Microbial Contamination of Fresh Meat Processed in Public Abattoir and Slaughter Slab System of Operations

Abstract

The comparison of microbial contamination of fresh meat processed was carried out in public abattoir and slaughter slab system of operations. The meat samples were analyzed for Aerobic plate counts, coliformyeast and mould. The results indicate that the counts were significantly (p <0.05) higher than the standards. The mean Aerobic plate counts (APC), Conliform, mould and yeast counts after 4 hours in the abattoir was 2.0 ×10⁵ cfu/gm, 3.6 ×10³ cfu/gm and 1.2 × 10² cfu/gm for public abattoir. While 6.0 ×10³ cfu/gm, 4.2 ×10³ cfu/gm and 5.0 ×10⁵ cfu/gm for APC, conform and mould and yeast counts, in slaughter slab. The high counts are indications of contamination through poor hygienic practices which could be through slaughtering, cutting process, unsterile knives and cutlass, handling of meat using dirty hands, cloths and utensils, sneezing, coughing, dirty floor and tables etc. Adequate cleanliness of all the surfaces and sterilize equipment used for slaughtering and processing will reduced microbial activities in fresh meat.