Agbodaze D, Nmai Pna, Robertson Fc, Yeboah-Manu D, Owusu-Darko K, Addo Kk
Noguchi Memorial Institute of Medical Research, College of Health Sciences, University of Ghana, Legon, Ghana.
Ghana Med J. 2005 Jun;39(2):46-9. doi: 10.4314/gmj.v39i2.35981.
SummaryThe study was carried out in 2003 to evaluate the microbial load in "khebab", meat products from pork, and beef, which are vended in most of the streets and some public drinking places, either with alcoholic or non-alcoholic drinks.Osu (Alata), Nima-Kotobabi and Central Accra (Adabraka - very close to the main lorry station), all in the Accra Metropolis, were selected for the investigation. The main reason for the selection of these sites was based on the population density as well as patronage for the khebab. Our main interest for this investigation was to assess the microbial load in khebab as far as enteric pathogen and other pathogenic micro-organisms reported earlier in the raw meat are concerned. Thirty samples of khebab were bought from these sampling points. Results obtained from samples at Osu recorded mean total plate count (TPC) of 5.02, Accra Central samples had TPC of 4.08 and those from Nima had TPC of 4.80 log(10) colony-forming units (cfu) per gram of khebab. Samples from Accra Central recorded the highest mean coliform count (5.12) whist samples bought from Osu and Nima recorded 4.41 and 3.70 log(10) cfu/g respectively. Accra Central samples again recorded the highest faecal coliforms (4.4 log(10) cfu/g) as compared to 3.98 and 3.80 log10 cfu/g for samples bought from Osu and Nima respectively. Salmonella ssp were not isolated from the samples bought at the three sampling sites. Khebab samples from sites were contaminated with E. coli, other gram-negative bacteria and Staphylococcus species, whose virulence factor(s) are yet to be determined. The faecal coliforms enumerated could originate from either humans or the animals slaughtered for the khebab.Staphylococcus species could originate from the vendors. Vendors have to be educated on hygienic practices which could help reduce risks of food-borne infection. Skin disinfection can be done by a thorough wash. Vendors could also be educated to stop selling their products to customers once they have bouts of diarrhoea, vomiting and "fever". Washing of their hands with soap and water before serving their customers could also help reduce the risk of food-borne infection from eating their products.
摘要
该研究于2003年开展，旨在评估在大多数街道以及一些公共饮品售卖场所与酒精或非酒精饮料一起售卖的“烤肉串”、猪肉和牛肉类肉制品中的微生物负荷。位于阿克拉都会区的奥苏（阿拉塔）、尼玛 - 科托巴比和阿克拉市中心（阿德拉卡 - 非常靠近主要货运站）被选作调查地点。选择这些地点的主要原因是基于人口密度以及烤肉串的光顾率。就肠道病原体和先前报道的生肉中的其他致病微生物而言，本次调查的主要关注点是评估烤肉串中的微生物负荷。从这些采样点购买了30份烤肉串样本。奥苏样本的平均总平板计数（TPC）为5.02，阿克拉市中心样本的TPC为4.08，尼玛样本的TPC为每克烤肉串4.80 log(10) 菌落形成单位（cfu）。阿克拉市中心的样本记录的大肠菌群平均计数最高（5.12），而从奥苏和尼玛购买的样本分别记录为4.41和3.70 log(10) cfu/g。与分别从奥苏和尼玛购买的样本的3.98和3.80 log10 cfu/g相比，阿克拉市中心的样本再次记录到最高的粪大肠菌群数（4.4 log(10) cfu/g）。在这三个采样点购买的样本中均未分离出沙门氏菌属。来自各地点的烤肉串样本被大肠杆菌、其他革兰氏阴性菌和葡萄球菌属污染，其毒力因子尚未确定。所计数的粪大肠菌群可能源自人类或为制作烤肉串而宰杀的动物。葡萄球菌属可能源自摊贩。必须对摊贩进行卫生操作方面的教育，这有助于降低食源性感染风险。可通过彻底清洗进行皮肤消毒。还可以教育摊贩，一旦出现腹泻、呕吐和“发烧”症状，就停止向顾客销售其产品。在为顾客服务前用肥皂和水洗手也有助于降低食用其产品导致食源性感染的风险。
