Department of Livestock and Pasture Science, University of Fort Hare, Alice 5700, South Africa.
Department of Biotechnology and Food Science, Faculty of Science, University of Johannesburg, Doornfontein 2028, South Africa.
Int J Environ Res Public Health. 2018 Apr 21;15(4):819. doi: 10.3390/ijerph15040819.
Foodborne disease (FBD) is a global public health concern, and foods from animal sources have been associated with outbreaks of food-related illness. In this study, animal carcasses from the two abattoirs (HT1 and HT2) in the formal meat sector (FMS) and slaughter points in the informal meat sector (INMS) were examined at two stages of slaughter (before washing and after washing) for aerobic colony counts (ACC) and total viable count (TCC), as well as and count. At each stage, carcasses were sampled by swabbing at the neck, brisket, flank, and rump. ACC for beef, mutton, and pork carcasses at HT1 and HT2 before washing were between 2.5⁻5.8, 2.2⁻4.7, and 2.7⁻3.7 mean log CFU/cm², respectively, and TCC count before washing was highest on the neck of cattle (6.3 ± 2.4) and after washing was highest on the perineal of sheep (5.7 ± 6.9). In the INMS, TCC count was highest on the brisket (6.9 ± 3.2) and in the neck (5.5 ± 2.4). Higher ACC values of 6.2⁻6.7 mean log CFU/cm² were obtained in the INMS. The highest count for (4.2 mean log CFU/cm²) after washing was in the neck, while the highest count for (4.0 mean log CFU/cm²) was in the flank. All bacteria count in the INMS exceeded acceptable limits, and washing did not significantly reduce microbial load in meat in the FMS and INMS. Bacteria count in the FMS and INMS exceeded acceptable standards. However, meat processed in the INMS poses a more significant risk of FBD to consumers.
食源性疾病（FBD）是一个全球性的公共卫生关注点，动物源性食品与与食物相关的疾病爆发有关。在这项研究中，来自正规肉品行业（FMS）的两个屠宰场（HT1 和 HT2）和非正规肉品行业（INMS）屠宰点的动物尸体在屠宰的两个阶段（清洗前和清洗后）进行了需氧菌落计数（ACC）和总活菌计数（TCC）以及 计数。在每个阶段，通过在颈部、胸部、侧腹和臀部擦拭对尸体进行采样。在清洗前，HT1 和 HT2 的牛肉、羊肉和猪肉尸体的 ACC 分别为 2.5⁻5.8、2.2⁻4.7 和 2.7⁻3.7 平均 log CFU/cm²，TCC 计数在牛的颈部最高（6.3 ± 2.4），清洗后羊的会阴部位最高（5.7 ± 6.9）。在 INMS 中，TCC 计数在胸部最高（6.9 ± 3.2），在颈部最高（5.5 ± 2.4）。在 INMS 中获得了更高的 ACC 值 6.2⁻6.7 平均 log CFU/cm²。清洗后颈部的 最高计数为 4.2 平均 log CFU/cm²，而侧腹的 最高计数为 4.0 平均 log CFU/cm²。INMS 中的所有细菌计数均超过可接受的限值，清洗并未显著降低 FMS 和 INMS 中肉的微生物负荷。FMS 和 INMS 中的细菌计数超过了可接受的标准。然而，INMS 加工的肉对消费者更具食源性疾病风险。
