can go on to develop HUS, a potentially life
threatening complication characterized by acute renal failure, thrombocytopenia, and hemolytic
anemia that is particularly serious in young children and elderly people.
8
Following ingestion of E. coli O157:H7, the human response ranges from asymptomatic
infection to death. To cause disease after ingestion, the E. coli O157:H7 must survive acidic
conditions within the stomach prior to moving to distal portions of the gastrointestinal tract.
Disease due to E. coli O157:H7 occurs primarily in the colon. The incubation period from the
time of ingestion to the first symptoms ranges from one to eight days. Asymptomatic shedding
of E. coli O157:H7 has been documented (Swerdlow 1997); however, the proportion of exposed
individuals who shed E. coli O157:H7 but do not develop symptoms is unknown. Typically the
illness begins with abdominal cramps and nonbloody diarrhea that can, but does not necessarily,
progress to bloody diarrhea within two to three days (Griffin 1995, Mead et al. 1998). Usually
70% or more of symptomatic patients will develop bloody diarrhea; however, as many as 95%
have been observed in other studies (Ostroff et al. 1989; Bell et al. 1994). More severe
manifestations of E. coli O157:H7 infection include hemorrhagic colitis (grossly bloody
diarrhea), hemolytic uremic syndrome (HUS)10 and occasionally thrombotic thrombocytopenic
purpura (TTP). Symptoms of hemorrhagic colitis include severe abdominal cramps followed by
grossly bloody diarrhea and edema (swelling), erosion, or hemorrhage of the mucosal lining of
the colon (Su and Brandt 1995). Hemorrhagic colitis may be the only manifestation of E. coli
O157:H7 infection or it may precede development of HUS. Complications from hemorrhagic
colitis associated with E. coli O157:H7 include upper-gastrointestinal bleeding and stroke (Su
and Brandt 1995). Roberts et al. (1998, citing Boyce et al. 1995a, Ryan et al. 1986) estimates
the mortality rate of those suffering hemorrhagic colitis without progression to HUS to be 1%,
although Griffin (personal communication) believes this rate is too high.
Approximately 30% to 45% of patients are hospitalized (Ostroff et al. 1989, Le Saux et al.
1993, Bell et al. 1994, Slutsker et al. 1998). Of the 631 cases reported to FoodNet sites in 1999,
39% were hospitalized (CDC 2000b). Treatment for the more serious manifestations of E. coli
O157:H7 infection is supportive and the use of antimicrobial agents has been debated (Mead
1998). The incidence of E. coli O157:H7 infection varies by age group, with the highest
incidence of reported cases occurring in children. In addition to children, elderly are known to
be susceptible to E. coli O157:H7 infection. A report detailing a Scottish outbreak resulting
from contaminated beef involving at least 292 confirmed cases of E. coli O157:H7 infection
resulted in 151 hospitalizations and 18 deaths; all fatalities were elderly patients (Ahiiied 1997).
9
1.2.3 Susceptible populations:
The incidence of E. coli O157:H7 infection varies by age group, with the highest incidence of
reported cases occurring in children. In addition to children, elderly are known to be susceptible
to E. coli O157:H7 infection. While these populations are more susceptible to illness, people of
all ages can suffer infection from E. coli O157:H7.
1.2.4. PATHOGEN-FOOD COMMODITY COMBINATION(S) OF CONCERN
Escherichia coli
E. coli strains that are pathogenic for humans and cause diarrheal illness may be categorized
into specific groups based on virulence properties, mechanisms of pathogenicity, and clinical
syndromes. These categories include enteropathogenic E. coli (EPEC), enterotoxigenic E. coli
(ETEC), enteroinvasive E. coli (EIEC), diffusely-adherent E. coli (DAEC), enteroaggregative E.
coli (EaggEC), and enterohemorrhagic E. coli (EHEC). The EHEC group comprises a subset of
Shiga toxin-producing E. coli (STEC),8 which include strains of E. coli that cause bloody
diarrhea in many infected patients. Shiga toxin-producing E. coli strains produce either or both
of two phage-encoded toxins, Shiga toxin 1 (Stx1) and Shiga toxin 2 (Stx2). However, Stx
production alone may not be enough to cause illness. Some EHEC strains also contain genes
that encode for the ability to attach to and damage intestinal tract cells, causing what is
commonly referred to as attaching-and-effacing lesions. E. coli O157:H7 is the single most
important EHEC serotype in relation to public health. For a detailed review of the pathogenesis
of EHEC and other STEC, interested readers are referred to recent publications by Paton and
Paton (1998) and Nataro and Kaper (1998).
1.2.5 Pathogen of concern
Enterohemorrhagic Escherichia coli (EHEC) were first identified as human pathogens in 1982,
when E. coli strains of a previously uncommon serotype, O157:H7, were implicated in two
outbreaks of hemorrhagic colitis (bloody diarrhea) in the United States (U.S.). Since then,
10
outbreaks of this new pathogen have become a serious public health problem throughout many
regions of the world (Schlundt 2001; Clarke et al. 2002). The continued occurrence of large
outbreaks and an increase in the incidence of reported cases suggests E. coli O157:H7 is an
emerging pathogen (Tauxe 1997; Altekruse et al. 1997). Also in the 1990s, EHEC strains of
other serogroups such as O26, O103, O111, and O145 were increasingly linked to human
illness. This is also suggested by the WHO, which reported that O26, O103, O111 and O145 are
the most important nono-O157 serogroups (WHO 1998). Three outbreaks in the U.S. have been
ascribed to non-O157 EHEC: a family outbreak of E. coli O111 with a case of HUS, a milk-
associated episode of E. coli O104:H21 affecting 18 individuals and an outbreak of
gastrointestinal illness, including bloody diarrhea, associated with E. coli O111:H8 in 56
persons (CDC 2000). Non-O157 serotypes of E. coli including O26:H11, O111:H8, O103:H2,
O113:H21 and O104:H21 have been responsible for a small number of outbreaks in other parts
of the world (CDC 1995b; Goldwater and Bettelheim 1995; Paton et al. 1996; Robins-Browne
et al. 1998). In a cluster of three cases of HUS caused by O113:H21 in Australia, this organism
was found not to have the attaching-and-effacing gene (Paton et al. 1999).
1.2.6 Sources and Modes of Transmission
Fecal-oral transmission is the most common mode. For E. coli O157:H7, ingestion of
contaminated food or direct contact with animals on farms or at petting zoos is common.
Undercooked beef (especially hamburger), foods cross-contaminated from raw beef, and raw
milk contaminated with cattle feces are the prototypical sources of common-source outbreaks.
Venison is another potential source.
Contaminated products, including leafy greens, alfalfa sprouts, and unpasteurized apple cider
are other recognized exposure sources. Person-to-person transmission can occur directly
(households, child care centers, institutions) or indirectly (contaminated drinking or recreational
water). In all of these modes of transmission, the infectious dose is very
low. Incubation Period 1–8 days; usually 2–6 days (longer incubations are possible but
uncommon)
11
1.2.7 Symptoms of E. coli infection:
E. coli infection occurs when a person ingests Shiga toxin (Stx)-producing E. coli (e.g., E. coli
O157:H7) after exposure to contaminated food, beverages, water, animals, or other persons.
After ingestion, E. coli bacteria rapidly multiply in the large intestine and bind tightly to cells in
the intestinal lining. This snug attachment facilitates absorption of the toxin into the small
capillaries within the bowel wall, where it attaches to globotriaosylceramide (Gb3) receptors.
Inflammation caused by the toxins is believed to be the cause of hemorrhagic colitis, the first
symptom of E. coli infection, which is characterized by the sudden onset of abdominal pain and
severe cramps, followed within 24 hours by diarrhea (Boyce, Swerdlow, & Griffin, 1995; Tarr,
1995). Hemorrhagic colitis typically occurs within 2 to 5 days of ingestion of E. coli, but the
incubation period, or time between the ingestion of E. coli bacteria and the onset of illness, may
be as broad as 1 to 10 days. As the infection progresses, diarrhea becomes watery and then may
become grossly bloody, that is, bloody to the naked eye. E. coli symptoms also may include
vomiting and fever, although fever is an uncommon symptom. On rare occasions, E. coli
infection can cause bowel necrosis (tissue death) and perforation without progressing to
hemolytic uremic syndrome (HUS)—a complication of E. coli infection that is now recognized
as the most common cause of acute kidney failure in infants and young children. In about 10
percent of E. coli cases, the Shiga toxin attachment to Gb3 receptors results in HUS. HUS had
been recognized in the medical community since at least the mid-1950’s; however, the
syndrome first caught the public’s attention in 1993 following a large E. coli outbreak in
Washington State that was linked to the consumption of contaminated hamburgers served at a
fast-food chain. A total of 501 E. coli cases were reported; 151 were hospitalized (31 percent),
45 persons (mostly children) developed HUS (9 percent), and three died (Bell, et al.,
1994).During HUS, the majority of the toxin gains access to the systemic circulation where it
becomes attached to weak receptors on white blood cells (WBC) thus allowing the toxin to “ride
piggyback” to the kidneys where it is transferred to numerous strong Gb3 receptors that grasp
and hold on to the toxin. Organ injury is primarily a function of Gb3 receptor location and
density. These receptors are probably always in the gut wall and kidneys, but heterogeneously
distributed in the other major body organs. This may be the reason that some patients develop
injury in other vital organs (e.g., brain, etc). Once Stx attaches to receptors, it moves into the
12
cells’ cytoplasm where it shuts down the cells’ protein machinery resulting in cellular injury or
death, and subsequent damage to vital organs such as the kidney, pancreas, and brain.
1.2.8 Diagnosis: Food quality/safety indicator tests
Aerobic Plate Count
The aerobic plate count (APC) or standard method count (SPC) is important in food
microbiology as an indicator of the microbiological quality as well as a measure of sanitation
used during handling of a food (Ray, 2004). APC determines counts of the non-fastidious
aerobic bacteria. In some foods, high APC may indicate poor quality. Higher bacterial numbers
spoil the food faster and result in loss of quality. Food which appears normal may have high
APC, indicating that the food is about to spoil.
In fresh products, APC indicates the effectiveness of sanitary procedures used during processing
and handling and before storage of the product. A high APC in food products that were given
heat treatment such as pasteurized milk may indicate that both shelf life stability and safety is
affected (Ray, 2004). Although APC is a fast and efficient method to test the microbiological
quality of the food, the test has some limitations (Yousef and Carlstrom, 2003). Fermented
foods (e.g. cheddar cheese) naturally contain a high microbial load, and in consequence APC
cannot be used to evaluate their general microbiological quality. In addition, the plating medium
does not support the growth of fastidious microorganisms, which result in an under
representation of these microorganisms in the APC. Moreover, incubation conditions favor
growth of mesophilic aerobic bacteria, and other categories such as strict anaerobes are ignored.
Standards for quality indicator tests for the various foods available are very limited. In fact,
milk is the only food included in the U.S. federal standards which state that the APC is not to
exceed 2 x 104 CFU/ml (CDFA, 2006). However, there is one study conducted in United
Kingdom which suggests guidelines for ready-to-eat foods at the point of sale. There are
different acceptance levels of APC for different food products. For example, sliced cooked ham
has a suggested level of < 106 CFU/g as a satisfactory level, 106 - <107 as an acceptable level
and ≥ 107 as unsatisfactory level (Gilbert, et al., 2000).
1.2.9 Public health significance:
13
1.2.9.1 Sources of E. COLI O157:H7 contamination
Human infection is associated with the consumption of a number of contaminated foods among
them meat, especially undercooked ground beef, raw milk, yoghurt, salamis, cheese and
unpasteurized apple cider and water. Human beings and cattle carry the pathogen in their
intestines and faeces hence a source of contamination to foods, water and the environment. The
faeces and the bacteria may contaminate the udders and milking equipment and get into the milk
during milking if adequate hygiene practices are not observed (Arimi et al., 2000).
1.2.9.2 Person-to-Person transmission of E. coli
Outbreaks of E. coli O157:H7 can also be caused by person-to-person transmission, which has
occurred in daycare centers, hospitals, nursing homes, and private residences. Because the
infectious dose is so small it is very easy for the bacteria to be transmitted among people with
close physical contact.
1.2.9.3 Prevention of E. COLI O157:H7 contamination through use of colicinogenic E.
COLI strains:
Several beneficial E. coli strains and lactic acid bacteria have the potential to produce colicins
which reduce the shedding of E. coli O157:H7 or prevalence in cattle. Other interventions to
reduce the prevalence of E. coli O157:H7 in cattle include the use of vaccination, feed additives,
diet shifts, other antagonistic bacteria, and bacteriophages (Schamberger et al., 2004).
1.2.9.4 Prevention of E.COLI O157:H7 contamination through application of HACCP
Quality Assurance practices important in prevention of microbial contamination of milk and
milk products include implementation of HACCP in the manufacturing industry, and adherence
to good husbandry practices. These include maintaining pastures free of harmful substances,
14
and water of potable quality. In order to avoid spread of infections within the herd, good
hygiene status of the animals should be maintained and any incoming stock quarantined as part
of the HACCP (Sandrou et al., 2000).
15
1.3 Aims and objectives
1.3.1 Aims
The aim is to study E. coli contamination of meat in the meat market.
1.3.2 Objectives
To collect meat specimen from Galkaio meat market for bacteriological culture.
Isolation and identification of E. coli colony.
To make awareness of meat workers about the risks of meat contamination.
16
Chapter two: Material and methods
2.1 Study site
Fgure1: map of Somalia indicating study area.
The study area was concentrated around Galkaio meat market, between 17 May-15 June 2012.
Galkaio, the capital of Mudug region, lies 750 km south of Bossaso. Galkaio district comprises
of three food economy zones; 25% of the population falls within the Addun pastoral food
economy zone and depends on mixed shoats and camel for their livelihood; 50% of the
population falls within the Hawd pastoral food economy zone and depend on camel and shoats
for a livelihood; 25% of the population falls within the urban food economy zone. The town has
an estimated population of 70,000 inhabitants that is believed to be increasing with the influx of
returnees and displaced people. The populated area covers about 5.9 km2 with the greatest
density found adjacent to the main north-south road and airport road. Galkaio is divided into
four main sections: Israac, Garsoor, Hormar in the northern part with an estimated population of
45,000; and Wadajir in the southern part. The demarcation line – green line – runs through the
town and divides the town to two autonomous parts: North and South Galkaio.
17
Located at an intersection crossroad area, Galkaio is a thriving trade town. Goods from the
Bossaso port in the north, Berbera in the northwest, agricultural products from the south and
livestock from Haud (zone 5) area of Ethiopia all find their way and exchange hands in Galkaio.
Although there are two different local administrations in the north and south of the town, the
collaboration of the two administrations enables local people, mainly women, cross the green
line in pursuit of trade.
2.2 Material and Methods
50 out of 270 of butchers were selected from Galkaio Meat Market who is registered from the
municipality of the district. 200 samples were collected, which is consisting of 100 meat
samples and 100 samples from equipment (like: tables, knifes, axes and containers). The
specimen was taken from the same 50 butchers for four different days.
Specimen was taken by using swabs with transport media (BPW). 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 the Galkaio Central Veterinary Laboratory.
Specimen is aseptically withdrawn from 1 ml with sterile pipettes. 1ml from each dilution, (10-1,
10-2 10-3 ), weigh a certain amount of Lauryl Sulfate Tryptose Broth (LSTB) base to distilled
water mix well and distribute in to test tubes fitted with inverted Durham’s tube and incubate at
30c or 37C for 24hrs. If neither gas formation nor opacity preventing the detection of gas
formation is observed at this stage continue incubation for another 24 hrs , but, if there is gas
formation or opacity is observed then go to the next step, because that is indicative of coliforms
positive.
A tube of brilliant green lactose bile broth is inoculated with 1ml from a tube of LSTB base
showing opacity and or gas formation for confirmation and incubate at 30C or 37C for
24hours. The presence of coliforms is confirmed in case that gas formation has been noted after
examination of the tube. (See the figure BGBB and LTB Media).
18
BGBB (confirmation media) LTB (selective enrichment media).
2.3 E. coli confirmation
Inoculate 1ml from positive brilliant green lactose bile broth (BGBB) in to tryptone water.
Incubate the tryptone water at 44c for 24 hr. test for indole production by adding 0.2-0.3ml of
kovacs reagent to the tryptone water bottles, the development of a red ring color indicates the
presence of E. coli.
19
Chapter three: Result and Discussion
3.1 Result
This study found Escherichia coli contamination of Galkaio Meat market.
The 100 samples of meat 12 were found positive for E. coli. Whereas 100 samples of
equipment 15 were found positive (see the Table).
Types of Samples No. of Samples No. of Positive Percentage (%)
Meat 100 12 12.00
Tables
Knifes
Axes
Containers
25 6 24.00
25 4 16.00
25 4 16.00
25 1 4.00
TOTAL 200 27 13.50
The level of contamination of E. coli was found higher in equipment than in meat. This may
indicate that the level of contamination is high and relatively risky.
None of the butchers in the market had appropriate facilities for sanitary measures. Furthermore
butchers and meat vendors in the market was unaware of risk associated with poor hygiene.
During this study in Galkaio meat market 100 respondence in the study area was interviewed.
Most of the respondence should lack of Good hygiene practices concept (see the figure below)
20
Figure2: figure of Good hygiene practice concept
According our result 90% of respondences indicates that they no idea about Good hygiene
practice, and 10% of the respondences was aware because they attended some training about
hygiene practices. Most workers was females except for camel meat sellers. Based on visual
assessment and my experience the hygiene status of the containers and workers themselves was
questionable, and no cooling system were used at all.
The picture below shows the positive result is indicated by the red layer at the top of the bottles
after the addition of kovacs reagent.
Figure 3: Indicates the positive result of an indole test in tryptone water
21
3.2 Discussion
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.
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 .
As shown in the finding of the present study, E. coli was detected from all items in the market,
this indicates that the level of contamination is high.
The contamination of E. coli pathogen may affect the health status of the customers of Galkaio.
Equipment was found highly contaminated than the meat; this may indicate that there are no
proper hygienic measures applied in the market and its premises at the end of the day routinely.
The Galkaio meat market was poor and not properly arrangement as a meat market. The meat of
the domestic species (camel, sheep and goats) are in the same table or shelf. This, however may
increase the cross contamination among species (see the figure). In addition, meat worker are
not trained and their health status are not totally controlled. This may also increase disease
transmission through contamination and or direct disease transmission.
The market is acclimatized full of house fly and stray cats.
22
Figure4: indicates general view of the Galkaio meat market
Slaughterhouse and meat market workers in Somalia are not well aware of food safety issues;
Good Manufacturing Practice (GMP), hazard analysis critical control point (HACCP) system,
and quality control is often not fully practiced.
Factors could also contribute to the presence of E. coli:-
Manual slaughtering of animals using contaminated equipment.
In adequate hygienic practices in slaughterhouse as well as meat market environment
Transportation facilities
Poor hygiene equipment in market places and slaughterhouse
Poor personal hygiene in the study area
23
Chapter four: Conclusion and recommendations:
4.1 Conclusion:
From the obtained results, we can conclude that contamination by Escherichia coli was found in
equipments and meat samples collected from Galkio meat market.
4.2 Recommendations:
1. Awareness of meat workers about personnel hygiene.
2. Careful handling and thorough cooking of raw and frozen meat, regardless of market source
by the consumers is required to prevent food borne illness.
3. Municipality should improve slaughterhouses and meat market places.
4. Government should implement continuous monitoring of bacterial level in the slaughterhouse
and markets so as to limit prevalence of E. coli.
5. Finally, Hazard Analysis Critical Control Point (HACCP) procedures should adopted during
all steps of manufacture, handling as well as storage of meat products to produce safe and high
quality products as well as ensuring compliance with legislation.
24
List of References
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Annexes
Questioner format:
1. Do you get any training about meat hygiene practice?
1 Yes
2 No
2. Do you know anything about hygiene practice during meat handling?
1 Yes
2 No
3. If yes explain how
_____________________________________________________________________________
___________________________________________________________________
4. Can you explain how you do it?
5. Have you ever heard meat contamination?
1 Yes
2 No
6. If yes explain how
_____________________________________________________________________________
___________________________________________________________________
7. Do you know E. Coli meat contamination?
1 Yes
2 No
8. If yes explain
_____________________________________________________________________________
___________________________________________________________________
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9. Do you know sanitation methods of meat dispensing and displaying?
1 Yes
2 No
10. If yes
explain_______________________________________________________________________
___________________________________________________________________
11. Do you know E. Coli can transmit through meat handling?
1 Yes
2 No
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Schedule of the study
Date No.of
samples
No.of
meat
samples
No.of
table
samples
No.of
hook
samples
No.of
knife
samples
No.of
axes
samples
20/5/2012 15 10 5 3 2 3
23/5/2012 25 15 3 4 5 1
26/5/2012 30 18 7 6 1 2
29/5/2012 25 13 2 2 6 1
1/6/2012 35 16 4 9 3 1
3/6/2012 30 8 10 1 2 3
6/6/2012 40 20 6 4 3 1
E. coli thesis writing by Ali Mohamed Ali Iye
29
BGBB Media sample register
Galkaio central laboratory LTB Media
Positive Result
30