Microbial Quality of Horro Cattle Beef in Western Oromia, Ethiopia
DOI:
https://doi.org/10.20372/star.v13i1.14Keywords:
Beef, slaughtering places, Aerobic plate count, Staphylococci countAbstract
This survey study aimed to assess the proficiency of 21 butcher shops in sanitary procedures on Horro cattle of Abattoirs in Shambu, Kombolcha, and Fincha towns. Results revealed that 38.1% of the population had received sanitation and food handling education, while 33.33% had received it in Kombolcha and 28.6% in Fincha. However, only 4.8% of butchers in Shambu, 14.3% in Kombolcha, and 19.1% in Fincha wore jewelry, and 33.3%, 28.6%, and 28.6% did not cover their hair. A microbial load analysis was conducted on sixty swab samples from three towns: 20 samples from each town. The samples were tested for E. coli, Staphylococcus aureus, and Salmonella. Results showed significant differences (P<0.05) in aerobic plate counts between samples taken on the same day and those taken on different days. The mean counts were 6.76105, 6.12 x105, and 4.91 x105 log10 cfu/cm2. The study found that Escherichia coli and Staphylococci levels were above acceptable levels for beef in Shambu, Fincha, and Kombolcha, with mean levels of 1.98 x 10^3, 1.80 x 10^3, and 1.26 x 10^2 cfu/cm², respectively, in the cities of Shambu, Fincha, and Kombolcha. The study found that the microbial count for beef is generally above the acceptable level.
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