Ncoko Philisani, Jaja Ishmael Festus, Oguttu James Wabwire
Department of Livestock and Pasture, University of Fort Hare, Private Bag X1314, Alice, 5700, Eastern Cape Province, South Africa.
Department of Agriculture and Animal Health, University of South Africa, Florida Campus, Johannesburg, 1709, South Africa.
Vet World. 2020 Jul;13(7):1363-1371. doi: 10.14202/vetworld.2020.1363-1371. Epub 2020 Jul 18.
Abattoir processes from skinning, evisceration, to chilling usually lead to meat contamination by foodborne pathogens. Hence, continual microbial surveillance of slaughter carcasses by veterinary public health officials is key to preventing contamination and outbreak of meat-related foodborne diseases. This study was conducted to determine the count and aerobic plate count (APC) and to detect and spp. in meat and water from selected slaughter facilities.
Retrospective data (n=100) collected in 2017 by the Provincial Veterinary Department of the Eastern Cape Province from abattoirs and prospective survey data of meat (n=50) collected in 2018 from abattoirs in the Eastern Cape Province were utilized in this study. APC and were enumerated from the samples. In addition, and were isolated from samples using selective media.
The APC in both retrospective and prospective studies for all samples ranged between 2 and 4.50 log CFU/cm; similar counts of 2-4.00 log CFU/cm were recorded for . No significant difference (p>0.05) for APC and count across all meat types was noted. and were detected in 50% of beef. was not detected from mutton, but was found in 66.7%. Moreover, 91.7% of the water samples had , but none had .
The levels of and APC observed in meat satisfy regulatory conditions outlined by the Department of Agriculture, Forestry and Fisheries, South Africa and show that meat produced from these abattoirs is of acceptable microbial quality. However, the quality of water used in the abattoirs does not meet the requirements set by the government, and contributes to contamination of meat produced in the abattoirs under study. Therefore, we recommend that sources of water be continuously investigated to eliminate or reduce the risk of contamination of meat processed in the abattoirs.
从屠宰、开膛到冷藏的屠宰过程通常会导致食源性病原体污染肉类。因此，兽医公共卫生官员对屠宰胴体进行持续的微生物监测是预防肉类相关食源性疾病污染和爆发的关键。本研究旨在确定选定屠宰场肉类和水中的 计数及需氧平板计数（APC），并检测 和 菌属。
本研究采用了东开普省兽医部门 2017 年从屠宰场收集的回顾性数据（n = 100）以及 2018 年从东开普省屠宰场收集的肉类前瞻性调查数据（n = 50）。对样本进行 APC 和 计数。此外，使用选择性培养基从样本中分离出 和 。
回顾性和前瞻性研究中所有样本的 APC 范围在 2 至 4.50 log CFU/cm 之间； 计数记录为 2 - 4.00 log CFU/cm，两者相似。所有肉类类型的 APC 和 计数均未发现显著差异（p>0.05）。在 50%的牛肉中检测到 和 。羊肉中未检测到 ，但在 66.7%的羊肉中发现了 。此外，91.7%的水样中有 ，但无一水样中有 。
肉类中观察到的 和 APC 水平符合南非农业、林业和渔业部规定的监管条件，表明这些屠宰场生产的肉类微生物质量可接受。然而，屠宰场使用的水质量不符合政府规定的要求，导致了本研究中屠宰场生产的肉类受到污染。因此，我们建议持续调查水源，以消除或降低屠宰场加工肉类的污染风险。
