Factors Influencing Salmonella Contamination and Microbial Load of Beef Carcass at the Yaoundé Slaughterhouse, Cameroon  

作　　者：Chelea Matchawe Lucy MNdip Anna Zuliani Marie-Chantal Ngonde Edi Piasentier 

机构地区：[1]Institute of Medical Research and Medicinal Plants Studies,Yaounde,P.O.Box 6163,Cameroon [2]Faculty of Science,University of Buea,Buea,South-West Region,P.O.Box 63,Cameroon [3]Department of Agricultural,Food,Environmental and Animal Sciences,University of Udine,Via Sondrio 2,33100 Udine

出　　处：《Journal of Food Science and Engineering》2019年第7期266-275,共10页食品科学与工程（英文版）（美国）

摘　　要：Delivering safe beef carcass at the Yaoundéabattoir is challenged by improper Good Manufacturing Practices(GMP)and poor hygiene practices leading to microbial contamination during slaughtering and dressing processes.This study was to estimate the safety and quality of carcasses via detection of Salmonella and evaluation of aerobic colony count(ACC),Enterobacteriaceae count(EC).Swabs of carcass from 145 cattle were collected at three different sites.Hides&anus from live cattle,butchers’hands,and processing environment were also swabbed.Detection of Salmonella was carried out following ISO 6579.ACC and EC were evaluated using ISO 4833 and ISO 21528-2.Beef carcass registered higher Salmonella prevalence(4.37%).Generally,microbial load of carcass was beyond FAO microbiological criteria.The post-evisceration carcasses had the highest isolation rate of Salmonella(52.63%).Both sampling site and seasonal variations had statistically significant impact(p<0.05)on microbial load.Our results reflected poor conditions of slaughtering and inadequate hygienic practices.There is an urgent need for training the abattoir personnel on the GMP and need for the implementation of Hazard Analysis and Critical Control Point(HACCP)principles throughout the slaughtering process at the Yaoundéslaughterhouse.

关 键 词：eef CARCASS ACC EC MEAT quality SALMONELLA spp. SLAUGHTERHOUSE 

分 类 号：F20[经济管理—国民经济]